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Stuffed Celery Roots with Olive oil

Sample Dishes from Turkish Cuisine

Stuffed Celery Roots with Olive oil (Zeytinyağlı Kereviz Dolması)

Water2 1/2 cup500 gr
Salt2 teaspoon12 gr
Lemon juice2 tablespoon20 gr
Celery6 medium size3 kg
Onion6 medium size360 gr
Olive Oil1/2 cup100 gr
Rice1 cup180 gr
Currant2 tablespoon20 gr
Carrot1 medium size100 gr
Sugar1 teaspoon4 gr
Dill2/3 bunch25 gr
Parsley 1 small bunch40 gr
Mint dried1 tablespoon1.5 gr
Black Pepper1/2 teaspoon1 gr


Place water in a saucepan. Add salt and lemon juice. Set aside. Pare celery roots. Reserve leaves. Cut celery roots into half. Scoop out pulp forming 0.5 cm (1/4 inch) thick shells. Heat salted water. Bring to boil. Add root shells. Cover and simmer for 10 minutes. Remove from liqiud; drain. Complete liquid to volume of 1 1/4 cups. Set aside. Saute finely chopped onions in oil for 10 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add diced carrot, salt, sugar and hot water; stir. Cover and simmer for 10-15 minutes; drain. Fill celery shells with filling. Arrange in a shallow saucepan open sides up. Place celery leaves over rice. Heat reserved liquid. Pour over stuffed vegetables. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Garnish with dill. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy442 cal
Protein5,4 g
Fat27,4 g
Carbohydrates45,4 g
Calcium60 mg
Iron2,12 mg
Phosphorus113 mg
Zinc2 mg
Sodium766 mg
Vitamin A1186 iu
Thiamine0,12 mg
Riboflavin0,08 mg
Niacin1,41 mg
Vitamin C15 mg
Cholesterol0 mg

Regional Characteristics:

The recipe comes from western regions. It is served as a side dish after a main meat dish. Lemon wedges are served together.