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4 tbsp. oil
Heat 2 tbsp. oil and fry the celery, then add parsley and mint. Stir fry and set aside.
Heat the rest of the oil, add the onions, fry until translucent, add meat and fry until slightly brown.
Add the celery-parsley-mint mixture, pepper, salt, dried lemons or juice, stir fry 1 minute. Pour in 2-1/2 cup water and bring to boil. Cover and simmer on low setting for 40 minutes. Taste the sauce and adjust seasoning for salt and lemon juice. Cover and keep warm until ready to serve. Serve with white rice.
The same recipe can be prepared with artichoke hearts (fresh or frozen) instead of celery.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
5 celery stalks, washed and chopped into 1" lengths
3 cups chopped fresh parsley
1/2 cup chopped fresh mint or 2 tsp. dried
2 small onions, thinly sliced
1 lb. meat (goulash meat cut in tiny cubes)
2 cloves garlic crushed
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. turmeric powder
1/4 cup lemon juice (I used 3 dried Persian lemons)
2-1/2 cups water