Name: Rolled Pie with Fermented Cabbage, Peppers, Walnuts, and Raisins
Yield: Serves 6 to 8 (three rolls)
Ingredients: 2 cups (300 g) Pink Fermented Cabbage; 1 teaspoon ground turmeric; ¼ cup (60 ml) olive oil, plus more, for brushing; 1½ tablespoons white wine vinegar or cider vinegar; 1 to 2 teaspoons Maraş pepper, or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper works as well); Salt; 4 scallions, white and most of the green parts, thinly sliced; ¼ cup (60 ml) olive oil; 1 cup (120 g) coarsely chopped walnuts; 2 large red bell peppers, quartered, seeded, and cut into ½-inch (1.3-cm) pieces; Greek-style yogurt, for serving; ⅔ cup (100 g) sultanas (golden raisins); 1 cup (60 g) chopped fresh dill; 1 to 2 teaspoons smoked paprika; 3 cups (375 g) all-purpose or bread flour; 1 teaspoon salt; Cornstarch, for rolling

Preparation info

Serves
6 to 8
(three rolls)

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Fermented cabbage is a staple in every Balkan home, so using it in a pie filling comes as no surprise. I added sweet peppers and raisins to complement the cabbage’s tartness. Instead of the traditional round pie, I prefer to roll it into logs that are sliced into neat pieces with the right combination of crust and filling. I hope you will make the effort to roll your own phyllo, but in case you don’t, I give you a trick I learned from Turkish women (see N