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1
In a large, deep skillet, heat the olive oil over moderate heat.
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2
Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes.
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3
Add the beef and cook until the liquid has evaporated, about 10 minutes.
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4
Season with salt and pepper.
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5
Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes.
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6
Transfer the vegetables and meat to a bowl and let cool slightly.
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7
Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
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8
In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil.
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9
Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets.
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10
Transfer the stack to the baking dish and spread one-third of the beef mixture on top.
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11
Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
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12
Trim the overhanging yufka slightly and tuck it under itself.
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13
Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes.
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14
Let the borek rest for 20 minutes before cutting into squares and serving.
