Meat

Cup of Yum
1. Prepare the marinade.
2. In a bowl, add the olive oil, lemon juice, garlic, cumin, smoked paprika, parsley, pepper and salt.
3. Mix well.
4. Add the meat and thoroughly impregnate the meat with this mixture.
5. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for 6 hours.
6. Take the lamb out of the refrigerator and bring it to room temperature for an hour.
7. Cook the meat on the barbecue, in the pan or on a grill, over medium heat.
8. Let stand for 20 minutes.

Fries

1. Peel the potatoes and soak them whole in lukewarm water for 15 minutes.
2. Rinse them thoroughly.
3. Cut them into ½ inch (1 cm) thick slices, then cut these slices into ½ inch (1 cm) wide sticks.
4. Rinse the fries under cold water by rubbing them to remove the starch.
5. Drain and dry them with a cloth.
6. Heat the beef fat or frying oil to 300F / 150C in a fryer or in a deep pan (the temperature is very important).

First frying

1. Dip the fries in the fat, stirring them occasionally.
2. Fry them for 5 minutes. They should not get too much color and should be soft enough when removed from the oil.
3. Drain and let cool.

Second frying

1. Immerse the fries a second time with the fat at 340F / 180C.
2. As soon as they turn golden, take them out and drain. Season with salt immediately.
3. Assembly of the halal snack pack
4. Reheat the lamb at medium heat for 2 minutes.
5. Spread the hot fries on a plate and immediately cover them with grated cheese.
6. Place a generous layer of meat on top and finish with the sauce (or sauces) of your choice, and decorate by alternating the layers.
7. Add a few slices of jalapeño peppers on top.
8. Serve immediately.