Terbiyeli Kereviz Recipes

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

TERBIYELI KEREVIZ (POACHED CELERIAC)

Steps:

• Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
• Remove and discard parsley.
• Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
• Mix flour and cold water.
• Whisk into liquid remaining in pan.
• Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
• Combine egg and 2 teaspoons lemon juice in a small bowl.
• Beat in about 1/4 cup simmering sauce.
• Pour mixture into saucepan, stirring constantly.
• Pour sauce over celeriac, and top with chopped parsley.

TERBIYELI KEREVIZ

Steps:

• 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.
• 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.