Entree: Netherlands – Holland / Amsterdam – Kapsalon (Layered fries topped with spiced shaved meat, melted cheese, salad and garlic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch fries
- 2 tbsp (30 ml) vegetable oil for tossing fries
- 1 lb (454 g) doner/kebab-style shaved meat (spiced lamb and/or beef)
- 1 tbsp (15 ml) olive oil for cooking meat
- 1 tsp (2 g) ground paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 8 oz (225 g) young Gouda or Edam cheese, grated
- 2 cups (100 g) shredded iceberg lettuce
- 1 medium tomato, about 4 oz (115 g), diced
- 1/2 small red onion, thinly sliced, about 2 oz (60 g)
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) plain yogurt or plain yogurt-style sauce
- 2 large garlic cloves, minced
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- 2 tbsp (30 ml) hot sauce or sambal oelek (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss the cut potatoes with 2 tbsp (30 ml) vegetable oil and a pinch of salt; spread in a single layer on a baking sheet and bake 30–35 minutes until golden and crisp, turning once.
2. While fries bake, heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add the shaved doner meat and cook, stirring, until heated through and edges get a little crisp, about 5–7 minutes. Stir in paprika, cumin, and black pepper; adjust salt to taste.
3. Make the garlic sauce (knoflooksaus): whisk together 1/2 cup (120 g) mayonnaise, 1/4 cup (60 g) plain yogurt, 2 minced garlic cloves, 1 tbsp (15 ml) lemon juice, and a pinch of salt. Taste and adjust garlic or lemon.
4. In an ovenproof shallow tray or individual metal foil trays, layer half of the baked fries evenly across the bottom. Top with all of the warmed shaved meat, then sprinkle the grated Gouda evenly over the meat.
5. Place the tray under a hot broiler (or return to 425°F/220°C oven) just long enough for the cheese to melt and bubble, about 3–5 minutes—watch closely to avoid burning.
6. Remove from heat and immediately top with shredded iceberg lettuce, diced tomato, and sliced red onion.
7. Drizzle garlic sauce and optional hot sauce over the salad layer. Serve hot, dividing into 4 portions.
8. Offer extra garlic sauce and hot sauce at the table; eat with fork and knife or share as a hearty fast-food-style platter.