Guidelines for cooking Desert Truffels?
I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote:
Desert truffles have nothing to do with their European cousins in terms of taste, texture and aroma. Kemeh is more like dense mushrooms rather than the truffles you know.
I'm looking for some guidelines on how to cook with them not for recipes, as this is the first time I'll be using them. I'm looking for guidelines that will emphasize their flavor such as "use and grate fresh" or perhaps "cook with the peels as well".
For those wondering what they look like after scrubbing off the sand:
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How are truffles used in cookery?
These are often used as a base for dishes \u2013 perfect for making sauces, blitzing into a soup or an ice cream, or making truffle butter at home.How do you eat a desert truffle?
It can be grilled, made into stew with meat, served with a yogurt sauce or made into a salad with garlic. Today I'm sharing the stew and salad version. I love the stew. You separately boil kamah and cubed meat and then combine them to let the flavors come together.What is Atruffle?
Truffles are the edible spores that grow on an underground fungus in the family Tuberaceae. They're often confused with mushrooms, but they're technically not the same species \u2014 mushrooms grow above ground, while truffles grow underneath the surface.Delicious Miniature Condensed Milk Chocolate Truffles Recipe | Cakes for Summer by Mini Bakery
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