3 turnips, 1 white onion, 2 carrots, 200g (7 oz) chickpeas, 50g or 1/4 cup of sour cream, salt and dill to taste.

Clean and boil turnips and carrots. Cube turnips and carrots (about size of chickpeas), dice onions, and chop the fresh dill. Soak the chickpeas overnight, boil until tender, and drain off water. You may use canned chickpeas instead. Combine vegetables in a large bowl, add sour cream, salt, dill and mix well.

200g (7 oz) sweet bell peppers. Filling: 120g (4 1/2 oz) brinza (white goat cheese), 40g (3 1/2 oz) or 2/5 cup sour cream, 40g butter, 2 gloves garlic, 1 bunch (1 oz) dill.

Rinse brinza well in cold water. Grate and combine with minced garlic and dill. Add sour cream and butter and make an even mixture. Cut around the pepper steams and remove seeds and white flesh from the inside. Wash peppers and then blanch them by scalding in boiling water. Cool and fill with brinza mixture. Slice peppers crosswise in rings to serve.

1 pomegranate, 2 onions, salt to taste.

Place thinly sliced onions in a bowl and wash it 2-3 times in hot water and add salt. Mix in the half of the seeds from the pomegranate with sliced onions. Crush and strain the other half of the seeds to make juice and add to onion mixture. Serve the salad decorated with onion cups filled with pomegranate seeds.

500 g (18 oz) fresh tomatoes, 3 onions, 1 fresh chili pepper, salt.

Cut tomatoes into thin round slices. Cut onions and pepper into very thin semi-circular slices. Combine all ingredients in a bowl, add salt, mix lightly. Arrange a hillock in salad bowl and top each serving with spring of greens.

500 g (18 oz) suzma, 1/2 bundle (2 oz) green onions, 1/2 bunch (1/2 oz) fresh coriander and dill, salt to taste.

Grate suzma well, put in a bowl, mix with chopped greens, green onions, salt and pepper.

500 g (18 oz) chicken, 150 g (5 oz) cucumbers, 150 g (5 oz) tomatoes, 1 bundle (4 oz) green onions, 1 head garlic, dill, 150 g (5 oz) or 5/8 cup mayonnaise.

Boil chicken and remove skin and bones from the meat. Cut chicken and peeled into thin strips. Cut tomatoes into very thin round slices, chop green onions and dill, and mince garlic. Set aside some cucumbers and tomatoes for garnish. Combine above ingredients in a large bowl, mix well, and season to taste. Arrange a hillock of salad in a serving bowl, top with mayonnaise, tomato and cucumber slices, and greens.

2 green radishes, 200 g (7 oz) cheese, salt to taste.

Peel green radishes, cut into thin strips and slice cheese in the same manner. mix them well with radish and salt.

200 g (7 oz) red radishes or cucumbers, 1 egg, 1 bundle (4 oz) green onions, half bundle (1 oz) dill, 1 bundle (2 1/2 oz) fresh coriander, 2 leaves (1/3 oz) lettuce, 225 g (8 oz) cheese, 200 g (7 oz) or 4/5 cup sour cream.

Dice radish and boiled egg. Chop green onions, dill and fresh coriander, shred lettuce into very thin strips. Place ingredients in a bowl and combine with half a sour cream and spices. To serve, cover each portion with remaining sour cream and top with grated cheese.

200 g (7 oz) mutton or beef, 200 g (7 oz) green radishes, 80 g (3 oz) onions, 6 g (1 teaspoon) vegetable oil, 140 g or 5/8 cup mayonnaise, 2 eggs, 1/2 bunch (1/2 oz) each: dill, parsley, fresh coriander, and 1/2 bundle (2 oz) green onions.

Boil meet and cut into thin strips. Peel green radishes, cut into thin strips, soak in cold water for 10-15 minutes, and drain. Fry thinly sliced onions in oil. Combine meet, radish, fried onions, mayonnaise, salt and pepper and mix. To serve, make a hillock in salad bowl, garnish with quartered boiled eggs, strips of boiled meat, and chopped green onions and greens. Top each serving with a coating of the remaining mayonnaise.

