Egyptian Olas

https://youtu.be/KaGb5tqF-OI?si=EFhTBixEF4aGzqa8

Print

EGYPTIAN OLAS | TARO ROOT SOUP

Yield 6

Prep time

30 Min

Cook time

1 Hour

Total time

1 H & 30 M

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.

Cook modePrevent screen from turning off

Ingredients

For the Beef 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 Greens Mixture:

• Swiss chard
• fresh parsley
• fresh cilantro
• 4-6 garlic cloves
• clarified butter
• ground coriander

For the Final Step:

• 3 pounds taro root

Instructions

Prepare the Beef and Broth:

1. Cut 2½ pounds beef chuck roast into small cubes and season with sea salt and black pepper.
2. Sear the meat in a large pot over medium-high heat until browned on all sides.
3. Add 1 whole yellow onion, 6 cardamom pods, 6 cloves, 4 dried bay leaves, additional sea salt and black pepper to taste, and 8 cups water.
4. Bring the mixture to a boil, then reduce the heat to medium.
5. Cover the pot and simmer for at least 30 minutes, or until the meat begins to become tender.

Blend the Greens:

1. Remove the stems from the Swiss chard and reserve only the green leaves.
2. Add the Swiss chard leaves, parsley, and cilantro to a food processor.
3. Blend the greens until finely chopped and evenly combined.

Make the Garlic-Coriander Mixture:

1. Mince 4–6 garlic cloves.
2. Melt a generous spoonful of clarified butter in a large pot over medium heat.
3. Fry the garlic until golden brown and fragrant.
4. Stir in ground coriander to taste and cook for about 30 seconds.
5. Add the blended greens and cook for several minutes, stirring frequently.
6. Pour in the prepared broth along with the cooked meat.
7. Bring the mixture to a gentle simmer.

Prepare the Taro Root:

1. Peel and cube 3 pounds taro root into bite-sized pieces.
2. Soak the taro cubes in cold water and rinse thoroughly.
3. Add the taro root to the simmering soup.
4. Cook for 10–15 minutes, or until the taro is fork-tender.

Serve:

1. Ladle the soup into serving bowls once the taro is fully cooked and enjoy.

Did you make this recipe?

Tag @theegyptiancook on instagram and hashtag it #theegyptiancook