Rotterdam's Kapsalon is an important point of reference for
fast food. Even though the Dutch are frequently credited with the creation of
beer, cheese, croquettes, and bread, none of these things are actually theirs.
Nevertheless, this dish is without a doubt Rotterdammer.
Simply fried potatoes topped with döner (or shawarma meat)
and gouda cheese that is then melted in the oven make up this dish, which only
became popular in the early 2000s. Before serving, pieces of shredded lettuce
and a sambal-based garlic sauce are placed on top.
WHAT IS THE Beginning OF KAPSALON?
"Kapsalon" signifies "barbershop" in
Dutch. Nathaniel Gomes, a hairdresser from Cape Verde, came up with the idea
for this dish in 2003. The man was employed in Rotterdam's Delfshaven
neighborhood. One day, he went to El Aviva, a nearby shawarma stand, and asked
them to please combine all of his favorite ingredients into one dish.
Nathaniel's daily requests for this dish prompted other
customers to order it as well. So it became well known all around the nation,
particularly in lunch rooms.
It is abundantly clear that kapsalon could be regarded as a
product of the Dutch mix of cultures. Chicken or even kebab can be used in
place of shawarma meat in some places, for instance. After being prepared by a
chef as a "typically Dutch dish," this dish gained a lot of
popularity in Kathmandu, Nepal's capital, in 2017.
KAPSALON: HOW TO MAKE IT?
This dish is made up
of layers, the first of which are fried potatoes.
The garlic sauce known as knoflooksaus, which is thought to
have originated in Spain's Catalonia region, is yet another essential
component. Then there is sambal, which is typical of Indonesia, which was once
a Dutch colony. It is mostly made of hot chili peppers.
For its part, Gouda cheese is named after the city of Gouda
and is thought to have been around since at least the 12th century. It was
probably chosen for this dish because it has always been regarded as one of the
best cheeses for melting.
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Last but not least, the shawarma's meat. This is typically
beef, but chicken or even fish can be used, as previously mentioned.
THE Variety OF THE DISH
The dish's very existence is a clear indication of the union
of diversity, the representation of languages, and the synchronization of
cultures, as previously stated.
Similar to this one, numerous dishes have evolved as a
result of cross-cultural exchange. The Hawaiian spam musubi, the Dutch shoarma
pizza, and even the Canadian butter chicken wrap are just a few examples.
Shawarma was first made in Turkey in the 18th century,
specifically in the city of Anatolia. The Turkish phrase "cevirme,"
which means "to turn something," is the source of the dish's name.
This clearly refers to the culinary expert's activity of turning the dish by
hand. Shawarmas now turn entirely alone as a result of advancements over time.
Despite the fact that Arabs still refer to them by that name, the Turks
preferred to use the term "döner."
Almost every kebab shop in Rotterdam now offers kapsalons.
Similar to shawarma, there is a vegetarian version made with falafel.
Ingredients for the kapsalon:
1 lb. of thinly sliced veal or chicken cutlets (4 oz. ground
Gouda
1 tablespoon vegetable oil
1 little cucumber , cut
2 tomatoes , cut meagerly
4 oz. chopped lettuce 12 cups of garlic sauce Sambal sauce
(or hot sauce) to taste Salt, pepper, and equipment fryer fat
For the French fries
1 kilogram of potatoes 4 pounds of beef fat Fine salt
French fries can be deep-fried. In the event that you don't
have a profound fryer you can broil the chips in a profound pot. To really look
at the temperature, utilize a wooden spoon, when there are rises around the
spoon you can feel free to sear the chips.
Tidy and cut up the vegetables.
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Get the sauces ready. The method for making garlic sauce is
as follows: Dill weed, garlic, and 1 cup sour cream should be mixed together.
Use a little milk to thin the sauce. Sauce for poesta: If you are unable to
purchase curry ketchup, the following method will suffice: In a saucepan,
combine 1/4 cup minced onion and 1 tablespoon butter to cook until soft. Add 1
tsp curry powder, 1 tsp paprika, and a touch of cayenne. Cook for about one
minute. Add 12 cups of water and 1 cup of ketchup. Simmer for approximately 25
minutes or until thick. then incorporate the sambal and 12 pieces of minced
onion.
Presently collect the Kapsalon;
First layer, French Fries
Second layer, Arranged Shoarma
Third layer, Gouda Cheddar, liquefy the cheddar in your air
fryer or stove.
Fourth layer, destroyed lettuce
Fifth layer, tomato, cucumber and purple onion
sixth layer garlic sauce and the poesta sauce
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