Celery Root Schwarma
Ingredients
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1 large celeriac, peeled and sliced in 1/4-in. thick rounds
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1/2 cup butter, softened
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2 tbsp finely chopped cilantro
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2 tsp cinnamon
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2 tsp sumac
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1 1/2 tsp ground cumin
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1 tsp paprika
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1 tsp garlic powder
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1/2 tsp allspice
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1/2 tsp salt
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Pinch of cardamom, (optional)
Instructions
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BRING a large pot of salted water to a boil. Add celeriac and boil over medium-high until almost tender, 6 to 8 min. Meanwhile, in a small bowl, stir together butter, cilantro, cinnamon, sumac, cumin, paprika, garlic powder, allspice, salt and cardamom. Drain and rinse celeriac with cold water. Pat dry with a kitchen towel.
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PREHEAT barbecue to medium-high. Brush about half the butter mixture onto both sides of celeriac. Oil grill. Barbecue celeriac until dark golden, about 5 min per side. Transfer to a cutting board, stack celeriac and slice thinly into strips.
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Recipe called for Tahina Sauce.I didn't like it, so I made Tzatziki sauce instead: Shredded cucumber, pressed garlic, salt, mint, dill, lemon juice, and a pinch of sugar, if you like.
You can serve with shredded lettuce and choped tomato. Drizzle with i sauce before wrapping like a burrito.
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