Colocasia moussaka, Creamed Colocasia, stewed with tomatoes, stewed with other vegetables and "Ta'liya" - Savory Minced Beef (Two Ways).


'UL'as - Colocasia
Colocasia is another name for Jerusalem artichokes. To prepare colocasia for cooking, peel, cut into shape required, and either cook immediately or soak in warm water and vinegar. Rinse in several changes of warm water. This helps the colocasia retain its proper color. Colocasia may also be boiled or roasted in its jacket and peeled afterward. Belwo are 4 ways of cooking colocasia.


1) 'UL'as musa'a'a - Colocasia moussaka
Ingredients

1. 1 kg Colocasia
2. 1/2 kg Savory Minced Beef (see below)
3. 3 cups tomato juice
4. cooking oil
5. salt and pepper

Procedure
1. Peel colocasia and slice about 2 cms thick.
2. Fry until golden brown.
3. Remove onto absorbent paper.
4. Add one cup of tomato juice to savory minced beef and cook for 10 minutes.
5. Grease oven pan and sandwich the minced beef between two layers of colocasia.
6. Season the remaining tomato juice and pour over colocasia.
7. Bake in center of preheated moderate oven, about 30 minutes.


2) 'UL'as mamhuk - Creamed Colocasia
Ingredients

1. 1 kg Colocasia
2. 1 tablespoon butter
3. 1/2 cup milk
4. salt

Procedure
1. Wash colocasia without peeling and roast in hot oven for about 2 hours.
2. The peel will harden and become crust like.
3. Chop off part of the head and scoop out the inside.
4. While still warm, mash with butter, milk, and salt.
5. Return to flame and cook for 5 minutes.


3) 'UL'as mamhuk bi-el-dim'a - Colocasia, stewed with tomatoes
Ingredients

1. 1 kg Colocasia
2. 1/2 kg Savory Beef (see below)
3. 2 onions, chopped
4. 3 cups tomato juice
5. 1 teaspoon vinegar
6. Cooking oil
7. salt and pepper

Procedure
1. Cut beef into small cubes.
2. Peel and slice the colocasia about 2 cms thick.
3. Fry until golden brown.
4. Remove onto absorbent paper.
5. Saute onion until golden.
6. Add beef and cook, stirring until it reabsorbs its juice.
7. Add tomato juice, vinegar, and seasoning and cook for 20 minutes.
8. Return fried colocasia to pot and simmer for another 10 minutes.


4) 'UL'as matbukh bi-el-khudar - Colocasia, stewed with other vegetables
Ingredients

1. 1 kg Colocasia peeled and diced
2. 1/2 kg Savory Beef (see below)
3. 2 onions, cut into quarters
4. 1/2 cup chopped coriander leaves
5. 14 garlic cloves
6. Cooking oil
7. salt and pepper

Procedure
1. Cut beef into small cubes.
2. Parboil beef with onions.
3. Then, add colocasia and seasoning and simmer for 40 minutes.
4. Boil coriander leaves in small amount of beef broth until they wilt.
5. Prepare ta'liya (see below).
6. Mash coriander leaves, mix with ta'liya, and add this mixture to the cooking colocasia.
7. Simmer for 10 minutes.
8. For a richer stew, lightly fry the meat, onion, and colocasia before cooking.


Ta'liya
This mixture is added to almost all stewed vegetables, cooked with or without meat. Ta'liya means frying, but it specifically calls for fried garlic with ground coriander - no other spice.

Ingredients
1. 25 crushed garlic cloves
2. 1/2 kg Savory Beef (see below)
3. 2 onions, cut into quarters
4. 1 teaspoon ground coriander leaves
5. 1 tablespoon cooking oil
6. salt and pepper

Procedure
1. Mix garlic, coriander, salt, and pepper until smooth.
2. Saute them for 5 minutes.
3. Toss into a pot of boiuling stew.
4. Ladle one spoonful of the cooking broth back into frying pan, stir, and toss again into the cooking pot.
5. This will ensure that all the ta'liya is used.
6. A pleasant 'tishshshsh' sound always follows tossing the ta'liya into the pot.


Lahma Li-L-Farm - Meat for mincing
The best cuts for minced beef to use for kufta or stuffed vegetables are those marbled with fat. If unavailable, add fat to meat while mincing. The fat prevents the kufta from becoming dry and imparts a better flavor to the vegetables.


1) Lahma Mua assaga - Savory Minced Beef (1st Way)
Ingredients

1. 1 kg beef (please see above)
2. 2 onions, chopped very finely
3. cooking oil
4. salt and pepper

Procedure
1. Mince the beef coarsely.
2. Brown the onion to a pale golden color.
3. Add beef and seasoning.
4. Cook until the juice is absorbed.


2) Lahma Mua assaga - Savory Minced Beef (2nd Way)
Ingredients

1. 1 kg beef (please see above)
2. 2 onions, chopped very finely
3. 1/2 teaspoon mixed spices
4. 1/2 cup tomato juice
5. cooking oil
6. salt and pepper

Procedure
1. Mince the beef coarsely.
2. Cook meat, onion mixed spices, and seasoning over a low flame, stirring often.
3. When the juice has been reabsorbed, add tomato juice and cook until the juices are completely reduced.
4. Add cooking oil and fry for 3-5 minutes.

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