Vegetarian Kapsalon
The legendary modern Rotterdam fast-food icon reimagined: crisp hot chips layered with spiced vegetarian shawarma, smothered in molten Gouda cheese, and topped with crisp lettuce, tomato, cucumber, garlic sauce, and sambal.
Ingredients
- • 400g crispy potato chips (cooked oven or air-fryer frites)
- • 250g vegetarian shawarma or spiced plant-based kebab strips
- • 150g mature Dutch Gouda cheese, grated
- • 100g crisp iceberg lettuce, finely shredded
- • 1 large tomato, diced
- • 1/2 cucumber, diced
- • 4 tbsp Dutch garlic sauce (knoflooksaus)
- • 2 tbsp sambal oelek or sweet chilli sauce
- • 1 tbsp sunflower oil for frying shawarma
Preparation Steps
Cook the potato chips in the oven or air fryer until golden and very crispy. Simultaneously, heat the sunflower oil in a skillet and fry the vegetarian shawarma strips for 4 to 5 minutes until browned and sizzling.
In an ovenproof dish or foil tray, spread the hot crispy chips evenly on the base. Layer the sizzling spiced shawarma strips over the chips and blanket generously with the grated Gouda cheese.
Place the tray under a preheated hot oven grill for 4 to 5 minutes until the cheese is completely melted and bubbly.
Immediately cover the melted cheese with shredded iceberg lettuce, diced tomato, and cucumber. Drizzle lavishly with Dutch garlic sauce and swirls of fiery sambal oelek, serving immediately in the tray.