Zwiebelkuche with a South African twist
Recipe type: Entree
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 6
Zwiebelkuche is a traditional dish from the German state of Thuringia but here I give it a South African twist with the addition of biltong!
  • 180g all-purpose flour
  • 1 tsp active dry yeast (or a 7g sachet)
  • ½ tsp salt
  • 1 Tbsp vegetable oil
  • 125ml lukewarm milk
  • About 800g white or yellow onions, peeled and sliced into thin rings
  • 25g butter
  • ½ + ½ tsp salt, divided
  • Pinch of sugar
  • About 150g grated biltong plus extra for sprinkling
  • 1 Tbsp whole cumin seeds
  • 180g sour cream
  • 1 large egg
  1. Dissolve the yeast in the lukewarm milk. In a mixing bowl, measure out the flour and salt. Add the milk and oil to the flour and mix well until the dough comes together in a ball. Turn out on a lightly floured surface and knead for about 5 minutes until smooth and elastic. Return the dough to a lightly oiled bowl and cover with a damp tea towel or plastic wrap and leave in a warm place to rise until doubled in size (should take about an hour).
  2. While the dough is rising, make the filling. Heat the butter in a large pan until bubbling, then add the onions, sugar and ½ teaspoon of the salt. Sauté over medium heat for about 20 to 25 minutes, until the onions are completely soft and just beginning to caramelise around the edges. Stir in the cumin seeds and biltong and remove from the heat and cool to room temperature. Check for seasoning and add salt if necessary.
  3. Whisk together the sour cream, egg and remaining ½ teaspoon salt in a small bowl and line a baking sheet (approx 35 x 25 cm) with baking parchment. Pre-heat the oven to 220°C.
  4. Once the dough has risen sufficiently, turn out onto a floured surface and roll it out to approximately the size of the baking sheet. Use your hands to stretch it into the right shape. Line the baking sheet with the dough, making sure that there is enough dough at the edges to form a raised crust to keep your filling in. Spread the cooled onion mix over the dough and carefully pour the sour cream mixture over the top. Spread to make sure the filling is evenly distributed. Sprinkle with some extra biltong.
  5. When the oven is hot, carefully place the baking sheet onto the center rack and bake for 25 to 35 minutes, or until the filling is firm and the crust is golden. Allow cool slightly, then cut into squares and serve with a fresh rocket and tomato salad.
Recipe by Cooksister | Food, Travel, Photography at