Yakhnit el Kama

Heat a heavy-bottomed pot or pan over medium-high heat and add the cubed meat, cooking until browned on all sides, approximately 8–10 minutes.

Reduce heat to medium and add the minced onions to the pot, stirring frequently until softened and translucent, about 3–4 minutes.

Sprinkle the flour over the meat and onions, stirring well to coat evenly and cook out the raw flour taste for 1 minute.

Pour in the water, scraping up any browned bits from the bottom of the pot to deglaze, then bring to a gentle simmer.

Season with salt and pepper, then cover the pot and simmer for 15–20 minutes until the meat is nearly tender.

Add the cubed kama (truffles) to the pot and stir to combine, ensuring they are submerged in the cooking liquid.

Continue simmering, covered, for 15–20 minutes until both the meat and truffles are tender and the flavors have melded.

Stir in the lemon juice and taste for seasoning, adjusting salt and pepper if needed before serving.