Peel and wash the potatoes. Slice them thinly using a mandoline or knife. Transfer to a bowl, drizzle with a little olive oil, and mix well.
In a large bowl, mix the ground beef, finely chopped onions, chopped herbs, crushed garlic, 3 tbsp olive oil, 1.5 tbsp paprika, turmeric, cumin, ras el hanout, cinnamon, 1 tbsp salt, and 1 tsp black pepper. Cover and refrigerate to chill.
Form flat meat patties matching the diameter of your potato slices.
Take a stack of about 4-5 potato slices, place them in a large oven-safe sauté pan, and place a meat patty next to them. Repeat this alternating pattern to create a spiral covering the entire pan.
Mix the sauce in a small bowl: 4 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1.5 tbsp paprika, silan, tomato paste, and boiling water. Pour the sauce evenly over the arranged spiral. Cover the pan with a lid.
Bake in a preheated oven on convection setting at 170°C (340°F) for 1 hour and 30 minutes.
Remove the lid, increase the oven temperature to 190°C (375°F), and continue to bake until the top is nicely browned.
Sprinkle with pomegranate seeds before serving.
Cook it hands-free.
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