Tajin with Malsouka Leaves

Sort out the dried beans, wash and soak overnight then drain well. Cut the meat into walnut-sized and season with salt and pepper. Heat the oil over a vigorous heat and brown the meat and the chopped onion. Then add the beans, cover the meat chunks with water and bring to the boil. Then reduce the heat, cover the casserole and cook gently.
Stir from time to time and add a little water if necessary.
Meanwhile, slice the gruyere finely and grate the parmesan. Hard-boil two eggs and cut into pieces. Whisk the rest of eggs with a fork. As soon as the meat and the beans are done remove from the heat and allow to cool. Now add the ingredients you have just prepared, combine well and add a large pinch of saffron and a knob smen, then taste to adjust the seasoning. After that sprinkle the malsouka leaves with oil. Butter an oven dish having a diameter equal to that of the malsouka leaves. Lay 6 malsouka leaves in the dish, put the stuffing and cover with other 6 malsouka leaves. Bake the tajin in a medium oven. As soon as the top becomes golden brown, check the cooking with a knife and remove from the oven. Then cut into quarters and serve hot.
Note: you can cook the tajin in a Palestinian oven on top of the stove. You can add to the stuffing 100g of bread crumbs or a large boiled and mashed potato or both. You can also add 1/2 a teaspoon of ground cinnamon.