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Show 15.09
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Brunch Menu Ideas: Cheese Puff Pastry Turnovers, Fattoush Salad & Homemade Hummus
Guest Chef Sossy Karageuzian

Cheese Turnovers with Puff Pastry

- 1 pack of puff pastry
- 2-3 cups shredded jack cheese
- 1 cup shredded feta cheese
-  ¾ cup onions (chopped)
-  ½ cup parsley (chopped, optional)
- 1-2 tbsp flour

Preparation
1. Open the puff pastry pack and spread 1st layer on a 11x16 inch baking pan.
2. Spread shredded jack cheese.
3. Spread chopped onions
4. Spread shredded feta
5.  Add chopped parsley
6. Sprinkle the flour
7.  Cover the top with the 2nd piece of puff pastry.
8. Cut into 2 inch squares
9. Bake at 385 degrees for 25-30 minutes

Fattoush Salad

- 1 romaine lettuce
- 2 cups parslane (seasonal, optional)
- 2 cups tomatoes
- 1 cup cucumbers
- 1 cup green onions
- 1 cup radishes, sliced
- 1 cup fresh mint
- 1 cup chopped parsley
- 1 cup any color bell pepper
- 5-6 cup garlic (mashed)
- ½ cup lemon juice
- ½ cup extra virgin olive oil
- 1-2 tbsp. sumac
- 1 tbsp. dry mint
- salt to taste
- 2 pita breads, cut into squares then fry or toast.

Preparation
1. Combine all of the above vegetables.
2. Blend together lemon juice, garlic, sumac, crushed garlic, salt and olive oil.
3. Pour this dressing over the vegetables and mix thoroughly.
4.  Top or mix the pita bread squares and serve immediately.

Hummus

- 2-3 cups garbanzo beans
- 2 garlic (mashed)
- ½ cup lemon juice
- 1/3 cup tahini ( sesame paste)
- ¼ cup water
- 1 tsp salt
-  Crushed red pepper (for garnishing)
- Chopped parsley (for garnishing)
-  Extra virgin olive oil

Preparation
1. Cook the garbanzo beans until very soft.
2.  Drain the water, keeping a little aside for garnishing.
3. Put garbanzo beans in a food processor, add all of the ingredients, and stir in some of the water to get thinner consistency.