Kapsalon
Indulge in the ultimate comfort food experience with Kapsalon, a beloved Dutch-Turkish street food mashup that’s bursting with flavor and texture. This layered dish starts with golden, crispy baked French fries, topped with savory chicken shawarma seasoned to perfection. A generous sprinkling of melted Gouda cheese adds richness, while a fresh salad layer of mixed greens, cucumber, tomato, and red onion brings vibrant color and crunch. Finished with creamy garlic sauce and spicy hot sauce, Kapsalon is a tantalizing fusion of indulgence and freshness. Perfect for sharing, this easy-to-make recipe comes together in just 40 minutes and is guaranteed to impress for casual dinners or game-day gatherings.
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Recipe Information
Ingredients
- 500 grams frozen French fries
- 250 grams chicken shawarma
- 150 grams grated Gouda cheese
- 150 grams fresh mixed salad greens
- 0.5 medium cucumber
- 1 small tomato
- 0.5 small red onion
- 50 milliliters garlic sauce
- 25 milliliters hot sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 220°C (428°F). Spread the frozen French fries evenly on a baking tray and bake them for about 20 minutes, or until they are golden and crispy.
While the fries are baking, heat olive oil in a large skillet over medium heat. Add the chicken shawarma and cook for about 8-10 minutes, stirring occasionally, until the chicken is well-cooked and slightly crispy.
Prepare the vegetable toppings by slicing the cucumber, tomato, and red onion into thin slices. Set them aside.
Once the fries are cooked, remove them from the oven and season with salt and black pepper.
Transfer the fries to an ovenproof dish or individual serving dishes. Top the fries with the cooked chicken shawarma evenly.
Sprinkle the grated Gouda cheese over the top of the chicken and fries. Place the dish back into the oven for about 5 minutes, or until the cheese is fully melted and bubbly.
Remove the dish from the oven and add a generous layer of fresh mixed salad greens on top.
Distribute the sliced cucumber, tomato, and red onion over the salad greens.
Drizzle garlic sauce and hot sauce over the top of the salad and serve immediately.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 659 mg | 51% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
