10 sheets Phyllo Pastry
2 tbsp salted butter, melted
50 ml milk, warm
3/4 cup green lentils, soaked in water overnight, washed and drained
1 onion, chopped
2 tbsp extra virgin olive oil
2 tbsp tomato paste
1 tsp red pepper paste
1 1/2 cup beef broth
1 tsp cumin
To cook the filling: Saute the onion with olive oil for about 3-4 minutes. Add the lentils and saute for another 4-5 minutes. Then add the rest of the filling ingredients. Cook until the lentils soften and all the water evaporates over medium-low heat, stir occasionally. Let it cool down a little bit.
Mix the sauce ingredients in a small bowl. Place the 1st sheet of Phyllo Pastry on the counter, brush some sauce all over it. Put the 2nd sheet on it, lightly brush the sauce on it. Cut them with a knife and divide in two. Put some filling on the bottom side of each sheet (picture). First fold the long sides over the filling (picture). Then close up the top (picture). And fold down each one. Brush the open end with the sauce and close it up (picture). Finish all the sheets.
Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with the sauce and sprinkle some sesame seeds all over.
Preheat the oven 375 F (190 C). Bake for 20 minutes until the tops take a golden colour.
You can serve Lentil Borek with Ayran or Cold Tomato Soup.
Makes 10 borek.