Begin by preparing the savory filling. Peel and finely dice the onions, then sauté them in vegetable oil over medium heat until they soften and become translucent. Add the ground meat and cook thoroughly, stirring occasionally until the meat releases its juices and they evaporate back into the mixture. Season generously with salt, black pepper, and red pepper flakes according to your preference. Remove the pan from the heat, fold in the chopped parsley, and set the filling aside to cool completely.

For the dough, sift the flour into a large mixing bowl. Add the instant dry yeast and salt, stirring to evenly distribute the dry ingredients. Create a well in the center of the flour and pour in the milk, water, yogurt, and vegetable oil. Using your hands, knead until a smooth and supple dough forms—soft but not sticky. The dough should feel slightly firm, yet elastic enough to stretch without tearing. Allow the dough to rest while preparing the layering mixture.

Melt the margarine in a small saucepan, then remove it from the heat and stir in the tahini. This will form a rich, spreadable paste that will be layered between the dough sheets.

Divide the rested dough into three equal pieces. Take one portion and roll it out on a lightly floured surface into a thin sheet, similar in thickness to phyllo dough. Spread a generous layer of the tahini-margarine mixture over the entire surface.

Cut slits into the dough starting from the outer edges toward the center, leaving a circular section in the middle intact. Gently fold the cut edges inward, layering them over one another to form a decorative, flower-like shape. Carefully transfer this layered dough to a floured tray and place it in the freezer briefly—this helps solidify the fat, making the dough easier to handle.

Repeat the process for the remaining two dough balls, preparing each in the same fashion and placing them in the freezer after layering and shaping.

Retrieve the first dough from the freezer and roll it out to fit your greased baking tray. Lay it flat in the tray and spread half of the cooled meat filling evenly over the surface.

Take the second dough from the freezer, roll it out to the same size, and place it over the meat layer. Spread the remaining filling evenly on top.

Roll out the final dough sheet and position it over the second layer of filling, completing the stack.

In a small bowl, whisk together the egg yolk with a drizzle of vegetable oil. Brush this mixture generously over the top layer to give the crust a beautiful golden finish. Sprinkle with sesame seeds and black cumin seeds.

Score the assembled börek into desired portions and allow it to rest in the tray for a few minutes. Preheat the oven to 180°C (approximately 350°F), then bake until the top is golden and the pastry is fully cooked, around 35–40 minutes depending on your oven.

Once baked, remove the börek from the oven, cover it with a clean kitchen cloth, and let it rest for about 30 minutes to allow the layers to settle. Serve warm or at room temperature.