Moroccan Arabic: كرافس
Standard Arabic: كرفس
Krafs is the Moroccan Arabic word for celery. In Morocco, the variety most likely to be found in markets is Apium graveolens L., better known as wild celery or Chinese celery. This variety is distinguished by thin, stem-like stalks (or ribs) and broad, flat leaves. In fact, a bunch of Moroccan krafs looks more like an herb than a vegetable (technically it qualifies as both), and could easily be mistaken for flat-leafed parsley. A quick sniff test will help tell the difference.
Despite its thin ribs, wild celery has a more intense flavor than the larger cultivated celery ribs more familiar to Americans and Europeans. This makes wild celery a flavorful addition to cooked dishes such as tagines, stews, stir fries and soups. Although some might find wild celery a bit pungent when eaten raw, I find a moderate amount of minced krafs to be quite delicious in tuna salads, pasta salads or chopped salads.
Examples of recipes on the Moroccan Food site which call for celery include:
