Spiced correctly, a lentil filling comes surprisingly close to one made with mince. Cumin and pepper flakes are the key here. Do not overcook the lentils either; lentils that break down turn the filling into a purée.
Ingredients
For the mixture
For the börek
For the top
Method
-
Cook the lentils
Boil the green lentils for 25 minutes, until soft but not collapsing, and drain.
-
Fry the onion
Cook the onion in olive oil for 8 minutes, until golden.
-
Combine the filling
Fry the tomato paste for 1 minute, add the lentils and the spices and cook for 5 minutes. Cool and stir in the parsley.
-
Make the sauce
Whisk the milk, oil and eggs.
-
Layer
In a greased tray lay pastry, sauce, pastry, filling in turn.
-
Bake
Brush with egg yolk, scatter with nigella seeds and bake at 180 degrees for 35 minutes.
Tips
- Do not overcook the lentils; collapsed lentils turn the filling into a purée.
- Fry the onion thoroughly, as the depth of a meatless filling comes from there.
- Do not leave out the cumin; it is the spice that brings lentils close to mince.
Nutrition
325
kcal
13 g
Protein
15 g
Fat
36 g
Carbs
3 g
Sugar
6 g
Fibre
Values are per serving and approximate.