Traditional Kolkas with Green Herbs

By yasmine • January 20, 2016

4 servings
30 min
Traditional Kolkas with Green Herbs

I can’t imagine any Egyptian growing up not eating Kolkas! Even my husband, who was never a fan of veggie dishes, was told as a child that Kolkas was actually potatoes in a Molokheya sauce and he loved it…

I always enjoyed eating Kolkas so much (especially topped with a large squeeze of lime), but shyed away from cooking it – always thinking it was so difficult… but then I realized it is actually not at all. It has become my to go to veggie when I need a quick guaranteed to please dish for my family – especially that the frozen cleaned and cubed packs are a great option for Kolkas. And this recipe for traditional kolkas with green herbs is actually very easy to follow.


  • 1 kg kolkasia (peeled & cubed) - قلقاس
  • 3-4 cup chicken broth/stock (OR water) - مرقة دجاج
  • 3 tablespoon butter - زبدة
  • 6 garlic clove (minced) - فص ثوم
  • 1/2 bunch Swiss chard (finely chopped) - سلق
  • 1 bunch coriander (finely chopped) - كزبرة
  • salt and pepper - ملح و فلفل
  • 1 lime (Juiced) - ليمون بلدي

Step by step

  1. In a deep pan, melt butter and sauté minced garlic. Just before it turns brown, add chopped chard, coriander, salt and pepper. Stir for a couple of minutes.
  2. Add the kolkasia cubes and stir. Add chicken broth and let it come to boil (if you are using water, add some extra salt and pepper).
  3. Put down the heat and let it simmer for 15-20 minutes or until the kolkasia is cooked through. Also, add hot water while it cooks, if the green sauce is getting too thick for your taste. Serve it hot, with a squeeze of lime, next to white rice.


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