The Terfez truffle is found in various deserts around the world, including the western Negev. The truffle season is brief, lasting about a month in early spring. While these truffles grow in the desert, they require some rain, so in drought years, it’s possible no truffles will grow.
In Israel, the desert truffle is often associated with the Moroccan immigrant community, but it is actually found in many parts of the Middle East, with immigrants from Syria and Iraq also having strong ties to it. In the past, the truffle was more commonly found in markets like HaTikva, Machane Yehuda, and HaCarmel. Today, it can only be found fresh in the Be’er Sheva market before Passover. It is also available canned, typically imported from Morocco.
Despite the similarity in sound between Terfez and truffles, the Terfez is not actually a true truffle; it belongs to a different family. Terfez is its Moroccan nickname, while its Hebrew name is Shimshon truffle, named after its symbiosis with the Shimshon yoshev bush (Helianthemum sessiliflorum). In our region, it is also known as Kima or Kamaya.
This recipe is based on a lamb dish with truffles called “Terfez Bilranmi Passover” in the book “The Moroccan Kitchen” by Rivka Levy Malu as well as a recipe from home cook Simona Yifrach of Netivot.
Check out more Passover recipes.
Ingredients
Ingredients:
½ cup vegetable oil
1 tablespoon salt
½ teaspoon ground black pepper
1Kg (2.2lbs) flat iron steak, cut into 2 cm/ 1-inch-thick slices
4 onions, coarsely chopped
4-5 cups + ¼ cup water
3-4 garlic cloves, sliced
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon black pepper
1 ½ teaspoon salt
400 grams (14.1 ounce) canned Terfez truffles
Preparation
- Heat a wide, deep skillet over high heat. Season the sliced beef with salt and pepper.
- Add oil to the skillet and sear the beef slices until browned, 2-3 minutes on each side.
- Remove the browned beef slices to a plate. Add the chopped onion to the skillet and stir, scraping up any browned bits from the bottom. You can add ¼ cup of water to help.
- Reduce the heat and add the garlic cloves, salt, sweet paprika, turmeric, and black pepper. Stir for 2-3 minutes until the garlic is fragrant. Return the beef to the skillet and add enough water to cover the ingredients.
- Bring to a boil and cook over high heat, uncovered, for 20 minutes, skimming off any scum that rises.
- Reduce the heat to low, cover, and simmer for 2 hours.
- Drain the truffles from the canning liquid, rinse lightly in a colander, and cut them into quarters or halves, depending on their size.
- Add the truffles to the stew and cook over low heat for an additional hour.
