Stew
Kolkas (Taro and Chard Stew)
About
A creamy Egyptian winter stew of taro root simmered in broth and finished with pureed Swiss chard and fragrant taliya of fried garlic and coriander, a dish tied to the Coptic Epiphany feast along the Nile.
Equipment
- Pot
- Frying pan
- Blender or food processor
- Sharp knife
- Bowl of water
Ingredients
Taro root (kolkas)1 kg
Swiss chard leaves1 large bunch
Fresh cilantro1 large bunch
Garlic1 whole head
Ground coriander2 tbsp
Chicken or beef broth5 cups
Lemon2
Ground cumin1 tsp
Salt and pepperto taste
Ghee2 tbsp
Vegetable oil3 tbsp
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