A recreation of a 13th-century recipe from The Exile’s Cookbook for truffles, which are cooked in embers, a cooking method that goes back millennia and was also used for bread. After cleaning the washing the truffles they should be dried and then wrapped in a moistened linen cloth before being put on the embers. When they are cooked, they quartered by hand and then served after scattering on some salt, pepper and ginger.
For this recreation, I used a kanun from Meknes, but if you don’t have one of those lying around, you can just cook the truffles on the barbecue! Either way, they’re a real treat and are a wonderful side, or even a snack!
