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Çöpele (potatoes with garlic yoghurt)

Whole recipeFrom: T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Potato65%
  2. Strained yogurt28%
  3. Butter 5%
  4. Garlic 1%
  5. Red pepper flakes 1%
  6. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Peel and cube the potatoes, put them in a pot and salt them.

  2. Add water up to half the height of the potatoes, cover and cook over medium heat for about 30 minutes.

    30 min

  3. Transfer the potatoes to a serving plate.

  4. Crush the garlic, stir it into the strained yoghurt, thin with a little water and pour over the potatoes.

  5. Heat the butter, add the chili flakes and pour over the dish.

  6. Serve lukewarm.

Where this recipe comes from

From a published work: quantities come from T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014); the method is written in our own words.

Last changed: November 1, 2026

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