Line your baking pan with parchment paper and lightly oil.

Make the filling: Heat the canola oil in a large pan over medium heat. Saute the ground beef, 1 teaspoon baharat, 3/4 teaspoons salt and 1/4 teaspoons pepper until browned and fully cooked. Set aside to cool.

Soak the matzos ​​in a bowl with 4 cups of water and 1 teaspoon of salt for a few seconds. After the matzos ​​have softened, place them on a plate and cover with a damp towel.

In a large, shallow dish mix 4 eggs, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Preheat the oven to 350F.

Assemble the kebab: Dip matzo into the batter, one at a time, and arrange 2 layers of matzo onto the baking sheet. (3 matzo sheets per layer. Breaking the sheets into smaller pieces as needed) Add the meat on top of the first layer, spreading evenly. Dip the remaining matzo into the batter and arrange the final two layers. Pour in 1/2 cup of boiling water atop the kebab and bake, uncovered for 30 minutes.

Mix all of the sauce ingredients together. It should be pourable. When the casserole is ready, pour the peanut sauce over it before serving.

Cut the casserole into squares and serve warm, tahini.