Have a 365F/185C oven ready to go.

Put this in two bowls. Milk should be used to soak crustless bread. Soak the raisins for a while. Don't touch those dishes for now.

To make translucent onions, heat oil in a big pan or skillet over medium heat and sauté the onions for 5 minutes. While tossing often to break down into small grains, add all the spices, minced garlic, and ground beef. To get a nice brown color, cook for around 10 minutes. Add the apricot preserves and stir to combine.

Meanwhile, using your hands, squeeze the milk out of the bread, setting the milk aside to use as a topping for the eggs. Take the raisins out of their water.

Toss the bread cubes, almond flakes, and raisins into the bowl and mix thoroughly. Add another 5 minutes of cooking time at a medium heat.

Put the ingredients in an oven-safe dish. Press the beef mixture down with the back of a spoon and smooth the top. The egg topping must remain on top of the meat and not sink into it.

Combine the soaked bread's milk with the eggs, turmeric, cumin, salt, and a mixing bowl.

The meat should be covered with the egg mixture, and the bay leaves should be placed on top. Bake for 20 minutes, or until the center is set, if using an egg custard.