860 g (2 lb) cabbage, 100 g (3 1/2 oz) green onions, 100 g (3 1/2 oz) carrots, 50 g (3 1/2 tablespoons) vegetable oil, salt to taste.

In a large bowl, rub finely shredded cabbage with salt and work in well, forcing liquid from the shreds. Add chopped green onions and carrots cut into very thin strips. Mix in vegetable oil just before serving.

500g mutton or beef, 500g (18 oz) turnips or carrots, 1 chili pepper, 15 black peppercorns, a few springs dill, 2 bay leaves, salt to taste.

Cut meat into 150-200g (6-7 oz) pieces and put in a large pot of boiling water. Add turnips, salt, peppercorns, bay leaves, dill, chili pepper and cook at a low boil for 1 to 1 1/2 hours. Remove meat and vegetables, cut into slices and serve.

200g (18 oz) mutton, sheep's intestines, 200g (7 oz) lungs, 1 spleen, 1 kidney, 100g (3 1/2 oz) mutton fat, 5 onions, 200g or 1 cup rice, 1/2 cup water, salt, black pepper, cumin.

For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.

1 kazy, 100g (3 1/2 oz) onions, black pepper to taste

Place kazy in a pot with cold water, and bring to boil. Lower the heat and prick the casing of the kazy in several places with a pin or fork, cook for 2- 2 1/2 hours, drain, and cool. Slice onions in thin rings and mix black pepper. Serve kazy cold, cut into slices with the casing, and garnish with onions.

1kg or 2 1/4 lb fish, 200g or 1 1/2 cups flour, 1kg 1 quart cottonseed oil(or any vegetable oil).

Scale, if necessary, clean and prepare fish for cooking. Season to taste with salt and allow fish to reach room temperature. Roll in flour and fry in hot oil until golden brown. Drain fried fish in a wire basket or on plate covered with absorbent paper. Serve very hot as main course or cool for use as an appetizer.

1kg or 2 1/4 lb. beef tongue, 2 carrots, 2 onions, 1 head garlic, 1 bay leave, dill and salt to taste.

Scrub tongue well, put in a pot of cold water (1-1 1/2 or 1 1/2 quarts), and simmer gently. To improve taste and aroma, peel and add carrots, onions, garlic, and seasonings. When done, remove from broth and place tongue in cold to skin it more easily. Cut cleaned tongue diagonally into very thin slices. Serve Before completely cool and garnish with greens. Can be served with cucumbers, tomatoes, lettuce, and other fresh and pickled vegetables.

500g (18 oz) pumpkin, 20g or 1 1/2 tablespoon butter, 20g or 4 tablespoons sugar.

Peel and clean seeds from pumpkin. Chop into small pieces and place on a layer of a steamer. Sprinkle each piece with melted butter and sugar. Steam for 30 minutes. Steamed pumpkin may be served hot or cold.

Serves 1

• 2 lb Fresh pumpkin or squash
• 1/4 cup of Corn oil
• Sweet Tomato Sauce:
• 1 tablespoon Crushed garlic
• 1 cup of Water
• 1/2 tablespoon Salt
• 1/2 cup of Sugar
• 4 oz Tomato sauce
• 1/2 ts Ginger root, chopped fine
• 1 tablespoon Freshly ground coriander Seeds
• 1/4 ts Black pepper
• Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
• Garnish: Dry mint leaves, crushed

Peel the pumpkin and cut into 2-3" cubes; set aside. Heat the oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned.

Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid will be dried. Meanwhile Mix the ingredients for the yogurt sauce.

To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

250 g (9 oz) mutton or beef, 40 g or 3 tablespoons vegetable oil, 200 g (7 oz) cabbage, 50 g (2 oz) onions, 50 g carrots, 300 g (6 oz) tomatoes, 200 g potatoes.
Cut meat into 20-30 g (1oz) pieces and fry it in pan in vegetable oil until browned. Add sliced onions, large equal sized pieces of carrots, and continue to saute. Then add shredded cabbage and quartered tomatoes. Pour in water and bring to a boil. Add quartered potatoes and cook on medium heat until done. In the final 5-10 minutes of preparation, remember to add salt and spices to taste. Serve soup garnished with fresh chopped greens.

