Mevlana Boregi — Konya-Style Layered Phyllo Pastry with Ground Lamb

Cook the ground lamb in a dry skillet until it releases and reabsorbs its liquid. Add the finely chopped onion and cook until translucent. Stir in the salt, black pepper, and chopped parsley, then cook for 2 minutes. Spread the filling on a wide tray and let it cool completely.

Cut the yufka (thin Turkish pastry sheets) in half or into quarters to fit the pan. Melt the butter and let it cool until warm; hot butter can tear the sheets.

Whisk the egg yolks with 1 tablespoon (15 ml) melted butter and brush the mixture over the top layer. Score the pastry into diamonds with a knife, without cutting all the way through to the bottom.