Salt Baked Celeriac Shawarma Recipe

Prepare oven and salt bed

Preheat the oven to 200°C (390°F). In a large roasting pan, mix the kosher salt with 200 ml water until it has the texture of wet sand and can hold a shallow impression.

Seal and bake

Place the peeled whole celeriac in the center of the salt bed, pressing it slightly so salt surrounds the base. Cover the top of the celeriac with more salt so it is mostly encased (leave a small portion exposed if you prefer). Cover the roasting pan tightly with foil. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a skewer inserted into the center meets little resistance.

Cool and remove flesh

Remove the pan from the oven and let cool for 15 minutes. Brush away and discard the salt crust and any excess on the celeriac. Using a knife, cut the celeriac into quarters, then scoop out the soft, cooked flesh. Reserve the flesh and discard the fibrous core and outer skin pieces.

Shawarma-style shredding and seasoning

Shred or thinly slice the baked celeriac flesh into long strips or shingle slices resembling shawarma. In a bowl, combine 3 tbs olive oil, ground cumin, ground coriander, smoked paprika, cinnamon, cardamom, minced garlic, 2 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Toss the shredded celeriac gently to coat. Taste and adjust seasoning.

Sear for texture (optional)

Heat a large frying pan or griddle over medium-high heat. Add a little oil and sear the seasoned celeriac in batches for 2–3 minutes per side until edges caramelize and become slightly crisp, creating a shawarma-like texture. Keep warm.

Combine chickpeas, tahini, lemon juice, crushed garlic, cumin (if using) and 1 tsp salt in a food processor. Blend while drizzling in 2 tbs olive oil and 2 tbs reserved chickpea liquid (or water) until smooth and creamy. Stop and scrape down the sides as needed. Adjust texture with additional chickpea liquid or water, 1 tsp at a time, until you reach a spreadable consistency. Taste and adjust seasoning with more lemon or salt if desired.

Toast the pistachios and hazelnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (3–5 minutes). Add sesame seeds and toast another 1–2 minutes until golden. Remove from heat and let cool slightly.

In the same skillet, briefly toast coriander seeds, cumin seeds and fennel seeds for 30–60 seconds until aromatic. Cool.

Chop the nuts coarsely (or pulse 3–4 times in a food processor) so mixture is crumbly but has noticeable pieces. Combine chopped nuts, toasted seeds, sea salt, black pepper and lemon zest in a bowl. Taste and adjust salt. Store in an airtight jar until ready to serve.

Warm the flatbreads briefly in a dry skillet or oven. Spread a generous layer of hummus onto each flatbread. Top with warm, shredded salt-baked celeriac shawarma pieces. Sprinkle a generous amount of pistachio dukkah over the celeriac. Drizzle with extra virgin olive oil and garnish with chopped parsley and a squeeze of lemon. Serve immediately with extra hummus and lemon wedges on the side.