Kumpir Goodness- filled Oven Potato with Couscous, Cucumber Salad, Cooked Red Beet and chopped Basil

Written by nadjaelli

Hey everyone,

I just posted a picture of what I ate yesterday: it was a filled oven potato with couscous leftovers, cucumber and spring onion salad, cooked red beets and chopped basil. Super yummy and light at the same time. In fact, very huge oven potatoes filled with butter, cheese and other delicacies are a Turkish fast food, which is called Kumpir. I ate it in Hamburg for the first time and could fill it with anything I wanted. The great thing about this is, that you can fill the potatoes with any kinds of leftovers, which is a great way to reduce FOOD WASTE ! 🙂 I made my own version of this, which you can check out in the picture below:

For 2 portions for 2 people you need:

  • 4 medium/large potatoes
  • 4 squares of aluminium foil
  • a bit of oil, pepper and garlic spice
  • 1/2 cucumber
  • 1 cup of springonion
  • 2 cups of cooked red beets
  • 2 cups of couscous
  • 2 cups of water
  • 2 cups of sour cream OR yoghurt OR soy yoghurt
  • 1 hand full of basil
  • salad spices
  • a bit of oil, water and balsamic vinaigrette
  • NOTE: there is no prescription on what to fill in yur kumpir, so just use whatever you feel like eating 🙂

Start with washing the 4 potatoes and laying them each on one of the aluminium foil squares. Pour a bit of oil, pepper and garlic spice on them and spread it around the potato. Wrap the foil around the potatoes and put them in the oven for 1 hour at 200 ° Celcius.

In the mean time, cut the cucumber and the spring onion into small chuncks. In a bowl, mix the garden spices, some oil, water and balsamic vinaigrette together for a dressing. Once this is done, add the cucumber and spring onion pieces to the bowl and mix again until they are fully covered in dressing. Let them rest in the dressing for a while.

Put the couscous in a bowl and boil the 2 cups of water to pour them over the couscous, Let it rest for a while. Chop the basil leaves into bigger pieces and let them rest in a bowl.

Once the oven potatoes are done, bring them to the table along with the couscous bowl, the cucumber salad bowl, the cooked red beet glas, the sour cream/(soy) yoghurt and the basil and start filling the potatoes with that.

Enjoy and CARPE DELI ! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *