Clean truffles well and prepare for cooking. Cut into one-
inch cubes. Rub well with salt and pepper. Marinate in equal
parts of olive oil and lemon juice for two hours. Thread onto
skewers and broil over charcoal or in a very hot oven.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)