Rotterdam's own invention: shoarma layered on a tray of frites, melted Gouda cheese baked over the top, then finished with garlic sauce and a green salad. Invented at El Aviva in Delfshaven in 2003.

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Make it at home

Serves 245 minEasy

Ingredients

  • 600g floury potatoes (Bintje or russet), cut into 1cm fries
  • 400g lamb or chicken shoarma meat, thinly sliced
  • 2 tsp shoarma spice mix (cumin, paprika, coriander, cinnamon)
  • 2 tbsp neutral oil
  • 200g aged Gouda, coarsely grated
  • 1 small iceberg lettuce, shredded
  • 1 large tomato, diced
  • 1/2 cucumber, diced
  • 120ml garlic sauce (knoflooksaus)
  • 60ml sambal or hot sauce
  • Sea salt

Method

  1. Soak fries in cold water for 15 minutes, drain, and pat completely dry.
  2. Heat oil to 160C in a deep pan. Blanch fries for 5 minutes until softened but pale. Drain.
  3. Increase oil to 180C. Fry potatoes a second time for 3 to 4 minutes until golden and crisp. Salt immediately.
  4. Toss shoarma meat with spice mix. Sear in a hot skillet for 4 to 5 minutes until edges crisp.
  5. Heat oven to 220C. Layer fries in two ovenproof trays, top with shoarma, then a thick blanket of grated Gouda.
  6. Bake 6 to 8 minutes until cheese melts and bubbles at the edges.
  7. Top with shredded lettuce, tomato, cucumber. Zigzag garlic sauce and sambal over the top. Serve immediately.

Editor tip. Aged Gouda melts unevenly compared to young; mix half aged and half young (jong belegen) for the best stretch.