Truffles Stew


        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. Iemon 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, simrner 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 Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)