DESSERTS

Sweet pizza with apples

Sweet pizza with apples

Ingredients:

  • Puff pastry slices
  • 5 KiriSquare portions
  • 2tbsp of sugar
  • 1/2tsp of vanilla
  • 2tbsp of cooking cream
  • Apple cut into thin slices
  • Grapes for decoration

Preparation:

  1. Whisk the Kiri squares with sugar, cream and vanilla
  2. Put a small portion of the mixture in the center of the dough
  3. Layer it with apple slices and grape pieces
  4. Bake in a pre-heated oven for 15-20 minutes
  5. Leave it for 5 minutes to cool down and serve
DESSERTS

Meat pie

Meat pie

Ingredients:

  • 5 KiriSquare potions
  • 250 grams fried minced meat
  • Salt and pepper as per taste
  • 2 boiled eggs
  • A handful of chopped parsley
  • 10 slices of puff pastry

Preparation:

  1. Mix theminced meat with the mashed eggs and Kiri squares
  2. Season the mixture with salt, pepper and parsley
  3. Put equal amounts of the filling inthe puff pastries
  4. Close tightly and brush with a cream
  5. Bake in apre-heated oven at 200 degrees for 10-15 minutes or until the dough becomes brown
  6. Remove from the oven and serve hot
DESSERTS

Baked Potato & Kiri Dip

Baked Potato & Kiri Dip

Ingredients:

  • 2 chopped potatoes

Seasoning

  • Garlic powder and dried basil
  • 2 tbspof olive oil

Dip

  • 5 KiriSquare portions
  • 4 tbsp of yogurt
  • 1/4 tsp of garlic powder
  • 1/4 tsp of salt

Preparation:

    1. Season the potatoes and place them in a pre-heated oven at 200 degrees for 25-30 minutes
    2. Mix all ingredients together until you get a creamy consistency
    3. Put them in a serving dish
    4. Decorate with pomegranate, parsley and olive oil
    5. Served them with the potatoes
DESSERTS

Kiri Icebox Cake

Kiri Icebox Cake

Ingredients:

  • 12 Kiri Square portions
  • 1.5 cups crushed biscuit
  • ¼ cup brown sugar
  • pinch of salt
  • 6tbsp melted butter
  • 300g condensed milk
  • 150g whipping cream
  • ½ cup lemon juice
  • 1tbsp grated lemon

Method:

  1. Grind the biscuits and add melted butter
  2. Add brown sugar and mix well
  3. Spread inside serving dish and place in the freezer

For filling:

  1. Add full fat milk and Kiri square portions to the sugar and mix well
  2. Spread over biscuit layer, decorate and serve

 

DESSERTS

Kiri Spaghetti

Kiri Spaghetti

Ingredients:

  • 12 Kiri Square portions
  • ½ box spaghetti
  • 1.5 cup yogurt or labneh
  • 1 cup pasta water
  • 3 garlic cloves
  • 4tbsp chopped coriander
  • 2tbsp olive oil

Method:

  1. Add water to the laban (or labne) followed by a pinch of salt and pepper
  2. Add Kiri square portions
  3. Mix garlic with coriander and oil
  4. Boil the spaghetti
  5. Add some boiling water from the spaghetti onto the coriander-garlic mix
  6. Mix Kiri sauce with spaghetti

 

DESSERTS

Kiri Crepe

Kiri Recipes:

Crepes:

  • 125g sifted all-purpose flour
  • 2 Eggs
  • 200ml Milk
  • 90ml Water
  • 2 tbsp Melted butter
  • 1 tsp Vanilla
  • 1 tsp Lemon Zest
  • Pinch of Salt

Filling:

  • 13 Kiri Square portions
  • 2tbsp honey
  • 2tbsp labneh
  • ¼ cup orange juice
  • 2tbsp orange zest
  • Honey to drizzle

Method:

  1. Add the egg to the flour, followed by adding the vanilla and salt
  2. Add water followed by milk while gradually stirring the mix
  3. Add orange zest and butter to the mixture
  4. Let is rest for 15 mins before you start preparing the crepe.

For Filling:

  1. Add orange juice and then the orange zest to Kiri and mix well
  2. Spread Kiri filling over the crepe then roll and add a touch of honey before serving.

 

DESSERTS

Kiri Keto Cake

Kiri Keto Cake (Makes 12 servings)

Ingredients: (for one layer)

  • 10 Kiri Square portions
  • 4 eggs
  • 2 Cups almond flour
  • 1 tsp baking powder
  • Cooking Spray
  • 2 tbsp tahini
  • 1/4 cup water
  • Black Pepper Salt
  • 50g crushed pistachios

Method of Preparation:

  1. Preheat oven to 160°C
  2. In a large mixing bowl, whisk eggs for 30 seconds. Whisk in almond flour and baking powder and whisk until evenly combined.
  3. Grease a 9-inch round cake pan with cooking spray. Pour the batter into the pan and bake for 25 minutes.
  4. You can repeat the recipe one more time to create a second layer cake.
  5. In a bowl dilute two tablespoons of tahini with water stirring gradually. Add salt and black pepper to taste.
  6. In a food processor place 10 Kiri squares and blend in the tahini sauce.
  7. Spread the frosting between the 2 cake layers using an icing spatula.
  8. Sprinkle the crushed pistachios on top and serve!

 

DESSERTS

Kiri Pesto Tagliatelle

Ingredients:

Kiri Keto Cake (Makes 4 servings)

  • 3 Kiri Square portions
  • 2 cups (Basil, wild thyme, mint leaves)
  • 1/2 Cup Olive
  • oil 1 garlic clove
  • Salt (to taste)
  • 45g Almonds 100g
  • Boiled Tagliatelle

Method of Preparation:

  1. In a mortar, crush the green leaves, gradually adding olive oil, garlic, almonds, Kiri.
  2. Add the pesto to the boiled tagliatelle and serve with fresh basil leaves.

 

Breakfast

Kiri Zaatar Pancakes

Ingredients:

  • 8 Kiri Square portions
  • 1 cup whole wheat flour
  • 1 cup low fat milk or skimmed milk
  • 1 egg
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ cup zaatar mixture
  • 1/3 cup olive oil

Method of Preparation:

  1. In a large bowl mix the ingredients altogether until you get a homogenous mixture.
  2. In a frying pan, spray cooking spray and place a large spoon of the mixture under medium heat. Once bubbles start forming on the visible side, flip the pancake. 3-Serve on a plate with1 Kiri, fresh thyme leaves, cherry tomatoes and sprinkles of Zaatar !
Breakfast

Kiri Greek Style with Avocado & Pomegranate

  • 2 servings
  • 15 minutes

Ingredients:

  • 4 Kiri Greek Style square portions
  • 2 slices sourdough bread with sesame seeds
  • 1/2 avocado, cut into slices
  • 2 tablespoons pomegranate seeds
  • 2 pinches of pink himalayan sea salt, to taste

Method:

  1. In a pan over medium heat, lightly toast the bread for 2 minutes on each side until crispy and golden brown.
  2. Evenly spread a generous layer of Kiri Greek on top of the bread.
  3. Top with avocado slices and pomegranate seeds.
  4. Garnish with a pinch of pink salt and serve.