The versatility of truffles in Saudi Arabia
"الفقع" في السعودية ورحلات البحث تحت الأرض
07 MAR 2021
Source: Abeer Al-Amoudi
Truffles are considered rare because they are difficult to cultivate. They have an earthy, pungent and mushroom-like taste but are also very nutritious and contain healthy proteins, starches, fats and minerals. Their composition is similar to that of meat.
Types of truffles
There are many varieties and colors of this fungus, including the common white Al-Zubaidi and reddish-brown Khalasi types. The black truffle, called Al-Jabba, is the most rare and thus the most expensive. Truffles vary in color, taste, aroma, size and shape depending on the type of soil and surrounding trees, with prices ranging between SR400 and SR800 per kilogram.
Hunters in the Kingdom begin to search for truffles after the rainy season, even travelling to remote areas to obtain the best and most delicious types. They are most commonly found in the deserts of Hafar Al-Batin, Al-Samman and Al-Hajrah in the northeast of the Kingdom.
● 1 kilo truffle
● 3 cups rice, soaked
● 3 large onions, chopped
● 1 tablespoon margarine
● 1 teaspoon black pepper
- Wash truffles well to remove dirt, then peel skin off.
- After completely cleaned, cut truffles into large cubes.
- Boil truffles in boiling water with a tablespoon of salt for 25 minutes.
- In another saucepan, put the ghee and sauté chopped onions until they brown.
- Pour boiled truffles over sautéed onions.
- Simmer over a medium heat for five minutes, then add salt and black pepper.
- Add rice to truffle and onions, then pour over enough boiled water.
- Leave to simmer over a medium heat until rice is completely cooked.
- Serve hot with green salad or yogurt salad with cucumber.