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This can be made with:

  • Arabic

  • 4


  • 20


Preparation method
    1. Prepare the meat marination a day ahead of time of cooking:
    1. Grate the onions. Squeeze all the onion juice into a bowl and discard any remaining onion
    2. pulp.
    1. Slice the meat thinly and pound each slice with a meat tenderizer. Cut them into cubes.
    1. Combine the onion juice, oregano, red pepper flakes, olive oil, salt and pepper in a large
    2. bowl. Stir in the meat slices and coat each piece with this marination. Cover the bowl
    3. with a cling film and marinate overnight in the fridge.
    1. Preheat the oven to 180˚C.
    1. To make the tomato sauce, add the olive oil in a saucepan over medium heat. Stir in the tomato paste, red pepper paste and red pepper flakes. Season with salt and pepper and combine well. Add the water then bring to the boil. Gently simmer for 10 minutes.
    1. In another sauce pan, add the cooking cream until it starts to boil. Lower heat and add the KRAFT cheddar cheese. Stir until it melts and the sauce thickens. Season with oregano, salt and pepper.
    1. Drizzle a little olive oil in a skillet and cook the meat on high heat, until the meat chars on the edges. Sauté the sliced tomatoes at the other side of the skillet, until they start to charcoal at edges.
    1. Place 2 Iranian bread slices on a plate. Spread the yogurt and then add the meat over the bread and pour over the tomato sauce. Place the sautéed tomatoes on one side. Drizzle with cheese sauce and serve the rest on the side.
Make a meal plan
  • Olive oil 45 mL
  • Oregano 10 g
  • White onion (large, grated) 2 pcs
  • Red pepper flakes 10 g
  • Salt & pepper (as required)
  • Water 400 mL
  • Tomatoes (cut into wedges) 3 pieces
  • Iranian bread 3-4 pieces
  • Plain yoghurt 4 tbsp
  • KRAFT Cheddar Cheese 200 g (1 big can)
  • Cooking cream 240 mL
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