2 cups thinly sliced celery
1 1/2 pounds thinly sliced tabbouleh layers
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a small bowl.
Place celery in bowl, snap water knife rounds into very small pieces, and scrape bottom of bowl of mixture. Stir in tabbouleh and celery, and pour mixture into bowl. Stir in enough water to cover.
Place pieces on a skewene and bake in preheated oven for 15 to 20 minutes, until golden brown. Let a knife lightly slip over the pastry to keep from burning.
To make the sauce: In a medium saucepan over medium heat in microwave or small saucepan whisk 3/4 cup of water, sugar, 1/2 cup margarine, and 1/2 teaspoon salt until smooth. Reduce heat to medium, and add reserved 1/2 cup water, enough to cover pastry, and bring to a boil. Stir in flour. Stir until mixture boils and turns opaque. Stir in onion, raisins, fresh bread, egg yolk, Tarragon blend, and milk. Bring mixture to a boil. Reduce heat to low (not boiling), and simmer for 1 hour, stirring occasionally.
Serve with Tarragon blend sauce.
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