Tepsi kebabi aka turkish platter kebab

Ingredients

For the mince:

• 500 g minced meat
• 1 medium onion - grated or finely chopped
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ½ tablespoon salt, if mince is not salted
• 1 tablespoon parsley, finely chopped
• 100 ml. water or beer

For the filling:

• 1-2 medium potatoes
• 2 medium tomatoes or 3-4 canned
• 2 medium onions
• 1-2 green peppers
• 1 tablespoon vegetable seasoning (or ¼ teaspoon salt)
• ½ cup water
• Pinch of grounded black pepper

For the Topping:

• 330 ml. tomato juice (canned)
• 100 g cheese, grated for sprinkling
• 4-5 eggs
• Pinch of vegetable seasoning (or salt)
• 2 tablespoons olive oil
• 1 tablespoon parsley, for sprinkling

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Preparation

• Mix minced meat with grated onions and spices and mix for about 5-6 minutes, gradually adding water or beer.
  
  Spread onto the bottom of the appropriate baking pan without oiling the pan and leave in refrigerator for about 30 minutes.
  
  Preheat oven to 200 C (400 F).Meanwhile, slice the potatoes into thin slices, so they will not remain uncooked and slice the vegetables also.
  
  Arrange alternately on the spread mince: potato, onion, tomato, pepper slices.
  
  Chop the remaining vegetables and add them to kebabs too. Add ½ cup water.
  
  Sprinkle with vegetable seasoning (or salt) and a pinch of grounded black pepper, optionally cover with cooking foil and roast in a preheated to 400 F (200 C) oven for about 15-20 minutes.
  
  In about 20 minutes, remove foil and pour tomato juice.
  
  Sprinkle with grated cheese.
  
  Break 4-5 eggs on the top (or beat them with ½ cup yogurt and spread over the kebap).
  
  Sprinkle with a pinch of vegetable seasoning and olive oil and roast for another 20-25 minutes or until liquid evaporates.
  
  Remove and sprinkle with parsley.
  
  Serve garnished up to your taste.
  
  
  For step by step pictures: http://angellovescooking.blogspot.com/2010/12/tepsi-kebabi.html