Ordour Karafs (اردور کرفس) — Butter-Braised Celery & Sausage Hors d'Oeuvres

• 700 gCelery stalks (strings removed if tough; cut into 5 cm batons)
• 240 mlWater (for braising)
• 5 gSalt (fine salt, divided)
• 60 gUnsalted butter (cut into cubes)
• 10 gGarlic (finely grated)
• 16 gAll-purpose flour (about 2 tablespoons; for thickening)
• 240 mlMilk (warm, whole milk preferred)
• 1 gBlack pepper (freshly ground)
• 15 mlLemon juice (fresh; balances richness)
• 300 gSausages (halal beef or beef-lamb; sliced into 1 cm coins)
• 10 mlOlive oil (for browning sausages)
• 120 gCheese (shredded; low-moisture mozzarella or mild kashkaval)
• 20 gFresh parsley (finely chopped)

Instructions

1. 1

   Prep the celery: wash and trim the stalks, then peel any tough strings with a vegetable peeler. Cut into 5 cm batons so they cook evenly and stay elegant for serving. Measure all ingredients before starting; this recipe moves quickly once the sauce thickens and the sausages brown.

2. 2

   Butter-braise the celery: in a wide sauté pan with a lid, melt 40 g of the butter over medium heat (about 2 minutes). Add celery and 3 g of the salt, tossing 1 minute to coat. Pour in 240 ml water, bring to a gentle simmer, cover, and cook 18–22 minutes, stirring once, until tender but not mushy.

3. 3

   Uncover and glaze: remove the lid and raise heat to medium-high. Cook 6–8 minutes, turning the batons, until most liquid evaporates and the celery looks glossy. Add the remaining 20 g butter and swirl 30–45 seconds to emulsify with the reduced juices. Transfer celery to a warm platter; keep the pan for the sauce.

4. 4

   Brown the sausages: heat a separate skillet over medium-high for 1 minute, then add 10 ml olive oil. Add sausage coins in a single layer and cook 2–3 minutes per side until browned and sizzling. Transfer to a plate; keep warm. Browning adds depth that balances the sweetness of the braised celery.

5. 5

   Make the velvety sauce: return the celery pan to medium heat. Add grated garlic and cook 30 seconds until fragrant. Sprinkle in flour and whisk constantly 1 minute to cook off raw taste. Slowly whisk in warm milk, then simmer 3–5 minutes until smooth and lightly thickened, whisking often to prevent lumps.

6. 6

   Season and brighten: whisk in black pepper, remaining 2 g salt, and lemon juice. Simmer 30–60 seconds to meld. The sauce should coat a spoon but still pour; if too thick, whisk in 15–30 ml water. If too thin, simmer 1–2 minutes longer, whisking to keep it silky.

7. 7

   Assemble and melt: arrange the glazed celery on a serving platter or small heatproof dish. Spoon the sauce over the celery, then scatter browned sausage coins on top. Sprinkle evenly with shredded cheese. Broil 2–4 minutes on high, 10–15 cm from the element, until the cheese melts and shows light golden spots.

8. 8

   Finish and serve: rest 2 minutes so the sauce settles. Sprinkle with chopped fresh parsley for freshness and color. Serve warm as a passed hors d'oeuvre with small forks or toothpicks, or as a plated appetizer. Aim to serve within 15 minutes for the best contrast of tender celery and melted cheese.