In a complicated world, sometimes it’s best to keep things simple. So here is a pair of re-envisioned classics: beer & fries.
For a twist on your typical fried potatoes, cut three large potatoes into 1-inch-ish pieces and boil them in salted water for 10 minutes. Drain them and toss them in a mixture of semolina, salt and pepper, and your favorite dried herbs (I like sage + rosemary). Heat a tablespoon of olive oil in a large skillet and cook the potatoes over medium-high heat till crispy on the outside and perfect on the inside (all credit due here).
This stroke of genius was born out of one of those nights in one of those amazing cafes with black and white photos of Egyptian film stars everywhere and the classics of Abdel Halim playing in the background, a place you really have no choice but to enter with men in tow, where a man in a perfect white suit and an immaculate moustache sits and smokes in the corner slowly nursing a beer and watching the evening unfold before him. Long story short, there was pomegranate juice on the table and also beer, and some things are just better together.