500 g (18 oz) mutton, 100 g or 3/5 cup vegetable oil, 500 g potatoes, 4 tomatoes, 4 onions, 1 chili pepper, 1 bunch (1 oz) each deal and coriander, 2 tablespoons tomato paste, 1 apple, bay leaf, salt and spices to taste.
Cut meat into small pieces and sear in oil until brown. Add sliced onions and tomatoes, and saute another 7-10 minutes. Then put in potatoes and stir well. Pour in 2.5-3 liters or quarts of water, add salt and bring to a boil. Then add whole chili pepper, chopped dill, and fresh coriander. Finally add an apple to bring the soup to full flavor. Simmer dish for about an hour. Serve in kosas topped with chopped greens.

500 g mutton or beef, 100 g or 7 tablespoons vegetable oil, 2 carrots, 2 onions, 4 tomatoes, 3 potatoes, 300 g (11 oz) or cup rice, salt and cumin to taste.
Cut meat in small pieces. In a large skillet, sear in vegetable oil until reddish-brown crust appears. Add sliced onions diced carrots, and potatoes. Saute until vegetables are tender, then add quartered tomatoes. Transfer meat and vegetables to soup kettle with water, bring to a boil. Add rice, diced potatoes, and cook about 20 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yogurt or sour cream, garnish with chopped greens.

1 kg or 7 1/2 cups flour, 30 g (1 oz) yeast, 1-2 cups milk, 3 tablespoons oil, salt.

Dilute yeast in warm milk. mix in little sifted flour and oil. Add the rest of the flour and salted water as necessary. Knead dough and let stnad covered in warm place. Divide dough into 150-200g (5-7 oz) pieces and roll into balls. Flatten into round bread, 2 cm (3/4 in) at edges and 1 cm (2/5 in) in the center. Make a pattern in the center with a chekish. Sprinkle water on the underside and bake in a tandoor or an oven.

1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 40 g (1 1/2 oz) yeast

Prepare dough as in flat bread recipe above. Divide dough into 150-200 g (5-7 oz.) pieces and roll into balls. Flatten into round bread, 2-3 cm (3/4-1 in) at adges and 5 mm (3/16 in.) in the center. Make a pattern in the center with a chekish. Sprinkle water on the underside and bake in a tandoor.

1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 40 g (1 1/2 oz.) yeast, 1 cup cubed animal fat.

Fry fat, drain, and cool. Prepare dough as in flat bread recipe above owrking in pieces of fat evenly throughout the dough. Divide dough into 40 g (1 1/2 oz) pieces and roll into balls. Continue with Obi-non recipe from above.

1 kg or 7 1/2 cups flour, 2 cups water, 2 teaspoons salt, 30 g (1 oz) yeast, 10 g (1/2 oz.) sesame and poppy seeds.

Recipe is identical to Obi-non above, except make the dough a little less stiff and allow to rise an extra 25-30 minuntes. Stamp patterns on top, scatter with sesame and poppy seeds, and bake in a tandoor oven.

1 kg or 7 1/2 cups flour, 30 g salt, 30 g (1 oz.) yeast, 60 g (2 oz.) dry milk, 40 g (1-2 oz) beef fat, 180 g onions, 14 g or 1 tablespoon vegetable oil, 20 g sesame seeds, 730 ml or 3 cups water.

Recipe is the same as Obi-non above. Stamp patterns on top and sprinkle with thinly sliced onions and sesame seeds. Allow to rise another 15-20 minutes under a pastry cloth and bake in a tandoor oven.

1 kg or 7 1/2 cups flour, 1L or 4 cups water, 1 cup chickpeas, 1 teaspoon anise seed, 2 teaspoons salt, 30 g (1 oz.) yeast.

