Appetizers

Kiri Jar from Lama

  • Serves 5
  • 20 mins

Ingredients

  • 16 Kiri® square portions
  • ¼ chopped parsley
  • ¼ cup green pepper
  • ½ cup chopped walnuts
  • ¼ cup of chopped black olives
  • Spoon love pool Spoon
  • 1 tbsp olive oil
  • 1 tbsp thyme

Spices

  • Salt
  • Black pepper
  • Crushed red pepper
  • ¼ tbsp hot red pepper
  • 1 tbsp dried mint

Cooking Directions

  1. Mix all ingredients, and place them in a mason jar and refrigerate.
DESSERTS

Kiri brownies by Um Bassam

  • Serves 13
  • 15 Mins

Ingredients

  • 10 Kiri® square portions
  • 100g butter
  • 125g dark chocolate (chopped)
  • 200g brown sugar
  • 3 eggs (lightly beaten)
  • 50g plain flour
  • 50g cocoa powder
  • ¼ teaspoon baking powder

Cooking Directions

  1. Combine the butter, chocolate and sugar in a medium saucepan and stir over medium heat until the chocolate and butter have melted.
  2. Remove the saucepan from the heat and whisk in the eggs.
  3. Add flour, cocoa and baking powder, then stir until well combined. Pour into a greased cheesecake tin.
  4. Mix the Kiri squares and the brown sugar in a blender until the mixture is smooth and creamy.
  5. Spoon randomly over chocolate mixture and swirl it with the tip of a knife. Bake at 180 °C, for 35 minutes. Allow to cool before cutting into squares.
Main Meals

Kiri Fava (fool) Beans

  • Serves 8
  • 20 Mins

Ingredients

  • 1 canned skinless Fava beans can (fool)
  • 2 skinless diced tomatoes
  • 6pcs Kiri® Cubes
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 diced onions
  • ½ bell pepper diced
  • 1 tbsp coriander
  • 1 tsp cumin powder
  • 1 tsp tomato paste
  • ½ lemon juice
  • ½ cup chopped cilantro
  • ½ tsp salt
  • olive oil

Cooking Directions

  1. Cook onions, bell pepper, garlic, ginger, salt and cook till soft.
  2. Add tomatoes, cumin, coriander powder, tomato paste, fava beans, smash lightly, and cook 5-10 minutes.
  3. In another pot, melt Kiri with a little hot wate for Kiri mix.
  4. Turn of heat on fava Beans, add lemon, Kiri mix, cilantro and olive oil.
Main Meals

Kiri Fatteh Magali

  • Serves 8
  • 50 Mins

Ingredients

  • 4 Kiri® Squares
  • 1 cup yogurt
  • ½ Cup  Mayonnaise
  • 4 tbsp lemon
  • 1  tbsp  hot sauce
  • Salt and Pepper
  • 1  tsp  paprika
  • 2 tsp  cumin
  • Green coriander

Cooking Directions

  1. Mix well Kiri SP with yogurt and mayonnaise, add lemon and hot sauce, then season with salt and pepper.
  2. In a bowl place fried eggplant, cauliflower, bell pepper and half the fried onion and season with salt and pepper.
  3. Take some of the cheese mixture and add to it cumin, paprika and chopped coriander to season the fried vegetables.
  4. In a serving dish, place the fried bread, and top it with the fried and seasoned vegetables, then cover it with the sauce.
  5. Garnish with parsley and fried almonds with the rest of the fried onion and paprika.
  6. Bon appetit!
DESSERTS

Kiri Cupcake by Amal

  • Serves 4
  • 40 mins

Ingredients

  • 10 Kiri® square portions
  • 3 eggs
  • ½ cup olive oil
  • ½ cup water
  • ¼ cup sugar or 5 Stevia envelopes
  • 3 tablespoons powdered milk
  • 1 ½ cup of flour mixed with a spoon of baking powder
  • 3 Kiri® square portions to decorate
  • Thyme

Cooking Directions

  1. Mix the liquid ingredients with the sugar.
  2. Add Kiri square portions, milk and mix the flour with the baking powder.
  3. Set up a cupcake tray and decorate it with Kiri square portions and thyme.
  4. Place the tray in the oven for 20 minutes or more.
  5. Keep it in the oven until crisp.
Main Meals

Kiri beef pie by Ghada El Tally

  • Serves 5
  • 40 Mins

Ingredients

  • 4 Kiri® square portions
  • 500 g beef fillet cut into strips
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 2 cups mushroom
  • 1 tsp rosemary
  • 1 tsp lemon zest
  • 1 cup cooking cream
  • 1 tbsp vegetable oil
  • 1 pack puff pastry
  • 1 egg
  • Salt and pepper

Cooking Directions

  1. Preheat the oven to 200 degrees C.
  2. Heat the oil in a pan and fry the onions until golden.
  3. Add the beef and garlic. Once cooked, add the mushrooms and sauté for 2 minutes, then add the cooking cream and Kiri portions.
  4. Add rosemary, lemon zest and seasoning.
  5. Place the mixture on bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits on the top to allow steam to escape.
  6. Egg wash the pastry and bake at 200 degrees C for 30 minutes.
DESSERTS

