Category: Hors d’oeuvres

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!

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!

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.

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.

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.

Ingredients:

• 9 Slices of Bastirma
• 6 Figs (Fresh or Dried*), Sliced in Half
• 3 Rounded Tablespoons of Labneh
• 3 Tablespoons Sliced Sun-dried Tomatoes
• A Handful of Colorful Mini Heirloom Tomatoes, Sliced
• Pinch of Paprika
• Fresh Ground Pepper to Taste
• Basil and Dill for Garnish

*If using dried figs, soak in water till plump

Dressing:

• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Honey
• 1/2 Teaspoon Orange Zest
• 1/2 Lemon Juice
• 1 Teaspoon Dijon Mustard
• 1 Clove Garlic, Minced Fine

Instructions:

Mix all ingredients in dressing and put aside. Next, plate the Bastirma in 3 sections with 3 slices each. Add 1 tablespoon of labneh to each section. Next, add sliced figs and sun-dried tomatoes to each section. Sprinkle labneh with paprika and garnish with basil and dill. Add fresh ground pepper to taste. Finally, take a spoon and drizzle some dressing over the dish.

Enjoy!