Categories
sandwich

Soujouk Burgers

An amazing burger but don’t take our word for it! You’ve got to taste it to believe it.

Beef patties seasoned with a secret blend of spices are sure to awaken your palate. Available in original and spicy flavors. Grill or pan-fry and top with your favorite condiments.

Categories
Hors d’oeuvres

Bastirma Meat Pastry


Ingredients:

Ohanyans Bastirma (or Soujouk), Minced
1/2 Small Onion, Minced Fine
1/2 Teaspoon Ground Garlic Powder or 1 Clove Garlic, Minced Fine
Salt & Pepper to Taste
1/4 Teaspoon Red Pepper Flakes (Optional)
1/4 Cup Chopped Parsley (Optional)
Pastry Dough or Phyllo Dough *
Sesame Seeds
Flour
1/4 c Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg Wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt

Instructions:

In a pan, Sauté Bastirma (or Soujouk) with onion with olive oil. Add garlic, red pepper (optional) , parsley (optional) salt & pepper to taste. Cook 3-5 min. Set aside. Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut into long rectangles to into rolls or any shape desired. Add 1-2 tablespoons of cooked mixture into pastry dough. Brush each pastry with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes until browned and crisped or fry in few inch oil 3-5 min till golden brown. *Please note, if using phyllo dough, freeze stuffed pastries for 2-4 hours before baking or frying. Enjoy!

Categories
Hors d’oeuvres

Soujouk Meat Pastry

Soujouk Meat Pastry
Ingredients:

Ohanyans Soujouk (or Bastirma), Minced
1/2 Small Onion, Minced Fine
1/2 Teaspoon Ground Garlic Powder or 1 Clove Garlic, Minced Fine
Salt & Pepper to Taste
1/4 Teaspoon Red Pepper Flakes (Optional)
1/4 Cup Chopped Parsley (Optional)
Pastry Dough or Phyllo Dough *
Sesame Seeds
Flour
1/4 c Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg Wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt

Instructions:

In a pan, Sauté Soujouk (or Bastirma) with onion with olive oil. Add garlic, red pepper (optional) , parsley (optional) salt & pepper to taste. Cook 3-5 min. Set aside. Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut into long rectangles to fold over into triangles (like samosas) or any shape desired. Add 1-2 tablespoons of cooked mixture into pastry dough. Brush each pastry with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes until browned and crisped or fry in few inch oil 3-5 min till golden brown. *Please note, if using phyllo dough, freeze stuffed pastries for 2-4 hours before baking or frying. Enjoy!

Categories
egg Uncategorized

Soujouk and Eggs


Ingredients:

Ohanyan’s Soujouk, Diced
Ohanyan’s Bastirma (Optional)
1 Tablespoon Olive Oil
1 Tablespoon Butter
One Small Onion Diced (Optional)
One Green Bell Pepper, Sliced Small
Two Roma Tomatoes, Diced
Five Eggs
Salt & Pepper to Taste
Optional Garnishes: Chopped Fresh Flat Leaf Parsley, Chives, Sliced Avocado, or Crumbled Feta Cheese

Instructions:
Sauté vegetables in olive oil and butter over medium high heat and season with salt & pepper to taste. Next add the Soujouk and Bastirma (opt). Stir together. Cook 5-7 min until vegetables have are softened. Reduce heat to medium. Crack 5 eggs spaced evenly in pan. Cover and cook for 3 min. Serve immediately with your desired garnishes and some sliced toasted bread for dipping.

Categories
Hors d’oeuvres

Soujouk Sausage Pastry

Soujouk Sausage Pastry

Ingredients:

Mild Soujouk Sausage, Remove Skin
Puff pastry dough
Flour
1/4 Cup Olive Oil
2 Tablespoons Butter, Melted
Sesame Seeds to Garnish

Egg wash:
1 Egg
3 Tablespoon Milk
Pinch of Salt

Instructions:

Combine olive oil & butter in bowl. Next, lay sheet of pastry flat on a floured surface. Brush oil mixture evenly onto surface. Cut pastry into slight rectangles the length of sausage and enough to wrap whole. In a small bowl, mix egg, milk and salt. Set aside. Next, place Ohanyan’s sausage on pastry. Start from one end and roll. Add egg mixture to ends to help seal the dough together. Lay parchment paper on a cookie sheet and place each roll 2 inches apart. Brush each roll in exposed areas with the egg wash. Sprinkle sesame seeds. Cook in preheated oven of 400 degrees for 15 min. Serve sliced.

