Sample Dishes from Turkish Cuisine
Celery Roots with Olive oil (Zeytinyağlı Kereviz Dolması)
|Water||2 1/2 cup||500 gr|
|Salt||2 teaspoon||12 gr|
|Lemon juice||2 tablespoon||20 gr|
|Celery||6 medium size||3 kg|
|Onion||6 medium size||360 gr|
|Olive Oil||1/2 cup||100 gr|
|Rice||1 cup||180 gr|
|Currant||2 tablespoon||20 gr|
|Carrot||1 medium size||100 gr|
|Sugar||1 teaspoon||4 gr|
|Dill||2/3 bunch||25 gr|
|Parsley ||1 small bunch||40 gr|
|Mint dried||1 tablespoon||1.5 gr|
|Black Pepper||1/2 teaspoon||1 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.
(in approximately one serving)
|Vitamin A||1186 iu|
|Vitamin C||15 mg|
The recipe comes
from western regions. It is served as a side dish after a main meat dish. Lemon
wedges are served together.