Homemade Kapsalon

Preheat the oven to 220°C. Peel the potatoes, cut into sticks about 1 cm thick, pat dry, and toss with 2 tbsp oil, half the salt and the paprika.

For the garlic sauce, mix Greek yogurt, minced garlic, lemon juice and a pinch of salt; let sit for 10 minutes so the flavor develops.

Shred the lettuce leaves, slice the tomatoes, and cut the cucumber into thin half-moons.

Cut the chicken breast into thin strips and mix with cumin, the remaining salt, black pepper and the remaining garlic. Heat 1 tbsp oil in a skillet and fry the chicken over medium-high heat for 7–8 minutes, stirring regularly, until golden and cooked through.

Spread the potatoes in a single layer on a baking sheet and roast for 25–30 minutes, flipping once, until golden and crispy.

Transfer the hot potatoes to an ovenproof dish, top with the chicken, sprinkle with grated Gouda, and bake for another 5 minutes at 220°C until the cheese is fully melted.

Remove the kapsalon from the oven, top with the lettuce, tomatoes and cucumber, drizzle with the garlic sauce and hot sauce, and serve immediately.