Kumpir with mushrooms and chili

Prep Time:

–

Cook Time:

2 hours

Cooling Time:

–

Servings:

Wash the potatoes, wrap them in aluminium foil and cook in the oven at 180°C circulating air for approx. 1.5 to 2 hours
Yoghurt dip: chop garlic finely and roast in olive oil together with salca. Let cool and mix with salt and yoghurt. Keep cold.
Clean and quarter Egerlinge and fry them in olive oil. Cut spring onions and chilies into fine rings and add to the mushrooms. Crush the coriander seeds with a mortar and add them to the mushrooms. Roast them briefly and season them with SALDORO Salt. Coarsely chop parsley and mint and add them to the vegetables in the pan. Mix everything again and season to taste with salt.
Arrange baked potatoes on two plates, cut in half and cover with the yoghurt and vegetables.

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