Chop the onion, garlic and parsley in a blender or food processor, transfer to a bowl, add the minced beef, matzo meal, pine nuts, eggs and spices and mix well. Let the mixture rest for 30–60 minutes so the flavours combine.

Blend the potatoes into fine crumbs, squeeze out well, mix with the yolks and spices (add salt at the very end, just before assembling the pie).

Preheat the oven to 180°C (an air fryer or multicooker on baking mode will also work).

Grease a baking dish with olive oil. Soak the matzos in stock and place them in the dish in 1–2 layers to form a base, letting the edges hang slightly over.

Spread a layer of potatoes on the bottom, then add the meat filling, fold over the hanging matzo edges to form the base of the pie, and cover with a few more sheets on top so the structure is firm and stable.

Pour a few spoonfuls of stock over the top and bake for 50–60 minutes until golden brown.

Let the pie cool slightly, cover the dish with a plate, carefully flip it over and remove the dish.

Serve warm with a salad of your choice.