DESSERTS

Kiri Cheesecake with pistachio

  • 8 people
  • 30 minutes

Ingredients

 

For the Kiri® cream cheese:

30 Kiri® Cheese portions
60 grams (1/2 cup) powdered sugar
80 grams (2/3 cup) sweetened condensed milk
100 grams (1/2 cup) white chocolate
2 tablespoons heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest

 

For the crust:

250 grams (4 cups) digestif cookies
120 grams (1/2 cup) melted butter
50 grams (1/3 cup) roasted pistachios, chopped

 

For decoration:

100 grams (1/2 cup) Chopped pistachios
6 dry roses

 

Directions

 

Step 1: Preparing the crust

1- Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
2- Add the chopped pistachios to the crust, mix again with the spatula until the mixture is homogeneous.
3- Press the crushed cookies into the bottom and the sides of a springform mould (18 cm x 6 cm ) covered with parchment paper and place it in the freezer for 30 minutes to cool.

 

Step 2: Preparing the Kiri® cheesecake filling

4- In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Stir the chocolate with the spatula until it is completely melted. Set aside.
5- In a large bowl, add the kiri® cheese portions, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric mixer until the cream is fluffy and well incorporated.
6- Add the lemon juice, lemon zest, and mix with the hand mixer until well combined.
7- Pour the cheesecake mixture over the crust and spread it evenly.
8- Place the cheesecake in the freezer for 6 hours or overnight in the refrigerator until the Kiri® cream cheese becomes firm.
9- Decorate the cheesecake with chopped pistachios and dried roses around the Kiri® cheesecake border just before serving.”

DESSERTS

Honeycomb with Kiri cream

  • 8
  • 45 minutes

Ingredients

 

For the dough:
600 grams (4 1/2 cups) all-purpose white flour
2 tablespoons powdered milk
4 tablespoons vegetable oil
1 pinch of salt
300 milliliters (1 1/2 cups) warm water
2 teaspoons dry yeast + 4 tablespoons warm water
2 medium eggs

 

For the cinnamon Kiri® cheese filling:
6 kiri® cheese portions
3 tablespoons powdered sugar
1 tablespoon cinnamon powder
125 grams (1 cup) Walnuts halves

 

For the syrup:
240 milliliters (1 cup) water
65 grams (1/2 cup) granulated sugar

 

For the dip:
8 Kiri® cheese portions
1 tablespoon honey
1/4 teaspoon ground cinnamon

 

For the decoration:
1 small egg
1/2 teaspoon white vinegar
3 tablespoons sesame seeds”

 

Directions

 

Step 1: Preparing the dough
1- In a small bowl, add the sugar, dry yeast, water, and mix well with a spoon until well combined. Set aside for 5 minutes.
2- In a large bowl, add the flour, powdered milk, vegetable oil, eggs, salt, the yeast mixture, and mix all the ingredients together using your hand, until forming a ball with the dough.
3- Cover the dough and set aside at room temperature for 40 minutes to rise.

Step 2: Preparing the Kiri® cheese balls
4- Cut each Kiri® into 4 cubes.
5- In a plate, mix the powdered sugar and cinnamon together, and gently roll 2 Kiri® cubes together in the mixture until completely covered.

 

Step 3: Shaping the honeycomb
6- Using your hands, form small balls with the dough. Slightly spread each ball until it’s 5 cm long.
7- Place a walnut, kiri® cheese, and roll them around to shape small buns.
8- In a round mold (20 cm x 5 cm) covered with parchment paper, place a small circle (12 cm) in the center. Place the mini balls one right next to the other until a nice honeycomb is formed with an empty center.
9- In a small bowl, mix the egg and vinegar until well combined, brush the honeycomb with the egg mixture, and top with sesame seeds.
10- Place the honeycomb in a preheated oven at 180°C (356°F) and bake for 35 minutes or until it’s golden brown.

 

Step 4: Preparing the syrup
11- In a saucepan over medium heat, place the water, sugar, and cook for 10 minutes until the mixture boils and the sugar is fully dissolved.
12- Pour the syrup on top of the honeycomb and let it absorb for 5 minutes before serving.

 

Step 5: Preparing the Kiri® cheese dip
13- In a medium bowl, place the Kiri® cheese portions and mix them using a spatula until the texture becomes smooth.
14- Add honey and cinnamon and mix all together. Place in a bowl and put it in the center of the honeycomb.”

Appetizers

Beef Samosa with Kiri Cheese

  • 10 Samosas
  • 30 minutes

Ingredients

 

6 Kiri® cheese portions
Traditional samosa dough
1 tablespoon olive oil
1 small onion, chopped
300 grams (10.5 oz) ground beef
Salt and pepper, to taste
50 grams (1/4 cup) walnuts, chopped
2 tablespoons chopped fresh mint
1 egg yolk + 1 teaspoon white vinegar

 

Directions

 

Step 1: Preparing the beef filling

1- In a medium bowl, add the Kiri® cheese portions and press them using a spatula until the texture becomes smooth and creamy.
2- In a pan over medium heat. Add the olive oil, the onion, and stir for 2 minutes until it becomes soft.
3- Add the ground meat, salt, pepper, and stir for 10 minutes until the meat is cooked.
4- Remove the pan from the heat and mix the ground meat with the mixed Kiri portions.
5- Add the fresh mint and chopped walnuts to the ground meat mixture, mix and set aside.

 

Step 2: Assembling the samosas

6- Cut the samosa dough into medium circles of 12 cm in diameter, place a full tablespoon of the beef and Kiri® cheese filling mixture in the center of the dough and fold into a half moon shape with braided edges.
7- Place the shaped half moon samosas in an oven sheet covered with parchment paper.
8- In a small bowl, mix the egg yolk and white vinegar, and brush the samosas surface.
9- Bake the samosas in a preheated oven at 180°C (356°F) for 30 minutes until golden brown.”

Appetizers

Mutabbak with Grilled Eggplants and Kiri Cheese

  • 10 Mutabbaks
  • 15 minutes

Ingredients

 

8 Kiri® cheese portions
10 samosa leaves
2 large eggplants
1 tablespoon olive oil
Salt and pepper, to taste
3 tablespoons vegetable oil

 

Directions

 

Step 1: Preparing the eggplant filling

1- In a medium bowl, press the Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
2- On a stove burner over medium heat, place the eggplants and cook for a couple of minutes on each side or until they are lightly browned with grill marks. Allow to cool.
3- Carefully peel the eggplants, then using a knife, cut them into small pieces and mash them until the texture is smooth.
4- In a pan over medium heat, heat the olive oil, add the mashed eggplants, and cook for 3 minutes. Remove from heat.
5- Add the eggplants, salt, pepper, to Kiri mixture then mix all together until well combined.

 

Step 2: Assembling the Mutabbak

6- Place a full teaspoon of the eggplants filling mixture in the center of the dough and fold into a rectangular shape.
7- In a large pan over medium heat, drizzle a little bit of olive oil and place the Mutabbaks. Cook from both sides for 5 minutes or until golden brown.
8- Serve warm.

Appetizers

Fatira with Olives and Kiri Cheese

  • 10 Fatira
  • 30 minutes

Ingredients

 

10 Kiri® cheese portions
500 grams (17.6 oz) puff pastry
150 grams (5.2 oz) chopped black olives
1 tablespoon dried thyme
1 egg yolk + 1 teaspoon white vinegar

 

Directions

 

Step 1: Preparing the olives filling

1- In a medium bowl, press the Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
2- Add the chopped olives, the ground thyme, and mix well with a spatula until the filling mixture is homogeneous. Set aside.

 

Step 2: Assembling the Fatiras

3- On a floured working surface, and using a rolling pin, spread the puff pastry until it is 1 mm thick. Using a round cookie cutter of 12 cm in diameter, cut the puff pastry into circles.
4- Place a full teaspoon of the filling in the center of a puff pastry circle, make sure to leave the edges empty.
5- In a small bowl, mix the egg yolk and white vinegar, and brush the edges of the puff pastry circle disk.
6- Put the second puff pastry circle on top, and slightly press the edges to glue the two circles together.
7- Using a fork, gently press on the edges of the Fatira to decorate it.
8- Using a knife, gently trace a cross on the surface of the Fatiras then brush them with the remaining egg mixture.
9- Place the Fatiras on a baking sheet covered with parchment paper.
10- Bake the Fatiras in a preheated oven at 180°C (356°F) for 25 minutes until golden brown. Serve warm.

DESSERTS

Kunafa Kiri Cheesecake Ball

  • 4 people
  • 15 minutes

Ingredients

 

For the lotus Kiri® cheese Cream:

4 Kiri® cheese portions
100 grams (1 cup) lotus cream
4 tablespoons whole milk
100 grams (1 cup) fresh raspberries

 

For the Kiri® cheesecake ball:

16 Kiri® cheese portions
140 grams (3/4 cup) unsalted butter, at room temperature
100 grams (1 cup) powdered sugar

 

For the Kunafa:

100 grams Kunafa dough
70 grams (1/2 cup) butter, melted
100 grams (1 cup) powdered sugar

 

Directions

 

Step 1: Preparing the lotus Kiri® cheese cream

1- In a food processor, add the Kiri® cheese portions, milk, lotus cream, and mix all together until the texture is smooth. Set aside.

