🔴BUNU YAPMADAN DURAMIYORUM 🤚 ABARTMIYORUM BU TARİFE AŞIK OLACAKSINİZ.

Hello everyone, welcome to my kitchen with flowers channel. Today I shared with you a wonderful börek recipe using ready-made phyllo dough from the Afyon region. Lentil Afyon böreği is truly both very delicious and extremely easy to make. You will greatly appreciate it when you see it. Let's immediately begin my recipe, giving you a general guarantee for this. After thoroughly rinsing the lentils, I added cold water. Now I immediately took him to the fireplace. While the lentils are cooking, I'm immediately preparing the onions. I took the poppy seeds out of the freezer. Since I'll be using five sheets of dough, I'll need five tablespoons of poppy seeds—I'm getting them out right away. By the way, I keep them stored in the freezer for preservation. So far, I haven't encountered any problems storing it this way in jars; nobody recommends storing it in jars, but I've genuinely had no issues up to now, so that's why I continue storing it this way in jars. And there's also black poppy; it was very famous in our Tokat. Hopefully, I'll have recipes related to that as well. Now I'm adding liquid oil here; there's a small amount of liquid oil left, but I added all of it later. I used 1 cup of liquid oil for 5 tablespoons full of poppy seeds. Yes, I've now also opened the hashish; I set it aside. Now I'm immediately sautéing the onions I've finely diced, adding a little oil. I used a little more than a quarter cup of oil; after the onions were sautéed over high heat, I added the cooked lentils and stirred them well for about 1-2 minutes. The onions must be nicely browned; this is important. I immediately added the lentils as well; the lentils had cooked beautifully, and now I've mixed everything together nicely. The lentils were nicely toasted. Now I'm immediately adding the spices—paprika, black pepper, and salt. You can use this recipe according to your taste. I'm preparing this recipe together with my friends from Afyon; it's a very famous börek in their region. I prepared it together with her, using a bit more spice according to their taste, but you can use 1 teaspoon of paprika and 1 teaspoon of black pepper, and 2 teaspoons of salt. Check youryers, and if anything is missing, you can add it again. After the lentils were roasted, I immediately transferred them to another container so that the moisture inside would be absorbed, making the börek crispier and allowing it to cool down more quickly. That is, do not leave it in the pan, because if it stays in the pan, it will get soggy. I've nearly prepared all the ingredients; now I'm making the börek's sauce. I cracked one egg into a bowl, added a little less than half a cup of sunflower oil, almost one full cup of milk (a finger's width short), and half a cup of baking soda, then mixed everything thoroughly. I would like to express my heartfelt thanks to my friend Nur Yapışan; she helped me a lot and even prepared this tray. I will show you in detail how she made it shortly. I'm applying the sauce I've prepared on the yufka like this, using a brush, making sure no spots are left uncovered. There's no need to apply too much sauce—just a quick, intuitive amount, and you're all set. Then, using a spoon, I drip this prepared hashish onto the phyllo dough like this. I spread the hashish with a brush so that it covers every part of the yufka, then folded it in half, and again generously coated this area with the sauce I had prepared. After placing the green lentils in the pot, I pour over the dill I've prepared again—it goes perfectly. If you'd like, you can increase these poppy seed amounts even further, according to your personal taste, but like this, it's truly delicious—I absolutely love it. I had previously made it as a puff pastry and also published it on my channel, but I had made it with black poppy seeds; however, this color of poppy seeds, the brown poppy seeds, suit this börek so beautifully. You can grease the baking tray, by the way, a tray can hold a total of two and a half or three phyllo sheets—this börek is really very practical; I'll be putting it in the oven shortly. By the way, you can see these spilled parts, but I think they won't crumble at all when eating—this is one of the greatest qualities of börek: it will be crispy on the outside and absolutely not crumbly when eaten. After brushing them with poppy seeds, I immediately put them in a 200-degree oven; they will bake in approximately 35 to 50 minutes, or possibly as little as 35 minutes, depending entirely on the oven's performance. As I said, it should be nicely browned like a pomegranate, which may take 35 minutes or 50 to 55 minutes; the second tray will bake in a shorter time. I took out the first tray, as you can see, it turned as red as a pomegranate; right away, I want to show you in detail inside it. This pastry is truly amazing—so convenient and incredibly delicious. I recommend consuming this pastry within 1 to 2 hours after you make it. You can enjoy it immediately after coming out of the oven—it's truly delicious. This börek is definitely not dry; the filling inside is also extremely tasty. I will now manually add the details of all materials to the description section one by one. This one also baked more quickly than the second tray in its original form. As you can see, it turned red like a pomegranate, and the bottom also turned red like a pomegranate and became crispy and crunchy. I've shared an amazing regional börek recipe that is never dry. Those who try it will love it, and you'll always want to make this börek; as always, I guarantee it. And so we've reached the end of another video; I hope you've enjoyed this one. If you happen to have any relevant information or experience regarding this topic, I would be delighted if you shared it with us. Or, if you write any message outside this topic as well, you would make me very happy, as your messages greatly motivate us. I would like to thank everyone individually right now, and goodbye with the wish to see you all again tomorrow.