Category: Kiri® Cooking Block

Zaatar & Kiri® Spring Rolls

Zaatar & Kiri® Spring Rolls

Ingredients:

“For the Kiri® cream filling

  • 16 Kiri® Square Portions
  • 2 egg yolks, beaten

For the Wrappers

  • 20 samosa leaves
  • For the Flour Paste
  • 2 tablespoons all-purpose flour
  • 4 tablespoons water

For the Decoration

  • 2 tablespoons butter, melted
  • 4 tablespoons Zaatar”

“Step 1: Prepare the Kiri® cream filling

  1. Mash the Kiri® square portions with a fork until smooth. Add the beaten egg yolks and mix until well combined.

Step 2: Assemble the rolls

  1. Using the samosa leaves and the Kiri® filling, shape rolls of 1 cm thickness and 8 cm length.
  2. In a small bowl, add water and flour and mix to make the flour paste.
  3. Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry.

Step 3: Bake the rolls

  1. Place the rolls on a baking sheet covered with parchment paper.
  2. Brush the top of the rolls with melted butter and sprinkle with Zaatar. Bake in a preheated oven at 180°C for 20 to 25 minutes until golden brown. Serve immediately. “

Rose Mahalabia with Kiri® Cream

Rose Mahalabia with Kiri® Cream

Ingredients:

“For the Kiri® Mahalabia

  • 1 Kiri® Cooking Block
  • 500ml milk
  • 30g cornstarch
  • 12 cardamom pods
  • 70g honey

For Topping

  • 2 tablespoons rose syrup, diluted with 4 tablespoons of water
  • 6 tablespoons crushed pistachios
  • 2 tablespoons dried roses”

“Step 1: Make the Kiri® Cream

  1. In a saucepan over medium heat, add the milk and the cardamom pods. Bring to a boil, then remove from the heat and set aside for 10 minutes to allow the cardamom to infuse in the milk. Remove the cardamom pods.
  2. In a bowl, mash the Kiri® Cooking Block with a fork, add 1/3 of the cardamom infused milk and mix with a whisk.
  3. Pour the Kiri® mixture back into the pot with the remaining milk, add cornstarch and honey and cook on medium heat while whisking constantly until the mixture thickens.

Step 2: Assemble the Mahalabia

  1. Pour the Mahalabia into the serving cups, set on the counter to cool for 15 minutes. Cover the cups with plastic wrap and refrigerate for 1 hour.
  2. Just before serving, pour some rose syrup on top of the Mahalabia and decorate with pistachios and dried roses.”
DESSERTS

Kiri® Saffron Cheesecake

Kiri® Saffron Cheesecake

Ingredients:

For the Kiri® Cream

  • 1 Kiri® Cooking Block
  • 250ml heavy cream
  • 2 tablespoons icing sugar

For the Saffron Cake

  • 120g (1 cup) all-purpose Flour
  • ¾ teaspoon (4g) baking powder
  • ½ teaspoon saffron threads
  • 100g (¼ cup + 3 tablespoon) butter, at room temperature
  • 150g (¾ cup) white granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

For the Soaking Milk

  • 250ml (1 cup) milk
  • 150ml (1/3 cup) sweetned condensed milk
  • 30ml (1/8 cup) heavy cream

Toppings

  • 2 tablespoons pistachios
  • 1 tablespoon dried roses
  • Saffron threads”

Step 1: Make the Cake

  1. Soak the saffron threads in 2 tablespoon of hot water.
  2. In a large bowl, mix the butter and sugar with an electric egg beater until the mixture is very creamy. Add the eggs one at the time and continue mixing. Add the vanilla extract and 1 tablespoon of the saffron water and whisk to combine.
  3. Add the flour and baking powder and mix gently using a spatula.
  4. Pour the batter in a 20cm square spring form baking pan lined with parchment paper. In a preheated oven at 180°C (356°F), bake the cake for 25 minutes.
  5. Remove the cake from the oven and leave it in the spring form pan.

Step 2: Make the Soaking Milk

  1. In a saucepan over medium heat, mix together milk, condensed milk, and heavy cream.
  2. Bring to a gentle boil and simmer for 5 minutes.
  3. Finally add the remaining 1 tablespoon of the saffron water and mix together. Turn off the heat and cool the mixture down to room temperature.
  4. As soon as the cake is out of the oven, use a toothpick to make holes in it, then poor half of the soaking milk over the top of it.

