How to do it!
It is pretty much the same as the recipe for Baklava with Walnuts, only here we put 5 sheets at the bottom, a layer of filling, 2 more sheets, another layer of filling and finish with 5 sheets, each of them coated with clarified butter.

How to do it!
Place the yogurt in a bowl and add the garlic.
Peel the cucumber and dice fine. Stir into the yogurt with the dried herbs. Mix well and add a little water if the cacik is too thick.

How to do it!
Place two?thirds of the ground meat, the onion, and butter in a skillet and cook until the meat absorbs its own juice.
Wash the rice and boil in plenty of water until soft. Drain and set aside.

How to do it!
Peel the eggplant skin in stripes lengthwise. Cut a slit in the eggplants and scoop out most of the flesh, being careful not to pierce the skin. Discard the flesh. Heat 1 tablespoon of the olive oil in a heatproof casserole and fry the eggplants for a few minutes, until nicely colored.

How to do it!
Mix all the ingredients together in a large bowl with seasoning to taste. Knead thoroughly.

How to do it!
Mix the marinade ingredients in a large bowl and add the lamb. Stir to coat, then cover, and leave to marinate for at least 6 hours or overnight in the refrigerator.

How to do it!
In a large, heavy casserole, melt 2.5 tablespoons of the butter over high heat, then brown the lamb in it on all sides, about 5 minutes. Remove the lamb pieces with a slotted spoon and set aside.