Potato Shawerma Bake

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Potato Shawerma Bake

Combine two of the young ones’ favorite dishes, Potato and Shawerma and watch your kids enjoy it.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

    Medium
  • cooking time
  • Serving

    5 People

Ingredients

500 grams meat, cut into long strips

4 tbsp Goody Shortening

1 tsp salt

 ¼ tsp black pepper

2 tsp all spice

1 large onion, sliced

For the potato mix:

6 cloves garlic, mashed

4 large potatoes, boiled

2 tsp salt 

¼ tsp black pepper

1 tsp coriander, finely chopped

1 tsp garlic powder

4 tbsp parmesan cheese or Roumi cheese, finely grated

½ cup parsley, finely chopped

2 green peppers, finely chopped

2 tbsp butter (at room temperature)

2 tbsp Goody Velor Milk Powder, dissolved in ½ cup water

For the béchamel sauce:

4 tbsp oil

2 tbsp Goody vegetable shortening

6 tbsp flour

9 tbsp Goody Velor milk powder, dissolved in 3 cups water

1 tsp salt

1 cup mozzarella, grated

2 tbsp butter, cut into pieces

2 tbsp breadcrumbs

½ tsp sweet paprika

Method

  1. Preheat oven to 180°C. Position baking rack in the middle of the oven.
  2. Prepare a large baking dish.
  3. For the shawerma: In a large skillet, heat 2 tbsp shortening on medium heat. Add the meat and cook until liquids evaporate. Then place In the baking dish. Using the same skillet, fry the onion and garlic on medium heat until onions are golden brown then place on top of meat.
  4. For the potatoes:Place the hot, boiled potatoes in a deep bowl and mash with a fork until very small pieces are left. Add salt, pepper, coriander, garlic, cheese, parsley and peppers. Stir until ingredients are well combined with the potatoes. Add butter and milk and stir until creamy yet firm.
  5. Rub hand palms with oil and shape potatoes into medium sized balls. Place on top of the meat in the baking dish, making sure the balls are placed close together.
  6. For the béchamel sauce: In a heavy medium sized saucepan, place oil, shortening and flour. Stir with a wooden spoon on medium heat until flour turns light golden. Add the milk gradually and stir with a whisk on medium heat until you get a thick smooth sauce.
  7. Add the cheese and stir. Spread béchamel on top of the potato balls making sure to cover them completely. Sprinkle the butter pieces, bread crumbs and paprika on top of the béchamel. Place in the oven for 30-40 minutes or until béchamel is golden. Cool before serving.