• ¾ lb ground lamb
• ½ lb ground beef
• 4 large eggs, lightly beaten
• 2 squares of matzah, soaked in cold water 10 minutes then squeezed dry
• ¼ cup finely ground almonds or almond flour
• 2 cups finely chopped white onion
• 1 Tbsp finely chopped garlic
• ¾ tsp kosher salt
• ⅛ tsp freshly ground black pepper
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ⅛ tsp ground cloves
• ¼ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp saffron powder or threads (optional, but recommended)
• ½ cup finely chopped mint leaves
• ½ cup finely chopped coriander leaves
• ¾ cup finely chopped flat-leaf parsley leaves

For frying the meat patties:

• ½ to ¾ cup safflower or vegetable oil (enough to come up about ½ inch in skillet)
• ½ cup matzah cake meal (not regular matzah meal), poured onto a medium plate
• 4 large eggs, lightly beaten in a small bowl

For the broth:

• 2 Tbsp safflower or vegetable oil
• 1 cup finely chopped white onion
• 1 ½ tsp kosher salt
• ⅛ tsp freshly ground black pepper
• 1 tsp ground turmeric
• ¼ tsp saffron threads or powder (optional, but recommended)
• 2 tsp sugar
• 4 cups water
• 1 pound (about 3 cups) frozen peas, defrosted and drained (optional, but recommended)

For serving:

• 2 squares of matzah, broken into small pieces