Christinas Harira Recipes

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

HARIRA

Steps:

• Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

HARIRA

Steps:

• Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
• Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
• Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

CRISTINA FERRARE'S TURKEY

Steps:

• To make marinade:
• Combine ingredients in a bowl. Whisk until smooth and creamy.
• Refrigerate till needed.
• Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
• It is very important that you pat it dry in order to get that nice golden turkey skin.
• Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
• Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
• Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
• Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
• Pour the marinade over the turkey.
• Allow to marinade over night.
• Cover with foil and roast for 2 hours @ 350 C.
• After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
• Baste turkey and cover with foil.
• Roast turkey another 30 minutes and repeat basting process.
• Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
• The constant basting is what gives the skin that lovely golden color.
• Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.