Preparing the cheese:

• About a day in advance, cut off the top of the cheese ball and keep it as a lid. Scoop out some of the cheese, leaving the walls even.
• Remove the wax from the outside of the Edam ball with a knife and store for the next day.

For the filling:

• In a frying pan melt the butter and fry the onion and garlic until translucent.
• Add in the bell pepper and meat, and cook until the pepper softens and meat begins to brown, making sure to break any meat lumps with the back of a spoon so it cooks evenly.
• Add in the water, vinegar, tomato concasse and spices, combining everything evenly. Season to taste with salt and pepper.
• After simmering for about 15 minutes, strain the liquid from the pan and reserve.
• Return the meat to the stove and add the raisins, capers, olives and mix well with the rest of the ingredients.
• Season the meat well with salt and pepper, then pour in the vinegar, tomato concasse and the water and bring to a simmer for about 20 minutes.
• Slice open the hardboiled eggs carefully. Chop the egg whites and throw them in with the filling. Save the yolks.

Enjoy!