BELGIUM | NETHERLANDS
French fries coated with shoarma (aka shawarma) meat and melting gouda cheese, topped with salad and served with a sauce, this is the Hairdresser! The dish originated in 2003 when Nathaniel Gomes, the Cape Verdean owner of the Rotterdam hairdresser Tati, went to the shoarma shop El Aviva and asked for all this favourite ingredients in one go. It became a regular order, took its name, and is now very popular among Dutch and Belgian youths. At 1800 kcal kapsalon is a calorie bomb.
Shoarma (chicken, beef, lamb or turkey) Baked fries Grated cheese Iceberg lettuce, sliced Red onion, sliced Sauces: garlic sauce, curry sauce, peanut sauce, ketchup, mayonnaise
Kapsalon is also made with chicken, döner, falafel, gyros or kebab.
Shoarma (Shawarma) Spice Mixtures
The spices for shoarma (shawarma) are variations of cardamom, cinnamon, cloves, coriander, cumin, ginger, mace, nutmeg and black, cayenne and paprika pepper.
15 g coriander, ground 15 g cumin, ground 15 g garlic, powder 8 g cinnamon, ground 8 g paprika, ground 1 tsp black pepper, ground 1 tsp garam masala (optional) 1 tsp ginger, ground 1 tsp turmeric, ground Cayenne, large pinch Cloves, large pinch
120 ml lemon juice 10 garlic cloves 60 ml apple cider/ grape vinegar 60 ml olive oil / vegetable oil 1 onion, grated 1 tsp allspice 1 tsp cloves 1 tsp salt 1 tsp thyme Caraway, large pinch Cardamom, ground, large pinch Cayenne, ground, large pinch Cinnamon, ground, large pinch Cumin, ground, large pinch Ginger, ground, large pinch Pepper, ground, large pinch
The Dutch add nutmeg to these mixes.
Shoarma (Shawarma) Beef
Derived from the Turkish verb çevirme (revolve, rotate) to describe grilling stacked meat on a spit during the Ottoman period (1518 to 1918), migrants from the Levant brought the method to the Netherlands, where it evolved separately to the tradition that remained in the eastern Mediterranean’s Arabic regions. Traditionally it was a mixture of all kinds of poor quality meat marinated in a large quantity of garlic and spices to mask the flavour, grilled, like the Turkish döner kebab, on a vertical spit (instead of the horizontal spit), an indication that it was influenced by Iskender Efendi who changed the centuries old method of grilling stacked meat in the 1860s. Essentially döner and shoarma / shawarma are the same, with different names and variations in preparation and content between Europe and the Levant.
500 g beef, lean, cut into strips 75 ml shoarma (shawarma) wet mix 15 ml sunflower oil
Marinate meat in the wet shoarma (shawarma) mixture overnight. Brown meat in oil in a wide frying pan over a medium heat, about five minutes. Preheat oven to 180°C. Place meat in a small baking tray, spoon a tablespoon of the marinade over the top. Cover with foil, bake for 20 minutes. Remove foil, bake for ten minutes. Leave to rest for five minutes, serve.
Shoarma (Shawarma) Chicken
500 g chicken, cut into strips 15 ml red / white wine vinegar 15 g shoarma (shawarma) dry mix 15 ml sunflower oil
Marinate meat in the shoarma (shawarma) spices overnight. Brown meat in oil in a wide frying pan over a medium heat, about five minutes. Preheat oven to 180°C. Place meat in a small baking tray and spoon vinegar over the top. Cover with foil, bake for 20 minutes. Remove foil and bake for ten minutes. Leave to rest for five minutes, serve.
Shoarma (Shawarma) Lamb
500 g lamb, lean, cut into strips 120 ml yoghurt 2 red peppers 30 ml olive oil 15 g shoarma (shawarma) dry mix 2 garlic cloves, crushed, chopped Salt Pepper
Marinade meat and peppers in oil and spices for an hour, separate meat. Combine garlic, yoghurt and seasonings. Brown meat in a wok over a high heat, add peppers, then the garlic yoghurt mixture. Cook for five minutes. Serve with hot pita, the sauce on the side, garnished with green chillies and lemon wedges.
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