Kıymalı Börek: Turkish Minced Meat Rolls with Yufka

In a large bowl, combine the ground beef, finely chopped onion, parsley, tomato paste (if using), pul biber, black pepper, salt, and olive oil. Mix well with your hands until the mixture is evenly blended and slightly sticky. Do not brown the meat; the raw filling will steam inside the yufka, keeping it juicy. Cover and set aside while you prepare the yufka.

In a medium bowl, whisk together the yogurt, eggs, and milk until smooth. Stir in the melted butter. This wash both seals the börek and gives it a golden, slightly tangy crust.

Lay one yufka sheet on a clean work surface. Brush it lightly with the yogurt-egg wash. If the yufka is very thin or dry, cover the remaining sheets with a slightly damp cloth to prevent them from cracking.

Spread about 2 to 3 tablespoons of the meat filling along the long edge of the yufka, leaving a 2 cm (1 inch) border. Fold the sides over the filling, then roll tightly into a long cylinder. Repeat with the remaining yufka and filling. Arrange the rolls seam-side down in a lightly greased rectangular baking dish, packing them snugly.

Brush the tops of the rolls generously with the remaining yogurt-egg wash and sprinkle with nigella seeds. Let the assembled börek rest for 10 minutes while you preheat the oven to 190°C (375°F). This brief rest helps the yufka absorb the wash and bake up crisp.

Bake in the preheated oven for 35 to 45 minutes, until the börek is deep golden brown and crisp on top. If the top browns too quickly, cover loosely with foil. The filling should be cooked through and steaming when you cut into a roll.

Remove from the oven and let the börek rest for 5 to 10 minutes before slicing into pieces. This helps the filling set slightly. Serve warm or at room temperature.