Shawarma Onions Cheese On Toast

There're never too many onions, but if you find yourself with a bunch of onions, give this a try!!

Done in 30 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Shawarma cheese on toast:

1loaf of good quality bread

butter (for spreading)

3onions, finely sliced

2 garlic cloves, minced

1 tbspcumin powder

1 tbspturmeric powder

1 tbsppaprika

1 tspchilli powder

salt and pepper, to taste

100ggrated mozzarella and cheddar mix

Serving suggestions:

2 red onions, finely sliced

handful of parsley, roughly chopped

1 lemon, juiced

1 tspsumac

salt, to taste

ezme salad

garlic sauce

The perfect way to use up your onions. Caramelised onions spiced with shawarma seasonings, and a red onion sumac salad, all on top of a giant cheese on toast... oh and did we mention the shawarma meat hidden underneath?!

Method

For this recipe, we'll start off by sweating down our onions, in a pan on medium heat with a tbsp of oil. Once starting to soften and turn translucent, add in the garlic, cook for another couple of minutes and then add the spices. Cook down for at least 20 minutes, or until the onions are completely soft and starting to caramelise.

The next step is all about assembly. Cut the whole loaf in half, and spread the base with butter, before spooning on the onions, any leftover meats you may have (we've done for leftover chicken shawarma), then the cheese! Pop this on a tray and bake it in the oven for 10 minutes at 180, before turning the grill on full, and broiling until the cheese is bubbling and slightly charred.

Whilst the cheese on toast cooks, mix together the sliced red onions, parsley, lemon, sumac and salt into a bowl, and set aside until ready to serve.

Once the cheese on toast is done, cut it up into 8-12 pieces, and garnish with the now slightly pickled onion sumac salad.

We've served this with some ezme salad and garlic sauce, but this is so good it can be eaten just as is!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!