Kırmızı Mercimekli Börek (Spiced Red Lentil Pastry Rolls)

Rinse the lentils, cover them with water by about two finger-widths, and bring to a boil. Simmer for 18 minutes, until all the water is absorbed. When you tilt the pot, no water should run to the bottom; excess liquid will make the filling wet. The lentils should be tender but not completely broken down.

Finely chop the onion and sauté it in cooking oil for 6 minutes, until the edges begin to brown. Add the tomato paste and cook for 2 minutes, stirring until its raw aroma is gone; undercooked paste can taste metallic in the pastry.

Cut each yufka sheet in half. Place a strip of filling along the wide edge and roll toward the narrow end. Arrange the rolls seam-side down on a greased baking sheet.

Whisk the milk and cooking oil together and pour over the rolls. Bake in a preheated 190°C / 375°F oven for 40 minutes. They are done when the tops are deep golden and no sauce remains at the bottom of the pan when tilted.