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

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.”

DESSERTS

Kiri  Sebastian Cheesecake

  • 5-6 Servings

Ingredients:

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • 8 medium eggs
  • 3 cups of powdered sugar
  • 4 cups of thick cream
  • 1 tsp. vanilla essence
  • 4 tbsp. flour
  • Fruit of choice for garnishing
  • Fruit sauce for garnishing

Method:

  1. Place the powdered sugar and Kiri cheese in a large mixing bowl. Beat the mixer for 5-6 minutes until the sugar melts well.
  2. Then add the first egg and continue to beat well. Follow this process for each egg.
  3. After mixing all the eggs, add the thick cream and vanilla then mix well.
  4. Finally, add the flour and beat well.
  5. Place the baking paper in the mold so that it overflows through the edges and transfer the prepared mixture into it.
  6. Bake in a pre-heated oven at 190 degrees for 45 minutes or 1 hour. When cooked, let the oven rest for half an hour with the door half open.
  7. Then, remove and allow to cool to room temperature. Allow it to stand at room temperature for at least 8 hours, preferably a full day. Remove the greaseproof paper and garnish with fruit sauce and fresh fruits before serving.
Main Meals

Kiri-Stuffed Chicken

Ingredients:

  • 12 Kiri square portions (softened)
  • 4 boneless skinless chicken breasts
  • 1 package of frozen chopped spinach (defrosted)
  • ¼ cup vegetable oil
  • ¼ cup Parmesan cheese
  • 2 eggs
  • Bread crumbs
  • Salt and pepper to taste

 

Instructions:

  1. Start by preheating the oven to 200 degrees.
  2. Strain all the water from the spinach using a paper towel.
  3. Mix the spinach, vegetable oil, Parmesan cheese, Kiri cheese and salt and pepper together.
  4. Crack and beat two eggs in a shallow plate and set aside.
  5. Cut slices in the chicken to make a pocket.
  6. Stuff the chicken with the cream cheese and spinach mixture and fold the chicken over to close well.
  7. Coat the chicken with beaten eggs and bread crumbs.
  8. Place the stuffed chicken into a hot frying pan and fry until brown on both sides.
  9. Transfer into an oven safe baking pan.
  10. Bake for 35-40 minutes to cook the chicken well and serve hot with salad if desired.
Appetizers

Kiri Sambousek

  • 4-5 people

Ingredients

  • 12 Kiri Square Portions, softened
  • 1 pack of Sambousek pastry
  • 1 ½ tsp. of garlic powder
  • 2 tbsp. of chopped parsley
  • Salt & pepper to taste
  • Vegetable oil to fry

 

Instructions:

  1. Add Kiri cream cheese in a large bowl.
  2. Add garlic, parsley and salt.
  3. Mix everything well.
  4. Put a teaspoon of cheese stuffing in one end and fold to get the triangular shape.
  5. Heat the oil and deep fry to get the golden color.
Appetizers

Kiri-Potato Creamy Soup

  • 5-6 people

Ingredients:

  • 12 Kiri square portions
  • 2 cups of milk
  • 5 cups of water
  • 225g mashed potatoes
  • ½ tbsp. garlic (minced)
  • 1 tbsp. dried chives
  • ½ tbsp. salt
  • ½ tbsp. pepper
  • 1 tbsp. onion powder

 

Instructions:

  1. In a large pot bring the water and milk to a boil.
  2. Once the liquid starts to boil, reduce the heat to a medium-low and immediately pour in the mashed potatoes and stir well.
  3. Add the Kiri cheese to the pot. Break it up using a spoon and then stir well to dissolve.
  4. Add the garlic and 1 tbsp. of chives to the pot.
  5. Also add the salt, pepper and onion powder. Stir well.
  6. Allow the soup to simmer for about ten minutes and stir occasionally.
  7. If you find your soup too thick you can add a bit more water until it reaches your desired consistency.
  8. Ladle the soup into bowls and sprinkle with extra chives.
  9. Serve with a side of bread and enjoy!