Yakhnit el Kama
(Truffle Stew)
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- 2 cups cubed meat
- 2 cups cubed kama (truffles)
- 1/2 cup minced onions
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. flour
- 2 tsp. lemon juice
- 2 cups water
Fry meat in samneh until browned. Add onions and cook until yellow. Add kama, water, salt and pepper. Cook under pressure for 20 minutes. Open cooker. If kama are not entirely tender, simmer until they are done. Thicken sauce with flour mixed with a little water. Add lemon juice. Serve hot with rice.
From "Food from the Arab World" by Marie Karam Khayat and Margaret Clark Keatinge
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