Shared by Jackie Lichaa
Shared by Jackie Lichaa
Qolqas (Fried Taro Root)
Yield: 6 servings
Qolqas (Fried Taro Root)
Yield: 6 servingsFamily Journey
CairoRome
San Francisco
Mildly sweet, taro root is often compared to sweet potato, but it has a flavor and starchy texture that’s unlike any other root vegetable. A common ingredient in Egyptian cuisine, the Lichaa family prepares taro root by frying it with turmeric, lemon, and cayenne pepper, lending a savory edge to the vegetable. In keeping with Karaite tradition, this dish is served cold when made for Shabbat.
Read more about the Lichaa family in the story "From Cairo to San Francisco, Shabbat Lunch in Karaite Homes Is Always Served Cold" and try their recipes for a garlicy za'atar paste, metfuna, or a coriander spiced meatloaf, and a fresh pasta called tagareenas.
Ingredients
- One 12 oz. bag frozen taro root, thawed
- ¼ cup olive oil
- 1 tablespoon turmeric
- 1 medium lemon, juiced (around ¼ cup)
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Chopped parsley, for garnish
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the thawed taro root to the pot and bring back to a boil. Cook for 3-4 minutes, or just until soft; do not overcook.
Step 2
Heat the oil in a 10” skillet over medium heat. Add the turmeric to the skillet and fry for 30 seconds; add the taro root to the skillet. Fry on all sides until golden, using tongs to turn as needed, 4-5 minutes. Transfer to a paper towel-lined plate and let the excess oil drain.
Step 3
Dress with the lemon juice, kosher salt, and cayenne pepper, tossing to coat. Sprinkle with chopped parsley and serve.
