Ok, welcome to the second episode of my new series called “Simple Twists” where I take some of my most popular recipes, or some really traditional ones, and give them a proper “Meliz’s Cooks” twist. This one is based on my ever popular “Kıymalı Garavolli”, one pot lamb & conchiglie pasta recipe, but instead of using pasta, we’re using jacket potatoes abc making them, “kumpir” style, with a cheesy, hellim mashed potato filling. My goodness me, if you make one thing for dinner tonight, it has to be these. Please make it. Serves 4 For the garlic yoghurt 1 large garlic clove, finely grated 150 g (5½ oz) thick set natural yoghurt ½ tsp sea salt flakes For the “kumpir” and mince filling 4 large baking potatoes, cooked as per your favourite method 3 tbsp olive oil 1 large onion, finely chopped 1 tsp ground cumin 1 tsp paprika 1 tsp tomato purée 500 g mince (of choice - I use beef or lamb) 3/4 tsp sea salt flakes ½ tsp ground black pepper 1 bay leaf 200 ml water 20g fresh flat leaf parsley leaves, finely chopped 100 g (3½ oz) hellim, finely grated 1 tsp dried mint 100g grated kaşar peyniri / mozzarella For the chilli butter 50g (1½ oz) unsalted butter 1 tbsp extra virgin olive oil 1 tbsp Turkish sweet (mild) red pepper paste (tatlı biber salçasi) 1 tsp pul biber 1 tsp dried mint Method Mix together the garlic yoghurt ingredients, cover and refrigerate. Heat the olive oil in a pan over a medium heat and add the onions. Soften for 10–12 minutes until they turn a lovely light golden-brown colour. Add the cumin and paprika to the softened onions, stir well so that the spices release their aromatics, then stir through the tomatopurée, ensuring that the onions are fully coated. Add the mince to the pan, breaking it down with the back of a wooden spoon and stirring it through the other ingredients. Increase the heat a little, season with the salt and pepper and brown the meat for 4–5 minutes. Add the bay leaf + the water, then reduce to a medium simmer for 10–12 minutes or until the liquid evaporates. Remove the pan from the heat add the chopped parsley, then assemble the “kumpir”. Once the mince is almost cooked, make the chilli butter. Melt the butter in a frying pan over a medium heat, then add the olive oil. When it starts to sizzle, stir through the sweet red pepper paste, pul biber and dried mint. Let it just start to bubble, then remove from the heat. Cut open the jacket potatoes and mash in a knob of butter. Equally distribute all of them mozzarella and some of the hellim and dried mint mixture into the buttery centres of the potatoes and mash in until the cheese melts. Add the mince filling to each of the potatoes, as well as some of the garlic yoghurt, sprinkle over some more of the hellim and dried mint mixture, then liberally drizzle over the chilli butter sauce. Garnish with a sprinkling of pul biber, dried mint, black pepper and fresh parsley. Absolutely delicious. Please make it. #melizcooks #pasta #pastarecipe #comfortfood #kıymalımakarna #simplerecipe #yalancımantı #bakedpotato #jacketpotatoes #jacketpotato #kumpir #comfortfood - @melizcooks