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Taro with Swiss Chard (Qolqas bil Salq & Coriander)
Dr. Fatma's golden rule for taro: Never wash peeled taro in water. Wiping it meticulously with a clean towel preserves its firm texture and prevents slimy starch.
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Ingredients
- Fresh taro root, cubed1 kg taro root
- Fresh Swiss chard leaves (Salq)2 large bunches chard leaves
- Fresh green coriander (Cilantro)1 bunch fresh coriander
- minced garlic6 cloves
- Egyptian baladi ghee2 tablespoons
- Rich poultry or beef broth4-5 cups broth
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 230, protein 5, fat 7, carbs 40, fiber 6, sugar 3
Original steps
- Wipe taro thoroughly with dry clean cloth before and after peeling without washing in water to preserve crisp texture and prevent slimy starch release.
- Simmer diced taro in hot broth with salt and pepper until tender (about 20 minutes).
- Chop Swiss chard leaves and coriander, sauté in ghee until darkened and crisp, then crush into a dark green paste.
- Sauté garlic in ghee with dry coriander, then combine with the chard paste.
- Pour green chard mixture into simmering taro pot, cooking for 5 minutes until broth turns rich deep green.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking