The Original Kiri Sambousa with Beetroot Dip

Prepare the Sambous:

1. In a bowl, mix the Kiri cheese squares with the chopped parsley until well combined.
2. Place a spoonful of the cheese mixture onto each Sambousa sheet and fold them into triangles or your preferred shape.
3. Lightly spray the Sambousa with olive oil spray to ensure even crisping.
4. Air fry the Sambousa at 180°C (350°F) for about 10-12 minutes or until they turn golden and crispy.

Prepare the Sauce:

1. In a food processor, add the boiled beetroot, Kiri cheese squares, and lemon juice. Blend until the mixture is smooth.
2. Gradually add the olive oil while continuing to blend until the sauce reaches a mayonnaise-like texture.

Serve:

1. Serve the crispy Sambousa hot with the beetroot and Kiri dip on the side.