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Dutch Snackbar

Classic Dutch snackbar favorites—from crispy fries and savory snacks to iconic street foods inspired by the Netherlands’ fast-casual culture.

  • Shoarma Burgers

    Shoarma Burgers

    These cheese-stuffed shoarma burgers have been my son’s favorite dinner for years. The beef-and-pork patties are seasoned with Dutch shoarma kruiden, grilled over charcoal, and served in warm pita with butter lettuce, ripe tomatoes, shoarmasaus, knoflooksaus, and sambal oelek at the table. Fill them with mild fresh mozzarella or tangy goat cheese—or make some of each, as we usually do.

    Ingredients

    Shoarma Burgers

    • 2 lb (907 g) ground beef
    • 1 lb (454 g) ground pork
    • 1 tbsp sambal oelek
    • 1½ tbsp finely chopped or grated fresh garlic
    • 1 tbsp grated fresh ginger
    • 2 tsp table salt
    • 3.5 g MSG
    • 4 tbsp shoarma kruiden
    • ¼ cup (60 g) plain yogurt
    • ¼ cup (60 ml) finely chopped fresh cilantro
    • Fresh sliced mozzarella, 0.9–1.1 oz (25–30 g), or goat cheese, 1.1–1.2 oz (30–35 g), per burger

    For Serving

    • 7 pita breads or hamburger buns
    • butter lettuce leaves
    • ripe sliced tomatoes, preferably garden tomatoes
    • shoarmasaus
    • knoflooksaus
    • lime wedges
    • sambal oelek

    Directions

    Prepare the Sauces

    Prepare the shoarmasaus and knoflooksaus at least 4 hours before serving, preferably the night before, so their flavors have time to develop.

    Mix the Meat

    Place the ground beef, ground pork, sambal oelek, garlic, ginger, salt, MSG, shoarma kruiden, yogurt, and cilantro in a large bowl. Mix thoroughly by hand until the seasonings are evenly distributed and the meat becomes cohesive and slightly tacky. A portion pressed together should hold its shape without cracking or crumbling. Keep the mixture as cold as possible while working.

    Fill and Shape the Patties

    Divide the meat mixture into 7 equal portions. Working with one portion at a time, place approximately half in the bottom of a burger press or shape it by hand to create a solid base. Place 0.9–1.1 oz (25–30 g) fresh sliced mozzarella or 1.1–1.2 oz (30–35 g) goat cheese in the center, leaving a generous border around the cheese. Cover completely with the remaining meat and form into a thick patty, approximately 8.8 oz (250 g) including the filling.

    Smooth and gently compress the exterior. Carefully inspect the top, bottom, and edges, pinching closed every seam or opening through which the cheese could escape. Repeat with the remaining meat and cheese.

    Chill the Patties

    Arrange the formed patties on a covered tray and refrigerate for at least 1 hour before grilling.

    Prepare the Charcoal Grill

    Prepare a charcoal grill for two-zone cooking, with a hot direct-heat area and a cooler indirect-heat area. Clean and lightly oil the grill grate.

    Grill the Burgers

    Place the chilled patties over direct heat and grill until well browned. Turn carefully without pressing down with a spatula. If the exteriors brown before the centers are cooked, move the patties to the cooler side of the grill, close the lid, and finish over indirect heat.

    Cook until the meat surrounding the cheese reaches 160°F (71°C). Insert an instant-read thermometer horizontally through the side of each patty, aiming for the meat rather than the cheese filling. Transfer to a platter and rest for 3–5 minutes.

    Finish and Assemble

    Squeeze a lime wedge lightly over each rested burger. Warm the pita bread briefly on the grill, then fill each pita with a burger, butter lettuce, ripe sliced tomato, shoarmasaus, and knoflooksaus. Hamburger buns may be substituted for the pita. Serve immediately with additional sambal oelek and lime wedges at the table.

    Yield: 7 burgers.

    Notes

    Preparation

    • Fresh mozzarella creates a mild, melty center and is generally preferred by younger children.
    • Goat cheese provides a tangier, more pronounced filling.
    • Keep the cheese cold and compact in the center of each patty to make the burgers easier to seal.
    • A burger press makes the stuffed patties easier to shape, but they can also be formed and sealed by hand.
    • Mixing until the meat becomes slightly tacky helps the large patties hold together on the grill.
    • Do not press the patties with a spatula while grilling, as this can force the cheese through the sealed exterior.

    Make-Ahead & Storage

    • The sauces are best prepared the day before serving.
    • The patties may be formed, covered, and refrigerated earlier the same day.
    • Refrigerate leftover cooked burgers in an airtight container up to 3 days.
  • Pindasaus — Dutch-Indonesian Peanut Sauce

    Pindasaus — Dutch-Indonesian Peanut Sauce

    I learned to love peanut sauce (pindasaus) while living in the Netherlands. An Indonesian meal just isn’t right without it. This delicious sauce is a favorite of every member of our family. We use it most often to smother skewers of chicken (Saté Ajam) or beef (Saté Sapi), over vegetables for gado gado, or with mayonnaise and diced onions to top Frites for patatje oorlog. There are two kinds of people in the world: those who love peanut sauce, and those who haven’t eaten it often enough to crave it… yet.

    Ingredients

    Sauce

    • 2 tbsp (30 ml) peanut or vegetable oil
    • 2 cloves garlic, minced
    • ½ tsp hot red curry powder
    • ½ tsp ground coriander
    • 1 cup (256 g) smooth peanut butter
    • ¼ cup (60 ml) ketjap manis
    • 2 tbsp (30 ml) lime juice
    • 2 tbsp (25 g) brown sugar
    • 1–2 tsp sambal oelek, to taste
    • 2 tsp tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
    • 1 can (14.5 oz / 400 ml) coconut milk
    • ¼ tsp aji-no-moto, or to taste
    • Warm water, as needed to thin

    Optional

    • 1 tsp dark soy sauce, for a deeper Dutch-Indonesian satay-house flavor

    Directions

    Bloom the Aromatics

    Heat the oil in a saucepan over medium-low heat. Add the garlic and cook just until fragrant, stirring constantly so it does not brown.

    Add the curry powder and ground coriander and cook for about 30 seconds, stirring, until aromatic.

    Build the Sauce

    Stir in the peanut butter, ketjap manis, lime juice, brown sugar, sambal oelek, and tamarind paste. Mix until smooth and evenly combined.

    Add the Coconut Milk

    Gradually whisk in the coconut milk until the sauce is creamy and smooth. If using the optional dark soy sauce, stir it in now.

    Reduce the heat to low and warm gently for 2–3 minutes, stirring often. Do not let the sauce boil hard.

    Finish and Adjust

    Stir in the aji-no-moto. Thin with warm water as needed until the sauce reaches your preferred consistency.

    Taste and adjust with additional tamarind for tang, sambal for heat, brown sugar for sweetness, or a little more MSG for deeper savory flavor. Keep warm for serving, or cool and refrigerate for later use.

    Serve

    Serve warm over satay, spoon over blanched vegetables for gado gado, or drizzle over Frites with mayonnaise and diced onions for patatje oorlog.

    Yield: About 3 cups (710 ml).

    Notes

    Preparation

    • Blooming the curry powder and coriander briefly in the oil deepens their flavor and helps them blend more fully into the sauce.
    • Tamarind gives the sauce a brighter, more balanced finish and keeps it from tasting too sweet or heavy.
    • MSG is optional, but even a small amount gives the sauce a fuller, more savory satay-stall character.
    • Use warm water for thinning so the sauce stays smooth and emulsified.

    Variations

    • Deeper Satay-House Flavor: Add the optional dark soy sauce for a slightly deeper, more savory Dutch-Indonesian flavor.
    • Milder Sauce: Start with 1 tsp sambal oelek and increase to taste.
    • Tangier Sauce: Add an extra 1–2 tsp tamarind paste or a little more lime juice.
    • Looser Sauce: For gado gado or fries, thin with a bit more warm water until spoonable and pourable.

    Serving Suggestions

    • This sauce is especially good with Saté Ajam.
    • It also pairs beautifully with saté babi, grilled Saté Sapi, gado gado, or spooned over Frites with mayonnaise and diced onions for patatje oorlog.
    • For a satay platter, serve with lime wedges, Acar Ketimun, fried shallots, and steamed rice or lontong.

    Make-Ahead & Storage

    • The sauce can be made up to 3 days ahead and refrigerated in an airtight container.
    • It will thicken considerably when chilled. Rewarm gently over low heat and thin with warm water as needed before serving.
    • Leftovers are excellent repurposed as a dip for grilled chicken, a sauce for noodles, or a dressing for blanched vegetables.
  • Shoarmasaus – Dutch Red Shawarma Sauce

    Shoarmasaus – Dutch Red Shawarma Sauce

    This Dutch shoarmasaus is the mild red tomato sauce served alongside knoflooksaus at shoarma shops and snack bars across the Netherlands. Lightly sweet, gently tangy, and intentionally restrained, it is designed to balance spiced meat without competing for attention. If you are looking for the other classic Dutch red snackbar sauces, try Kerrieketchup – Dutch Curry Ketchup for patat speciaal, or Poestasaus – Spicy Dutch Kebab Sauce for a chili-forward kick more common in döner and kebab shops.

    Ingredients

    • ¾ cup tomato ketchup
    • 1½ tbsp tomato paste
    • 2 tbsp water, plus more as needed after chilling
    • 1–1½ tsp sugar
    • ½ tsp sweet paprika
    • ¼ tsp onion powder
    • ¼ tsp mild curry powder
    • pinch sambal oelek or cayenne (optional)
    • ¼ tsp table salt, or to taste
    • 1 tbsp white or apple cider vinegar

    Directions

    Combine the Sauce

    Combine the ketchup, tomato paste, water, sugar, paprika, onion powder, curry powder, sambal oelek or cayenne (if using), and salt in a small saucepan. Whisk until smooth.

    Cook the Sauce

    Cook over medium-low heat, stirring frequently, until the sauce just begins to simmer. Reduce the heat to low and cook gently for 5 minutes, stirring often. Do not allow the sauce to boil vigorously or reduce heavily.

    Add the Vinegar

    Remove the saucepan from the heat and stir in the vinegar. Taste and adjust the salt, sugar, or vinegar as needed. The sauce should be lightly sweet and tangy, with mild background warmth rather than pronounced heat.

    Cool and Chill

    Cool completely, then cover and refrigerate for at least 4 hours, preferably overnight. Once thoroughly chilled, stir well and thin with 1–2 tbsp additional water if needed.

    Notes

    Preparation

    • This sauce is intentionally mild; heat should be barely perceptible, if present at all.
    • The brief cooking time mellows the tomato paste and allows the paprika, curry powder, and onion powder to blend into the sauce without developing a heavy, barbecue-style flavor.
    • Adding the vinegar after cooking preserves its brightness.
    • The curry powder provides a warm background note that balances the paprika without turning the sauce into curry ketchup.
    • No garlic is added by design, preserving contrast with knoflooksaus.
    • Always make final seasoning and consistency adjustments after the sauce is completely cold.

    Serving Suggestions

    • Serve alongside Dutch-style shoarma with knoflooksaus.
    • Drizzle over pita sandwiches, fries, or grilled meats.
    • Offer sambal oelek at the table for those who prefer extra heat.

    Variations

    • Classic Snackbar Style: Thin with 1–2 additional tbsp water after chilling and use only 1 tsp sugar.
    • Deeper Tomato Flavor: Add an extra ½ tbsp tomato paste and a few additional drops of vinegar.
    • Late-Night Shoarmazaak: Increase the sambal oelek to ½ tsp for a gently warming finish.
    • Curry-Forward House Sauce: Increase the mild curry powder to ½ tsp for a more noticeable curry note.

    Make-Ahead & Storage

    • Best made at least 4 hours ahead; the flavor improves overnight.
    • Refrigerate in an airtight container up to 1 week.
    • Stir well before serving and thin with a little water if needed.
  • Double-Fried Belgian Frites

    Double-Fried Belgian Frites

    Ok, my friends, don’t get me started! Just believe me when I say fries are not French. Whether because of the style of the cut or the native language of many early purveyors, “French” and “fries” have been incorrectly linked to what is truly a Belgian creation: frites. Calling these spears of deliciousness French is, well, just wrong.

    Real frites are soaked and double fried, giving them a soft, fluffy interior and a crisp golden exterior. They are traditionally salted and served with mayonnaise, but if you are feeling a little more adventurous, try one of the Dutch and Belgian-style toppings listed under Serving Suggestions. My personal favorite is Patat Speciaal.

    Ingredients

    • Large potatoes, Russet or Bintje preferred
    • Cold water
    • Neutral oil for frying, such as peanut or canola
    • Salt, to taste
    • Black pepper, optional

    Directions

    Prepare the Potatoes

    Wash and scrub the potatoes well. Peel if desired, then cut into thick fries, about ⅜–½ inch / 1 cm thick. Place in a large bowl of cold water and soak for at least 20 minutes, or up to several hours, to remove excess starch.

    Drain and pat the fries completely dry with paper towels before frying.

    First Fry (Par-Cook)

    Heat the oil in a deep fryer or heavy pot to 275–300°F / 135–150°C. Fry the potatoes in batches for 4–6 minutes, just until tender but not browned. Avoid overcrowding so the oil temperature stays steady.

    Remove the fries and transfer them to a paper towel-lined tray or large paper bag to drain and cool. Let rest for at least 20–30 minutes.

    Second Fry (Crisp and Golden)

    Increase the oil temperature to 375–400°F / 190–205°C. Fry the cooled potatoes again in batches for 3–5 minutes, until golden brown and crisp.

    Transfer to fresh paper towels to drain. Immediately season with salt and black pepper, if desired.

    Serve

    Serve hot in a paper cone, bowl, or basket, Belgian style, with plenty of mayonnaise or one of the regional variations listed below.

    Notes

    Preparation

    • For the most authentic texture, use starchy potatoes such as Russets or Bintjes.
    • Soaking the potatoes helps remove excess starch for crisper results. Don’t skip this step.
    • Dry the potatoes thoroughly before frying. Water on the surface can cause splattering and prevent proper crisping.
    • Always cool the fries completely between the first and second fry for the best texture.
    • Use a thermometer to maintain accurate oil temperature during frying.

    Serving Suggestions

    • Patat Met – Fries with mayonnaise.
    • Patat Speciaal – Fries with mayonnaise, curry ketchup, and chopped onions.
    • Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and chopped onions.
    • Patatje Joppie – Fries with a curry-spiced mayonnaise-style sauce and chopped onions.
    • Frieten Met Stoofvlees – Fries served with Belgian beef stew.

    Variations

    • For extra-crisp frites, chill the par-cooked fries uncovered before the second fry.
    • For a more traditional Belgian approach, use beef tallow or a blend of beef tallow and neutral oil if desired.
    • For thinner fries, reduce both frying times slightly and watch closely during the second fry.

    Make-Ahead & Storage

    • The potatoes can be cut and soaked several hours ahead. Keep them covered in cold water, then drain and dry thoroughly before frying.
    • The first fry can be done ahead of time. Cool the fries completely, then refrigerate uncovered or loosely covered until ready for the second fry.
    • Frites are best served immediately after the second fry.