Sweden's ubiquitous pizzeria 'kebab plate': shaved doner meat heaped over fries or rice with iceberg salad, pepperoncini, and both mild (yogurt) and hot sauce. Served with knife and fork, it converted the Turkish street wrap into a sit-down grill-bar meal found in virtually every Swedish pizzeria.
Also known as: kebabtallrik, kebab tallrik, kebabtallrik med pommes, kebab plate Sweden
Ingredients
- 800 g fries
- 500 g doner-style seasoned lamb or beef, shaved or sliced thin
- 1/4 iceberg lettuce, shredded
- 2 tomatoes, in wedges
- 1/2 cucumber, sliced
- 8-12 pickled pepperoncini
- 100 ml crème fraîche, 50 ml mayonnaise, 1 crushed garlic clove and a squeeze of lemon, for the vit sås
- 4 tbsp mayonnaise, 2 tsp sambal oelek and 1 tsp ketchup, for the stark sås
How to make it
- 1
Whisk the two sauces first — vit (garlic-crème fraîche) and stark (chili-mayo) — and chill them.
- 2
Bake or fry the fries to a deep gold and salt them.
- 3
Crisp the shaved meat in a dry, very hot pan, letting the edges frizzle.
- 4
Build each plate pizzeria-style: a bed of fries, meat heaped in the middle, salad and pepperoncini around the rim.
- 5
Stripe both sauces over the top and serve with a fork — no bread.
Pro tip: A Swedish pizzeria never makes you choose: both sauces, always — vit for the fries, stark for the meat.
