Other South African Dishes

Table of contents 

Biltong quiche


Variation on the regular quiche


  • Cream cheese crust or similar


  • 4 eggs 2 egg yolks
  • 125 ml grated biltong
  • 2 ml salt
  • 1 ml freshly-ground black pepper
  • pinch grated nutmeg
  • 15 ml lemon juice
  • 5 ml grated lemon rind
  • 75 ml sour cream
  • 50 ml milk

Method: Roll out pastry and line a 230 mm diameter quiche dish. With a fork, prick the base of the pastry. Bake blind in oven at 200ºC for 10 - 15 minutes and leave to cool before adding the filling.
Combine all the filling ingredients, pour into the baked pastry shell and bake at 160ºC for 30 minutes. Garnish with slices of biltong.

Stuffed vine leaves



  • 25 young vine leaves
  • 100 ml cooking oil
  • juice of 1/2 lemon
  • 250 ml water


  • 125 g minced lamb
  • 2 medium onions, finely chopped
  • 30 ml cooking oil
  • 125 ml cooked rice
  • 50 ml chopped parsley
  • 15 ml chopped fresh mint
  • 15 ml chopped fresh dill
  • 15 ml currants
  • 30 ml sunflower seed or pine nuts
  • 5 ml salt
  • 1 ml freshly ground black pepper
  • 15 ml lemon juice

Method: Prepare stuffing as follows (then leave to cool): sauté the onion in cooking oil. Add lamb & fry until meat begins to colour. Add rice and all remaining stuffing ingredients and continue to sauté for a further 5 minutes.
Pour boiling water over fresh vine leaves to soften, then drain immediately. Place vine leaves, smooth side up, on wooden board. Use 2 together if leaves are too small. Place a heaped teaspoon of stuffing in center, tuck in edges and roll up neatly. Line a heavy-based saucepan with a few extra vine leaves and closely pack the rolls, folded sides down, on top. Sprinkle each layer with a little cooking oil or olive oil and lemon juice. Add the water and cover with additional leaves. Invert a plate on top to keep the rolls in shape during cooking. Cover the saucepan tightly, bring to the boil and simmer gently for about 10 minutes to heat through. Remove from heat and, keeping plate on top, set aside for 1 - 2 hours until liquid is absorbed. Carefully transfer rolls to a serving platter and chill for several hours before serving. Garnish with lemon slices and serve with a bowl of chilled yogurt.