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Terbiyeli Kereviz

This Turkish specialty, usually served hot, is also good cold. The only problem is the peeling, or, rather, the cutting away of the skin, which is covered in soil.

Recipe information

  • Yield

    serves 4

Ingredients

1 celeriac, weighing about 1 pound, peeled and cut into 3/4-inch cubes
Juice of 1 lemon
Salt
1 teaspoon sugar
2 egg yolks

Preparation

  1. Step 1

    Put the celeriac in a pan and cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 20–30 minutes, until tender.

    Step 2

    Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously. Do not let it boil, or the eggs will curdle. As soon as the sauce has thickened slightly, serve immediately.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsEggTurkishMiddle EasternCelery RootRoot VegetableVegetableLemonCitrusFruitSideDinnerGluten FreeDairy FreeNut FreeVegetarianSimmerCookbooks
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