Beef Börek

Preheat the oven to 180 °C. Finely chop the onion and parsley.

In a large skillet, heat 45 ml of sunflower oil, sauté the onion until soft, add the ground beef and cook, stirring, until it changes color and the liquid has evaporated.

Add the tomato paste, black pepper, and salt, stir, and remove from heat. Mix in the parsley and let the filling cool for 15 minutes so it doesn't make the yufka soggy.

For the sauce, whisk the eggs with the milk and 100 ml of sunflower oil. Grease the baking dish with the remaining 15 ml of oil.

Lay one sheet of yufka in the dish with the edges hanging over the sides, and brush it with the sauce. Add two more sheets, brushing each with sauce and gently pressing them into the dish. Spread the cooled meat filling evenly.

Cover the filling with three more sheets of yufka, brushing each layer with sauce. Fold the edges of the bottom sheet inward, pour the remaining sauce over the börek, and cut it into portions.

Bake for 35–40 minutes at 180 °C, until the top is golden and crispy.

Let the börek rest for 10 minutes, then serve warm or slightly cooled.