Celeriac Shawarma


  • Prep Time30 mins
  • Total Time40 mins
  • Makes6 servings
Celeriac Shawarma

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1 large celeriac, peeled and sliced in 1/4-in. thick rounds

  • 1/2 cup butter, softened

  • 2 tbsp finely chopped cilantro

  • 2 tsp cinnamon

  • 2 tsp sumac

  • 1 1/2 tsp ground cumin

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/2 tsp allspice

  • 1/2 tsp salt

  • Pinch of cardamom, (optional)

Tahini sauce

  • 1/4 cup tahini

  • 3 tbsp cold water

  • 2 tbsp lemon juice

  • 1/2 tsp salt

  • 1 garlic clove, minced

To serve

  • 6 pitas

  • shredded iceberg lettuce

  • sliced tomatoes

  • pickled turnips, (optional)


  • 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.

  • 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.

  • TAHINI Sauce: Stir tahini, water, lemon juice, salt and garlic in a bowl.

  • SPREAD remaining butter mixture on tortillas, then fill with celeriac, lettuce and tomato. Drizzle with tahini sauce before wrapping like a burrito. Serve pickled turnips on the side.

Nutrition (per serving)

Calories 489, Protein 10g, Carbohydrates 55g, Fat 27g, Fibre 6g, Sodium 994mg.

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