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Kıymalı Kumpir | Turkish Street Food Baked Potato
(0)
70 min
Under an hour
Knuspr-Küche
Knusprige Schale, cremiges Kartoffel-Käse-Püree und saftig gewürztes Rinderhackfleisch: Kıymalı Kumpir ist der gefeierte Streetfood-Klassiker aus Istanbul Ortaköy. Vollendet mit frischem Knoblauch-Joghurt, süßem Mais und gehackter Petersilie.
Ingredients
Preparation method
Baking & Preparing Baked Potatoes
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the 4 large potatoes, rub them dry, and prick them all over several times with a fork. Lightly rub the skins with a little olive oil, sprinkle with a pinch of salt, and wrap each potato individually in aluminium foil (or baking paper). Bake in the oven for approx. 50–60 minutes until butter-soft on the inside.
Preparing the Spiced Minced Beef Filling
Peel and finely dice the onion. Finely chop 2 cloves of garlic as well. In a wide frying pan, heat the remaining olive oil, sweat the onion until translucent, and add the minced beef. Fry over medium to high heat until crumbly and golden brown.
Stir in the chopped garlic and tomato paste and sauté for 1–2 minutes. Add sweet paprika powder, ground cumin, chilli flakes, salt, and freshly ground pepper. Pour in about 50 ml of water and let the filling simmer gently for 5 minutes until a juicy, spiced meat mixture forms. Remove the pan from the heat.
Chef's tip
Success tip for extra creaminess: Mix the potato flesh with cold butter and cheese immediately after cutting open while still steaming hot – this creates the incomparably velvety kumpir texture.
Variation tip: If you like, you can also top the kumpir with diced pickles (cornichons), olives, or beetroot salad – just like at the famous food stalls on the Bosphorus!
30 min
Under an hour
