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Meat layer:
1 1/4 cup chopped meat
3/4 cup water
1 teaspoon nutmeg
1/2 teaspoon ground mace
1 teaspoon salt
1 grated onion

2 hard-boiled eggs, sliced

Potato Layer:
10 potatoes
pinch of saffron
1/4 cup oil
2 whole eggs and 1 egg white
1 teaspoon salt
1 egg yolk for glaze

1. In a medium sized pan sautee onion for 3 minutes.
2. Add ground meat and water and bring to boil. Stir, lower flame and cook for about 45 minutes until most of the water gets absorbed. Add spices, cook for an additional 15 minutes.
3. With a meat blender, immersion blender, or food processor, grind cooked meat to make a fine paste. Set aside.
4. Boil potatoes, drain and mash. Let stand to cool 10 minutes.
5. Add oil, salt, and saffron diluted in 1/2 teaspoon boiling water. Mix well.
6. Grease a 9 X 12 Pyrex with cooking spray. Spread 1/2 of the potato mixture on the bottom.
7. Spread all of the meat mixture gently over the potato layer.
8. Lay hard-boiled egg slices over the meat layer.
9. Cover with the remaining mashed potato, spreading it gently so as to not pick up the meat layer as you go. Let stand for 1/2 hour before proceeding to the next step.
10. Pour the egg yolk over the top of the potatoes. With a fork go around the edge of the pan, dragging the fork as you go to create a “frame”. Next drag the fork on to create diagonal “stripes” from bottom left to top right, then criss-cross to create stripes from top left to bottom right.
11. Bake uncovered in the oven for one hour at 350 degrees F (180 degrees C) until top is golden. Enjoy!