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….

.. ..

*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.

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….

.. ..

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

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.

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…..
.. ..
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.

PREPARATION:
Heat 2 cups of the grape juice until lukewarm. Add the flour to the warm grape juice and mix well. Bring the rest of the grape juice to a boil and add the flour mixture slowly and stirring constantly until the mixture begins to bubble. Spread a sheet of muslin or plastic wrap on a flat surface and pour the mixture out evenly to a layer of about 1/8 inch. Let this dry for about 12 hours. Peel the muslin or plastic wrap off the surface and hang like a sheet from a line and let dry for 24 more hours. Spray the backside of the muslin [not plastic wrap] lightly with water to release the bastegh from the muslin. Powder the bastegh with cornstarch, cut into strips and roll up and store in a jar.
NOTE: This can be made with other fruit juices.

All Credit for these recipes goes to: http://www.thegutsygourmet.net/armenian.html

PREPARATION:
On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft. Set aside and let cool. Peel off charred skin, or scoop out the soft insides of the eggplant and place in a large bowl. Add Garlic, olive oil, onion, parsley, basil, Tabasco® Sauce, salt and pepper to taste. Serve as a canapé’, or serve with Armenian cracker bread, as a vegetable dip, or as a vegetable side dish. Can be served hot or cold.
ROASTED GARLIC:* Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree oven for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins.

TOPPING:….

1 lb. ground lean lamb….
1 1/2 cup yellow onion chopped fine….
1/2 cup green bell pepper chopped fine….
1/2 cup chopped Armenian or Italian parsley….
1 teaspoon chopped garlic….
1 teaspoon of fresh sweet basil chopped….
1 tablespoon fresh mint leaves chopped….
1/2 teaspoon ground cumin….
1 can diced tomatoes….
1 small can tomato paste….
Cayenne pepper to taste [optinal]….
Salt and pepper to taste….
PREPARATION:
•Brown off the ground lamb and add the other ingredients and saute until onions….
and peppers are tender.  Refrigerate overnight to marry the flavors…..
.. ..

DOUGH:
2 1/2 cups sifted all purpose flour….
1 pkg. Fleishman’s dry yeast dissolved in 1/4 cup warm water….
1/2 teaspoon salt….
1/2 teaspoon sugar….
1/4 cup Crisco shortening [melted]….
1/2 cup warm water….

Mix the sugar and salt with the yeast to dissolve, and in a large bowl add sifted flour, shortening, and the yeast mixture.  Knead into smooth soft dough
Add a little more four or water if necessary to dough is not too dry or too
sticky moist.  Divide the dough into a dozen balls and roll out into tortilla
sized rounds [about 8 inches in diameter].  Place on lightly greased baking sheets.
Makes 12
Spoon the topping mixture on to the dough rounds spreading evenly to the edges
of the lahmahjoons.  Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
the meat side to meat side and dough side to dough side and then bring the
edges of the large piece of foil over the whole stack.  This will prevent them
from drying out.  Serve hot or cold.  Cut the lahmahjoon into small pie wedges
and serve as appetizers or snacks,  or fill the whole lahmahjoon with a  little
green garden salad and fold over and eat like a taco

NOTE:  For a quick version you may use fluffy flour tortillas instead of the ….
above lahmahjoon dough.  Tortillas must also be placed on greased pans for baking