Dutch Kapsalon Recipe
Kapsalon is a popular Dutch street food dish consisting of French fries topped with meat such as shawarma or kebab, various types of cheese (typically Gouda), salad greens, and various sauces.
It is believed that kapsalon (Dutch for barbershop) was invented in Rotterdam around 2003, when a barber went to a nearby fast food joint and asked for a meal of French fries and shawarma.
RECIPE INGREDIENTS
For the kapsalon:
1 lb veal or chicken cutlets, thinly sliced
4 oz. grated Gouda
1 tablespoon vegetable oil
1 small cucumber , sliced
2 tomatoes , sliced thinly
4 oz. lettuce, chopped
1/2 cup garlic sauce
Hot or Sambal sauce, to taste
Salt
Pepper
For the French fries:
1 kg potatoes
4 lb beef fat
Fine salt
DIRECTIONS ON HOW TO PREPARE DUTCH KAPSALON RECIPE
French fries:
Wash the potatoes, peel them and rinse them. Dry them well in a clean cloth.Cut the potatoes into French fries, regular width and length, about 1 cm thick.Dry the potato sticks with a cloth again.
Heat oil to 140°C (280 F) in a deep pan. Fill the pan with fries, without packing them too much.Fry and prevent the fries from sticking together. They should be golden and cooked to the core but will still be a little soft.
Drain the fries on a tissue paper and allow them to cool completely before the second fry.After the cooking of the meat, plunge the fries back into the frying pan heated to 350 F (180°C) for 2 to 3 minutes.
As soon as they are colored, drain them and place them in a bowl covered with absorbent paper. Season with salt.
Kapsalon:
Preheat the oven to 450 F (220 ° C).Heat the oil in a non-stick pan and sauté the meat for about 8 minutes over medium to high heat, stirring regularly so that it browns evenly. Season with salt and pepper.
Place the fries at the bottom of a baking dish and cover with a layer of meat. Sprinkle with Gouda and bake for 5 minutes or until the cheese melts.Take the kapsalon out of the oven.
Arrange cucumbers, tomatoes and lettuce on top. Drizzle with garlic sauce and sambal to taste.
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Ingredients
For the kapsalon:
1 lb veal or chicken cutlets, thinly sliced
4 oz. grated Gouda
1 tablespoon vegetable oil
1 small cucumber , sliced
2 tomatoes , sliced thinly
4 oz. lettuce, chopped
1/2 cup garlic sauce
Hot or Sambal sauce, to taste
Salt
Pepper
For the French fries:
1 kg potatoes
4 lb beef fat
Fine salt
Instructions
- French fries:
- Wash the potatoes, peel them and rinse them. Dry them well in a clean cloth.Cut the potatoes into French fries, regular width and length, about 1 cm thick.Dry the potato sticks with a cloth again.
- Heat oil to 140°C (280 F) in a deep pan. Fill the pan with fries, without packing them too much.Fry and prevent the fries from sticking together. They should be golden and cooked to the core but will still be a little soft.
- Drain the fries on a tissue paper and allow them to cool completely before the second fry.After the cooking of the meat, plunge the fries back into the frying pan heated to 350 F (180°C) for 2 to 3 minutes.
- As soon as they are colored, drain them and place them in a bowl covered with absorbent paper. Season with salt
- Kapsalon:
- Preheat the oven to 450 F (220 ° C).Heat the oil in a non-stick pan and sauté the meat for about 8 minutes over medium to high heat, stirring regularly so that it browns evenly. Season with salt and pepper.
- Place the fries at the bottom of a baking dish and cover with a layer of meat. Sprinkle with Gouda and bake for 5 minutes or until the cheese melts.Take the kapsalon out of the oven.
- Arrange cucumbers, tomatoes and lettuce on top. Drizzle with garlic sauce and sambal to taste.
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Ingredients
For the kapsalon:
1 lb veal or chicken cutlets, thinly sliced
4 oz. grated Gouda
1 tablespoon vegetable oil
1 small cucumber , sliced
2 tomatoes , sliced thinly
4 oz. lettuce, chopped
1/2 cup garlic sauce
Hot or Sambal sauce, to taste
Salt
Pepper
For the French fries:
1 kg potatoes
4 lb beef fat
Fine salt
Instructions
- French fries:
- Wash the potatoes, peel them and rinse them. Dry them well in a clean cloth.Cut the potatoes into French fries, regular width and length, about 1 cm thick.Dry the potato sticks with a cloth again.
- Heat oil to 140°C (280 F) in a deep pan. Fill the pan with fries, without packing them too much.Fry and prevent the fries from sticking together. They should be golden and cooked to the core but will still be a little soft.
- Drain the fries on a tissue paper and allow them to cool completely before the second fry.After the cooking of the meat, plunge the fries back into the frying pan heated to 350 F (180°C) for 2 to 3 minutes.
- As soon as they are colored, drain them and place them in a bowl covered with absorbent paper. Season with salt
- Kapsalon:
- Preheat the oven to 450 F (220 ° C).Heat the oil in a non-stick pan and sauté the meat for about 8 minutes over medium to high heat, stirring regularly so that it browns evenly. Season with salt and pepper.
- Place the fries at the bottom of a baking dish and cover with a layer of meat. Sprinkle with Gouda and bake for 5 minutes or until the cheese melts.Take the kapsalon out of the oven.
- Arrange cucumbers, tomatoes and lettuce on top. Drizzle with garlic sauce and sambal to taste.