Cut the aubergine lengthways into slices. Halve the Turkish pepper lengthways and remove the core. Fry both in a pan with olive oil, season with salt, pepper and set aside. Cut the sheep cheese into pieces. Now shape the rolls: place a slice of aubergine on a board, place a piece of feta cheese in the middle and place half of the half paprika on top and roll it up. Take a yufka dough sheet (the small triangular ones) and place the roll in the middle of it, brush the edges with beaten egg and roll up. Place all the rolls in a greased baking dish, brush with a little olive oil and spread the rest of the egg on top. Bake in the oven at 180 degrees for about half an hour.

Halve the peppers, remove the seeds and cook on baking paper in the oven at 200 degrees for half an hour. Then peel the peppers and cut into strips. Put the strips in a tall container, add olive oil, tomato paste and honey and puree with the hand blender. Add the lemon juice, garlic clove, almonds, Elchipanzi's spice mixture (in my cookbook), salt and sesame seeds.