TGGD MIDDLE EASTERN STYLE, BEEF AND WATERCRESS SALAD..recipe

ALL THE VEGETABLES HAVE TO BE PREPARED AS IN TGGD BEFORE ATTEMPTING THIS RECIPE AND ONLY USE WATERCRESS IN COOLER SPRING

Here is a very simple and very economical recipe..feeds 4

Serve with hot, mint tea for a delicious meal.

1 pound very lean ground beef (LEAN lamb, chicken or turkey is OK too)
2tsp olive oil
1tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 cup raisins
1/2 cup dried cranberries (optional)
1/2 cup dried apricots chopped (optional)

1 cup peeled and seeded cucumber, chopped
fresh ground black pepper
2 cups watercress  (trimmed of larger stems)
1 cup minced scallions
1 cup plain live yogurt
1/2 cup minced fresh mint
1/2 cup bulgur (cracked wheat, soaked in warm water and drained)


Heat the oil in a heavy bottomed skillet and cook until it is no longer pink.
Pour off all liquid and discard.
Add the dried fruit and spices and cook over medium heat, until the meat begins to brown.
Remove from heat and cool in pan.

Combine the scallions, watercress, cucumber and bulgur wheat with the yogurt, mix well.
Gently fold in the cooked meat and fruit mix.
Chill thoroughly.
Serve garnished with lemon 1/2's or orange 1/4's and glasses of hot mint tea

Variations

May also use arugula in place of watercress