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Sautéed Celery - Arabian Karafsi Magaali

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

The Arabic countries, which include Syria, Egypt, Israel, Jordan and Iran, make for a fascinating mix of culture, religion and cuisine.

Exploring unveils inspirationally flavoured and fragrant dishes for the adventurous cook. Middle Eastern cuisines are rivalled only by India in their passionate use of spices, a legacy of the Persian Empire’s control of the spice trade.


1 1/2 lb / 675g Celery
3oz / 75g Smen/Butter
2 tsp Zahtar Spice Blend
1 tbsp Lemon Juice
Sea Salt

  • Chop the celery into 2" / 5cm chunks and blanch in boiling water for 4 minutes, drain.
  • Meantime heat smen/butter in frying pan, add still hot celery and stir-fry for 3 - 4 minutes.
  • Add Zahtar, lemon juice and salt, fry for a few minutes and serve.

Serves 4

Seasoned Pioneers
Seasoned Pioneers