Celeriac dip

Celeriac dip

Kereviz ezmesi

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

We ate this in a little underground meyhane (pub), which looked very simple from the outside, but which served a terrific range of unusual meze.

Ingredients

Quantity Ingredient
150g celeriac
150ml plain turkish or greek-style yoghurt
1 teaspoon dill, finely chopped
1 tablespoon olive oil
1 garlic clove, crushed, (optional)
1 heaped tablespoo mayonnaise
salt, to taste

Method

  1. Peel and coarsely grate the celeriac into a bowl. Quickly mix it with all the rest of the ingredients (if you leave it uncovered it will go brown). Taste to see if salt is needed. Serve at room temperature or chilled.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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