Monday 12/January/2026 – 06:36 PM
The method of making taro is suitable for cold weather and nights when you need to eat wholesome food and increase the feeling of warmth, especially as it is an ideal meal for obtaining useful vitamins and nutrients. It is one of the popular meals known in Egyptian cuisine. The method of making taro depends on specific steps that enable the housewife to obtain a bright-colored soup and a cohesive, non-sticky taro.
Through Cairo 24, with the need to diversify heating meals, to know the secrets of how to make healthy and delicious taro without errors, there are two taro recipes that we offer to diversify the ways of cooking delicious vegetables.
How to make taro
How to make taro without stickiness or when the taro cubes reach the stage of dissolving in the soup, as well as obtaining the dark green color of the vegetables, are two of the most important specifications of the famous taro dish, so Chef Mohamed Hamed presents the method of making taro with chard and meat as a complete meal:
Taro amounts
- Medium sized taro seeds
- Plenty of oil for frying
- Kitchen towel or clean towel
For soup:
- Half a kilo of meat, cut into cubes
- Large onion
- Carrot
- Celery sticks
- Peppercorns
- Hot water
For green:
- 2 large bunches of chard (leaves only)
- 2 large bunches green coriander (leaves only)
- 4 garlic cloves (two cloves for greens and two cloves for frying)
- A tablespoon of ghee or butter
To apply:
- Lemon juice
- Egyptian rice
- Butter for rice
- salt
- Dry coriander for frying
- Roasted garlic for frying
Steps on how to make taro
- Place the cubed meat in the pressure cooker
- Add the onion, carrot, celery and peppercorns
- Saute the ingredients a little in the pot
- Add hot water and let it boil until the meat is cooked and the soup is ready
- Keep the soup aside
- Cut off the top and bottom of the taro
- Peel the taro well with a knife, making sure to remove the skin completely
- Cut the taro into medium equal sized cubes
- Never wash taro with water
- We dry the taro with a kitchen towel or a clean, dry towel to remove the surface stickiness
- Heat plenty of oil in a deep pot
- Place the taro cubes in the hot oil
- Fry the taro until it takes on a light golden color (only half-roasted)
- Remove the taro from the oil and place it on a kitchen towel to drain
- Wash the chard and green coriander well
- Use only the leaves of chard and coriander
- In a pot, put a spoonful of ghee and let it heat up
- Add two garlic cloves and saute them a little
- Add the chard and green coriander
- Stir over the fire until the vegetables wither and water begins to drain from them
- You can add a little soup to facilitate the cooking process
- Add a little dried coriander
- After the vegetables are completely wilted, put them in the blender
- Add a little hot soup
- Mix well until you get a smooth, green mixture
- Put the soup in a pot on the fire
- Add the blended vegetable mixture to the soup
- Add lemon juice
- Stir well and let it boil
- Add the fried taro cubes
- Let it boil together until the taro is completely cooked
- Do not drink too much soup. The taro sauce should be thick and not watery
- In a small frying pan, put a little butter
- Add two chopped garlic cloves and fry until golden
- Add a teaspoon of dried coriander
- Pour the taqliyya over the top of the taro
Taro cooking secrets
- Never wash taro with water, just blot it with a dry towel to remove the stickiness
- Roasting taro in oil completely prevents stickiness and gives a much better taste than boiling it in water
- Use a deep pot when frying taro because the water in it will boil in the hot oil
- When placing the taro in the oil, place it gently and lift the ladle up and down several times until the fizzing of the oil subsides
- Do not brown the taro completely, only half-roast it to close the pores and give it a slight color.
- Taro fried in oil stays crispy on the outside and tender on the inside
- Use a large amount of Swiss chard and coriander to get a beautiful green color
- Use only the leaves of chard and coriander, not the stems
- When mixing vegetables, add only a little soup to make mixing easier
- It is important to divide the garlic, two cloves for the greens and two cloves for the final frying. This gives a balance in the taste without heaviness.
- Lemon juice is essential in taro and cannot be dispensed with
- Do not drink too much soup, the sauce should be thick and not watery
- Roasted taro in oil melts in the mouth without falling apart
- The final stir-fry with garlic and dried coriander adds great flavour
- The heavy sauce is one of the best things about taro, so do not dilute it with a lot of soup
How to make taro without boiling
For those who are looking for a way to make taro without boiling when vegetables are not available, you can use the recipe for taro with sauce, to make a delicious and useful dish that helps keep you warm. Below are the steps to prepare it from Chef Fatima Abu Hatti’s kitchen:
Taro ingredients without boiling
- 1 kilo of meat, cut into cubes and boiled (reserve the soup)
- 1 kilo taro, cut into medium-sized cubes
- Finely chopped medium onion
- 5 minced garlic cloves
- 4 cups of tomato juice
- 5 tablespoons ghee
- A cup and a half of broth (meat soup)
- A tablespoon of dried coriander
- Salt and black pepper
- Stock cube (optional)
- 2 tablespoons tomato paste (optional for stronger color)
How to make taro without boiling
Preparing meat and soup:
1. Boil the cubed meat until completely cooked
2. Keep the meat soup aside
Preparing taro:
1. Cut the taro into medium-sized cubes (neither too large nor small so that it does not fall apart and maintains its shape after ripening)
Cooking method:
1. Put a spoonful of ghee in the pot on the fire
2. Add the chopped onion and sauté it well until it wilts (do not let it turn golden)
3. Add tomato juice immediately (before it thickens)
4. Add the taro directly with the tomatoes and onions (this is very important)
5. Stir the ingredients together and let them marinate
6. Cover the pot and leave it until the taro starts to thicken with the tomatoes
7. After the tomatoes start to thicken, add the boiled meat
8. Stir until the meat absorbs the taro sauce
9. Add meat soup (a cup and a half)
10. Add salt and black pepper
11. You can add a stock cube for a stronger taste
12. If you want a stronger red color, add two tablespoons of tomato paste
13. Leave the taro on the fire until it is completely cooked and cooked
Preparing the frying pan:
1. In a small bowl, put a spoonful of ghee
2. Add the chopped garlic
3. Add a spoonful of dried coriander
4. Add a little salt (very little, but it makes a big difference in the taste)
5. Fry the garlic until it takes on a beautiful golden color
6. Uncover the taro pot
7. Pour the taqliyya over the taro
8. Stir gently
9. Leave it for just one furlong
10. Adjust salt and taste
11. Remove from the heat and scoop immediately
