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Preheat your oven to 350°F. In a 12-inch skillet over medium heat, brown the ground meat in the olive oil. As it browns, season it with 2 teaspoon of the allspice, cumin, garlic powder, black pepper and 1 teaspoon of salt.
Using a slotted spoon, transfer the beef to a plate. Leave the fat in the skillet and add the onions, plus ½ teaspoon of the salt. Add another teaspoon of oil if the pan is dry. Sauté the onions for a couple of minutes so they soften, then stir in the reserved beef, the broccoli, and remaining ½ teaspoon salt. Add 1 cup water and continue cooking until the water has cooked out and you have a homogenous, aromatic meaty mix, about 10 minutes.
Transfer the meat mix to a large bowl and stir in the cooked pasta, half of the melting cheese, half of the Parm, the kraut, milk, and sour cream. Pour all of this into a 9 x 14-inch casserole dish and top with the remaining melting cheese and Parm. Slide the dish onto the middle rack of your oven and bake for 45 minutes. The top will brown in spots, the sides will be bubbly, and your kitchen will smell like delicious dinner.