Taro & Chard Stew

Name: Taro & Chard Stew (Kolkas Bil Salq)
Cuisine: Egyptian
Ingredients: 1 taro (about 1 kg/2¼ lb), peeled and cut into 2cm (¾in) cubes; 2 tbsp ghee or vegetable oil; 1 onion, peeled and quartered; 500 g (1 lb 2 oz) stewing beef, cubed; 3 bay leaves; 4 pieces of mastic resin; 3 cardamom pods; 1 tsp whole peppercorns; Juice of 2 lemons, plus more lemon wedges to serve; Juice of 2 lemons, plus more lemon wedges to serve; Sea salt and ground black pepper; Sea salt and ground black pepper; Rice, to serve; 3 tbsp ghee or oil; 3 tbsp ghee or oil; 6 garlic cloves, chopped; 2 tsp ground coriander; A bunch of chard, stems removed and roughly chopped (about 100 g/3½ oz); A bunch of coriander (cilantro), stems removed and roughly chopped (about 20 g/¾ oz); A bunch of coriander (cilantro), stems removed and roughly chopped (about 20 g/¾ oz); A bunch of dill, stems removed and roughly chopped (about 20 g/¾ oz)

Kolkas Bil Salq

Preparation info

Serves
4

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

This bright green taro stew holds special significance during the Coptic Epiphany celebration on the 19th January - a holy occasion marking the baptism of Jesus Christ and symbolizing spiritual renewal. In the Nile Valley, Coptic communities traditionally observed this day with an early morning ritual of bathing in the chilly waters of the Nile. Afterwards, a comforting bowl of hot kolkas helped them recover from the spiritual cold plunge.

Ingredients

Africa
Egypt
Minya
Main course
Mediterranean
Gluten-free
January

Ingredients

Method