Invented in Rotterdam in 2003 for a barber (kapsalon means 'hair salon'), this is a foil tray of fries layered with spit-shaved shawarma or doner meat, melted Gouda, salad, garlic sauce, and sambal. It is the flagship Dutch mutation of the Turkish-Surinamese snack-bar doner tradition.
Also known as: kapsalon, capsalon, kapsalon kebab, shawarma kapsalon
Ingredients
- 600 g thick-cut fries
- 400 g lamb or chicken, sliced very thin
- 2 tsp doner spice mix (paprika, cumin, oregano, garlic powder)
- 1 tbsp oil
- 100 g young Gouda, grated
- 1/4 iceberg lettuce, shredded
- 1/4 cucumber and 1 tomato, diced
- 3 tbsp mayonnaise, 3 tbsp yogurt and 1 crushed garlic clove, for the garlic sauce
- sambal or hot sauce
How to make it
- 1
Cook the fries until properly crisp — they carry everything, so no bendy fries.
- 2
Sear the spice-tossed meat slices in oil over the highest heat 3-4 minutes, until browned at the edges.
- 3
Layer a foil tray or oven dish: fries, then meat, then an even blanket of Gouda, and flash under a 240°C grill 2-3 minutes until molten.
- 4
Top with the cold salad, ribbons of garlic sauce and dots of sambal, and eat from the tray with a fork.
Pro tip: Rotterdam order of operations: the cheese melts on the hot meat UNDER the cold salad — invert the layers and it is just a kebab plate.
