Preparation : Cut away green part of celery roots. Remove root fıbers or pare. Scoop out pulp forming 0.5 cm (1/4-1/5 inch) thick shells. Put water into a saucepan. Add lemon juice and salt. Bring to boil. Place root shells into water. Cover and simmer for 15 minutes or until tender. Set aside. Combine ground meat, rice, finely chopped onions, parsley and dill, salt and pepper. Add water mixing thoroughly. Remove root shells from pan, reserving liquid; drain. Fill with fılling. Press a celery leaf or a pc of celery pulp over fıilling. Arrange in a shallow saucepan side by side open sides up. Heat reserved liquid. Add to celery roots. Cover and simmer for 45-50 minutes or until rice is tender. Reduce heat. Combine egg and lemon juice beating until well blended. Add 2-3 tablespoons of hot liquid from pan, stirring well. Pour over stuffed roots; stir gently. Simmer for 1-2 minutes. Remove from heat. Arrange in a serving dish. Garnish with springs of dill. Serve hot.
Good Apetite.