Kumpir
Istanbul, Türkiye
Kumpir starts with a large baked potato split open and mashed with butter and kaşar cheese, then finished with a choice of toppings such as olives, pickles, corn, salads and sausage. The potato is hot and fluffy, while the toppings create a salty, creamy and crunchy meal.
Why locals eat it
The dish is strongly associated with Istanbul’s Ortaköy neighborhood and its rows of kumpir counters, although the loaded-potato format appears elsewhere too. Customization is central: the vendor builds the meal in front of you from a long display of toppings.
Local tip
Choose toppings selectively so the potato’s texture remains visible. Point to each addition, ask about meat and mayonnaise-based salads, and share one if you are also trying other foods.
Typically made with
Russet potato, Butter, Kaşar cheese, Sweetcorn, Pickles, Olives, Mayonnaise, Ketchup. Recipes vary — always check with the vendor if you have allergies.