Khalaf National Marketing & Trading

The Essence of
Khalaf National

KN’s imported delicacies are an irresistible temptation for the restless and creative cook lying dormant within you.

Our wide selection of high quality products, brought to you from the best international producers in the market, will inspire an endless plethora of spectacular recipes. Mix and blend! Tempt the palette! Fuse local gastronomy with our gourmet foods! And add a mouthwatering touch of originality and creativity to every dish you create by using our first-class products.

When you buy a product brought to you especially by Khalaf National, you purchase so much more. You acquire a solid promise; a guarantee, of freshness, wholesomeness and vitality.

KN: For those of you not afraid to live a little!

 

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Recipe of the week

KN’s imported delicacies are an irresistible temptation for the restless and creative cook lying dormant within you! Our wide selection of high quality products, brought to you from the best international producers in the market, will inspire an endless plethora of spectacular recipes. Mix and blend! Tempt the palette! Fuse local gastronomy with our gourmet foods! Add a mouthwatering touch of originality and creativity to every dish you create by using our first-class products!

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Our Clients

Recipes

Our Latest Products

feta cow

feta sheep

halloumi

Ingredients

  • 2 cups flour
  • 1 teaspoon dried yeast, dissolved in 3 tablespoons warm water
  • 1 egg, whipped

For the Filling:

  • 250 g Lactita Bulgarian White Cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 onion, finely chopped

COOKING METHOD
Mix the flour, whipped egg, water, yeast and mashed potato with an electric mixer until you get a firm, smooth dough. You can add more warm water if needed. Leave the dough to rest in a warm place. For the filling: crumble the feta cheese with a fork and combine it with the parsley and onion in a bowl. On a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 8 cm diameter circles using a circular pastry cutter.

Coat the border of the dough circles with a bit of egg white, and fill each circle with 1 tablespoon of the cheese mixture then seal firmly its 4 edges to form a square that holds the cheese. The cheese should remain visible in the middle. Place the cheese pies on lightly greased oven pans and bake at medium heat until they turn lightly brown. Serve hot or cold.