1 lb ground beef (\(80/20\) or \(90/10\) blend)
1 lb ground lamb
1 small white or yellow onion, roughly chopped
4–5 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried thyme
2 tsp ground cumin
1 tsp dried rosemary, crushed
1 tsp red pepper flakes (optional, for spice)
2 tsp kosher salt
2 tsp ground black pepper
Optional: 1 large egg (helps bind the meat)
Olive oil for frying

Food processor
Knives for chopping
Spatula for Frying
Infrared thermometer

Prep the Meat Mix: Preheat oven to \(350^{\circ }\text{F}\) (\(175^{\circ }\text{C}\)). In a food processor, combine the onion and garlic, pulsing until it becomes a puree.
Combine Ingredients: Add the ground beef, ground lamb, spices (oregano, thyme, cumin, rosemary, pepper flakes), salt, pepper, and egg (if using) to the food processor. Pulse until the mixture is very smooth, almost like a paste.
Shape and Bake: Press the meat mixture tightly into a greased \(9\times5\) inch loaf pan or shape it into a tight loaf on a baking sheet.
Cook: Bake for 60 minutes, or until the internal temperature reaches roughly \(160^\circ\text{F}-170^\circ\text{F}\) (\(71^\circ\text{C}-77^\circ\text{C}\)).
Rest and Sear: Let the loaf rest for at least 15-20 minutes, then drain any excess fat. Slice the meat very thinly.
Crisp (Crucial Step): Sear the thin slices in a hot skillet or on a griddle with a small amount of olive oil until browned and crispy on the edges