Tagen Akawi Be Mahshi El Shalk translates to Oxtail and rolled Swiss chard in a clay pot. It is an elaborate dish, rich with flavors and worthy of your special loved ones.  

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The Story of Tagen Akawi Bel Salk 

On my last trip to Egypt in April 2023, I was introduced to a trending dish that consists of slim rolled grape leaves cooked low and slow with hearty oxtail pieces in a deep clay pot.

The tagen comes to your table with an unmistakable bubbling noise that adds a certain allure to the whole food experience.

I came back from Cairo to the US with a nagging intention to recreate this fascinating dish in my own kitchen.  While I had jars of pickled grape leaves stacked, I decided to swap in a vibrant bunch of springy Swiss chard that stole my heart at the open market.

The dish took several hours to make, yet I have no regrets and I still believe I should do it again as soon as I have company who would appreciate this old world dish.

How to Make Akawi Be Mahshi Al Selk 

This dish is an elaborate one that is executed in several steps. Therefore, I suggest that you break down the work load on two days if possible. Watch the step-by-step video here.

Step 1 : Prep the Swiss chard

Remove the hard stems of Swiss chard using a pairing knife, reserve the stems for another dish and blanch the leaves for one minute in boiling water. Swiss chard is a delicate leaf and it will fall apart if boiled for longer than one minute. 

Watch this step by step video.

Step 2: Make the stuffing mix

To suit my keto diet, I created a stuffing mix for the Swiss chard that is zero carb.  I combined ground meat, onions and garlic (pureed to a fine paste), a plethora of aromatic herbs, a lovely bouquet of spices and of course a heaped tablespoon of cardamom- scented Arabic coffee.

The addition of finely ground coffee spiked with cardamom could sound weird but it does make all the difference. It is essential in all my stuffing mixtures.

I patiently kneaded the mixture and placed it in the fridge for several hours so all the flavors would meld together. 

Step 3:  Brown the oxtail pieces

Salt and pepper them first and then melt two heaped tablespoons of ghee by Ziyad brand @ziaydbrand in a cast iron skillet plus one tablespoon of unflavored oil such as canola.

When the fat sizzles, add whole spices such as cardamom, one cinnamon stick, mastic and bay leaves. The hot fat will unlock the flavor of the spices and reinforces their notes.

When the spices become fragrant, add the oxtail to the hot skillet, and sear the oxtail pieces on all sides. When they all become perfectly golden brown, set them aside. 

Step 4: Roll the Swiss chard

Depending on the size of the leaf, place 1-2 teaspoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish.

Drizzle the remaining olive oil over the top and place ½ cup water in the baking dish. Cover with foil and bake for 20 minutes, until the chard rolls are hot and the leaves are tender. They should retain their bright green color.

Step 5: Assemble the tagen (clay pot)

Line the bottom of the tagen with one layer of tomatoes and onions’ slices. Place the oxtail pieces on top and then arrange the rolled Swiss chard around the oxtail pieces. Add the broth until it barely covers the Swiss chard and the oxtail.

Cover it tightly with parchment paper first and then with aluminum paper and bake at 360°F for 90 minutes, or until the rolled Swiss chard is cooked through and the oxtail pieces are falling off the bones. 

Step 6: Serve

Serve this tagen hot next to vermicelli rice, or hot pita bread. prepare the broth:  In one cup of broth (meat or vegetables), dilute one tablespoon of tomato paste, 1 tablespoon of olive oil, the juice of one lime and salt and pepper. 

Serve rolled Swiss chard and oxtail with greek yogurt and a flutter of mint

A squeeze of lemon goes a lot way in this dish.

Health Benefits 

This dish that combines Swiss chard and Oxtail is an excellent nutritious meal, especially for those who are observing a gluten-free/ carb-free/ low-carb  keto diet or a paleo diet.

Swiss chard is a superfood that is low in calories and rich in nutrients, such as vitamin A, C, K and antioxidants.

