A popular Greek winter dish served with an egg and lemon sauce
Cut all the vegetables and pass the whole celery root through the grater!
Cut the meat into small portions
Put 4 tbsp. olive oil in the pot to heat
Season the meat with salt and pepper
Place the meat in the pot so that it gets colored on all sides
Remove it and add in the onion and the tender green parts of the leek.
Add the rest of the olive oil and the meat.
Add the stalks of celery, the garlic and half the celeriac.
Mix well and season with salt and pepper.
Add water until it almost covers the ingredients.
Simmer for 45-50 minutes!
As soon as the meat is half cooked, add the leeks.
Boil for 15 minutes
Add the coarsely chopped celery leaves, the rest of the grated celeriac root, the green onions
Simmer for another fifteen minutes without stirring, shaking the pot in a circle
Add the water, lemon juice, eggs and corn flour in a bowl and beat well with a whisk.
Turn off the heat and while it's still simmering, gradually add broth from the pot until the temperature of the eggs is hot.
Pour it all at once into the pot.
Shake my pot in circles to get the egg-lemon everywhere.
Optionally add lemon zest
1 kg of pork shoulder
1 kilo of leeks, cleaned and cut
550-600 g of celery with the celeriac
A large onion
6 green onions
3 cloves of garlic
75 ml a wine glass olive oil not full
Salt, pepper, chili flakes
A little flour for flouring the meat
1 tbsp sugar
50 ml dry white wine
For the egg and lemon sauce
2 whole eggs
2-3 tbsp water
Juice 1 - 1.5 lemons
1 tbsp corn flour
lemon zest (optional)