Turkish Potato Kumpir
Ingredients
- For the potatoes:
- 2 big potatoes
- 1tb olive oil
- salt
- 1 pck. Plantbased cheese
- For the spinach:
- 175g spinach
- 1 onion
- 1/4 cup plantbased cream
- salt, pepper
- For the couscous:
- 75g Couscous
- 1tb paprika powder
- 1ts cumin
- salt, pepper
- 1/2 bunch mint
- 1/2 bunch parsley
- Other toppings:
- 200g plantbased sour cream
- 1 Handful arugula
- 10 Cherrytomatoes
- Handful maize
- Handful mushrooms
- Soy sauce
- 1/2 cucumber
Preparation
Preheat the oven to 230degrees (c) two-sided heat
Mix potatoes with olive oil and salt
Wrap in cooking foil
Bake for 60-90 minutes (depending on size of the potato)
Heat up 1,5 cups water in a pot
Chop the onion, glaze in water
Add the spinach, salt and pepper
Cook about 5 minutes
Give through a sieve
Give back on the stove and add the plantbased cream
Let it simmer for a couple more minutes
Place aside
Prepare couscous using the packing instructions
Add paprika puree, cumin and salt
Chop the mint and parsley
Mix in the couscous
Chop the mushrooms and fry in oil
Deglaze with some soy sauce
Cut the tomatoes in half
Cut the cucumber in small cubes
Cut the potatoes open
Take a fork and crumple up a bit of the inner of the potato
Mix the inner of the potato with a bit of oil, salt and plantbased cheese
Fill with spinach, couscous, arugula, tomatoes, cucumber, maize and mushrooms
Add your plantbased sour cream on top
Of course you can also add other topping to your potatoes