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Kapsalon 2.0

Kapsalon 2.0

Kapsalon 2.0 brings crisp fries, spiced doner, melted gouda, and cool garlic sauce together in one hearty plate. The sweet heat of chilli sauce cuts through the richness, while the fresh salad garnish adds crunch and brightness, making this Rotterdam street food favourite feel bold and satisfying. Check out Matt’s original Kapsalon 1.0

Prep:25 mins
Cook:25 mins
Serves:Serves 4
Dietary:Nut-free, Pregnancy-friendly
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score DThis kapsalon 2.0 lands in the richer end of the Nutri-Score range because it combines deep-fried chips, lamb mince, lamb fat, cheese, mayonnaise, and sweet chilli sauce. The salad garnish adds freshness and some balance, but the dish remains energy-dense and salty, with a strong indulgent profile.

Energy: ~980 kcal per serving Fat: ~62g Carbohydrates: ~58g Protein: ~38g Fibre: ~5g

Equipment

Ingredients

Chips

  • Vegetable oil, for deep frying
  • 3 large potatoes
  • 50g unsalted butter
  • 2 garlic cloves
  • 2 sprigs rosemary

Doner

  • 500g lamb mince
  • 100g lamb fat
  • 50g breadcrumbs
  • 2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ¼ tsp ground cinnamon
  • 100g gouda, grated, to serve

Chilli Sauce

  • 300g smooth apricot jam
  • 75ml white wine vinegar
  • 4 garlic cloves
  • 3 large red chillies
  • 1 tsp salt

Garlic Sauce

  • 3 garlic cloves
  • 50ml mayonnaise
  • 50ml soured cream or plain yoghurt
  • 1 lemon
  • 1 tsp dried mint
  • salt and freshly ground black pepper, to taste

Salad Garnish

  • 1 ripe beef tomato
  • ¼ cucumber
  • 1 red onion
  • 1 Little Gem lettuce

Customise

  • Swap lamb mince for beef mince if you want a slightly milder doner flavour.
  • Use Greek yoghurt instead of soured cream for a sharper garlic sauce.
  • Add pickled jalapeños for extra heat and a sharper finish.
  • Replace gouda with mozzarella if you want a softer melt.

Method

  1. Start with the chips (20 mins) Heat the oil in a deep fat fryer to 180C. Fry the julienned potatoes until crisp and golden, then drain them on kitchen paper. Toss the chips with melted butter, garlic, and rosemary so they stay fragrant and full of flavour.
  2. Shape the doner (15 mins, bake while chips rest) Preheat the oven to 220C/200C Fan/Gas 7. Blend the lamb mince, lamb fat, breadcrumbs, seasoning, and spices in a food processor until combined, then roll the mixture thinly between two sheets of greaseproof paper. Roll it into thick lengths and roast until cooked through.
  3. Crisp the doner (5 mins) Leave the cooked doner to cool slightly, then unwrap it and griddle the pieces until they smoke a little and take on crisp edges. Shred the meat into doner-style strips and keep it warm.
  4. Make the sauces (10 mins) Blend the chilli sauce ingredients until smooth, then mix the garlic sauce ingredients in a bowl and season well. This gives you the sweet heat and creamy tang that make kapsalon 2.0 taste complete.
  5. Mix the salad garnish (5 mins) Combine the tomato, cucumber, red onion, and Little Gem lettuce in a large bowl. Keep it fresh and crisp so it cuts through the rich fries and meat later on.
  6. Finish under the grill (5 mins) Preheat the grill to hot. Pile the chips into a serving dish, top with the doner, and scatter over the gouda. Grill just until the cheese melts and everything turns glossy and inviting.
  7. Assemble and serve (immediate) Remove the dish from the grill, spoon over the chilli sauce and garlic sauce, then finish with the salad garnish. Serve kapsalon 2.0 straight away while the fries are hot and the toppings still feel lively.

Additional notes: This dish works best served immediately, because the chips stay crisp and the cheese melts beautifully. Keep the salad garnish separate until the last moment so it adds freshness to the finished plate.

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