Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
İstanbul style
Last updated:
Last updated:
Loaded Baked Potato
Kumpir
A large baked potato mashed inside its skin with butter and kaşar cheese, then topped with corn, olives, cornichons, mayonnaise and ketchup—an Ortaköy favorite.
- Prep
- 5 min
- Cook
- 1 hr 30 min
- Rest
- 0
- Total
- 1 hr 35 min
- Servings
- 2
Ingredients
- 2 Large baking potatoes, scrubbed and dried
- 2 tbsp Unsalted butter, softened
- ¾ cup Fresh kaşar cheese, grated
- ½ cup Cooked sweet corn kernels, drained
- ½ cup Cured black olives, pitted
- 4 to 5 Cornichons, chopped
- 2 tbsp Commercial mayonnaise
- 2 tbsp Tomato ketchup
- ¼ tsp Table salt
Method
Heat the oven to 390°F. Scrub and dry the potatoes. Wrap each one first in baking parchment, then in aluminum foil.
Put the potatoes on the lowest oven rack and cover them with an inverted baking tray, leaving a small gap. Bake for 90 minutes, until the centers are thoroughly soft; continue baking if needed.
Remove the foil and parchment immediately after baking. Split each potato lengthwise without cutting through the base. Divide the butter, table salt and grated kaşar between the hot potatoes. Mash and mix the insides with a fork until creamy and the cheese melts.
Divide the drained corn, pitted olives and chopped cornichons over the potatoes. Finish with the mayonnaise and ketchup and serve immediately.
Cooking guidance
Mash the insides while the potatoes are hot so the butter and cheese blend into the potato. Keep the skins intact to hold the filling.
Remove the foil after baking. Do not leave cooked potatoes cooling inside their foil wrappers.
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