This Turkish specialty, usually served hot, is also good cold. The only problem is the peeling, or, rather, the cutting away of the skin, which is covered in soil.

　　

Ingredients

serves 4

　　1 celeriac, weighing about 1 pound, peeled and cut into 3/4-inch cubes

　　Juice of 1 lemon

　　Salt

　　1 teaspoon sugar

　　2 egg yolks

　　

Step 1

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.

　　

Step 2

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf