As winter gives way to spring, the earth reveals one of its most prized culinary treasures — the desert truffle (faqaa). Buried beneath the sandy soil, these seasonal gems boast a unique, earthy flavor that food enthusiasts eagerly anticipate each year, making them a coveted ingredient on Kuwaiti Ramadan tables.

At the truffle market, longtime vendor Abu Hassan Al-Mansouri told Kuwait Times: “This year, truffle prices have dropped, making them more affordable for everyone during Ramadan. The premium Saudi Zubaidi faqaa is now sold at KD 18 per kilo, down from KD 25, with some pieces weighing up to 300 grams each. Meanwhile, Moroccan truffles are priced at KD 10 per kilo, and Syrian ones at KD 9.”

He noted that the most common varieties in the market are Syrian, Moroccan and Saudi truffles, advising customers to freeze them to enjoy throughout Ramadan and even after the season, which typically ends in April.

Desert truffle vendors wait for customers by their stalls at the truffle market in Rai. -- Photos by Yasser Al-Zayyat and KUNA

During Ramadan, truffles take center stage in traditional Kuwaiti dishes. Home cook Um Mohammed told Kuwait Times she prepares marag al-fagaa (truffle stew), a flavorful dish cooked with meat, onions and spices, often served first on the iftar table. Revealing more about faqaa’s role in Kuwaiti cuisine, she shared: “We also use truffles in traditional dishes like machboos, where they are added to enrich the flavor. This dish is especially popular during special occasions in Ramadan.”

Describing how she prepares machboos lahm bil-fagaa (meat and truffle machboos), Um Mohammed explained: “The cooking process is the same as regular machboos, but we add the truffles with the meat. First, I heat oil, sauté onions and sear the meat until browned. Then, I add tomatoes, garlic, spices, dried lime, cinnamon sticks, cardamom, cloves and bay leaves. About 15 minutes before the meat is fully cooked, I add the truffles and let them simmer together.”

For long-term preservation, she advised: “To store truffles, it’s best to either boil or freeze them. This helps maintain their texture and flavor. However, it’s essential to remove any black spots, wash them thoroughly under running water, and dry them completely before storing.”

Meanwhile, Noora Al-Fadhli prefers to keep truffle dishes simple. “I enjoy truffles with saffron rice or simply roasted with butter and garlic. This way, I serve them as a side dish that retains their original flavor without too many added ingredients,” she said. She also fondly recalled her mother’s traditional recipe. “My mother used to cook truffles with yogurt. She would peel and wash them, roast the truffles in ghee or olive oil until golden, then add chicken or meat stock and let them simmer. Finally, she’d stir in yogurt mixed with dissolved cornstarch, salt, black pepper and cumin until the sauce thickened. We’d eat it with Arabic bread.”