Beef shawarma loaded fries

Name: Beef shawarma loaded fries
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 kg floury potatoes, cut into 1 cm fries; 3 tbsp sunflower oil; 500 g beef sirloin or leftover shawarma, thinly sliced; 2 tbsp shawarma spice blend; 3 cloves garlic cloves, crushed; 1 tbsp white vinegar; 4 tbsp tahini; 3 tbsp lemon juice; 4 tbsp cold water; 4 tbsp toum or garlic sauce; 80 g pickled cucumbers, sliced; 4 whole pickled chillies; 15 g flat-leaf parsley, chopped; 1.5 tsp salt

Crisp fries buried under spiced beef, tahini sauce, garlic sauce and pickles. The late-night order that turns leftovers into the best plate of the week.

55 min totalmediumeasy

Instructions

1
Soak the cut fries in cold water for 15 minutes to wash off surface starch, then dry them completely on a towel.
2
Toss with 2 tbsp oil and 1 tsp salt and roast at 220 C fan for 30 to 35 minutes, turning once, until deeply golden and audibly crisp.
3
While they roast, toss the beef with the shawarma blend, crushed garlic, vinegar and the remaining salt.
4
Sear the beef in the last tbsp of oil in a very hot pan, in two batches so it browns rather than stews. Two minutes per batch is enough.
5
Whisk tahini with lemon juice and cold water, adding the water a spoon at a time. It will seize and then loosen into a pourable cream.
6
Pile the fries onto a warm tray, scatter over the beef, then zigzag both the tahini and the garlic sauce across the top.
7
Finish with pickled cucumbers, chillies and parsley and serve immediately, straight from the tray.

Notes

The single biggest mistake here is soggy fries. Bake or fry them until they are darker than you think they need to be, and sauce them at the table rather than in the kitchen.

Reviews

No reviews yet — be the first.