Kumpir from Tin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), unpeeled; if peeled, up to 1 k
- 500 g spinach leaves, frozen
- 400 g canned chickpeas, cooked
- 280 g artichoke hearts from the lass, in water, unseasoned
- 250 g mozzarella
- 175 g beetroot in strips or slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- some pepper
For the dip:
- 300 g natural yourt, 3.5% fat
- 150 g yourt, Greek
- 1 cup crème fraîche, 30% fat
- 2 clove (s) garlic, more or less
- 1 teaspoon salt
- 0.5 teaspoon ½ sugar
- 1 squirt lemon juice
- some dill tips, dried
- some parsley, frozen, chopped
- some pepper
Print Recipe
Pin Recipe Instructions
- The Kumpir from the tray is easy to prepare and can be combined well with the ingredients you like. I am sharing my favorite recipe with you. It is tasty, healthy and easy to portion.
- Preheat the oven to 175 degrees circulating air.
- Wash and dry the potatoes thoroughly, do not peel them. If the potatoes have to or should be peeled, take a little more - up to 1 kg fits well on a tray.
- Then cut the potatoes into approx. 1 cm wide wedges and place in a bowl. Add the olive oil and salt and shake well so that the potato wedges are moistened with oil and salt.
- Line a baking sheet with parchment paper, distribute the wedges on it and bake in the oven for 25 minutes on the middle rack.
- In the meantime, cut the mozzarella into pieces. Put the chickpeas in a colander and rinse under running water until there is no more foam. Drain. Drain the artichokes too. Drain the beetroot as well and cut into strips if necessary.
- For the herb dip, mix the normal and Greek yoghurt with the crème fraîche. You can also combine other dairy products, e.g., 1 cup quark (40%), 300 g yoghurt and 1 cup crème fraîche.
- Peel and squeeze the garlic cloves. Add salt, about 0.5 teaspoons of dried dill tips, about 1 tablespoon of parsley, a little pepper, 1 - 2 dashes of lemon juice and a little sugar and stir well. Season with salt, lemon juice and olive oil so that the dip tastes nice and spicy.
- Let it steep in the refrigerator.
- When the potatoes are ready (they can get some color), distribute the chickpeas evenly on the tray, as well as the artichokes. Then distribute the spinach and mozzarella evenly on top and season again vigorously with salt and pepper.
- Put the tray in the oven for another 15 minutes.
- When everything is ready, you first take a portion from the tray, pour a generous dollop of herb dip on top and then garnish everything with beetroot.
- If there is anything left over, the Kumpir from the tray can also be warmed up in the microwave.
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