Stuffed Celery Recipe

Ingredients:

For the Filling:
	Celery	2	Qty
	Lemon (Juice)	1	Qty
	Flour	1	Tbsp
	Olive Oil	1/2	Half Cup
	Salt	1	Tsp (large)
	Orange (Juice)	1	Qty

For the Internal Fee:
	Shallot	20	Qty
	Carrot	2	Qty
	Dill	1/2	Bunch
	Currants	10	Grams
	Pine Nut	10	Grams
	Salt	1	Tsp

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Instructions:

1. As a preliminary preparation, add the juice of one lemon, a teaspoon of salt and a spoonful of flour to two liters of water.
2. Peel the outer skins of the celery, wash it. Rub with lemon and plenty of salt and drop into floury lemon water.
   
3. Shock the shallots with hot water and peel them, or use ready-to-use shallots.
   

   
4. Shave and wash the carrots with a peeler and cut them into small cubes. Peel the garlic and slice thinly
   
5. Heat the olive oil in a saucepan and fry the carrots, pine nuts, onions and garlic until they turn pink.
   
6. Add the shallots last and continue frying for three to four minutes.
7. Cut your celery in half crosswise and with the help of a carving or spoon, make a bed so that the sides are 2 cm and leave it in the lemon water you have prepared.
   
8. Put a spoonful of olive oil in a flat pan and place the celery. Fill the mortar material into the pools in the middle. Add enough hot water to reach half of the celery and sprinkle with a pinch of salt and white pepper (black pepper).
   
9. Grate the colored part of the peel of the orange on them, squeeze the juice.
   
10. Cook your dolmas in a controlled manner on low heat until the celery softens.
    
11. After removing from heat, cool with the lid closed. Drizzle olive oil over them and chill in the refrigerator for at least an hour, garnish with finely chopped parsley and lemon or orange slices and serve cold. Enjoy your meal!
    

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Olive Oil Based Vegan Vegetarian