Meat mix;
½ c onion
½ c garlic
½ c Fresh mint
½ c Fresh parsley
All minced in a food processor

1 1/2lbs ground beef, Lean so it doesn’t shrink and tear
2 eggs beaten
¼ c bread crumbs (or oats ground in food processor)
2 tsp lemon zest
1 tbsp Worcestershire
1 tsp coriander
1 tsp cumin
1 tsp paprika (not smoked)
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1 tsp black pepper
1 tsp sea salt
1 tsp cayenne
3/4 c chopped pistachios, toasted
½ tsp baking soda

1 handful of roasted kadayif
1/4 c chopped pistachios, toasted
1/3 lb a nice gooey cheese, like cheddar, fontina, or mozzarella. Add a
little Parmesan and/or Romano for flavor

Preheat oven to 400

Mix the meat and first 20 items a little more aggressively than you would if you were making meatloaf

Divide in half

Roll out into a disc big enough to fit you pan

The disc for the top can be a little smaller, (make it a little thicker so
it doesn’t split when it cooks)

In a good cast iron skillet, butter the sides and bottom with a good amount
of butter

Fit the larger disc into the pan like a pie crust

Fill with your cheese

Drop your second smaller disc on top and crimp the edges to seal it like a
pie crust. Wet fingers help here. Make sure to push down on the top layer to
get any air pockets out, this helps it not expand and tear when cooking

Now sear over med high heat so that there is a nice crust on the bottom.

Once the bottom is sizzling and has a nice crust, 4 minutes maybe, place it
into your preheated oven and roast it until the top cooks through.

While its cooking:

Toast a handful of kadayif (shredded filo) in a pan, or you can do that on
another rack in your oven, just watch it. Take it out when its nicely golden.

Toss the remaining 1/4 cup of pistachios with a little salt and crushed red
prepper and oil, warm.

When your creation is done, let it sit for 10 minutes or so, cut into pie
slices. Top with the shredded filo and the pistachios and enjoy.