French fries coated with shoarma 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 a dish with all this favourite ingredients.
It became a regular order, took its name, and is now very popular among young people in the Netherlands and Belgium.
At 1800 kcal the Hairdresser 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 or mayonnaise
The Hairdresser can also be made with chicken, doner, falafel, gyros or kebab.
Shoarma Mix
The spices for shoarma are variations of cardamon, cinnamon, cloves, coriander, cumin, ginger, mace, nutmeg and black, cayenne and paprika pepper.
This is a dry mix.
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
This is a wet mix.
5 cloves garlic 120 ml lemon juice 60 ml apple cider vinegar 60 ml olive 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
In the Netherlands, nutmeg would be added to these mixes.
Shoarma – 1
500g beef, lean, cut into strips 75 ml shoarma wet mix 15 ml sunflower oil
Marinate meat in the wet shoarma 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 and spoon a tablespoon of the marinade over the top.
Cover with foil, bake for 20 minutes. Remove foil and bake for ten minutes.
Leave to rest for five minutes, then serve.
Shoarma – 2
500 g chicken, cut into strips 15 ml red/white wine vinegar 15 g shoarma dry mix 15 ml sunflower oil
Marinate meat in the shoarma 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, then serve.
Shoarma – 3
500 g lamb, lean, cut into strips 120 ml yoghurt 2 red peppers 30 ml olive oil 15 g shoarma dry mix 2 cloves garlic, 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.
Adapted from The Great European Food Adventure.
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