Sauté the beef with 2 bay leaves and a cinnamon stick for 15 minutes. Add hot water, cover, and cook in a pressure cooker for 30 minutes until tender.

Cook the chickpeas, or use canned chickpeas (boil them briefly if using canned).

In a bowl, mix the yogurt with crushed garlic, salt, lemon juice, and 2 tablespoons tahini. Whisk well until creamy.

Cut the pita bread into pieces, sprinkle with sumac, salt, and olive oil, and toast in the oven until crispy.

Toast the cashews, almonds, and pine nuts in a pan until golden brown.

Once everything is ready, layer the toasted pita bread, then chickpeas, then beef pieces, and finally the yogurt sauce. Garnish with the toasted nuts.