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Kıymalı Kumpir | Turkish Baked Potato with Minced Meat
(0)
60 min
Under an hour
Knuspr-Küche
Kıymalı Kumpir ist der legendäre Streetfood-Star aus Istanbul: Im Ofen gebackene Riesenkartoffeln, deren weiches Inneres direkt in der Schale mit Butter und Käse cremig gestampft wird – gekrönt von saftig gewürztem Rinderhackfleisch, süßem Mais, erfrischendem Knoblauch-Joghurt und frischer Petersilie.
Ingredients
Preparation method
Baking the potatoes
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Thoroughly wash the large potatoes under running water, rub dry, and prick all over several times with a fork. Rub the skin with a little olive oil and place on a baking sheet lined with baking paper. Bake in the hot oven for approx. 45–50 minutes until soft as butter on the inside (test doneness with a wooden skewer).
Preparing the spiced minced meat filling & yogurt
While the potatoes are baking, finely chop the onion and one clove of garlic. Heat the remaining olive oil in a pan and sauté the onion until translucent. Add the minced beef and fry over medium to high heat until crumbly.
Stir in tomato paste, chopped garlic, cumin, paprika powder, half of the chili flakes, as well as salt and pepper. Fry briefly, pour in approx. 50 ml water, and let simmer over low heat for about 5 minutes until a juicy, aromatic filling forms.
Chef's tip
Tip for those in a hurry: Pre-cook the potatoes in the microwave for 8–10 minutes; after that, they will only need approx. 20 minutes in the hot oven to get the perfect crispy skin.
Variety of toppings: Traditionally, you can also add black olives, pickled jalapeños, or fine strips of red cabbage to your kumpir as desired.
30 min
Under an hour
