For the dough, put the flour, salt and 3 tablespoons of oil in a bowl. Gradually stir in 125 ml of lukewarm water. Then knead the dough until it separates from the edge of the bowl. Brush with oil and let rest, covered, for 30 minutes.
For the filling, wash the zucchini and rub dry. Remove the blossom and stem end and cut into 1 x 1 cm cubes. Cut the leek into fine rings. Peel and finely chop the garlic and dice the feta cheese.
Heat oil in a pan and fry leek and zucchini cubes. Briefly fry the chopped garlic. Remove from heat and add the diced feta cheese. Season with salt and pepper.
Roll out the dough on a floured work surface in the shape of a rectangle or prepare the ready-made strudel sheets according to package instructions.
Spread the zucchini filling on the bottom third. Roll up into a strudel and place seam side down on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with black cumin.
Bake the zucchini strudel in the preheated oven at 200 °C for approx. 20 minutes.
Preparation Tip:
If you need to do it quickly, you can also use ready-made strudel sheets from the refrigerated section.
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