Basic dough recipe is the same as Obi-non above. Pick and clean the best dried chickpeas and crush. Boil anise seed in water and then add crushed chickpeas. Cool for about an hour, add yeast and mix well. Add anise water to flour and make dough. Divid into pieces, flatten into round bread, 2.5 cm (1 in) at edges and 1 cm (2/5 in) in the center. Make a pattern in the center with chekish and make decorative pattern on sides bread with a knife. Bake in tandoor oven.

1 kg or 7 1/2 cups flour, 2 cups water, 1 teaspoon salt, 30 g (1 oz) yeast, 1 cup grease

Make dough with warm salted water, yeast, grease, and stifted flour and let stand for 10-15 minutes. Divide dough into 200 g (7 oz) pieces and roll into balls. Flatten into round bread about 3-4 mm (1/6 in) thick. Make indentations on the top with chekish to reduce thickness of the edges and bake in a tandoor.

1.5 kg or 11 1/4 cups flour, 200 g (7 oz) margarine, 700 g or 3 cups milk, 13 g or 1 teaspoon oil, 20 g salt.

Dissolve salt in milk, add softened margarine and stifted flour and let stand for 30-40 minutes. Roll out dough into balls and let stand another 20-25 minutes. Flatten into round bread about 3-5 mm (1/8-3/16 in) thick. Make deep indentations on the top with a checkish to reduce thickness of the edges and bake in a tandoor.

1 kg or 7 1/2 cups flour, 2 cups water, 1 1/2 cups grease or kaimak, 2 tablespoons sugar or confectioner's sugar, 2 teaspoons salt, 1 cup butter.

Add sifted flour to warm salted water. Knead dough and let stand 10-15 minutes. Roll out into a thin layer, 1 mm (1/25 in). Rub surface with grease, sour cream, or butter. Roll the dough around itself using a rolling stick (similar to a dowel). Cut lengthwise along the stick which 2 cm (3/4 in) strips. Roll up each strip, place in its side and flatten with a rolling pin to a thickness of 1 cm (2/5 in). Coat frying pan with melted butter and fry on both sides.

1 kg or 7 1/2 cups flour, 2 cups water, 1 cup kaimak, 3 onions, 1 cup butter, salt.

Add sifted flour to warm salted water. Knead dough and let stand 10-15 minutes. Roll out into a thin layer, 1 mm (1/25 in) and coat with kaimak. Sprinkle surface evenly wih chopped onions. Roll the dough with onions around itself using a rolling stick. Follow recipe for katlama above. Coat frying pan with melted butter and fry on both sides.

1 kg or 7 1/2 cups flour, 2 cups water, 3 cups milk, 2 tablespoons sugar, 300 g (11 oz) butter, salt.

Make sauce by adding one cup flour to sweetened milk and cook until it thickens. To make dough, add water and salt to sifted flour. Allow to stand in warm place. Cut dough into 50 g (1-2 oz) pieces, roll out like flat bread and fry in butter. Coat top surface with milk sauce and fold into a half-moon.

1 kg or 7 1/2 cups flour, 300 g (11 oz) mutton or beef, 2 onions, 1 tablespoon butter, salt, pepper, 250 g (9 oz) vegetable oil for frying.

Mince the meat in meat-grinder and fry in oil. Make stiff dough out of flour, salt, and water, roll into tortilla-shaped bread but even thinner. Rub frying pan with butter and fry dough on both sides. Remove and fry second bread on one side. Flip over, spread out a thin layer of minced meat on the the side that has been fried. Layer with first bread and spread out another layer of filling and top with uncooked dough. Turn the entire stack over, repeat with filling and layers of dough. Make stack about 10-12 high. Cook on very low heat. To serve fold each layer with meat filling like an envelope.

1 kg or 7 1/2 cups flour, 1 1/2 cups water, 4 teaspoons salt, 50 g or 1/4 cup greese, 800 g (28 oz) meat, 500 g (18 oz) onions, 200 g (7 oz) animal fat, salt, spices to taste.

