Casserole of chicken shawarma and fried leek

Name: casserole of chicken shawarma and fried leek
Total time: 45 min
Yield: 4
Ingredients: 750 gram floury potatoes; 800 gram chicken shawarma; 5 tablespoon olive oil; 2 tablespoon butter; 200 ml milk; 5 iceberg lettuce; 2 leeks; 3 tablespoon bread crumbs; 100 gram grated cheese; 1 pot pot of flat parsley; 10 tablespoon turkish garlic sauce

Ingredients

Directions

Peel the potatoes and cut into pieces.
Bring the potatoes to a boil in a layer of water and simmer for 20 minutes with the lid.
Cut the lettuce into very fine strips.
Cut the leek into rings and wash it.
Meanwhile, fry the shawarma for 10 minutes in a large frying pan over high heat with 0.75 part of the olive oil.
Drain the potatoes and grate them very finely or use a puree cutter.
Add the butter and milk, stir to puree.
Mix the iceberg lettuce with the hot puree and season with salt.
Preheat the oven to 180 ° C.
Grease an oven dish with some oil and spread the shawarma over the bottom.
Take a piece of kitchen paper through the frying pan of the shawarma and fry the leek for 3 to 5 minutes with the rest of the oil on high heat.
Season with salt.
Divide the leeks over the meat.
Divide the puree over the leeks and draw long lines with a fork.
Mix the breadcrumbs with the cheese, sprinkle the puree.
Bake for about 15 minutes in the oven until the top turns nicely golden brown.
Pick the leaves of the parsley and chop coarsely, but save some whole leaves for garnish.
Mix the chopped parsley with the garlic sauce.
Sprinkle the oven dish with the parsley and serve with the garlic parsley sauce separately.