1 kg truffle
1/2 kg ground meat
1 chopped onion
3 tablespoons pine nuts
3 tablespoons chopped finely parsley
6 slices lemons
1 teaspoon lemon juice to mix with the inside of truffles
3 teaspoons lemon juice to soak the truffle
3 tablespoons olive oil for stuffing
2 teaspoons olive oil for water mixture
1 teaspoon oregano
1/2 teaspoon spices
1/4 teaspoon dry mint
12 mint leaves
Salt and fresh ground pepper to taste
Wash truffle (3-4) times to remove soil from truffle. Cut the tops of the truffles remove the inside. Reserve the inside of the truffles then add t 1 teaspoon of lemon juice and mix it together for discoloration.
In a large pot, add about (6) cups of water and 3 tablespoons of lemon juice, then put the washed truffles in the pot and set aside.
In a large skillet add oil and pine nuts fry for 5 minutes or until the pine nut become light brown then add onions, meat, spices salt, pepper, continue the cooking for 10-15 minutes or until done. Add parsley and oregano and cook for few minutes more. Remove from heat. Drain the water from truffles and dry them then fill each truffle with the stuffing mixture until you finish all.
Put water in the tray depends on the size of the tray. Add 3-4 tablespoons less or more lemon juice and 2 teaspoons olive oil and 1/4 teaspoon dry mint. Mix them together then pour over the truffle tray.
Bake at 350°F for 30-40 minutes. Serve with rice and salad. Garnish with lemon slices and fresh mint leaves.