Preheat the oven to 350F. Wash the potatoes and arrange them on a heavy baking sheet. Cover the baking sheet with aluminum foil and seal well. Bake the covered potatoes for 30 minutes, then remove the tray from the oven, turn the potatoes over and bake for another 30 minutes, until the potatoes are soft.

Let the potatoes cool until easy to handle. Remove the potato skins and mash with a potato masher. Add one of the eggs, the matzo meal, salt and pepper and 2 tablespoons of the olive oil to the mashed potatoes. Use your hands to knead the potato mixture, forming a dough.

In a large, heavy bottomed frying pan over medium heat, heat the remaining one tablespoon of olive oil. Add the beef to the frying pan and stir, cooking until it begins to brown, 4-5 minutes. Season with salt and black pepper to taste, then add the cinnamon and nutmeg. Mix to combine and remove from the heat. Once cool, rinse and dry the frying pan; set aside to fry with.

Using your hands, form a 1¾” ball from the potato dough. Use your finger to poke a hole in the potato ball and stuff it with a tablespoon’s worth of the beef mixture. Seal the hole and press the ball of dough gently to form a flat, round patty. Repeat with the rest of the dough and filling.

Mix the second egg and brush the kubbeh with it. Heat ⅛” of oil in the frying pan over medium heat and fry the kubbeh in two batches on both sides until golden brown, about 3 minutes per side. Transfer to a tray lined with paper towels. Serve immediately.