Hungarian Salami Strudel

Knead water, egg, flour, salt and melted butter together to form a smooth dough and let rest at room temperature for 1 hour with the lid closed. In the meantime, clean, rinse and cut peppers into tender strips. Peel onions and garlic. Chop onions, crush garlic clove. Heat lard in a frying pan and sauté bell bell pepper strips, onions and sauerkraut for about 10 minutes, season with spices, then cool a little bit. Lay out a kitchen towel, dust with flour, roll out the dough evenly on it and cover with salami slices. Spread the remaining ingredients evenly on the dough and roll it up carefully with the kitchen towel. Place the strudel on a greased baking tray and brush all around with butter.

Bake in a heated oven (220 °C) for about 35 minutes until golden brown.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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