Ortakoy is not exactly the place you usually find yourself on a cold, rainy Istanbul evening but my friend Olivia was in town and I wanted her to try Ortakoy’s famous kumpir (giant stuffed potato). Since most of the week it was raining, we had no choice but to bundle up against the Bosphorus chill and walk to Ortakoy at least of those rainy evenings. Along the way, we passed Ciragan Palace, and I excitedly told Gurkan and Olivia how I been invited by Zomato to a baklava-making class at Ciragan. (Istanbul foodies – check out Zomato if you haven’t already!)
For the most part, Ortakoy’s jewelry and souvenir stands had been packed up for the day and the throngs of people that you usually find there were non-existent. It was unbelievably quiet and peaceful. We stopped at kumpir stand #6 which is the one we always go to in Ortakoy. As usual, the lady told us that if we were still hungry after the first kumpir, the second one was on the house. Yeah, right. One kumpir is enough to put me in a food coma – I can’t imagine what two would feel like. My favorite toppings are kisir (bulgur salad), corn, haydari (yogurt with herbs), and extra kasar cheese, and on this particular night, the man making the kumpir was particularly generous. For those of who you don’t know kumpir, there are plenty of other toppings to chose from such as: olives, spicy ezme spread, pickles, Russian salad (a sort of pasta salad), etc. When it comes to kumpir, the possibilities are endless. They are also fun and easy to make at home if you can get by with only preparing a few toppings (with a big group, that might be difficult) The main difference with an American-style baked potato is the sheer variety of toppings and the way the kumpirci mixes in the butter and kasar cheese before adding the toppings.
Despite being full after kumpir, we had designated it a street food sort of night so the eating continued. Next up were waffles with hazelnut spread/Nutella/strawberries/bananas/nuts for Olivia and Gurkan while I dreamed about midye dolma (mussels stuffed with rice). Before heading back to our neighborhood, I talked the others into a few rounds of midye dolma in Besiktas, and by the time we made it home, we were cold and wet, but had very full stomachs.