Celeriac Shawarma
105
- Prep Time30 mins
- Total Time40 mins
- Makes6 servings
Photo, Erik Putz.
Ingredients
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)
Instructions
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.