Dear food lovers,
Today, I want to share with you a recipe that brings me right back to my roots. And by roots, I mean the beautiful cuisine of Turkish Cypriot – my beloved homeland. As a chef who’s passionate about traditional recipes, I can’t help but reminisce about the aromas and flavors of my childhood whenever I make this dish.
It’s a dish that’s close to my heart and has been passed down through many generations – Kibrisli Kolokas (Taro) Casserole. This traditional Cypriot dish made with taro root has always been an ultimate comfort food for us. The juicy chicken pieces that are slowly simmered in a tomato-based sauce give it a meaty texture while the taro root and coriander add an earthy sweetness.
For me, this dish means family, love, and memories; But for you, it’ll be a mouth-watering journey through the streets of Northern Cyprus. Trust me when I say this – once you try this recipe, you won’t be able to resist making it over and over again.
So without further ado, put on your apron and let’s get cooking Chef Flower’s Turkish Cypriot Taro Casserole – Kibrisli Kolokas Recipe.
Why You’ll Love This Recipe
Listen up, foodies! I’ve got a recipe that’ll make your taste buds sing and leave you wanting more. Chef Flower’s Turkish Cypriot Taro Casserole, also known as Kibrisli Kolokas Recipe, is the bee’s knees of comfort food. If you’re looking for something to warm you up from the inside out, this dish is perfect for you.
First and foremost, the combination of tender chicken breast pieces with the hearty taro root in a rich tomato-based sauce is a match made in heaven. The dish is savory and filling, making it ideal for dinner after a long day. Plus, it has just the right amount of kick with hints of cilantro, black pepper, and salt that will awaken your taste buds.
Not only is this recipe satisfyingly delicious, but it’s also packed full of nutrition. Taro root has numerous health benefits; it’s low in calories, high in fiber, and provides plenty of vitamins and minerals like potassium and vitamin C. So, not only will this dish tantalize your taste buds, but it’ll also nourish your body.
Another reason why you need to try out Chef Flower’s Turkish Cypriot Taro Casserole is its versatility. This recipe is customizable to fit any dietary needs or preferences. You can make adjustments such as substituting chicken with tofu or switching out taro root with sweet potatoes.
In conclusion, if you’re tired of the same old boring meals and are looking to try something new that’s guaranteed to satisfy your cravings – look no further! Chef Flower’s Turkish Cypriot Taro Casserole is perfect for any occasion; it is deliciously filling, packed with nutritional value, versatile and easy to prepare. Trust me; this recipe will become a staple in your household in no time.
Let’s take a look at the ingredients we will need to make this delicious Turkish Cypriot Taro Casserole. Here’s what you’ll need:
- 2 pounds of taro root, (kolokasi)*
- 4 chicken breasts or any chicken pieces of your preference
- 1 onion, chopped
- 1 can of diced tomatoes
- 2 tbsp of tomato paste
- Salt and black pepper to taste.
- 2 tbsp of coriander or cilantro
For Garnish and Serving:
- Fresh cilantro leaves for garnish
You can find taro in your local grocery store or international market. In case you have difficulty finding it, try asking someone at the produce section for help.
The Recipe How-To
Let’s dive right into making Chef Flower’s Turkish Cypriot Taro Casserole, or Kibrisli Kolokas Recipe. This dish is sure to impress your taste buds with its unique flavor combination.
Step 1: Preparing the Chicken
First, we need to prepare the chicken pieces. I recommend using chicken breasts for this recipe, as they are a lean protein source and pair well with the flavors of the dish. Cut the chicken into bite-sized pieces and set aside.
Step 2: Preparing the Taro
Next, we need to peel and dice the cypriot taro. This root vegetable is a staple in Mediterranean cuisine and adds a wonderful flavor and texture to this dish. Be careful when handling the taro, as it can be quite slippery. Once peeled and diced, blanch it in boiling water for 5 minutes to soften it up.