 

Step 2: Preparing the Kiri® Cheesecake Balls

2- In a medium bowl, lightly press the Kiri® cheese portions with a spatula and mix well until soft and the texture is creamy..
3- Add the butter, sugar, and mix with an electric egg beater until the mixture is soft and homogeneous.
4- Place the Kiri® cheese cream in the fridge for 30 minutes to set.
5- Take 100 grams of the Kiri® cheese cream mixture, spread it slightly on the palm of your hand, add 1 tablespoon of lotus cream and 1 piece of raspberry, then start shaping a pretty cheese ball. Place in the fridge and leave the Kiri® cheese balls to cool.

 

Step 3: Preparing the Kunafa

6- In a medium bowl, add the melted butter to kunafa dough and mix well with hands until well combined.
7- Place the kunafa dough In an oven pan covered with parchment paper, and roast in a preheated oven at 180°C (356°F) for 15 minutes while stirring from time to time until golden brown.

 

Step 4: Assembling

8- In a medium bowl, mix the kunafa with the powdered sugar and crush it into small pieces using a fork.
9- Place the crushed kunafa in a large plate and roll the Kiri® cheesecake balls over it until it is completely coated. Place the Kiri® cheesecake balls in the fridge until serving.
10- Top the Kiri® cheesecake balls with lotus Kiri® cream and serve cold.

 

DESSERTS

Khanfarouch with Kiri

  • 10 portions
  • 20 minutes

Ingredients

 

For the Kiri® cheese cream:

8 Kiri® cheese portions
2 tablespoons honey
1 tablespoon ground cinnamon

 

For the Khanfaroush batter:

5 medium eggs
1 tablespoon rosewater
120 grams (1/2 cup) rice flour
75 grams (2/3 cup) all-purpose white flour
1 teaspoon baking powder
55 grams (1/4 cup) granulated sugar
1 tablespoon ground cardamom
1 pinch saffron threads

For Decoration:

2 tablespoons honey
1 tablespoon ground cinnamon

 

Directions:

 

Step 1: Preparing the Kiri® cheese cream

1- In a medium bowl, add kiri® cheese portions, honey, cinnamon, and mix with a spatula until all the ingredients are well incorporated and the texture is creamy. Set aside.

Step 2: Preparing the khanfarouch batter

2- In a medium bowl, using a fork, lightly beat eggs and rose water together.
3- In another medium bowl, add the rice flour, all-purpose flour, baking powder, sugar, spices, and mix well using a spatula until well combined. Make a hole in the centre of the dry ingredients, add the egg mixture, and mix with a spatula until the batter mixture becomes lightly thick and smooth. Cover the bowl with a plastic wrap and set aside for 20 minutes.
4- Heat a donut maker. Pour 1 tablespoon of batter into each donut hole and cook for 5 minutes until golden brown.

Step 3: Assembling

5- Place the Kiri® cheese cream in a piping bag using a tip of your choice. Generously pipe the Kiri® cheese cream on top of each khanfaroush.
6- Drizzle the khanfaroush and Kiri® cheese cream with honey and cinnamon. Serve hot.”

DESSERTS

Basbousa with Kiri cream

  • 10 people
  • 1 hour

Ingredients

 

For Kiri cream filling:

10 kiri® portions
480 milliliters (2 cups) whole milk
3 tablespoons cornstarch
4 tablespoons granulated sugar
1 teaspoon ground cardamom

 

For the basboussa:

300 grams (2 cups) fine semolina
150 grams (1 cup) all-purpose white flour
80 grams (1 cup) dried finely shredded coconut
250 grams (1 cup) granulated sugar
1 tablespoon baking powder
225 grams (1 cup) unsalted butter, melted
240 milliliters (1 cup) whole milk
3 medium eggs
2 tablespoons orange zest
2 tablespoons dried finely shredded coconut + dried roses for garnish

 

For The syrup:

720 grams (3 cups) granulated sugar
720 grams (3 cups) water
2 teaspoons ground cardamom
4 tablespoons freshly squeezed orange juice
2 tablespoons orange zest

 

Directions

 

Step 1: Preparing the syrup:

1- In a large saucepan on high heat, bring the sugar, water, ground cardamom, orange juice, and orange zest to a boil. Stir using a spatula for 15 minutes until the sugar dissolves.

 

Step 2: Preparing Basboussa layers:

1- In a large bowl, add the fine semolina, flour, coconut, sugar, baking powder, and mix with a spatula until the dry ingredients are well combined.
2- Add the melted butter, milk, eggs, and orange zest. Continue mixing with the spatula until the basboussa batter becomes homogeneous. Divide the basboussa batter in half.
3- Place 2 square ring molds (20cm X 5cm) on a baking sheet covered with parchment paper, pour in the basboussa batter, and spread it evenly with a spatula.
4- Bake the basboussa layers in a preheated oven at 180°C for 30 minutes until golden brown. Once the basboussa layers are out of the oven, make sure to keep one layer in the mold, then generously soak it with the syrup. Allow to cool.