According to Trubeef Organic, “Oxtail is rich in Collagen, a vital protein for our body’s growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is ideal for anyone on a high fat / low carb or no-carb diet. Oxtail must be slow-cooked to break down the connective tissue.”

Make-Ahead 

Being elaborate is probably the only downside of that hearty dish. Therefore, I strongly recommend breaking the work load on two days.

Rolling the grape leaves ahead of time as this part is the most time consuming. You can roll the leaves ahead of time and then place it in the fridge until you are ready to assemble the dish.

Check more keto/no-carb recipes 

• Kabab Halla 
• Seman Mashwi 

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Tagen Akawi we Mahshi Salk (Oxtail and rolled Swiss chard in clay pot)

INGREDIENTS 

• 3-5 oxtail pieces (depending on your pot size).
• 1 bunch Swiss chard 
• Stuffing mix (recipe follows)
• 1 cup of cooking liquid (recipe follows)
• 2 tablespoons ghee 
• 1 tablespoon oil 
• Salt and pepper to taste 

The Stuffing Mix 

• 1 bunch Swiss chard, stems removed and leaves are blanched 
• 200-300 grams ground meat
• 1 large onion 
• 5 garlic cloves 
• 1 tablespoon olive oil 
• 1 teaspoon sumac 
• 1 tablespoon cardamom-scented coffee (optional)
• 1/2 teaspoon ground allspice 
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin 
• Salt and pepper to taste 
• 1 cup mixed cilantro, parsley, dill (leaves and stems)

Cooking Liquid (Broth)

• 1 cup vegetable broth (you can use any broth of your choice)
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• The juice of one lime
• Salt and pepper to taste

DIRECTIONS

1.  Prep the Swiss chard

   Remove the hard stems of Swiss chard using a pairing knife, reserve the stems for another dish and blanch the leaves for one minute in boiling water. Swiss chard is a delicate leaf and it will fall apart if boiled for longer than one minute. 

2. Make the stuffing mix

   To suit my keto diet, I created a stuffing mix for the Swiss chard that is zero carb.  I combined ground meat, onions and garlic pureed to a fine paste, a plethora of aromatic herbs, a lovely bouquet of spices and of course a heaped tablespoon of cardamom- scented Arabic coffee.

   I patiently kneaded the mixture and placed it in the fridge for several hours so all the flavors would meld together. 

3. Brown the oxtail pieces

   Salt and pepper them first and then melt two heaped tablespoons of ghee by Ziyad brand @ziaydbrand in a cast iron skillet plus one tablespoon of unflavored oil such as canola. When the fat sizzles, add whole spices such as cardamom, one cinnamon stick, mastic and bay leaves. The hot fat will unlock the flavor of the spices and reinforces their notes. When the spices become fragrant, add the oxtail to the hot skillet and sear the oxtail pieces on all sides. When they all become perfectly golden brown, set them aside.

4. Roll the Swiss chard 

   Work with one piece of Swiss chard leaf at a time, by adding 1-2 heaping tablespoons of the mixture to the Swiss chard leaf.

   Depending on the size of the leaf, place 1-2 teaspoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Repeat until you roll all the leaves.

5. Assemble the Tagen (clay pot)

   Line the bottom of the tagen with one layer of tomatoes and onions’ slices. Place the oxtail pieces on top and then arrange the rolled Swiss chard around the oxtail pieces. Add the broth until it barely covers the Swiss chard and the oxtail. Cover it tightly with parchment paper first and then with aluminum paper and bake at 360°F for 90 minutes until the rolled Swiss chard is cooked through and the oxtail pieces are falling off the bones.

6. Serve

   Serve this tagen hot next to vermicelli rice, or hot pita bread. prepare the broth: In one cup of broth (meat or vegetables), dilute one tablespoon of tomato paste, 1 tablespoon of olive oil, the juice of one lime and salt and pepper.