Step 3: Creating the Tomato-Based Sauce
In a separate pan, sauté diced onions in olive oil until translucent. Then add diced tomatoes and tomato paste. Cook for about 5 minutes until the sauce thickens up a bit. This will be the base of our dish’s flavor profile.
Step 4: Assembling the Casserole
Now it’s time to bring everything together. In an oven-safe casserole dish, layer the blanched cypriot taro, followed by the prepared chicken pieces, and pour over the tomato-based sauce.
Step 5: Cooking the Casserole
Preheat your oven to 375°F (190°C), cover your casserole with foil and bake for approximately an hour. Then remove foil and cook for another 30 minutes until golden brown on top.
Serve sprinkled with fresh cilantro leaves as garnish.
That’s it – an easy-to-follow recipe perfect for any occasion! Don’t forget to check out my Tips section for additional pointers on making this recipe turn out perfectly every time!
Substitutions and Variations
Let’s face it, sometimes we don’t have all of the ingredients on hand or we want to switch things up a bit. Here are some substitutions and variations for Chef Flower’s Turkish Cypriot Taro Casserole that you can try:
– Chicken: You can use other meats such as beef, lamb, or pork instead of chicken if you prefer. You can also make a vegetarian version by omitting the meat altogether.
– Tomato-based Sauce: If you’re not a fan of tomato-based sauces, you can switch it up by using a cream sauce instead.
– Coriander/Tomatoes: If you’re not a big fan of coriander or tomatoes, you can replace them with other herbs or vegetables. Some good substitutions are parsley, basil or bell peppers.
– Taro: If you can’t find taro root, you can substitute with potatoes or sweet potatoes. Just keep in mind that the flavor and texture may be slightly different.
– Spices: If you want to add some extra kick to your casserole, try adding some cumin, paprika or chili powder.
Remember to adjust the amount of salt and black pepper when substituting certain ingredients since they may change the overall taste of the dish. Don’t be afraid to experiment and make this recipe your own!
Serving and Pairing
Alright, we’re getting closer to enjoying this mouth-watering Cypriot comfort dish that is Chef Flower’s Turkish Cypriot Taro Casserole – Kibrisli Kolokas Recipe! Now that you’ve made it, let’s talk about how to serve and what to pair with it.
First things first, let’s take a moment to admire the beauty of this dish. The vibrant colors and aroma will certainly awaken your senses. I recommend serving this dish hot out of the oven. The bubbling sauce and tender chicken pieces on top of the creamy taro stew will have your guests’ tastebuds thanking you.
Since this dish is already packed with flavor, I recommend pairing it with a side dish that is light and refreshing. A simple green salad dressed with lemon juice, olive oil, salt, and pepper would work perfectly. You can also serve it with crusty bread or rice on the side to absorb any extra sauce.
To complement the flavors of the casserole, I recommend pairing it with a red wine such as Pinot Noir or Syrah. If you prefer white wine or don’t drink alcohol at all, a fruity white wine like Riesling or Sauvignon Blanc would pair well too.
Now that we’ve covered serving and pairing options, it’s time for serving up this amazing dish and indulging in all its deliciousness!
Make-Ahead, Storing and Reheating
Let me tell you, this Turkish Cypriot Taro Casserole is one of those dishes that tastes even better on the second day, after all the flavors have had time to meld together. Plus, who doesn’t love a meal that can be prepped in advance and reheated for a quick, easy dinner?
If you want to make this dish ahead of time, simply assemble the casserole as directed in the recipe, but instead of baking it right away, cover it tightly with foil and refrigerate it for up to 24 hours. When you’re ready to eat, just pop it in the oven and bake it for an additional 15-20 minutes.
As for storing leftovers, this dish can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. To reheat the leftovers, simply place them in an oven-safe dish and bake at 350°F until heated through.
One thing to keep in mind when reheating this dish is that the taro root tends to become quite soft and almost mushy when reheated. But don’t worry – this doesn’t affect the flavor at all, so feel free to enjoy those delicious leftovers without hesitation.
