Kapsalon

Method

1. Peel 250 g of floury potatoes and cut them into chips about 1 cm thick. Rinse under cold water until the water runs clear to wash off the surface starch, then dry them thoroughly in a tea towel — wet chips will spit and never crisp.
2. Heat 1 l of sunflower oil in a deep pan or fryer to 150C. Blanch the chips for 6 minutes: they should be cooked through and floppy but still pale. Lift out, drain on kitchen paper and leave to rest at least 10 minutes.
3. Meanwhile, heat 1 tsp of sunflower oil in a frying pan over high heat. Add 120 g of thinly sliced shawarma meat, sprinkle with 1 tsp of shawarma spice mix and a pinch of salt, and fry 4 minutes, stirring, until the edges are dark and crisp. Keep warm.