Givolei karpas afuiim betamlit bassar (see dirs)

10 servings

Ingredients

Quantity Ingredient
10 larges Celery stalks; fresh, crisp
2 tablespoons Olive oil
¼ cup Olive oil
1 pounds Hamburger, lean; or ground
;lamb
¼ cup Bread crumbs, fresh; made
;from homemade type white
;bread, pulverized in a
;blender or finely shredded
;with a fork
1 Egg
2 tablespoons Parsley; finely chopped and
;preferably flat leaf
¼ teaspoon Ground cinnamon
1 teaspoon Salt
Black pepper; freshly ground
½ cup Water
2 tablespoons Lemon juice, fresh
½ cup Flour
1 Egg; beaten with 2 tbs water

Directions

Name; Baked Celery Stalks with Meat Stuffing Wash the celery stalks under cold running water. With a small, sharp knife, cut off and discard all the leaves and trim about ¼ inch off the root end of each stalk. Cut the stalks in half crosswise and set aside.

In a small skillet, heat 2 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 5 minutes, or until soft and transparent but not brown. Transfer the onions and oil to a deep bowl and add the ground meat, crumbs, egg, parsley, cinnamon, salt and a few grindings of pepper. Knead vigorously with both hands, then beat with a wooden spoon until the mixture becomes a smooth paste.

Taste for seasoning.

Preheat the oven to 400 degrees. Pour the ½ cup of water and the lemon juice into a 14 by 9 by 2 inch baking dish and set aside.

Spread about 2 tablespoons of the meat mixture into the cavity of each celery stalk. In a heavy 12 inch skillet, heat the remaining ¼ cup of olive oil over moderate heat until a light haze forms above it. One stalk at a time, roll the celery in the flour and gently tap off the excess. Dip the stalks in the egg and water mixture, place them in the hot oil, meat side down, and, four and five at a time, fry for 3 or 4 minutes until the meat is lightly browned. Carefully transfer the stalks to the baking dish and arrange them next to each other stuffed side up.

Cover the dish tightly with foil. Bake in the middle of the oven for 1 hour, or until the celery is tender but not falling apart.

Remove the dish from the oven, discard the foil, and let the celery cool to room temperature.

Just before serving, arrange the celery attractively on a large platter and moisten it with a few spoonfuls of the cooking liquid.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-06-95 (2059)

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