In conclusion, this Turkish Cypriot Taro Casserole is the perfect make-ahead meal that will save you time and effort on busy weeknights. Just remember to store and reheat it properly for best results!
Tips for Perfect Results
So, you’re preparing the Turkish Cypriot Taro Casserole, or Kibrisli Kolokas as it is traditionally known. This dish is a delicious combination of flavors that brings the best of taro root and tomato-based stew with chicken pieces, more than just a comfort dish, it’s an ultimate cypriot meal that has been made for generations.
As Chef Flower and a true lover of taro dishes, I want to share with you some tips that will take your culinary experience with kolokasi to the next level. Here are the tips to help you get the perfect results when making this fabulous recipe.
1. Cooking time matters
The important thing in this recipe is to cook the taro root properly. If you undercook it, it’ll taste an earthy flavor that might negatively affect your stew’s taste. If overcooked, It’ll become mushy and ruin the whole texture of the dish. Be sure not to overcook it and keep an eye on it while cooking.
2. Seasoning for a flavor explosion
Seasoning is key in this recipe; it brings out all the flavors that make this dish so great. Be generous with black pepper and salt! Also, don’t forget to use Diced tomatoes and coriander (cilantro) for a flavor explosion in every bite.
3. Heat distribution
Make sure you distribute heat evenly while cooking; To achieve optimal results with your tomato sauce, simmer until it has reduced by half or more rather than boiling at a high temperature quickly.
4. Low and slow
For more flavor absorption and richer sauce use chicken thighs instead of chicken breasts along with long and low cooking times at a low temperature for better results.
5. Let The Taro Root Chill
Taro root becomes firmer once chilled which gives this dish an ideal consistency so leave one or two days before eating it and see what a difference that makes!
With these tips up in your sleeve, you are on track to experience Turkish Cypriot Taro Casserole like never before!
This dish, the Turkish Cypriot Taro Casserole – Kibrisli Kolokas, is a recipe that has been passed down through generations and is cherished by those who love traditional Cypriot and Turkish cooking. As Chef Flower, I have added my own unique twist to this classic comfort meal, making it even more delicious.
With its hearty blend of tender taro root, juicy chicken pieces, and flavorful tomato-based sauce, this casserole is the ultimate comfort food. The addition of coriander and black pepper elevates the flavor profile and adds an extra kick of flavor that you won’t be able to resist.
Whether you’re looking for a warm and satisfying meal for a winter’s evening or something hearty to share with family and friends at your next gathering, this recipe is sure to please. And best of all? It’s healthy and nutritious, with low calories that make it perfect for those watching their weight.
So why not give my Turkish Cypriot Taro Casserole – Kibrisli Kolokas recipe a try today? Whether you’re a seasoned cook or just starting out in the kitchen with this recipe, you’ll be able to create a masterpiece that’ll become an instant favorite. Trust me; it’s worth it!
Chef Flower's Turkish Cypriot Taro Casserole - Kibrisli Kolokas Recipe
- 3 tablespoons olive oil
- 600 g chicken pieces or 600 g chicken breasts, chopped to bite size pieces
- 400 g taro root, peel dark skin, wash, chopped to bite size pieces
- 1 large onion, chopped (about 140 grams)
- 2 tablespoons tomato paste
- 1 (400 g) can diced tomatoes
- 2 cups chicken stock, may need more
- 1 lemon, juice of
- salt, to taste
- black pepper, to taste
- coriander (optional) or cilantro (optional)
- Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside.
- Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside.
- Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix.
- Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil.
- Add lemon and taro, mix gently.
- Add salt and pepper.
- Simmer for 30 minutes but stir occasionally.
- NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe. Sauce needs to be thick and lots of it.
- You can either add coriander/cilantro into the recipe or use it as garnish.
- Serve with crusty bread & garden salad or a plain Turkish pilaf.
Add Your Own Notes
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