Prep Time 15 Min
Cook Time 45 Min
Servings4 servings People
Calories450 kcal
Taro with molokhia shows up a lot in home kitchens around the Middle East, like in Lebanese or Egyptian spots during fall and winter when you want something warming and filling. The taro gets soft and starchy, while the molokhia – those slim green leaves – cooks down into a thick, garlicky paste with cilantro that coats everything. Beef adds heartiness, and olives give a briny pop if you toss them in at the end.I’ve put this together three or four times, usually on weekends. One go, I rushed the molokhia step and didn’t let the water cook off enough before grinding, so the sauce stayed thin – had to simmer longer to fix it. Peeling taro takes patience; the sap irritates skin, so I run it under cold water and use a knife carefully. Fresh molokhia is best, but frozen chopped works if you thaw and drain it first. Prep is quick if ingredients are ready, and the whole thing simmers mostly hands-off. Pairs with plain rice or flatbread to soak up the bits. Makes enough for four without leftovers piling up too much.
Ingredients
- 2 1/4 pounds taro root, peeled and cut into 1-inch cubes
- 1 1/4 pounds beef chuck or similar, cut into 1-inch cubes
- 2 medium onions, quartered
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 pound molokhia leaves, stems removed, washed well, and chopped
- 10 to 12 garlic cloves, minced
- 1/2 cup pitted green or black olives
- 2 cups chicken broth
- Salt and ground black pepper to taste
- Olive oil (about 1/4 cup total)
Instructions
- Pour a good glug of olive oil into a medium-sized pot and set it over medium heat until shimmering.
- Toss in the onion quarters and beef cubes. Stir them around until the onions look wilted and the meat picks up some color.
- Add the chicken broth, give it a stir, and let it bubble away until the beef is cooked through and tender – maybe 20-25 minutes.
- Drop in the taro cubes and mix, then cover and cook until the taro softens up, another 10 minutes or so. Check with a fork.
- In a small pan, heat a tablespoon of oil, add the cilantro and molokhia. Keep stirring over medium until all the water cooks off and it looks dry.
- Stir in the garlic, turn heat low, and cook briefly – just to soften without browning much.
- Take it off the heat, let cool a bit, then pound or blitz into a smooth paste in a mortar or processor.
- Stir the paste into the taro pot with the olives, salt, and pepper. Bring to a boil and simmer 6-10 minutes for flavors to meld. Taste and adjust. Serve right away while hot.
Why You’ll Love This Recipe
- Mostly simmers on its own after chopping, so you can step away.
- Taro turns creamy against the sharp garlic-molokhia bite.
- Fills plates for a family meal without much planning.
Chef’s Tips for Perfection
- Wear gloves or peel taro under running water – the raw juice itches hands bad.
- Make sure molokhia dries out fully before garlic; keeps the paste thick instead of soupy.
- Swap beef for lamb if you have it; just watch the cook time since it tenderizes faster.
Storage and Reheating
Cool completely then keep in a sealed container in the fridge for 3 days max. Reheat on the stove over low with a little water or broth stirred in to loosen it up – microwave works but stir halfway.
Nutritional Notes
Per serving, roughly 450 calories, 25g protein, 35g carbs, 25g fat, plus fiber from the taro and greens. Numbers vary with exact cuts and oil used.
