Crispy Apple Celery with İçim Filtered Yoghurt


1 coarse celery
2 full handfuls of walnuts
1 green apple
2 cloves of garlic
4 tablespoons of olive oil
2 teaspoons salt
1 teaspoon black pepper
4 tbsp İçim Filtered Yoghurt
1-2 tbsp tahini

For the top,

1 tablespoon olive oil
1 pinch of red pepper flakes
2 sprigs of parsley
For crispy phyllo dough,
1 phyllo dough
1 tbsp İçim Filtered Yoghurt
1 tablespoon olive oil


• Pound 2 handfuls of walnuts in a mortar or chop them coarsely. Add the crushed walnuts to the heated pan and fry until their own oil comes out and they turn a light color.

• Peel the celery and grate it on the large side of the grater.

• Add 4 tablespoons of olive oil to a large pan and put the grated celery in the pan and fry over high heat. Be careful not to crush the celery while stirring.

• Add 4 cloves of garlic whole to the pan and fry the celery well with 1 teaspoon of salt until they turn color.

• In a separate bowl, crush and add 1 teaspoon of salt, 1 teaspoon of black pepper, 1-2 tablespoons of tahini and 4 cloves of garlic roasted in a pan to 4 tablespoons of İçim Filtered Yoghurt and whisk until smooth.

• After the celery has changed color, cover the bottom of the pan and add it to the yogurt when the heat is slight. Cut the green apple into cubes and add it to the yoghurt and mix.

• Spread the celery with tahini yogurt on the serving plate. Drizzle with olive oil, sprinkle with chili flakes and garnish with parsley leaves.

• For crispy phyllo, open 1 sheet of phyllo dough and mix a tablespoon of Filtered Yogurt and olive oil and spread it. Fold the phyllo dough in half and bake in the oven or in a pan until it turns color and crispy.

• When you roughly break the phyllo dough and place it next to the plate, it is ready and ready for you to enjoy.

Auxiliary Products

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