Rose börek with potato (Patatesli gül böreği) | Recipe | A kitchen in Istanbul

Ingredients

• 200 ml whole milk
• 50 ml olive oil
• 24 sheets filo pastry (for baklava (baklavalik))
• 1 egg yolk (lightly whisked with a few drops of water)
• 1–2 tsp nigella seeds (or sesame seeds, or both)
• 400 g potato ((c. 4 medium sized), peeled and cut into chunks)
• 2 Tbsp olive oil
• 1 medium onion (finely chopped)
• 50 ml whole milk
• 1 Tbsp extra virgin olive oil
• 40 g flat leaf parsley (Italian parsley) ((without thick stalks) finely chopped)
• 1 tsp pul biber (Aleppo pepper) (optional)
• salt and pepper