- 4 large pcs Potatoes
- 4 teaspoons Butter
- 4 tablespoons cheese Mozzarella
- a pinch pickled cabbage
- 1 pcs beetroot sliced
- 4 small sausage chopped
- a pinch pickles sliced
- a pinch olives
Kumpir is a very simple and popular street food dish in Turkey. It is actually a Turkish version of baked potato or jacket potato as it is called in the UK. Unlike the jacket potato, which is usually served with cheese, beans and butter, there are many different side dishes to go with the potato.
As mentioned before, Kumpir is served with a variety of different toppings and combinations, depending on what you like. Some of them are shredded sheep cheese (kasseri or kaşar), mushrooms, butter, pickled cabbage, sliced beets, sweetcorn, black olives, and many more. It is not uncommon to find sausages or some other type of meat among the fillings.
Kumpir is especially popular in Istanbul, where there are countless street stands serving it. The best place to try it is thought to be in Istanbul’s Ortaköy district, located on the coast of the European part of the city. In addition to tasting the potatoes, there you can enjoy watching their preparation, which is a kind of art performance.
Kumpir as street food is widespread in other cities as well, especially in tourist cities such as Izmir and Ankara.
Otherwise, potato originates from America and its origins are very well documented. It came to Turkey from Croatia, hence its name. The Croatian name for potato is krumpir, but in some dialects, it is also called kumpir or kompir. Interestingly, there is no similar dish in Croatia.
Apart from America and the United Kingdom, a similar dish exists in other cuisines. In Brazilian cuisine it is called batata inglesa or literally translated English potato. In French cuisine it is pomme de terre au four. It is also popular in Russia, Armenia and Brazil.
We saw this Kumpir recipe at one street food stand in Istanbul, and we tried to make it ourselves. It’s essentially very simple and fast.
While the potatoes are baking, sprinkle a frying pan with olive oil and briefly fry sausage that you sliced. When it is done, set it aside - it will be part of the filling.
Remove the potatoes from the oven and cut them in half. Be careful because they are very hot inside.