The Terfeziaceae, or desert truffles, is a family of truffles (Berber languages: Tirfas, Arabic: كمأ, romanized: Kam', Kurdish: دۆمبەڵان, romanized: Dombelan, Hebrew: כמהת הנגב, romanized: kmehat hanegev) endemic to arid and semi-arid areas of the Mediterranean Region, North Africa, and the Middle East, where they live in ectomycorrhizal association with Helianthemum species and other ectomycorrhizal plants (including Cistus, oaks, and pines). This group consists of three genera: Terfezia, Tirmania, and Mattirolomyces. They are a few centimetres across and weigh from 30 to 300 grams (1–10 oz). Desert truffles are often used as a culinary ingredient.
Description
Fruit-bodies (ascomata) are large, more or less spherical to turbinate (top-shaped), thick-walled, and solid. The asci are formed in marbled veins interspersed with sterile tissue. The asci are cylindrical to spherical, indehiscent (not splitting open at maturity), and sometimes stain blue in iodine. Ascospores are hyaline to pale brown, spherical, and uninucleate.[1]
Desert truffles do not have the same flavor as European truffles, but tend to be more common and thus more affordable. Forest truffles (genus Tuber) typically cost $1,000 per kilogram; Italian truffles may sell for up to $2,200 per kg, while Terfezia truffles sold as of 2002 in Riyadh for $200 to $305 a kg, and in recent years have reached, but not yet exceeded, $570.[7] Israeli agricultural scientists have been attempting to domesticate Terfezia boudieri into a commercial crop.[8]
Desert truffles go by several different names. In Iran they are called Donbalan or Dombal. In Turkish they are called Domalan in Turkiye, also Keme on the Syrian-Turkiye border. In Algeria and Tunisia they are called terfez; the Bedouin of the Western Desert call them terfas ترفاس. The Kuwaitis call them faggaفقع, the Saudisfaq'hفقع, and in Syria, and in Libyaterfaseترفاس; they are known by their classical Arabic name, kamaaكمأ.Iraqis call them kamaa,kima or chimaكمأ, depending on local dialects and in Oman they are faqahفقع. The Hebrew word is kmehin כמהין (kmeha in singular). In Catalonia they are known as tòfones d'arenal and turmes. In southern Spain, they are known as turmas or criadillas and in the Canary Islands they are known as papas crias. In Botswana they are called mahupu. In Hungary they are known as homoki szarvasgomba ('sand truffles') and are sold to English-speaking nations as honey truffles.[9][additional citation(s) needed]
In Saudi Arabia, there are two varieties; khalasi are oval with a black skin and a pinkish-ivory interior, and zubaidi have a cream colour but are generally more expensive.[citation needed]
In oceanic countries, there is some confusion regarding the desert truffle, as the yam is often referred to as the common desert truffle as well.[10]
References
Wikimedia Commons has media related to Terfeziaceae.
^Cannon, P.F., Kirk, P.M. (2007). Fungal Families of the World. p. 347. Singapore: CABI Publishing. 456 pp.
^Percudani, R., Trevisi, A., Zambonelli, A., Ottonello, S. (1999). Molecular phylogeny of truffles (Pezizales: Terfeziaceae, Tuberaceae) derived from nuclear rDNA sequence analysis. Molec. Phylogenet. Evol. 13(1):169-80.
^Kagan-Zur V. Terfezias, a family of mycorrhizal edible mushrooms for arid zones. In: Schlissel, Arnold; Pasternak, D. (2001). Combating desertification with plants. New York: Kluwer Academic/Plenum Publishers. ISBN978-0-306-46632-8.
^Loizides, M., Hobart, C., Konstandinides, G., Yiangou, Y. (2012). Desert Truffles: The mysterious jewels of antiquity. Field Mycology 13 (1): 17-21. doi:10.1016/j.fldmyc.2011.12.004
