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Kapsalon

The Rotterdam classic invented for a Cape Verdean hairdresser: a tray of hot chips topped with shawarma meat, blanketed in melted Gouda, then piled with cold salad, garlic sauce and sambal.

Mains25g+ protein8g+ fibre
45 min20 prep · 25 cookEasy733 kcalper serving
Kapsalon

Instructions

  1. Peel 250 g of floury potatoes and cut them into chips about 1 cm thick. Rinse under cold water until the water runs clear to wash off the surface starch, then dry them thoroughly in a tea towel, wet chips will spit and never crisp.
  2. Heat 1 l of sunflower oil in a deep pan or fryer to 150C. Blanch the chips for 6 minutes: they should be cooked through and floppy but still pale. Lift out, drain on kitchen paper and leave to rest at least 10 minutes.
  3. Meanwhile, heat 1 tsp of sunflower oil in a frying pan over high heat. Add 120 g of thinly sliced shawarma meat, sprinkle with 1 tsp of shawarma spice mix and a pinch of salt, and fry 4 minutes, stirring, until the edges are dark and crisp. Keep warm.

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Per serving

733kcal
34gprotein
49gcarbs
46gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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