Kiri Basbousa and Orange Jam

  • Serves 3
  • 60 Mins

Ingredients

  • 1 cup of semolina
  • 1 cup of grinded coconut
  • 1 cup of yogurt
  • ½ cup of butter
  • 2 tablespoons of baking powder
  • Dash of salt
  • 1 spoon of Orange blossom water

Sugar Syrup

  • 1 cup of sugar
  • ¾ cup of orange juice
  • 1 spoon of lemon juice
  • 1 spoon of rose water

The filling

  • 6 Kiri® pieces
  • 1 spoon of orange jam
  • ½ cup of grinded pistachio
  • 1 spoon of Rose water

 

Cooking Directions

Instructions to prepare sugar syrup:

  1. Add orange juice and sugar to a saucepan.
  2. Place the pan on high temperature to melt the sugar and boil the mixture decrease the temperature and leave the mixture to rest for around 8 minutes.
  3. Add the lemon juice and the rose water.
  4. Leave the mixture aside to cool down.

Instructions to prepare the filling:

  1. Add 6 pieces of kiri to a bowl and mash them well using a fork.
  2. Add the  pistachio, the jam, and the rose water and stir well.

Instructions to prepare Kiri Basbousa and Orange Jam:

  1. In a big bowl, mix the semolina, coconut, yogurt, melted butter, baking powder, salt, and rose water.
  2. Stir well.
  1. Using a brush, we add some tihini to all the sides of the oven trays.
  2. We distribute the semolina in the trays equally with the filling in between.
  3. Leave them for about half an hour.
  4. Put the trays in the oven under a medium temperature for 20 to 25 minutes or till golden.
  5. After you take it out of the oven, pour the cold syrup directly to absorb it.
  6. Decorate it with grinded pistachio. It is served with ice cream.
Main Meals

Kafta croquettes

  • Serves 8
  • 45 Mins

Ingredients

  • 24 Kiri® squares
  • 300 g mixture of lamb and beef (minced)
  • 2 ½ cups rice
  • 2 eggs
  • ½ cup red lentils (split)
  • 200 g leek
  • 50 g dill
  • 1 beef stock
  • 50 g wild thyme (dried)
  • 200 g parsley
  • 3 tablespoons tomato paste
  • 4 tablespoons turmeric
  • 2 ½ cups water
  • 1 tablespoon coriander
  • 3 tablespoons vegetable oil
  • 5 cups water
  • Salt and pepper to taste

Cooking Directions

  1. Sauté the meat in oil and season with salt and pepper.
  2. In a separate pan, add the rice and lentils, and mix while on heat.
  3. Add water and the beef stock and cook until well done.
  4. Mix the meat with rice, lentils, leeks, coriander, thyme and eggs in a food processor.
  5. Create little balls using this mixture and stuff them with the Kiri squares. Place them on an oven tray.

To make the sauce:

  1. Mix 12 Kiri squares with 5 cups of water.
  2. Add oil, turmeric, tomato paste, salt and pepper.
  3. Pour the sauce over the kafta croquettes and cook in the oven at 180 degrees celsius for 20 minutes.
DESSERTS

Fresh fruit brulée by Um Hiba

  • Serves 5
  • 12 Mins

Ingredients

  • 10 Kiri® squares
  • 200g mixed berries, fresh or frozen
  • 100g low fat crème fraiche (fresh cream)
  • 8 tablespoons brown sugar

Cooking Directions

  1. Divide the fruits between 4 ramekin dishes.
  2. In a blender, mix Kiri and fresh cream (crème fraiche) together.
  3. Spoon the Kiri mix over the fruits and refrigerate it for 30 – 40 minutes.
  4. Take the ramekins out of the fridge and sprinkle it with a thick layer of brown sugar over the Kiri mixture.
  5. Put the ramekins on a baking tray and place it under a pre-heated hot grill for 2-3 minutes until the sugar starts bubbling and turns golden. Carefully remove from the oven.
Main Meals

Freekah Shrimp Risotto

  • Serves 3
  • 30 Mins

Ingredients

  • ¼ cup diced carrots
  • ¼ cup diced celery stalk
  • 3 tbsp olive oil
  • 1 cup half boiled freekeh
  • 5 large sliced mushrooms
  • 5 medium grilled shrimps
  • 1 ½ cups seafood stock
  • 4 Kiri® squares
  • Salt and black pepper to taste
  • 2 tbsp Parmesan cheese

Cooking Directions

  1. In a wide skillet heat oil and sauté the mushrooms until they brown
  2. Remove from pan and set aside
  3. Add olive oil if needed and sauté carrots until tender
  4. Add the celery and stir, season with salt and pepper
  5. Bring back the mushrooms to the pan then add the freekeh
  6. In the blender blend the Kiri with half a cup of seafood  stock
  7. Stir and gradually add the stock stirring continuously
  8. Before it becomes dry add the Kiri blend stock
  9. Allow to simmer uncovered until all the liquids evaporate
  10. Serve topped with grilled shrimps and parmesan cheese