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1 bunch watercress, stems cut off, washed and drained (I used both) or arugula, washed and drained (I used both)….

1 medium red bell pepper….

10 bocconcini, balls or 10 slice feta cheese….

DRESSING….
1 tablespoon grape molasses (read Intro)….

1 tablespoon white balsamic vinegar (read *Note)….

GARNISH….
1 teaspoon sesame seed, lightly toasted….

lemon slice….

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*Note: The original recipe did not specify a particular type of vinegar. Also, if you wish, the bell pepper can be grilled instead of broiled…..
Whisk the dressing ingredients together in a small glass bowl.3….

Heat oven to BROIL…..

Remove the stem from the bell pepper and cut it in half, discarding seeds…..

Place the red pepper face down on a baking tray and place in the oven…..

Roast for about 15 minutes. After roasting the bell pepper, place it in a paper bag, close the bag up and set aside for about 15-20 minutes.7….

Remove bell pepper from the bag; peel and devein. Cut into thin slices…..

Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top…..

Drizzle the dressing over the salad…..

Garnish salad with lemon slices and sesame seeds…..

Serve at room temperature.

1/2 kg bonless stewing lamb….

2 tablespoons olive oil….

1 medium onion, finely chopped….

1 garlic clove, minced….

1/4 cup chopped sweet pepper (red, orange, yellow, or green)….

1/2 cup canned tomato, pureed or 3/4 cup chopped pealed tomato….

3/4 cup water….

1/2 teaspoon baharat, spice mix recipe # 224763 orground allspice….

salt….

fresh ground black pepper….

1/4 cup chopped parsley….

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Trim and cut meat into 2 cm (3/4 inch) cubes.Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.3….
Transfer to a plate. ….
Add remaining olive oil, onion, garlic and sweet pepper.5….
Fry gently until onion is transparent. ….
Add tomato and water…..
Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.8….
Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened…..
Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav)…..
Sprinkle hot meat with reserved chopped parsly before serving

4 cups granulated sugar….
1 1/4 cups cornstarch….
1 teaspoon cream of tartar….
4 1/4 cups water….
1 tablespoon lemon juice….
1 1/2 tablespoons rosewater….
1 cup confectioners’ sugar….
Vegetable oil or shortening….
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In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners’ sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners’ sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

8 ounces sliced dried apples….

2 cinnamon sticks….

4 whole cloves….

6 cups cold water….

honey….

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Place all the ingredients except the honey into a saucepan. Bring to a boil then reduce heat & simmer for 15 minutes…..
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Strain the hot tea into a teapot. Make sure to gently push on the apples to remove all the liquid…..

Sweeten with honey then pour into tea glasses.

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