Categories
sandwich

Soujouk Wrapped Burger


Makes 4 servings
Ingredients:
4 12” Tortillas
4 Ohanyan’s Artisan Patties, Crumbled to Smaller Pieces
8 Slices of Provolone Cheese
2 Cups Chopped Lettuce
1 Medium Onion Sliced Thin and Sautéed
3 Roma Tomatoes Diced
1/2 Cup Chipotle Sauce
1 Tablespoon Olive Oil

Chipotle sauce:
1/4 Cup Mayo
1 Cup Sour Cream
2 Chipotle Peppers with Adobo Sauce, Minced Fine
1/4 Cup Lime Juice
2 Cloves Garlic
1/4 Cup Chopped Cilantro
1/2 Teaspoon Onion Powder
1/2 Teaspoon Paprika
1/4 Teaspoon Cumin
Salt to taste

Instructions:
Brown Ohanyan’s Artisan Patties in skillet and break into smaller pieces. Drain fat and set aside. Warm tortilla to soften in microwave for 40 seconds to 1 min between damp paper towels. Take one tortilla and lay flat. Add 2 tablespoons of chipotle sauce in center. Next layer diced tomatoes, lettuce, meat, 2 slices of cheese, and top with sautéed onions. Fold tortilla overlapping towards center. Continue and make 3 more. Next warm skillet on med high heat. Drizzle 1 tablespoon of olive oil and toast wrap on both sides. Continue with the rest. Slice in half and enjoy!

Categories
Uncategorized

How to Prepare Manti


Instructions:
Bring 4 cups of water to a rolling boil in a large saucepan. Add salt or 2 cubes of beef bullion. Add Manti, stirring occasionally. Boil for 10-15 minutes. Pour your choice of sauce over cooked Manti. Serve Hot.

Manti can be served plain, topped with yogurt infused with garlic, or sauteed with a small cube of butter and red tomato sauce. Enjoy!

Categories
Hors d’oeuvres

Soujouk Pinwheels


Ingredients:
Lavash Bread
6-8 Oz Sliced Soujouk
10 Oz Cream Cheese, Softened
1 Teaspoon Garlic Powder
1 Tablespoon Fresh Parsley (1 Teaspoon Dried Parsley)
4 Oz Provolone Cheese, Sliced
1/4 Cup Red Onion, Sliced
1/4 Cup Sweet Red Pepper, Sliced
Tomato, Sliced
1/2 Cup Spinach
1/4 Cup Jalapeño, Sliced (optional)

Directions:
Mix cream cheese with garlic and parsley and spread over the surface of bread. Place rest of ingredients in even rows. Roll up from the end nearest you. Make sure to roll as tight as possible. Cut into 1-inch pieces.

Enjoy!

*If making ahead of time, keep whole roll intact and cut when ready to serve.

Categories
Hors d’oeuvres

Bastirma & Soujouk Charcuterie


Charcuterie boards can be made with an array of any of your favorite foods. This one is made with sliced bastirma and soujouk, carrots, cucumber, sugar snap peas, mini heirloom tomatoes, olives, figs, dried apricots, Labneh, hummus, string cheese, flatbread.

Categories
egg

Bastirma & Egg Pizza

Ingredients:
4-6 Slices Bastirma
1 1/2 Cups Shredded Mozzarella
3 Eggs
Tomatoes, Sliced
Red Onion, Sliced
Handful of Arugula
1/8 Teaspoon Salt and Fresh Ground Pepper
1/8 Teaspoon Red Pepper Flakes
1 Clove of Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
Fresh Pizza Dough (or Store Bought)

Pizza Dough:
1 Teaspoon Active Live Yeast
2 1/2 Cups Flour
1 Tablespoon Honey(or 2 Teaspoons sugar)
1 Teaspoon Salt
1 1/2 Cups Warm Water
2 Tablespoon Chopped Fresh Parsley (or 1 Tablespoon Dried Parsley)

Directions:
Dissolve yeast in water and honey. Let sit for 5-10 min. Next, add 1 cup flour stir, add salt, then the rest of the flour and parsley. Mix till dough forms. Knead 5-10 minutes. Place in lightly oiled bowl and spray top with water. Cover with cloth and let rise 2 hours or when doubled in size. After, punch down dough and knead to ball. Place on a floured surface and flatten. (If using store-bought, follow instructions on package) Brush crust with oil and garlic. Spread cheese, Bastirma, crack egg carefully in 3 sections, and add rest of ingredients. Cook 7 minutes in preheated oven at 450 degrees.

Enjoy!