"I once enjoyed, in a humble restaurant in Damascus, a whole plateful of raw, sliced black desert truffles as a salad, dressed in olive oil and lemon. Now where, in all of Europe, could you enjoy such a thing? It would cost a king's ransom. With the desert truffle, however, even people of relatively modest means can splurge on a kilo or two." When the winter rains are just right, this elusive delicacy flourishes like buried treasure each spring under sands from Morocco to the Arabian Peninsula. But to find it—that's the secret.