For the filling, put meat through a meat-grinder, combine well with choped onions and fat, salt and spices. To make stiff dough, add water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into thin layer, use mouth of a glass to cut out circles. Place a spoonful of filling in the center, pinch edges up around the filling forming a ball and completely enclosing the meat. Sprinkle the sides with water and join samsa together in a square. Coat top with beaten egg and bake 30-40 minutes in tandoor or oven.

600 g or 4 1/2 cups flour, 4 eggs, 200 g or 4/5 cups water, 700 g (25 oz) meat, 800 g (28 oz) onions, 160 g (5-6 oz) mutton fat, salt, pepper and cumin to taste.

For the filling, combine finely diced (or minced) meat with chopped onions and fat, salt and spices. To make dough, add water, salt and egg to sifted flour, let stand for 30-40 minutes. Cut dough into 20 g (7/10 oz) pieces and roll out each piece into small flat rounds. Place a spoonful of filling (40 g or 1 1/2 oz) in the center, pinch edges up around the filling forming a ball and completely eclosing the meat. Join the sides of two samsa together and caot with beaten egg. Place on a greased pan and bake 25-30 minutes.

1 kg or 7 1/2 cups flour, 1 kg (2 1/4 lb) meat, 1 kg (2 1/4 lb) onions, 110 g (4 oz) mutton fat, salt and pepper to taste.

For the filling, put meat through a meat-grinder, combine well with chopped onions, cubed fat, salt and pepper. To make stiff dough, add water and salt to sifted flour, let stand for 30-40 minutes. Cut dough into 70 g (2 1/2 oz) pieces and roll out each piece into small flat rounds. Place a spoonful of filling in the center, pinch edges up around the filling, form an oval, and completely enclose the meat. Stick samsa to the walls of a tandoor and bake 25-30 minutes.

1 kg or 7 1/2 cups flour, 800 g (28 oz) meat, 500 g (18 oz) onions, 150 g (5 oz) mutton fat, 50 g (2 oz) butter, cumin, salt and pepper to taste.

For the filling, put meat through a meat- grinder, combine well with chopped onions, cubed fat, salt and spices. To make dough, add warm water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 3-4 mm (1/8 in) layer and greese surface with melted butter. Roll up the dough tightly forming a log, and cool. Cut log into 70 g (2 1/5 oz) pieces and place on their flat sides. Roll out into small flat rounds. Place a spoonful of filling in the center, pinch edges around the filling forming oval pastry, and completely enclose the meat. Stick samsa to walls of tandoor, sprinkle water on top, and bake 20-30 minutes.

650 g or 4 3/4 cups flour, 400 g (14-15 oz) pumpkin, 2 egg, 160 g (3-4 oz) onions, 150 g (5 oz) mutton fat, 70 g (2 1/2 oz) margarine, sugar, salt and pepper to taste.

For the filling, combine diced pumpkin with chopped onions, fat, salt, sugar and spices. To make dough, add warm water, egg and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 3-4 mm (1/8 in) layer and grease surface with melted margarine. Roll up the dough tightly forming a log, and cool 5-6 hours. Cut log into 50 g (2 oz) pices and place on their flat sides. Roll out into small flat rounds. Place a spoonful of filling in the center, pinch edges around the pumpkin forming a square pastry, and completely enclose the filling. Bake 20-25 minutes in an oven.

1 kg or 7 1/2 cups flour, 2 cups water, 2 eggs, 60 g or 1/4 cup vegetable oil, 2 kg (4 1/2 lb) mixed greens (clover, mint, coriander, etc.), 100 g (3 oz) mutton fat, 2 bundles (6 oz) green onions, 4 onions, cumin, salt and pepper to taste.

For the filling, combine finely chopped greens with chopped onions, cubed fat, salt and spices. To make dough, add water and salt to sifted flour, let stand for 30-40 minutes. Cut dough into 50 g (1-2 oz) pieces and roll out each piece into small flat rounds. Place a spoonful of filling in the center, pinch edges closed around the filling, and form a ball. Bake 30-40 minutes.

600 g or 4 1/2 cups flour, 500 g (18 oz) potatoes, 120 g (4-5 oz) onions, 120 g (4-5 oz) margarine, 100 g or 7 tablespoons vegetable oil, salt to taste.

