Scalloped shoarma dish with garlic puree

Name: scalloped shoarma dish with garlic puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg sticking potato; 900 g frozen spinach; 4 el traditional olive oil; 300 g shawarma meat; 6 shallot; 100 ml Full Milk; 2 el garlic powder; 100 g grated mature cheese or young

Mashed potatoes with shoarma meat, cheese and spinach.

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters, greased

Directions

Thaw the spinach. Peel the potatoes and cut into cubes. Boil the potatoes with a little salt in a bottom of water with the lid on the pan in 20 minutes.
Heat 2 tablespoons of oil in a frying pan and fry the shawarma for 5 minutes. Cut the shallot into segments.
Add the segments of shallot and fry for 5 minutes. Squeeze the liquid from the spinach and add the spinach to the shawarma.
Fry the shawarma with the spinach for another 5 minutes on low heat, shovel regularly and add salt and pepper to taste.
Preheat the oven grill. Heat the milk in a saucepan or microwave. Drain the potatoes and grind them with the milk.
Stir in the remaining oil, garlic powder, salt and (freshly ground) pepper through the mash. Scoop the shawarma mixture into the baking dish and cover with the mashed potatoes.
Sprinkle with the cheese and put it under the oven grill for 2-3 minutes until there is a golden brown crust.