Australia's kebab-shop cult dish: a styrofoam box of hot chips layered with shaved döner meat, melted cheese, and the 'holy trinity' of garlic, barbecue, and chilli sauces. Born in Turkish-Australian takeaways, it became a national in-joke and even featured in a 2016 senate speech.
Also known as: HSP, snack pack, halal snack pack, AB, mixed plate
Watch it made
Ingredients
- 700 g floury potatoes, cut into 12 mm chips (or 600 g frozen)
- 400 g doner or gyros slices from the shop, or 400 g spiced lamb mince pressed into a small loaf
- 100 g grated mozzarella-cheddar mix
- 100 g Greek yogurt, 60 g mayonnaise, 1 garlic clove (garlic sauce)
- Smoky BBQ sauce
- Sweet chili sauce
- Oil, for frying
- Salt
How to make it
- 1
If making your own meat, bake the seasoned lamb loaf at 180 C for 40 minutes, cool slightly, then shave thin and crisp the shavings in a dry pan.
- 2
Blanch the chips at 160 C until limp, rest them, then refry at 190 C to deep gold and salt immediately.
- 3
Whip the yogurt, mayo and crushed garlic into the white sauce.
- 4
Build in a takeaway container: hot chips, cheese straight onto them, then the sizzling meat on top so the cheese melts between layers.
- 5
Stripe with the holy trinity, garlic then BBQ then chili, and eat with a plastic fork before it settles.
Pro tip: Layer order is doctrine: cheese sits under the meat, not on top, so heat attacks it from both sides. Cold shredded cheese scattered last stays stubbornly solid and gets you roasted by any Australian.
