Main Meals

Cheesy Skandar Kebabs by Assia Othman

  • Serves 5
  • 2 hours 30 mins


Main Recipe:

  • 500g lamb tenderloin, cut into strips
  • 1 grated onion
  • 1/4 cup olive oil
  • 1 tbs vinegar
  • 2 tbs pomegranate molasses
  • 2 tbs tomato paste
  • 2 tbs red bell pepper paste
  • I tsp oregano
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp chili powder

For the cheesy sauce:

  • 6 Kiri® square portions
  • 1 tbs cornstarch
  • 1 cup milk
  • Iranian bread
  • Parsley and pine nuts to garnish

Cooking Directions

  1. In a large bowl, mix oil, vinegar, pomegranate molasses, spices and onion.
  2. Add the meat strips and marinate for at least 2 hours.
  3. Heat olive oil in a pan, add the meat (drained) and sauté until golden brown.
  4. Add tomato and bell pepper paste, onion marinade and cook for 10 min.
  5. Mix Kiri square portions with milk and corn starch.
  6. Add salt and pepper and bring to boil.
  7. Place the Iranian bread on serving plate.
  8. Scoop the meat on the top and drizzle with the cheesy sauce.
  9. Sprinkle parsley and pine nuts.

The Cheesecake Cake by Chef Leyla

  • Serves 8
  • 40 Mins


  • 6 eggs at room temperature
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp lemon zest

Cooking Directions

  1. Beat the eggs adding the sugar gradually until color turns pale and doubled in size
  2. In a separate bowl, whisk together flour and baking powder
  3. Add flour mix to the eggs mix and fold in the ingredients along with the lemon zest
  4. Pour the batter into a greased pan lined with parchment paper
  5. Bake in a preheated oven on 180 degrees Celsius for about 25 minutes or until the surface is golden
  6. Remove from oven and allow to cool completely

For the cheesecake filling:

  1. 15 Kiri squares
  2. 1/2 cup cream
  3. 1/2 cup icing sugar
  4. 1 tsp vanilla


  1. Mix all the ingredients together and beat well until no lumps are seen
  2. When the cake is completely cooled, cut it in half, as an option, drizzle layers with light syrup.
  3. Top the first layer with strawberry jam or fresh processed strawberries.
  4. Top the second layer with cheesecake mix
  5. Assemble the cake and refrigerate until serving
  6. Before serving, dust the cake with icing sugar, and top it with fresh strawberries.
  7. Serve

Cheese Osmalieh with Strawberries

  • Serves 10
  • 90 Mins


  • 15 kiri squares
  • 250gm of ready-made osmanleya dough
  • ½ cup (125 ml) melted butter

Filling Ingredients:

  • 1 tablespoon blossom water
  • 1 cup (200 gm) fresh strawberries
  • ¼ cup fresh cream
  • 2 tablespoons of sugar
  • The Syrup Ingredients:
  • 2 cups of water
  • 1 cup of sugar
  • 1 teaspoon blossom water
  • 1 teaspoon rose water
  • 1 teaspoon lemon juice

Cooking Directions

  1. Mix the melted butter with the ready-made dough
  2. Split the dough into two parts
  3. Spread the dough with the thickness of 1cm over two trays
  4. Bake both trays with the oven heating of 180 degrees celsius for 12 minutes and then leave aside to cool down
  5. Filling preparation:
  6. place the fresh cream and kiri squares in the mixer
  7. add the sugar and mix together
  8. place the first half of the baked dough on the serving dish
  9. spread it the creamy filling over it
  10. lay out the cutup strawberry pieces over the filling
  11. place the other half on top
  12. serve the osmanleya with the syrup
  13. The Syrup preparation:
  14. pour the cup of sugar with the water into a pot and once boiled, add the lemon juice.
  15. Mix until cooled
  16. Add the vanilla, the rose water and the blossom water

Cheese doughnuts with sundried tomatoes and thyme

  • Serves 8
  • 90 Mins


For the stuffing:

