Discover the magic of Turkey's ultimate stuffed potato, kumpir

Kumpir is the most well-known Turkish dish, and the potato plays the leading role. There are a ton of flavors mixed, and there's no single recipe. Kumpir, a stuffed potato, can be served with various toppings, both vegetarian and meat-based.

The foundation of kumpir is baked potatoes, which are enriched with vegetables, cheese, and sometimes meat. The dish is complemented by an aromatic yogurt-based sauce reminiscent of Greek tzatziki. There are countless recipes for kumpir, and everyone makes it the way they like. This is why even my aunt easily recreated this dish and invited me for a warm dinner. However, kumpir is very filling, so it can be eaten for lunch.

Kumpir, like our casseroles, is an excellent dish to use up leftovers from the refrigerator. Each potato can be prepared with different toppings, allowing you to use up leftover meats, cheeses, and vegetables. These prepared potatoes aren't as indigestible as when fried. Additionally, they contain a lot of fiber, keeping you full for a long time. They also provide a lot of energy and potassium, which has a good effect on blood pressure.

Ingredients:

      
• 4 starchy potatoes
• 4 tablespoons of olive oil or butter
• 4 tablespoons of grated cheese, preferably sheep's cheese
• 1 teaspoon of salt

Toppings:

            
• 1 cup chopped red cabbage
• ½ cup chopped black olives
• ½ cup chopped cherry tomatoes
• 1 shallot
• 1 bunch of scallions with chives
• A few pickled chilies
• Salt, pepper, cumin, paprika, cinnamon to taste

Tzatziki Sauce

Ingredients:

          
• 1 cucumber
• 1 clove of garlic
• A few sprigs of dill and mint
• About 9 oz of natural yogurt
• Lemon juice to taste
• Salt and pepper to taste

Preparation:

1. Wash and dry the potatoes. Boil them for about 20 minutes. Then poke them with a fork, brush them with olive oil, and bake in the oven for about 40 minutes at 350°F. If the potatoes are smaller, there's no need to boil them—just extend the baking time.
2. Prepare the tzatziki sauce. Grate the cucumber on a fine grater and squeeze out the excess water. Mix it with the yogurt, season to taste, and add finely chopped herbs. Refrigerate to chill.
3. Cut the baked and cooled potatoes so that they are not halved. Scoop out the insides, leaving the walls stable.
4. Mix the potato flesh with butter and cheese, and fill the potato cavities.
5. Mix the cabbage, shallot, tomatoes, and olives with spices.
6. Put portions of the vegetables into the potatoes.
7. Drizzle the entire dish with the sauce and sprinkle with finely chopped chives.