Egyptian Olas | Taro Root Soup

Egyptian Olas | Taro Root Soup

Egyptian taro root soup, known as olas (قلقاس), is a beloved comfort dish made with tender chunks of taro root simmered in a rich homemade broth and infused with a vibrant green mixture of swiss chard, parsley, cilantro, and garlic fried in samna. This hearty soup is especially popular in Egyptian homes during the colder months and is often prepared with beef for extra depth and nourishment. With its earthy flavor, silky texture, and garlicky aroma, olas is more than just a soup — it’s a taste of tradition passed down through generations.

---

Ingredients

(Seasonings should be added to taste.)

 For the Meat and Broth:

• 2 ½ pounds beef chuck roast

• sea salt

• black pepper

• 1 yellow onion

• 6 cardamoms

• 6 cloves

• 4 dried bay leaves

• 8 cups water

For the Ggreen Mixture:

• swiss chard (green leaves only)

• parsley

• cilantro

• 4-6 garlic cloves

• samna (clarified butter or ghee)

• ground coriander

For the Final Step:

• 3 pounds taro root, peeled and cubed

---

Instructions

Prepare the Meat and Broth

Start this recipe by preparing the lahma (meat in Arabic) to make a fresh, flavorful broth. Slice the beef chuck roast into small cubed pieces, then season it with sea salt and black pepper. Sear the meat on all sides until browned — this step adds a deep, rich flavor to your broth.

Once the lahma is nicely seared, add in one whole yellow onion, along with cardamom, cloves, dried bay leaves, a bit more sea salt and black pepper, and water. Bring everything to a boil. Once it reaches a boil, lower the heat to medium and let it simmer with the lid on for at least 30 minutes. This is your base, your foundation — and it’s going to taste amazing.

Blend the Greens

While the broth is simmering, it’s time to prepare the greens — the heart of this dish. The most important of the three greens is swiss chard. This recipe uses only the green leafy part, so be sure to cut off any of the thick stems. Add the green leaves to a food processor along with fresh parsley and cilantro. Blend the greens until they are finely chopped and well mixed.

Make the Garlic-Coriander Mixture

Now mince some garlic and fry it in samna (clarified butter or ghee in Arabic). Once the garlic turns golden brown and becomes fragrant, add ground coriander. Give it a good stir, then add the finely blended greens. Let the mixture cook for a few minutes until the color deepens and the aroma fills your kitchen. Then, pour in the homemade lahma broth — don’t forget to add back the tender chunks of lahma too.

Prepare the Taro Root

The final ingredient is taro root, or as we call it in Arabic, olas. First, peel the taro root carefully — it can be a bit slippery and tough to handle, so take your time. Cut it into bite-sized cubes and soak them in a bowl of cold water. Give it a good wash, then add the taro root to the soup. It will take about 10 to 15 minutes to become fork tender.

Serve and Enjoy

Once the taro is cooked through, the soup is ready. Pour it into bowls, serve it warm, and enjoy this comforting, nostalgic taste of Egypt — a dish that’s been passed down for generations.