Sauerkraut-Cumin Paste in Phyllo Dough

Ingredients

• butter (for the pan)
• 2 onions
• 2 EL olive oil
• 700 g sauerkraut
• 0.5 TL ground cumin
• 1 EL sweet paprika powder
• 1.5 TL dried marjoram
• Nutmeg (freshly grated)
• Salt
• pepper (from the mill)
• 4 sheets yufka dough (about 36 cm diameter)
• 60 g melted butter
• 100 g freshly shredded cheese (e.g., Tilsiter)
• 200 g Low-fat quark
• 1 egg
• 4 EL plain yogurt
• 2 EL cumin seeds

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Grease a springform pan with butter.

2. 2.

   Peel the onions, finely dice them, and sauté in hot oil until translucent. Add the sauerkraut, mix in the spices, season with salt and pepper, and simmer for about 5 minutes. Drain excess liquid. Spread the dough sheets lightly sprayed with water. Cut two large circles (about 32 cm) and two smaller circles (about 26 cm). Line the pan with one dough sheet, brush it with melted butter, and cover with the second large sheet.

3. 3.

   Mix the sauerkraut with cheese, quark, and egg; season to taste. Spread evenly over the dough, fold in the edges, and cover with a third dough sheet (26 cm). Brush this with butter and top with the remaining dough sheet. Brush the surface with yogurt, lightly salt, pepper, and sprinkle cumin seeds. Bake in the preheated oven for about 30 minutes. Remove and serve warm.