Turkish börek

Ingredients:

• 6 tbsp. l. olive oil
• 450 g sweet green peppers, stemmed, seeded and coarsely chopped
• 1 tbsp. pul-biber pepper (Aleppo pepper)
• 1 large onion, coarsely chopped
• 900 g of ground beef
• 3/4 cup canola oil, plus extra for greasing the pan
• 5 large eggs
• 1 cup of milk
• 450 g of yufka dough
• 2 tablespoons black cumin

Preparation:

1. Heat olive oil in a large, deep skillet over medium heat. Add green pepper, pulbiber, and onion, season with salt and pepper, and cook, stirring frequently, until softened, about 10 minutes. Add ground beef and cook until the liquid has evaporated, about 10 minutes more. Season with salt and pepper to taste. Continue cooking over medium heat, stirring occasionally, until the vegetables are tender, about 15 minutes. Transfer the vegetables and ground beef to a bowl and let cool slightly.
2. Preheat oven to 200°C and lightly grease a 22x32cm baking dish.
3. In a medium bowl, whisk the eggs with milk and 0.5 cups of canola oil. Place a sheet of yufka on a work surface and brush with the egg mixture. Place a second sheet on top and also brush with the egg mixture, creating a stack of two sheets of dough. Transfer the stack to a baking dish and spread one-third of the minced meat with pepper on top. Repeat this process twice more: a layer of two yufka sheets, brushed with egg, a layer of minced meat, and another layer of two yufka sheets, brushed with egg.
4. Trim any overhanging yufka and tuck it under the bottom layer. Spread the remaining egg mixture over the top of the börek, sprinkle with black cumin, and bake until deep golden brown and bubbling, about 45 minutes. Let the finished börek rest for 20 minutes, then cut into squares and serve.