The truffle, known in Arabic as faqa’a, kama, kamaieh, terfez, is an edible subterranean fungus that is available in two types: the European variety, very aromatic and highly valued by connoisseurs of fine foods; and the Arabic variety (Middle Eastern and North African), which has a meaty mushroom taste but is blander than the European variety, though it is much more reasonable in price. In the Arab Gulf countries, truffles have been eaten, throughout the ages, as a cherished delicacy. This dish is a version of one of the many traditional dishes of faqa’a in the Arab Gulf countries. It is said that truffles, like precious metals, are a beloved treasure that the earth conceals within its bosom. The ancient Greeks believed that this delicacy was planted by thunderbolts striking the earth and hence is the offspring of thunder. The belief that truffles arrive with storms is shared by the inhabitants of the Arabian Peninsula and seems completely plausible. In the deserts, when storms suddenly break out, they crack the sand and expose the buried truffles below. The Arabic word faqa’a, which translates as “to burst or explode,” apparently, confirms this belief. I use Syrian truffles in this recipe simply because they are the most readily available in markets. However, the less common Moroccan or Lebanese truffle can also be used in this recipe. If truffles are not available, any type of fresh mushroom can be substituted.
SERVES: 4
PREP TIME: 25 minutes
SOAKING TIME: 5 minutes
COOKING TIME: 35 minutes
STANDING TIME: 30 minutes
INGREDIENTS:
- 1/4 cup (1/2 stick/60 g) butter
- 1 onion, finely chopped
- 1 cup (200 g) canned/bottled Syrian truffles, drained, thoroughly washed and chopped, or 2 cups (about 7 oz/200 g) fresh mushrooms of your choice,thoroughly washed and chopped
- 2 cloves garlic, crushed to a paste
- 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
- 2 cups (500 ml) water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
INSTRUCTIONS:
- Melt the butter in a medium skillet with a lid over medium-low heat. Add the onion and sauté, uncovered, for 8 minutes. Add the truffles and cook for 7 minutes, stirring frequently. Stir in the garlic and rice and cook for 2 minutes, stirring continuously.
- Add the water, salt and black pepper and bring to a boil. Cover and cook over medium-low heat for 15 minutes, stirring once or twice to ensure the rice does not stick to the bottom of the skillet. Remove from the heat and stir. Cover and allow to cook in its own steam for 30 minutes. Serve hot.
TIP:
- Most jars or cans of Syrian, Moroccan or Lebanese truffles will contain about twice the amount of truffles needed for this recipe. Leftover truffles should be stored in a sealed container (remove them from the can) in the refrigerator, where they will keep for a week or more. When using truffles or mushrooms, always take the time and effort to thoroughly clean them to remove their hidden dirt.
