In a mortar or a spice grinder, combine the first 4 ingredients- garlic cloves, black pepper powder, salt and the coriander seeds. Transfer to a larger bowl.
To it add all the remaining ingredients except the ground beef -onion powder, cumin powder, cinnamon powder, all spice powder, Siracha sauce, paprika powder, sumac and olive oil. Mix well.
Add the ground beef to the above spiced mixture and knead it very well. If you are kneading with hand, do it for 5 minutes. This step can also be done in the food processor. Keep running the food processor until the meat starts to move in one big mass (this shows it is done).
Cover the mixture and refrigerate for 2-3 days.
Then divide the mixture into 3 parts and roll it into a log of about 1 inch diameter.
Wrap each meat log firmly in clingwrap, tying the ends with a knot and freeze them.
Once well frozen, cut the knotted ends and remove the clingwrap.
Using a sharp knife, slice them into discs of 1/2 inch thickness and store in Ziploc bags which must be kept in the freezer.
When ready to eat, pull out the cut discs and place them on a frying pan on medium high heat. The meat will release oil.
Cook until it browns and then flip to cook the other side.