6 pieces chicken cutlets, pounded very thin (8 to 10 centimeters wide)

oil, for frying

1/2 kilogram ground meat or turkey

1/2 cup fresh cleaned, chopped parsley

1 onion, grated or diced very small

2 tablespoons matzo meal (or flour)

egg, for dipping

salt

black pepper

1/4 teaspoon nutmeg

1/4 teaspoon cumin

6 to 8 celery stalks, cut lengthwise into medium strips (reserve leaves for garnish)

2 lemons, peeled and segmented

5 to 6 tablespoons oil

salt

1/2 teaspoon turmeric

1 tablespoon cumin

black pepper

water, to fill 1/3 of the pot