Colcasia قلقاس

Colcasia قلقاس

Notes

Colcasia, also known as Taro, can be seen as an ugly looking root that exudes a sticky sap when cut. However, when cooked right, it is a delicious and different dish. Videos of Colcasia with Swiss Chard, and Colcasia with Rice and vermicelli.

Servings

5

Preparation Time

2 hours

Ingredients

  • 1 kg colcasia.
  • 4 cups chicken broth.
  • 1/2 bunch dill.
  • 1/2 bunch coriander.
  • 1/2 bunch swiss chard greens.
  • Ghee or butter
  • 7 garlic cloves.
  • Lemon juice.

Cooking Instructions

  • Peel and cut colcasia into cubes.
  • Heat broth in a deep pan and add colcasia and lemon juice then leave to boil until tender.
  • Melt ghee or butter in a skillet, add garlic, coriander, dill and greens.
  • Fry till dark green.
  • Blend mixture then add to colcasia.
  • Leave to boil then serve while hot.

- Peel and cut kolkasia into cubes.
- Heat broth in a deep pan and add colcasia and lemon juice then leave to boil until tender.
- Melt ghee or butter in a skillet, add garlic, coriander, dill and chard. Fry till dark green.
- Blend mixture then add to kolkasia.
- Leave to boil then serve while hot.

Colcasia قلقاس

Pretty well our recipe but we do not use dill. We also only take the green part of the kale and the

corriander leaves without the stems. beat them sepeparatly to a pulp in a mortar with some salt for the

KALE and garlic with the corriander. we then slowly incorperate the beatten kale and corriander

beat them together in a mortar. once this is done we melt some ghee or butter in a frying pan and

stir the pulp untill ut has a dark sand like texture.it is again betten in the mortar until it is

pasty. this past is incorporated with the cubes of taro root and meat that has cooked. this turns the

mixture dark green and gives it all the flavour.

PS It is such a long process to prepare the greens with garlic that we make about 4 or 5 prepartions at once and freeze them in thumb nail size pakages for future recipes.

Qolqas

Salam! Thanks for this site & this recipe.
Is Qolqasia Rutabaga?
Also, do you need to soak it overnight in cold water?
Should you wipe clean each cube?

QOLQAS or QOLQASI Nov2011

I had QOLQASI with Greek Cypriot friends and it was cookedalmost in the same way as in Egypt.I can cook it with ease but I am currently looking for the GREEN:) The Green (SALQ) is the key ingredient apart from the YUM or QOLQAS..IN ASIA it is called YUm and the green in Egypt called SALQ ,,is there any proper English or common name for SALQ? pls help111 thank you..

Medhat.. scorpio_the@hotmail.com
I can help with other recipes if any one needs help

Swiss Chard

It is called Swiss Chard. If you use spinach, it would not be much different though.

what are the greens?

what are the greens?

what are the greens?

We use the leaves of swiss chard, and kale; we use dill minus the stems; I've never tried the fresh coriander but will remember to use it next time. I would not advise using spinach - it has a completely different texture/taste than the chard/kale.

Swiss Chard

It is the leaves of the Swiss Chard or similar greens.

IN ENGLISH

it is called taro root

Taro also works

We tried buying taro from the supermarket and making Colcassia with it.

It works well, and is almost identical in taste.

Thanks for the tip.
--
Khalid Baheyeldin

Related

They belong to the same genus Colocasia, or even the same species, Colocasia esculenta, but different cultivars.

However, taro looks different. It is elongated, lighter in color and has a tapered end. The rhizome's rings where roots sprout from are not visible.

The Colcasia of Egypt is always rounded, never has a tapered end, and always has clear rings with root buds showing from them.

Taro was introduced Egypt a few decades ago, and called Elephant ear. The leaves were used as fodder for cattle, but the root is not used.
--
Khalid Baheyeldin

Colcasia is not the known

Colcasia is not the known name for this vegetable the real name is DACHINE.
thanks.
Best regards,
Shohdi

Maybe

Maybe, but only in French.
--
Khalid Baheyeldin