Step 3: Make the Kiri® Cream

  1. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  2. Add the heavy cream and icing sugar and continue mixing until the mixture is fluffy and thick.
  3. Spread the mixture on top of the cake and refrigerate for at least 2 hours.
  4. Decorate the cake with dried roses, pistachios, and saffron threads. Serve with the the remainder of the soaking milk.
DESSERTS

Kiri® Pistachio and Lemon Mini Cheesecakes

Kiri® Pistachio and Lemon Mini Cheesecakes

Ingredients:

“Kiri® Cream

  • 1 1/2 Kiri® Cooking Block
  • 300ml heavy cream
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons icing sugar

Cookie Crust

  • 60g vanilla cookies
  • 60g pistachios
  • 50g butter, melted

Topping

  • 4 tablespoons crushed pistachios
  • Lemon slices”

“Step 1: Prepare the crust

  1. In a food processor, place the vanilla cookies and pistachios and mix until the mixture has a sandy consistency.
  2. Place the cookie mixture in a bowl. Add the melted butter and mix to combine.
  3. In individual cheesecake molds of 6.5cm diameter, place 1 tablespoon of the crust mixture and press it using a cup to smoothen it and spread it evenly. Refrigerate for 10 minutes.

Step 2: Prepare the Kiri® Cream

  1. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  2. Add the heavy cream, icing sugar, and lemon juice and mix until the mixture is fluffy and thick.
  3. Place the cream on top of the cookie crust and refrigerate for at least 4 hours or overnight until well set.
  4. Gently unmold your mini-cheesecakes and decorate with pistachios and lemon slices on top. Serve right away.”
DESSERTS

Kiri® Cardamom and Mango No Bake Cheesecake Cups

Kiri® Cardamom and Mango No Bake Cheesecake Cups

Ingredients:

“For the Kiri® Cream

  • 1 1/2 Kiri® Cooking Block
  • 250ml heavy cream, cold
  • 6 cardamom pods
  • 2 tablespoons sugar

For Assembling

  • 2 mangoes, pureed
  • 1/2 mango, diced
  • Mint leaves”

“Step 1: Prepare the Kiri® Cream

  1. In a sauce pan over medium heat, place 100ml of heavy cream and the cardamom pods. Heat and bring the cream to a simmer.
  2. Remove from the heat and set aside to cool to room temperature.
  3. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
  4. Remove the cardamom pods from the 100ml cream and pour the cream into the Kiri® Cooking Block and egg mixture along with the remaining 250ml of heavy cream and icing sugar.
  5. Mix until you have a fluffy and thick cream.

Step 2: Assemble the Kiri® Cream

  1. Place the Kiri® cream in serving cups and refrigerate for at least an hour.
  2. Top with a layer of mango puree and some mango cubes. Decorate with mint leaves. Serve cold.”
Appetizers

Kiri® Borak Style Sambouseks

Kiri® Borak Style Sambouseks

Ingredients:

“For the Kiri® Cream Filling

  • 16 Kiri® Square Portions
  • 500g spinach
  • 1 large onion, diced
  • 4 tablespoons olive oil
  • Salt and pepper, to taste

For the Wrappers

  • 20 Samosa leaves
  • 2 tablespoons butter, melted

For the Flour Paste

  • 2 tablespoons all-purpose flour
  • 4 tablespoons water
  • For Decoration
  • 2 tablespoons nigella seeds”

“Step 1: Prepare the Kiri® cream filling

  1. In a pan over medium heat, heat the olive oil. Add the onion and a pinch of salt. Cook for 2 minutes.
  2. Add the spinach, season with pepper and cook until the spinach wilts down.
  3. In a medium bowl, mash the Kiri® square portions with a fork.
  4. Drain the cooked spinach mixture to get rid of excess water and mix it with the mashed Kiri®.

Step 2: Assemble the samosas

  1. In a small bowl, add water and flour and mix to make the flour paste.
  2. Cut the samosa leaves with a knife to create long rectangular strips (5 cm x 30 cm).
  3. Place 2 teaspoons of the filling at the top of each of the samosa leaf strips. Shape the triangular samosas.
  4. Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry. Freeze the triangles for at least 30 minutes.