 

Step 3: Preparing the Kiri® cheese cream:

1- In a food processor, add the kiri® cheese portions, milk, cornstarch, ground cardamom, granulated sugar, and mix well until all the ingredients are well combined.
2- Pour the mixture in a saucepan, cook on low heat, and stirr using a spatula until the Kiri® cheese cream becomes thick and smooth.
3- Remove the Kiri® cheese cream from the heat and leave it to cool for 5 minutes at room temperature.

 

Step 4: Assembling

1- Add the Kiri® cheese cream on top and spread it evenly until the first basboussa layer is covered.
2- Unmold the second basboussa layer and add it on top of the Kiri® cheese cream.
3- Heat the remaining syrup a little bit, and soak the second basboussa layer the same way as the first one.
4- Once assembled, Place the basboussa in the refrigerator for an hour.
5- Decorate the basboussa with dried shredded coconut and some dried roses. Serve with more syrup if needed.

Appetizers

Chicken Samosa with Kiri

  • 10 samosas
  • 30 minutes

Ingredients

6 Kiri® cheese portions
Traditional samosa dough
2 medium potatoes, peeled and cut into very small cubes
3 tablespoons olive oil
1 medium onion, chopped
300 grams (10.5 oz) ground chicken
150 grams (3/4 cup) green peas
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground dried coriander
1 tablespoon garam masala
1 teaspoon old-fashioned mustard
Salt and pepper, to taste
1 egg yolk + 1 teaspoon white vinegar

 

Step 1: Preparing the chicken filling

1- In a large pot, cover the potato cubes with water, add a pinch of salt, and cook for 10 minutes over high heat. The potatoes should be tender when tested with a fork. Drain and set aside.
2- In a large pan over medium heat, add the olive oil, the onion, and cook for 3 minutes until soft.
3- Add the ground chicken, crush it with a spatula and cook for 5 minutes.
4- Add the drained potatoes and peas to the chicken mixture. Mix all together with a spatula for 1 minute until well combined.
5- Add the ginger, turmeric, cumin, coriander, mustard, garam masala, salt and pepper. Cook for 10 minutes until the chicken mixture and the spices are well incorporated. Remove the pan from the heat.
6- In a medium bowl, press 3 Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
7- Add the pressed Kiri® cheese to the chicken mixture and mix well with a spatula until well combined.
8- Cut the remaining Kiri® cheese portions into small cubes and add it to the chicken filling. Allow to cool.

 

Step 2: Assembling the samosas

9- On a floured working surface, spread the samosa dough until it is 1 mm thick. Cut the samosa dough into squares of 10cm.
10- Place a full teaspoon of the filling close to one edge of the square. Fold into a triangle shape then press the edges so they stick. Using a cutter, remove the excess of the samosas.
11- In a small bowl, mix the egg yolk and white vinegar, and brush the chicken samosas surface.
10- Place the samosas in an oven pan covered with parchment paper and brush them with the egg yolk mixture.
11- Bake the samosas in a preheated oven at 180°C (356°F) for 30 minutes until golden brown.
12- Serve the chicken samosas with yogurt and parsley sauce. “

Appetizers

Samosa with Spinach and Kiri Cheese

  • 10 Samosas
  • 30 minutes

Ingredients

“8 Kiri® cheese portions
10 samosa leaves
1 tablespoon olive oil
500 grams (4 cups) spinach, chopped
5 leeks, chopped
Salt and pepper, to taste
1 teaspoon vegetable oil”

 

Steps

Step 1: Preparing the spinach filling

1- In a large pan over medium heat. Add the olive oil, the leeks, and stir for 3 minutes with a spatula until it is soft.
2- Add the spinach, salt, pepper, and cook for 5 minutes until the spinach is dry. Make sure the spinach doesn’t burn so keep stirring at all the time of cooking.
4- Remove the pan from the heat.
5- In a medium bowl, add the Kiri® cheese portions and press them using a spatula until the texture becomes smooth and creamy.
6- Add the spinach to the kiri® cheese and mix together until well combined.

Step 2: Assembling the samosas

7- Place a full teaspoon of the spinach filling mixture in the center of the dough and fold it into a triangle shape.
8- Brush the spinach samosa triangles with vegetable oil.
9- Place the spinach samosas in an oven pan covered with parchment paper.
10- Bake the spinach samosas with Kiri® cheese in a preheated oven at 180°C (356°F) for 30 minutes until golden brown. Serve warm.”