In a large skillet and over a medium high heat, heat about 1 tablespoon of olive oil in

Sauté the onions until it becomes translucent

Add in the ground beef and cook for a few minutes, 2 to 3 minutes

Season with the seven spice, the cinnamon, the salt and the nutmeg

Remove the skillet from the heat; then heat in one tablespoon of oil and cook the pine nuts for about 1 to 2 minutes

Heat about 1 tablespoon of oil and cook the pine nuts until your ingredients become lightly browned. Remember to keep an eye on your ingredients, lest they will burn

Remove the pine nuts from the oil to a blotter.

Start by peeling and washing the potatoes; then drain it very well

With a thin vegetable corer, carefully carve out the middle portion of the potatoes in a way that you make sure not to puncture your potatoes

Heat the vegetable oil in a large skillet over a medium-high heat

Once hot, put the potatoes into the oil; then fry it on all the sides until you get a light golden brown color

Remove and place on clean paper towels to absorb any additional oil

Once the potatoes become cool to handle; stuff with the ground beef mixture leaving about 1/8 inch of space from the top; then top with the sliced olives

Place in one single layer in a baking tray

Use 1 tablespoon olive oil to saute the garlic

Add the tomato sauce and the water

Bring the mixture to a boil; then add in the seven spice and the cumin and turn off the heat

Pour the tomato sauce over the potatoes

Cover with aluminum foil and bake for about 50 minutes on a temperature of about 375 F

Serve and enjoy your dish!