Red Lentil Borek

Yufka rolled around a red lentil filling spiced with cumin and tomato paste, then baked with a milk and egg wash. An economical treat for breakfast or teatime.

Ingredients

• 400 g (3 sheets) yufka
• 150 g (3/4 cup) red lentils
• 400 g (1 2/3 cups) water
• 150 g (1 medium) onion
• 20 g (1 tbsp) tomato paste
• 100 g (1/2 cup) sunflower oil
• 150 g (2/3 cup) whole milk
• 50 g (1) egg
• 2 g (1 tsp) cumin
• 3 g (1 1/2 tsp) red pepper flakes
• 7 g (1 tsp + a pinch) salt

Instructions

1. 1

   Rinse the lentils and put them in a pot with the water; bring to a boil and simmer over low heat for 15-20 minutes until all the water is absorbed and they break down.

2. 2

   Finely chop the onion. Heat 40 g of the sunflower oil in a pan and cook the onion over medium heat for 5-6 minutes; add the tomato paste and cook for 1 more minute.

3. 3

   Stir the onion mixture into the lentils with the cumin, red pepper flakes and 5 g of the salt; let the filling cool slightly.

4. 4

   For the wash, whisk the remaining oil, milk, egg and remaining salt. Preheat the oven to 180 °C and brush a round tray with a little of the wash.

5. 5

   Cut the yufka sheets in half; lightly moisten each piece with wash, place a strip of filling along one edge, roll up and arrange the rolls in a spiral from the outside in.

6. 6

   Brush the remaining wash over the rolls and bake at 180 °C for 35-40 minutes until golden; rest for 10 minutes before slicing.

Nutrition

Per serving