Celeriac Shawarma & Other Lebanese Roots at Noma, Copenhagen | Tarek Alameddine

celeriac

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower offers a similar texture with fewer calories.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while adding creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

pita bread

🥗Healthier: whole wheat wraps

💰Cheaper: tortillas

Whole wheat wraps provide more fiber.

Peel and slice the celeriac into thin strips.

Toss the celeriac strips with olive oil, minced garlic, cumin, coriander, paprika, salt, and pepper.

Spread the seasoned celeriac on a baking sheet in a single layer.

Roast the celeriac until golden and tender, flipping halfway through.

Warm the pita bread before serving.

Prepare the tahini sauce by mixing tahini, lemon juice, and water until smooth.

Chop fresh parsley, tomatoes, cucumbers, and onions for garnishing.

Assemble the shawarma by placing roasted celeriac in pita bread.

Top with tahini sauce and fresh vegetables.

Wrap the pita tightly and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens