Rabat – When you want something warm, comforting, and generously loaded, Kumpir is hard to beat. This Turkish street-food turns a simple baked potato into a creamy, satisfying meal, packed with colorful toppings.It’s easy to make, endlessly customizable, and perfect for when a plain baked potato simply isn’t going to cut it.
So, let’s help you make yours
Ingredients
- 2 medium baking potatoes
- 3 tbsp olive oil
- 4 tbsp butter
- 1/3 cup grated cheddar cheese
- Sliced mushrooms
- 4 garlic cloves, finely chopped
- 1/3 cup green olives, pitted and sliced
- 4½ shredded red cabbage
- 2 tbsp vinegar
- 1 tbsp lemon juice
- Fresh parsley, chopped
- Salt and black pepper, to taste
How to make it
Preheat the oven to 220°C. Prick the potatoes with a fork, rub them with olive oil and salt, wrap in foil, and bake for about 1 hour.
Remove the foil and bake for another 10 minutes, until tender and crisp.
Meanwhile, cook the mushrooms and peppers in olive oil. Add the garlic, olives, lemon juice, and parsley, then season with black pepper.
Slice the hot potatoes lengthwise, keeping the bottom intact. Fluff the inside with a fork, then mix in the butter, cheddar, salt, and pepper until creamy.
Top with the mushroom mixture, corn, and pickled red cabbage.
And just like that, your Kumpir is ready. Serve hot and enjoy.
Afiyet olsun and Bseha !
