Ingredients

• 250 gr / 9 oz / 0.5 pound minced lamb meat
• 1/2 cup of rice (it is equal to 1 tea spoon full for each filled)
• 1 fistful (handful) of thin cracked wheat
• 2 pieces of onions
• 3 pieces of tomatoes
• 5-6 pieces of garlic
• 1 table spoon full of tomato paste
• 1/2 table spoon full of pepper paste
• 1/2 bunch of parsley
• 1/4 bunch of mint, and dill
• Black pepper, flaked red pepper, cumin (1/2 tea spoon each)
• Salt
• 2 spoon full of pomegranate syrup
• 1/3 cup olive oil
• 1 matchbox size butter to lay over filled vegetables
• 20-25 pieces of dry or fresh aubergine and bell pepper
• 1 piece of lemon and dry mint for the sauce

Directions

If the aubergine is fresh, peel and drill them and lay into salty water. I always prefer dry aubergine. I find the taste of dry aubergine really indispensable. If you prefer dry aubergine too just boil them in boiling water until they soften enough. ( you can find them at super markets ready to fill ). If you are going to use bell pepper; wash them and strain. Make on 4 or 5 holes on the vegetables with toothpicks and slightly salt them from the holes.

On the other side peel the tomatoes and dice in tiny pieces. Dice the onions, parsley, mint and dill into tiny pieces too. Mash the garlic. Mix all of the chopped material and fill them into the aubergines and peppers. Add little pieces of butter over them.

Add some olive oil in to the braiser and add some paste into the oil. Turn the fire off when paste becomes honeycombed and lay the filled vegetables into the braiser. Add 1 glass of boiling water and start cooking. Squeeze lemon in it when it is properly cooked and mix it with 2 pieces of garlic and as much mint as you want. If you want to have it really sour as I like, you can add lemon to the filling mixture too. Lay this sauce over the vegetables in the braiser, fit the cover and cook for another five minutes.

Enjoy your meal...