Creamy Chicken Sambousek Casserole

We have all experienced this feeling when all food feels like old news, and we want to have something different and light. It is not always easy to get creative, or kiri-ative, especially when you are restricted by the ingredients you have at home.

That is why we at What Women Want… Magazine collaborated with Kiri and created the #Kiri_ativeChallenge. Our favorite foodies set each other off on deliciously creative adventures, where each foodie received a basket from us at What Women Want… Magazine and Kiri, containing ingredients which they must stick to while creating their all new recipes.

Dalia and Hesham from @cairo_loop were challenged by @marwanhazem1 to create a succulent savory dish using a specific set of ingredients. Dalia is the one who did the cooking and Hesham reviewed! Let’s see how she pulled it off!

Creamy Chicken Sambousek Casserole


½ kilogram finely chopped chicken

Fresh ginger (a pinch)

1 big onion (chopped)

1 egg (beaten)

Kiri cheese (6 squares)

Boiled peas (1/2 frozen pack)

2 potatoes (boiled)

Sambousek sheets

1 tsp dry coriander

1 tsp turmeric

1 tsp paprika

Salt and pepper

Olive oil

1 tsp Vinegar

2 tsp Mustard



First, heat olive oil in a pan and add your onion, finely chopped. Stir until fragrant and translucent. Add the chicken and stir continually and reduce the heat to medium low. Then, create a marinade for the chicken. Use six Kiri squares, and add mustard, vinegar, turmeric, coriander, paprika, salt and pepper, and fresh ginger (freshly grated). Mix well and add to the chicken and onion mixture on the stove. Add the boiled potatoes (cut into small cubes) and peas to the mixture and mix very well. Pre-heat the oven to 180 degrees as you assemble your casserole. First brush a light layer of olive oil on the bottom of your casserole and add enough sambousek sheets to cover the bottom, and brush with oil again. Add a layer of filling, topped with a layer of sambousek sheets, brush with olive oil and repeat until you run out of filling. The final sambousek layer should be placed in a checkered pattern leaving some of the filling to peek out. Brush it with olive oil and the beaten egg mixture and place into the oven for 20 minutes.

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