  • 20 Kiri® squares
  • 2 tablespoons green olives (chopped)
  • 2 tablespoons green onions (chopped)
  • 2 tablespoons sundried tomatoes (chopped)
  • 2 tablespoons green thyme (chopped)
  • ½ tablespoon salt

For the donuts:

  • 150 g butter
  • 5 cups flour
  • 5 tablespoons sugar
  • 2 eggs
  • 6 tablespoons baking yeast
  • 2 tablespoons onion powder
  • ¼ tablespoon salt
  • 1 cup milk

Cooking Directions

  1. Dissolve the sugar and yeast in a cup of warm milk.
  2. Add the dry ingredients, eggs and butter and mix well.
  3. Leave the dough aside for 1 hour to rise.
  4. Spread the dough in a circle on a floured surface.
  5. Cut circles into the dough and leave the circles to rise for an additional 15 minutes.
  6. Heat the vegetable oil in a skillet and fry the donuts.
  7. Mix the Kiri squares in a blender.
  8. Add the olives, thyme, sundried tomatoes, green onions and salt.
  9. Serve this creamy dip with the donuts.
Main Meals

Bahjat El Sultan

  • Serves 7
  • 90 Mins



  • 1kg of meat cut into medium sized pieces (preferably that the meat is soft)
  • ¼  cup of Vegetable oil
  • 2 medium sized onions softly chopped
  • 2 red tomatoes peeled and softly chopped
  • 2 cups of water
  • Salt and black pepper (as desired)


  • 3 grilled eggplants
  • ½  lemon juice
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • ½ cup of milk (or more)
  • Salt and black pepper (as desired)
  • 6 pieces of kiri
  • One quarter cup of pine nuts or Chopped parsley or ¼  cup of pomegranate (for decoration)

Cooking Directions

Instructions to prepare kabab:

  1. Add a big spoon of oil in a big pan
  2. Add the meat
  3. Stir well till its color changes
  4. Keep the meat aside for a while
  5. Add the onions to the pan and stir well until it gets tender
  6. Add the peppers and stir
  7. Add the tomatoes
  8. Add the 2 cups of water
  9. Add the salt and the black pepper
  10. Return the meat to the pan and cover it
  11. Cook the meat for around an hour or till it is well cooked and is soft

Instructions to prepare Bahjat El Sultan:

  1. Mash the grilled eggplants in a saucepan by a fork
  2. Add lemon juice
  3. Melt the butter in a another saucepan
  4. Add the flour and stir for a minute
  5. Add the milk and stir gradually using a whisk
  6. Still quickly so the mix do not lump
  7. Add the kiri cheese pieces when the mix is dense and stir
  8. Add the eggplants and stir for the last time
  9. Add the salt and the black pepper
  10. Pour the mix in the serving dish
  11. Put the kabab in the middle of the dish
  12. Decorate the dish with chopped parsley, pine nuts, and pomegranate. It is served hot with the salad

Amareddine Cheesecake

  • Serves 10
  • 30-40 Mins


For the crust:

  • 1 pack digestive biscuits
  • 100 g melted butter
  • 2 tbsp rose water
  • Process the biscuits until fine crumbles are obtained
  • Add melted butter and mix well
  • Press in the bottom of the cheesecake mold

For the Amareddine filling:

  • 2 cups chopped Amareddine paste soaked in 1 cup water
  • 1 tbsp rose water

For the filling:

  • 2 cups whipping cream
  • 10 Kiri® squares
  • 3 tbsp icing sugar
  • 2 tbsp rose water

Cooking Directions

  1. Whip the cream until it starts to thicken
  2. Add the icing sugar and Kiri squares
  3. Finally add the rose water and adjust the taste
  4. Pour the mixture over the biscuits
  5. Add drops of the Amareddine filling and make swirls using a wooden stick or the top of the knife
  6. Refrigerate for few hours before serving