Chef Flower's Turkish Cypriot Taro Casserole Kibrisli Kolokas
Transport your taste buds to the Mediterranean with "Chef Flower's Turkish Cypriot Taro Casserole (Kibrisli Kolokas)," a hearty and comforting dish that celebrates the rich culinary heritage of Cyprus. This unique casserole combines tender chunks of taro root—lovingly sautéed to lock in their texture—with succulent stewing lamb or beef, creating a deeply satisfying flavor profile. Enriched with tomato paste, fresh tomatoes, and aromatic celery leaves, this stew simmers into a velvety medley of earthy and tangy notes, beautifully balanced by a finishing splash of bright lemon juice. Ready in just under two hours, this one-pot wonder is perfect for family meals or special occasions, served hot alongside crusty bread or fluffy rice for a wholesome, soul-warming experience. Keywords: Turkish Cypriot casserole, Kolokas recipe, taro casserole, Mediterranean lamb stew, Cypriot comfort food.
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Ingredients
- 1.5 kg taro root
- 4 tbsp olive oil
- 500 g stewing lamb or beef
- 1 large yellow onion
- 2 tbsp tomato paste
- 2 medium fresh tomatoes
- 500 ml water
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice
- 2 sprigs celery leaves
Directions
Step 1
Peel the taro root carefully (its juices may cause irritation for some, so consider wearing gloves) and cut it into chunks of about 3-4 cm.
Step 2
Heat olive oil in a large pot or casserole over medium-high heat.
Step 3
Brown the stewing lamb or beef on all sides, then remove it from the pot and set aside.
Step 4
Chop the onion finely and add it to the pot. Sauté until softened and golden, about 5 minutes.
Step 5
Add the taro chunks to the pot and stir for 2-3 minutes to coat them in the oil and onions. This step helps prevent the taro from breaking apart during cooking.
Step 6
Stir in the tomato paste and cook for an additional minute to deepen its flavor.
Step 7
Dice the fresh tomatoes and add them to the pot along with the browned meat. Mix well.
Step 8
Pour in 500 ml of water, ensuring that everything is just covered. Bring the mixture to a gentle boil.
Step 9
Season with salt, black pepper, and add the celery leaves for extra flavor.
Step 10
Reduce the heat to low, cover, and let it simmer for 60-75 minutes, stirring occasionally. The taro should be tender and the flavors well combined.
Step 11
Remove the celery leaves and stir in the lemon juice for a bright, tangy finish.
Step 12
Serve hot with crusty bread or plain rice, garnished with additional celery leaves if desired.
Nutrition Facts
| Serving size | (3031.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4024.9 |
| Total Fat 158.3g | 0% |
| Saturated Fat 48.9g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 400mg | 0% |
| Sodium 2930.7mg | 0% |
| Total Carbohydrate 551.9g | 0% |
| Dietary Fiber 83.9g | 0% |
| Total Sugars 25.1g | |
| Protein 103.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 800.9mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 11404.3mg | 0% |
Source of Calories