Lemon & Kiri Cheese Ice Cream:

– 5 Kiri Square Portions
– 100g of condensed sweetened milk
– 100ml soft, cool cream • Put the pieces of Kiri cheese in a bowl, add lemon peel, and squeeze with a spoon until you get a creamy feel.

• Add condensed milk, lemon juice and mix.
• In another bowl, soften the cream with an electric mixer until it becomes a whipped cream.
• Add the whipped cream to Kiri cheese mixture and mix gently until you get a homogeneous mixture.
• Pour the mixture in a tightly sealed container and place in the freezer for at least 6 hours until frozen. Enjoy!


Kiri Summer Recipe

-2 Kiri Square Portions
-1 Cucumber
-1 tomato
-1/2 Cup of normal lettuce
-1/2 Cup of batavia lettuce
-1/4 red onion
-6 seedless olives
-2 tbsp of olive oil
-2 tbsp of lemon juice
-Sprinkle of preferred herbs


Eskimo Kiri & Coconut Ice cream


-3 Kiri Square Portions
-250ml of Coconut milk
-2 tbsp of Honey
-1 tsp of vanilla extract
-1 tsp of lemon juice
-Lemon zest

-In a big bowl, add Kiri, coconut milk, honey and vanilla extract
-Using an electric blender, mix all the ingredients until they are homogeneous, and Kiri is completely mixed
-Add lemon juice and zest, and mix
-In an ice-cream tray, pour mixture and add the lolly sticks.
-Place in the freezer for 10 hours minimum
-Directly before serving, prepare a big bowl of water, add the frozen lolly tray in it for a couple of seconds, then remove the ice-cream and serve immediately.


Banana & Kiri Smoothie Bowl

The ingredients:
– 2 Tablespoons of Kiri Spread
– 1 Banana
– 1 Tablespoon of Peanut Butter
– ½ cup Almond Milk
– sprinkle of Cacao
-Ice Cube

– Add all the ingredients in the blender and mix until you get the desired consistency
– Pour the mixture into a bowl and garnish with banana slices and some Cacao


Chocolate & Banana Ice Cream

– 3 Kiri Square Portions
– 2 large bananas
– 1 tablespoon cocoa without sugar


Peel the bananas, cut into strips, and place in a tight container.
Place the container in the refrigerator for at least 5 hours, until the bananas are completely frozen.
• Put the bananas in the food grinder with the pieces of Kiri cheese, cocoa and honey.
• Blend until you get a creamy feel.
• Pour the mixture in a tightly packed bowl, add the chocolate pieces, and mix with a spoon.
• Place the container in the freezer for at least one hour before serving.


Honeycomb with Kiri cream

  • 8
  • 45 minutes



For the dough:
600 grams (4 1/2 cups) all-purpose white flour
2 tablespoons powdered milk
4 tablespoons vegetable oil
1 pinch of salt
300 milliliters (1 1/2 cups) warm water
2 teaspoons dry yeast + 4 tablespoons warm water
2 medium eggs


For the cinnamon Kiri® cheese filling:
6 kiri® cheese portions
3 tablespoons powdered sugar
1 tablespoon cinnamon powder
125 grams (1 cup) Walnuts halves


For the syrup:
240 milliliters (1 cup) water
65 grams (1/2 cup) granulated sugar


For the dip:
8 Kiri® cheese portions
1 tablespoon honey
1/4 teaspoon ground cinnamon


For the decoration:
1 small egg
1/2 teaspoon white vinegar
3 tablespoons sesame seeds”




Step 1: Preparing the dough
1- In a small bowl, add the sugar, dry yeast, water, and mix well with a spoon until well combined. Set aside for 5 minutes.
2- In a large bowl, add the flour, powdered milk, vegetable oil, eggs, salt, the yeast mixture, and mix all the ingredients together using your hand, until forming a ball with the dough.
3- Cover the dough and set aside at room temperature for 40 minutes to rise.

Step 2: Preparing the Kiri® cheese balls
4- Cut each Kiri® into 4 cubes.
5- In a plate, mix the powdered sugar and cinnamon together, and gently roll 2 Kiri® cubes together in the mixture until completely covered.


Step 3: Shaping the honeycomb
6- Using your hands, form small balls with the dough. Slightly spread each ball until it’s 5 cm long.
7- Place a walnut, kiri® cheese, and roll them around to shape small buns.
8- In a round mold (20 cm x 5 cm) covered with parchment paper, place a small circle (12 cm) in the center. Place the mini balls one right next to the other until a nice honeycomb is formed with an empty center.
9- In a small bowl, mix the egg and vinegar until well combined, brush the honeycomb with the egg mixture, and top with sesame seeds.
10- Place the honeycomb in a preheated oven at 180°C (356°F) and bake for 35 minutes or until it’s golden brown.


Step 4: Preparing the syrup
11- In a saucepan over medium heat, place the water, sugar, and cook for 10 minutes until the mixture boils and the sugar is fully dissolved.
12- Pour the syrup on top of the honeycomb and let it absorb for 5 minutes before serving.


Step 5: Preparing the Kiri® cheese dip
13- In a medium bowl, place the Kiri® cheese portions and mix them using a spatula until the texture becomes smooth.
14- Add honey and cinnamon and mix all together. Place in a bowl and put it in the center of the honeycomb.”


