Desert Truffle Stew with Meat and Rice (Kemeh bi Rouz)

Desert truffles (or kemeh) grow in the Mediterranean, Middle East and North Africa.  This delicacy more closely resembles the flavor of  an earthy mushroom with the texture of artichoke and the shape of a potato.

Every March, you’ll find Syrians talking about how much kemeh came into the markets that season. They say that the abundance of desert truffles is at the whim of early autumn thunderstorms.  Kemeh comes from microscopic spores underneath the desert surface. The presence of lightning causes rain in October and November to have higher levels of nitrogen. This element in the sand causes the truffles to form. When the weather gets warmer, they cause cracks on the sand’s surface, indicating there are truffles underneath.

Kemeh is eaten in a variety of ways. It can be grilled, made into stew with meat, served with a yogurt sauce or made into a salad with garlic.

It is nutritious with 9% proteins,13% carbohydrates,1% fats plus minerals like phosphorus,sodium,calcium,potassium.

It contains Vitamin A, B-1, B-2 plus amino acids that are vital for the body.

2 lbs beef stew meat, cut into cubes

1 onion, chopped

2 tsp 7 spices

4 lbs kemeh, cleaned

2 Tbsp butter or ghee

1 Tbsp cornstarch

4 cups medium grain rice

1/3 c cooking oil

Salt

Pepper

Soak the rice in cold water for about one hour.

Combine the meat with onion, 7 spices, 1 tsp salt and few grinds of black pepper in a large stockpot. Cook, stirring occasionally, until browned on all sides and the onion has softened, about 5 minutes. Add 3 cups of water and bring to a boil. Cover, reduce heat and simmer until meat is soft but not falling apart, about 1-1.5 hours.

Add kemeh to another pot with 4 cups of water. After it comes to a boil, reduce heat and simmer for about 5 minutes.

Drain the kamah, reserving the liquid. Cut into 1/2 inch to 1 inch chunks.

In a large skillet, melt butter or ghee and add the kemeh. Season with 2 tsp salt and some black pepper and sauté until browned, about 10 minutes.

Add kemeh to the pot with meat and cook until the flavors come together, about 45 minutes.

Dissolve the corn starch with 2 Tbsp of water in a small bowl. Add to the kemeh and simmer for another 15-20 minutes and adjust seasoning. kemeh stew can be prepared up to 3 hours ahead and should be  reheated before serving.

About 45 minutes before serving, drain the rice and rinse by filling the bowl with cold water again and draining. Repeat until water runs clear.

In a large nonstick pot, heat 1/3 c neutral cooking oil. Add rice and 3 tsp of salt and sauté until rice is translucent.

Add the kemeh water plus tap water to make 5 cups. Bring to a boil, cover and reduce to the lowest setting. Simmer until the liquid is absorbed, about 20 minutes.

Serve by placing rice on a plate and topping with stew. Enjoy!