For the filling, combine diced boiled potatoes with sauteed onions, salt and spices. To make dough, add warm water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 1.5-3 mm (1/16-1/8 in) layer and grease surface with melted margarine. Roll the dough around itself using a rolling stick. Cut lengthwise along the stick which will result in several layers of strips of dough. Cut strips into appoximately 6x8 cm (2x3 in) squares. Place potato filling in the center of each square, fold in half, and pinch edges closed with your fingers. Deep-fat fry in hot oil.

1 kg or 7 1/2 cups flour, 1 1/2 cups water, 2 eggs, 700 g (25 oz) meat, 50 g (2 oz) onion, salt and spices to taste.

Combine minced meat with chopped onions. To make dough, combine water, salt and sifted flour, let stand for 2-2 1/2 hours. Divide into 20-30 g (1 oz) pieces. Flatten and place minced meat in center. Fold into half moon, pinch the edges together lightly and deep-fat fry.

1 cup flour, 100 g or 1/2 cup vegetable oil, 1 cup sugar, 3 cups water.
Boil sugar and water for syrup. In a separate pan, heat flour in oil until brown. Slowly add hot syrup, boil and stir continuously until thick as cream. Serve on a plate.

500 g or 3 cups sugar, 2 eggs whites, 1 licorice root.
Boil licorice root in 1/2 cup water, filter, and chill. Add 1 1/2 tablespoons of licorice water to egg whites and beat well until foamy. Heat sugar and water for syrup and allow to cool. Combine syrup with egg whites and beat until thick.

150 g or 5/8 mutton fat, 500 g or 3 3/4 cups flour, 200 g or 1 1/4 cups sugar.
In a pan, heat flour in oil until brown. When lumps are worked out of the flour transfer to a dish and cool. Mix in sugar well. Serve with tea at breakfast.

530 g or 3 cups sugar, 540 g (19 oz) almonds, 5 g or 1/2 teaspoon butter.
In a large pot, put half of the sugar and 120 g or 1/2 cup water and boil. Put almonds in boiling syrup and stir continuously 10-12 minutes. Then add 200 g or 1 cup sugar and stir vigorously 3-4 minutes. Remove almonds to another dish. Add remaining sugar and bring to a boil. Then add butter, the almonds again and mix thoroughly. Place coated almonds in an even layer to dry.

500 g (18 oz) apricot seeds, 1 cup sugar, 1/4 cup water.
Make light syrup from sugar and water. Place seeds on a grease pan about 1 cm (2/5 in) thick. Pour syrup on top of seeds and allow to dry. Cut with knife into serving-sized squares.

400 g or 3 cups flour, 100 g (3-4 oz) margarine, 130 g (4-5 oz) nuts, 100 g or 3/4 cup sugar, 3 eggs, 55 g (2 oz) margarine, 100 g (2 oz) honey, 230 g or 1 cup water, 5 g or 1/8 teaspoon butter 5 g salt.
For the filling, roast chopped nuts and combine with sugar. To make dough, add warm salted water to sifted flour, mix well, and let stand for 30-40 minutes. Roll out dough by hand into long tube. Divide dough into smaller balls, a little larger then walnut, and let stand for 5-6 minutes. Roll into small flat rounds 1- 1.5 mm (1/32 in) thick. Place a thin layer of filling on the dough and repeat process until 8-10 layers high, topping with layer of dough. Place on greased pan, brush each stack with beaten egg, make cuts in top layer, and bake in pre-heated oven (220-240 C) for 15-20 minutes. Pour syrup in top of the cuts and bake for another 10-15 minutes. Serve topped with honey.

1 kg (2 1/4 lb) figs, 1.2 kg or 7 cups sugar, 1 1/2 cups water.
Blanch figs for 5 minutes into hot water and remove from it. Make syrup from sugar and water. Then add syrup to figs and set aside for 24 hours. Separate fruit from the liquid and boil again. Add figs and cook until ready on low heat.