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Stuffed Celery Roots with Ground Meat

Sample Dishes from Turkish Cuisine

Stuffed Celery Roots with Ground Meat (Etli Kereviz Dolması)

Celery6 medium size2500 gr
Water2 1/2 cup500 gr
Salt2 teaspoon12 gr
Lemon juice2 tablespoon20 gr
Onion1 large size90 gr
Parsley 2/3 bunch40 gr
Dill1/4 bunch10 gr
Rice1/3 cup60 gr
Ground Meat (medium fat)1 1/2 cup250 gr
Black Pepper1/2 teaspoon1 gr
Margarine1 tablespoon10 gr


Cut away green part of celery roots. Remove root fıbers or pare. Scoop out pulp forming 0.5 cm (1/4-1/5 inch) thick shells. Put water into a saucepan. Add lemon juice and salt. Bring to boil. Place root shells into water. Cover and simmer for 15 minutes or until tender. Set aside. Combine ground meat, rice, finely chopped onions, parsley and dill, salt and pepper. Add water mixing thoroughly. Remove root shells from pan, reserving liquid; drain. Fill with fılling. Press a celery leaf or a piece of celery pulp over fıilling. Arrange in a shallow saucepan side by side open sides up. Heat reserved liquid. Add to celery roots. Cover and simmer for 45-50 minutes or until rice is tender. Reduce heat. Combine egg and lemon juice beating until well blended. Add 2-3 tablespoons of hot liquid from pan, stirring well. Pour over stuffed roots; stir gently. Simmer for 1-2 minutes. Remove from heat. Arrange in a serving dish. Garnish with springs of dill. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy244 cal
Protein11,8 g
Fat11,7 g
Carbohydrates24,1 g
Calcium94 mg
Iron2,08 mg
Phosphorus284 mg
Zinc2 mg
Sodium992 mg
Vitamin A424 iu
Thiamine0,15 mg
Riboflavin0,19 mg
Niacin3,41 mg
Vitamin C11 mg
Cholesterol70 mg