Beef Samosa with Kiri Cheese

  • 10 Samosas
  • 30 minutes



6 Kiri® cheese portions
Traditional samosa dough
1 tablespoon olive oil
1 small onion, chopped
300 grams (10.5 oz) ground beef
Salt and pepper, to taste
50 grams (1/4 cup) walnuts, chopped
2 tablespoons chopped fresh mint
1 egg yolk + 1 teaspoon white vinegar




Step 1: Preparing the beef filling

1- In a medium bowl, add the Kiri® cheese portions and press them using a spatula until the texture becomes smooth and creamy.
2- In a pan over medium heat. Add the olive oil, the onion, and stir for 2 minutes until it becomes soft.
3- Add the ground meat, salt, pepper, and stir for 10 minutes until the meat is cooked.
4- Remove the pan from the heat and mix the ground meat with the mixed Kiri portions.
5- Add the fresh mint and chopped walnuts to the ground meat mixture, mix and set aside.


Step 2: Assembling the samosas

6- Cut the samosa dough into medium circles of 12 cm in diameter, place a full tablespoon of the beef and Kiri® cheese filling mixture in the center of the dough and fold into a half moon shape with braided edges.
7- Place the shaped half moon samosas in an oven sheet covered with parchment paper.
8- In a small bowl, mix the egg yolk and white vinegar, and brush the samosas surface.
9- Bake the samosas in a preheated oven at 180°C (356°F) for 30 minutes until golden brown.”


Mutabbak with Grilled Eggplants and Kiri Cheese

  • 10 Mutabbaks
  • 15 minutes



8 Kiri® cheese portions
10 samosa leaves
2 large eggplants
1 tablespoon olive oil
Salt and pepper, to taste
3 tablespoons vegetable oil




Step 1: Preparing the eggplant filling

1- In a medium bowl, press the Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
2- On a stove burner over medium heat, place the eggplants and cook for a couple of minutes on each side or until they are lightly browned with grill marks. Allow to cool.
3- Carefully peel the eggplants, then using a knife, cut them into small pieces and mash them until the texture is smooth.
4- In a pan over medium heat, heat the olive oil, add the mashed eggplants, and cook for 3 minutes. Remove from heat.
5- Add the eggplants, salt, pepper, to Kiri mixture then mix all together until well combined.


Step 2: Assembling the Mutabbak

6- Place a full teaspoon of the eggplants filling mixture in the center of the dough and fold into a rectangular shape.
7- In a large pan over medium heat, drizzle a little bit of olive oil and place the Mutabbaks. Cook from both sides for 5 minutes or until golden brown.
8- Serve warm.


Kunafa Kiri Cheesecake Ball

  • 4 people
  • 15 minutes



For the lotus Kiri® cheese Cream:

4 Kiri® cheese portions
100 grams (1 cup) lotus cream
4 tablespoons whole milk
100 grams (1 cup) fresh raspberries


For the Kiri® cheesecake ball:

16 Kiri® cheese portions
140 grams (3/4 cup) unsalted butter, at room temperature
100 grams (1 cup) powdered sugar


For the Kunafa:

100 grams Kunafa dough
70 grams (1/2 cup) butter, melted
100 grams (1 cup) powdered sugar




Step 1: Preparing the lotus Kiri® cheese cream

1- In a food processor, add the Kiri® cheese portions, milk, lotus cream, and mix all together until the texture is smooth. Set aside.


Step 2: Preparing the Kiri® Cheesecake Balls

2- In a medium bowl, lightly press the Kiri® cheese portions with a spatula and mix well until soft and the texture is creamy..
3- Add the butter, sugar, and mix with an electric egg beater until the mixture is soft and homogeneous.
4- Place the Kiri® cheese cream in the fridge for 30 minutes to set.
5- Take 100 grams of the Kiri® cheese cream mixture, spread it slightly on the palm of your hand, add 1 tablespoon of lotus cream and 1 piece of raspberry, then start shaping a pretty cheese ball. Place in the fridge and leave the Kiri® cheese balls to cool.


Step 3: Preparing the Kunafa

6- In a medium bowl, add the melted butter to kunafa dough and mix well with hands until well combined.
7- Place the kunafa dough In an oven pan covered with parchment paper, and roast in a preheated oven at 180°C (356°F) for 15 minutes while stirring from time to time until golden brown.


Step 4: Assembling

8- In a medium bowl, mix the kunafa with the powdered sugar and crush it into small pieces using a fork.
9- Place the crushed kunafa in a large plate and roll the Kiri® cheesecake balls over it until it is completely coated. Place the Kiri® cheesecake balls in the fridge until serving.
10- Top the Kiri® cheesecake balls with lotus Kiri® cream and serve cold.



Baked Pecan & Kiri Cheesecake

  • 5-6 people


For the cheesecake:

  • 2 Kiri Cooking Blocks or 22 Kiri Square Portions
  • Cooking spray
  • ¼ 1 cup brown sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 3 flour
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt


For the crust:

  • 400 g digestive biscuits, finely crushed
  • 8 tbsp. melted butter
  • ½ cup brown sugar
  • A pinch of kosher salt

For the pecan topping:

  • 4 tbsp. butter
  • ½ cup brown sugar
  • ½ tsp. ground cinnamon
  • ¼ cup heavy cream
  • ¾ 1 cup whole pecans
  • A pinch of kosher salt


  1. Preheat oven to 180 degrees and grease an 10″ spring form pan with cooking spray.
  2. Preparing the cheesecake filling: In a large bowl using an electric mixer beat the KIRI cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  3. Preparing the crust: In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
  5. Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
  6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  7. Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  8. Before serving, prepare the pecan topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
  9. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

Release spring form pan from cheesecake and spoon over cooled pecan topping and se