Kebab From the Bosporus – Peppers Stuffed with Lamb and Vegetables

Heat 3/5 of the olive oil. Roast melanzane, onion, lamb in it for 1/2 hour on high fire. Season with salt and pepper. Add the pine nuts, mint, tomato and thyme leaves and the mushrooms. Fry the peppers in the remaining olive oil all around for about 5 minutes, cool a little. Fill with the meat-vegetable mixture. Mix egg yolks, grated cheese and cinnamon together. Place the filled pods in an oiled gratin dish, spread the egg-cheese mixture evenly over them. Bake in the oven heated to 150 °C for a quarter of an hour.

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