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.
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.
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
Main Meals

Four-cheese chicken lasagna by Um Omar

  • Serves 7
  • 40 Mins

Ingredients

  • 5 Kiri® square portions
  • 1 box of lasagna slices

For the Bechamel sauce:

  • 1 big cup of canned tomato with basil
  • 1 cup of mozzarella cheese
  • ½ cup of ricotta cheese
  • ½ cup of grated parmesan cheese
  • ¼ l milk
  • ½ cup of liquid cream
  • 2 teaspoon flour
  • ⅛ teaspoon nutmeg

Cooking Directions

  1. To prepare the bechamel sauce, mix the milk with the flour and place it over the heat for 10 minutes, until it thickens.
  2. Let the mixture boil while stirring continuously. When it becomes thick, add the nutmeg and salt.
  3. Blend the cream, the Kiri squares and the ricotta cheese in a blender, and stir it in the boiling mixture after removing it from the heat.
  4. Pour some bechamel sauce in an ovenproof pan and put a layer of lasagna slices over the sauce.
  5. Add a layer of tomatoes and sprinkle mozzarella and parmesan cheese. Repeat the same until the last lasagna slice is used.
  6. Finish with a bechamel layer and add a last layer of mozzarella and parmesan cheese mixture. Put the pan in the oven and bake it for 40 minutes, then leave it to cool.
DESSERTS

Date cake by Um Yousef

  • Serves 7
  • 45 Mins

Ingredients

  • 4 Kiri® squares
  • 400g pitted dates
  • 1 cup of sweetened condensed milk
  • ½  cup of walnuts (chopped)
  • 100g butter
  • 150g flour
  • ½  a spoon of baking soda
  • 150 ml water

Cooking Directions

  1. Mix the Kiri squares with dates, butter, water, condensed milk and walnuts.
  2. Place the mixture over low heat until the dates are smooth and then leave the mixture to cool.
  3. Mix the flour, baking soda, salt and cinnamon together. Then add them to the date mixture and stir until they are completely combined.
  4. Spoon the mixture in a cake pan greased with butter and sprinkled with flour. Then bake it in the oven for 45 minutes to 160 °C.
DESSERTS

Dark chocolate cheesecake

  • Serves 8
  • 45 Mins

Ingredients

  • 15 Kiri® squares
  • 1 cup digestive biscuits (crumbled)
  • 3 tablespoons unsalted butter (melted)
  • 2 gelatin sheets
  • 1 cup milk
  • 1 cup sugar
  • 2 tablespoons vanilla
  • 2 cups unsweetened dark chocolate (melted)

Cooking Directions

  1. Mix the biscuit crumble with the melted butter until the mixture is evenly moist.
  2. Spread the crumble in a spring-form pan.
  3. Chill the pan in the refrigerator while preparing the filling.
  4. Soak the gelatin for about 10 minutes and then drain.
  5. Melt the gelatin in the milk on low heat and remove from the stove.
  6. Beat the Kiri squares in a mixer with the sugar till it becomes soft and spreadable.
  7. Pour the milk with gelatin slowly and divide the mixture into two equal portions.
  8. Add the melted chocolate gradually into one of the portions.
  9. Fold in the whipped cream.
  10. Using a spatula, spread half of the chocolate mixture evenly on the biscuit crumble.
  11. Pour over the rest of the white mixture.
  12. Pour the extra chocolate on top of the white mix.
  13. Cover the cake and chill it for 6 hours.
  14. Garnish it with Kiwis.
Main Meals

Daoud bacha by Um Karim

  • Serves 8
  • 35 Mins

Ingredients

  • 6 Kiri® square portions
  • 800g minced meat
  • 2 onions (finely chopped)
  • 3 big onions (sliced)
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • 3 tomatoes (peeled and sliced)
  • 1 tablespoon vegetable oil
  • Pine seeds (toasted)
  • 1 tablespoon tomato paste
  • 1 lemon (juice)

Cooking Directions

  1. Add the chopped onion to the minced meat. Season it with pepper and cinnamon. Make small balls out of the mixture and bake until it’s well cooked.
  2. Fry the onion slices in the oil until soft.
  3. Mix the salt, tomato paste, tomatoes and the Kiri squares in the blender.
  4. Put the mixture to a boil for 5 minutes.
  5. Add the sauce to the baked meat balls with the onions and simmer for 10 minutes.
DESSERTS

Chocolate cheesecake by Ghada El Tally

Ingredients

  • 2 ½ cup chocolate biscuits
  • 100g butter
  • 400g Kiri® Portions
  • 2 packs of powdered whipping cream
  • 3 cups whipping cream
  • 2 cups chocolate biscuits, crushed

 

For the topping:

  • 250g chocolate
  • 1 pack of fresh cream

Cooking Directions

  1. Crush the biscuits well, then add butter and rub together, pressing the mixture into a cheesecake tin.
  2. Whisk the Kiri cheese, then add powdered whip cream and whipping cream. Mix it well.
  3. Pour the mixture onto the biscuit layer, then store it in the fridge for 3 hours till the cheesecake is firm.
  4. For the topping, remove the chocolate when melted over the heat, then add fresh cream, mixing it well. Finally, add the Kiri cheese layer.
  5. Decorate the topping with whipping cream and the chocolate biscuit.
Main Meals

Chicken curry by Um Taleb

  • Serves 5
  • 15 mins

Ingredients

  • 7 Kiri® square portions
  • 5 boneless skinned chicken breasts (sliced)
  • 1 cup of cilantro (chopped)
  • 1 cup of coconut milk
  • ½ cup of liquid cream
  • ½ cup of mushroom (sliced)
  • 1 cup of red, green and yellow peppers (diced)
  • 1 medium onion (finely chopped)
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon curry paste
  • ½ teaspoon cumin
  • ½ tablespoon turmeric
  • 1 tablespoon garam masala
  • 1 cup of chicken stock
  • 1 tablespoon vegetable oil
  • Black pepper

Cooking Directions

  1. Season the chicken with pepper, garam masala, cumin and turmeric. Then let it sit for 30 minutes
  2. Fry the onion in vegetable oil.
  3. Add the ginger, curry, peppers and sliced mushrooms.
  4. Add the chicken gradually and cook on both sides.
  5. Mix the coconut milk, cream,the Kiri squares and chicken stock in the blender.
  6. Add the mixture to the chicken and let it simmer on low heat for 10 minutes.
Main Meals

Chicken and vegetable tagine

  • Serves 8
  • 50 Mins

Ingredients

  • 10 Kiri® squares
  • 1 chicken (cooked and diced)
  • 1 ½ cup chicken broth
  • 1 bag of mixed vegetables (defrosted)
  • 2 cups cheddar cheese
  • 1 small red pepper (diced)
  • Cooked rice (ready to serve)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Cooking Directions

  1. Fry the diced red pepper in olive oil.
  2. Add the defrosted vegetables and the chicken. Season the mixture with salt and white pepper then spoon it into an ovenproof dish.
  3. To prepare the sauce, mix the Kiri squares with the chicken broth and the cheddar cheese in a mixer.
  4. Add the sauce to the chicken and vegetables.
  5. Put the bowl into an oven set at 180 degrees celsius and bake for 20 minutes.
  6. Serve the tagine with rice.