Table of Contents

• The Base
• Classic Toppings (Choose 4–6)
• Yoghurt Sauce (Yields enough for 3 kumpirs)
• Ingredients
• Preparation

The Base

• Large floury potatoes (such as Maris Piper or King Edward)

Classic Toppings (Choose 4–6)

• Minced meat, sautéed with onions & garlic

• 3–4 tbsp sweetcorn

• 1–2 gherkins, finely chopped

• 1–2 tomatoes, diced

• 1 small red onion, finely diced

• 1–2 tbsp olives, sliced (optional)

Yoghurt Sauce (Yields enough for 3 kumpirs)

Ingredients

• 200g Greek or Turkish yoghurt

• 1 clove of garlic, crushed (start with one; you can always add more)

• 1–2 tbsp lemon juice

• Herbs to taste (e.g., dried mint, dill, parsley, pul biber/paprika)

• Salt and black pepper

Preparation

1. Place the yoghurt in a mixing bowl.

2. Crush the garlic into the yoghurt and stir well.

3. Add the lemon juice (starting with 1 tablespoon), stir, and taste.

4. Stir in your chosen herbs along with a pinch of salt and pepper.

5. Let it rest: Allow the sauce to sit for 5–10 minutes; this allows the flavours to fully develop.