Celery stalk ezme is a walnut-free meze made by blanching finely chopped celery stalks, blending them into a smooth paste and balancing it with garlicky olive oil. Getting the texture right takes careful blanching and draining.
Blanch the finely chopped celery stalks in salted boiling water for 5 minutes, then drain and plunge them straight into iced water.
Drain the cooled celery very well and blend it in a food processor until you have a smooth paste.
Mix the paste with the olive oil, crushed garlic, lemon juice and salt, then chill it in the fridge for 10 minutes.
Plunge the celery into iced water right after blanching, or it loses its colour and the ezme turns a dull grey. Don't add extra water while blending, or the texture goes watery. Allergens: this recipe does not contain any of the common allergen groups.
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