This has all the right elements of the ubiquitous street food – losing the slightly oily texture, leaking meat juices and the salty chalk of feta. Basically, it's all the good souva stuff, sans a bit of the carbs, because let's face it, unless you get spectacular fresh pita, it's just not worth the inclusion.
750g starchy potatoes (such as segabo), cleaned, cut into 5mm wide shoestrings
2½ tbsp tapioca starch
4 tbsp olive oil
3 tsp dried oregano
500g lamb mince
1 red onion, finely chopped
2 tbsp pomegranate molasses
1½ tsp dried oregano
1 tsp crushed garlic
zest of 1 lemon
½ tbsp olive oil
¾ cup Greek yoghurt
½ cup Persian-style feta
½ small Lebanese cucumber, finely diced
½ cup semi-dried tomatoes
½ red onion, peeled, finely sliced
2 tbsp fresh oregano leaves
¼ cup basil leaves, coarsely torn
Preheat the oven to 200C. Line two baking trays with baking paper.
Arrange the chopped potatoes in a single layer on prepared trays. Sprinkle with tapioca starch and dried oregano, drizzle the olive oil and toss to coat. Bake for 30 minutes or until golden and crisp.
Meanwhile, combine the mince, onion, pomegranate molasses, oregano, garlic and lemon zest in a bowl. Place a large frying pan over medium heat and add the olive oil. When hot, add the mince mixture and cook for 5 to 7 minutes or until cooked through and caramelised.
For the whipped feta, add the yoghurt and feta to a bowl. Use a fork to whip the mixture, then add the cucumber (depending on the thickness of the yoghurt, this may make more than you need).
To serve, dollop hummus over the base of a large serving bowl. Scatter with semi-dried tomatoes then add the fries. Spoon over the mince mixture then top with the whipped feta, sliced onion and fresh herbs.