Kumpir
If you are looking for a reliable side recipe, this Kumpir is one to keep: 6 ingredients, 4 simple steps, ready in roughly under an hour. It sits firmly in the Turkish tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Easy
Ingredients
- 2 large Potatoes
- 2 Tbs Butter
- 150 g Cheese
- 1 large Chopped Onion
- 1 large Red Pepper
- Red Chilli Flakes
Method
- If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.
- Grate (roughly – you can use as much as you like) 150g of cheese.
- Finely chop one onion and one sweet red pepper.
- Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).
Tips for the best Kumpir
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Works well as a starter with warm bread.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Kumpir ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Kumpir recipe easy to make?
It is rated easy: 6 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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