• To make the filling: In a bowl combine together kishik, tomato paste, diced onion, oil, cayenne and salt; stir well to homogenize. The consistency should be moderate thick, but still a spreadable paste. If it is too loose, add just a bit of kishik and stir, if on the contrary the consistency is too thick, drizzle a tablespoon of oil and stir. The filling should be glossy and homogenized with no pool of oil on the surface.
• To make the dough: Mix together the flour, sugar, salt, cornstarch, vinegar and oil, (adding vinegar and corstarch give your dough that extra flakiness and help increase the flexibility of gluten so the dough stretches more easily). Gradually, add water and continue kneading until you have a dough of one texture. Keep on kneading for about 5 minutes until you have a smooth dough that holds a ball shape. Cover with clingfilm and set aside for 30 minutes.

To assemble:

• Roughly chop the walnuts with a sharp knife.
• Divide the dough into 2 equal balls. Flour the countertop and the rolling pin with both cornstarch and all- purpose flour. Roll one dough at a time as thin as possible, to a large circle, making sure to sprinkle with flour every now and then until you have a very thin dough, don’t worry about adding too much flour and cornstarch, the dough will use as much as needed when stretching. Keep on stretching, the thinner the better, watch the video tutorial!
• Brush the circle dough with olive oil, scatter half of the kishing filling evenly over the dough, leave a 1-inch border from the edge.
• Scatter half the chopped walnuts evenly on top of the filling.
• And know the fun part starts! Poke a hole in the center of the circle and start rolling it outwards until you reach the edges and seal. By now you have a round dough! Watch the video tutorial. Cut the in half to make a long log. Roll the log on a parchment paper into a quite loose coil. Watch the video tutorial! Use parchment paper to transfer up the Borek to the oven sheet. Then slide the paper out from underneath.
• Repeat with second dough!
• In a small bowl, mix together the yogurt and oil and brush the surface of the spiral and qprinkle the nigella and sesame seeds on top of the two spirals
• Bake one spiral pastry at a time in a preheated oven to 200 °C/ 400°F, for 30 minutes or until gorgeously browned. Serve warm with a cup of tea! Happy Eating!