Step 3: Bake the samosas

  1. Place the rolled samosas on a baking sheet lined with parchment paper.
  2. Brush with melted butter and sprinkle with the nigella seeds, then bake in a preheated oven at 180°C for 20 to 25 minutes until golden brown. Serve immediately! “

Cream Filled Samosas with Rose Water Syrup

Cream Filled Samosas with Rose Water Syrup

Ingredients:

“For the filling

  • 10 Kiri® Square Portions

For the Wrappers

  • 20 samosa leaves
  • 2 tablespoons butter, melted

For the Flour Paste

  • 2 tablespoons all-purpose flour
  • 4 tablespoons water

For the Rose Water Syrup

  • 120g granulated sugar
  • 120ml water
  • 2 tablespoons rosewater

For garnish

  • Blanched almonds, fried and chopped”

“Step 1: Prepare the filling

  1. Cut each Kiri® square portion in half to form 2 triangles.

Step 2: Assemble the samosas

  1. Using the samosa leaves and half a Kiri® square portion, shape triangular samosas.
  2. In a small bowl, add water and flour and mix with a spoon to make the flour paste.
  3. Place some of the flour paste at the end of the samosa leave strips to seal up the pastry. Freeze the triangles for at least 30 minutes.

Step 3: Prepare the Rose Water Syrup

  1. In a medium saucepan, add the sugar and water and mix to combine.
  2. Place the saucepan over medium heat, bring the mixture to a boilling point and cook until it starts to thicken. Remove the saucepan from the heat, add the rosewater and set aside to cool.

Step 4: Bake the samosas

  1. Place the samosas on a parchment paper lined baking sheet. Brush the top with melted butter and bake in a preheated oven at 180°C for 20 to 25 minutes or until golden brown.
  2. Immediately soak the samosas in the rose water syrup, sprinkle with chopped almonds, and serve immediately.”

Arabic Lady Fingers with Kiri®

Arabic Lady Fingers with Kiri®

Ingredients:

“For the Kiri® Cheese Filling

  • 30 Kiri® Square Portions
  • 20 slices white bread
  • 85g butter, melted
  • 2 teaspoons ground cinnamon
  • 100g walnuts, finely chopped

For the garnish

  • 8 tablespoons honey
  • 50g walnuts, chopped”

“Prepare the Kiri® Cheese Filling

  1. Slice off the edges from the bread slices.
  2. Using a rolling pin, flatten the bread slices to 3mm thickness.
  3. Place the Kiri® square portions in a bowl and mash them with a fork until the mixture becomes smooth.
  4. Add one tablespoon of the Kiri® cheese mixture to each bread slice, lightly sprinkle the cheese with cinnamon and add 1/4 teaspoon of finely chopped walnuts.
  5. Roll the bread tightly. Tightly wrap each roll in plastic wrap, and freeze for 30 minutes.

Bake the Kiri® Lady Fingers

  1. Place the lady fingers on a baking sheet covered with parchment paper. Brush them with melted butter and bake in a preheated oven at 180°C for 12 minutes or until golden brown.
  2. Dip both ends of the warm lady fingers in honey and cover them with chopped walnuts. Serve warm!”
Main Meals

Meat & Mushroom Pasta with Kiri®

Meat & Mushroom Pasta with Kiri®

Ingredients:

  • “600ml Kiri® Cooking Cream
  • 400g Rigatoni pasta
  • 400g ground beef
  • 400g fresh mushrooms, sliced
  • 1 large onion, thinly sliced
  • 3 cloves of garlic, minced
  • Salt and pepper to taste
  • 4 tablespoons of olive oil
  • Fresh parsley for serving”

Preparation:

  1. Bring a large pot of salted water to a boil, add the pasta and cook to al dente.
  2. Heat olive oil in a pan over medium heat, add onions and minced garlic and sauté for 2 minutes while stirring.
  3. Add ground beef and cook for 5 minutes.
  4. Add mushrooms, season with salt and pepper and cook for 10 minutes while occasionally stirring until the mushrooms are golden brown. Set the mushrooms aside.
  5. In the same pan, add the Kiri® Cooking Cream and cook it for 5 minutes until it thickens.
  6. Add the meatthe pasta, mix to combine and simmer for 5 minutes until the sauce thickens. Serve with fresh parsley.”
Main Meals

Kiri® Shrimp Alfredo Pasta

Kiri® Shrimp Alfredo Pasta

Ingredients:

  • “600ml Kiri® Cooking Cream
  • 400g tagliatelle pasta
  • 600g shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • Zest of 2 limes
  • Fresh chives for serving”

Preparation:

  1. Bring a large pot of salted water to a boil, add the pasta and cook to al dente.
  2. Melt the butter in a skillet, add shrimp, salt and pepper, and cook for 2 to 3 minutes per side until the shrimp is pink and completely opaque. Remove the shrimp from the pan and set it aside.
  3. Add garlic to the pan and cook for one minute.
  4. Add the Kiri® cooking cream, the lime zest, and the cooked pasta, and simmer for a couple of minutes until the sauce thickens.
  5. Add back the shrimp, mix to combine, then serve with chives and lime zest. Serve immediately!”