• Place buckwheat in a small bowl, cover with hot water and set aside for 30 minutes to soften.
• In a large mixing bowl combine lamb, grated onion and spices together.
• Drain buckwheat and add to lamb mixture.
• Add 1/2 cup of ice water and beat all until well combined to make a very smooth soft mixture. You can use a food processor for this but it’s not entirely necessary.
• Heat a fry pan and add pine nuts to dry roast, shaking and stirring until very lightly toasted and browned. Remove from heat and set aside in a small bowl.
• To the same fry pan add olive oil and on medium high heat, saute onions until softened, about 5 minutes. Season generously with salt and pepper
• Add 1/4 cup of the lamb mixture and continue to saute until the lamb is cooked through, browned and a little crispy and onions are nicely caramelized. Stir in reserved toasted pine nuts and remove from heat.
• Press half of remaining lamb mixture into prepared baking dish.
• Spread half of the onion mixture evenly over lamb then top with remaining lamb smoothing evenly.
• Score top to about 2” depth but not all the way through and drizzle with 2 tbsp clarified butter or olive oil

For Omnia stove top oven users

• Place lid on the baking pan, set on pre-heated base plate and cook on high for five minutes.
• Reduce heat to medium low and continue cooking for about 35 minutes or until lamb is cooked through and lightly browned.

For conventional oven users

• Bake uncovered in pre-heated 350 °F oven (177 ° C) for 35-40 minutes.

For serving

• Remove from heat and let rest for about 5 minutes to let the meat reabsorb its juices.
• Plate portions of kibee and top with reserved onion-pine nut mixture.
• Serve with plain Greek yogurt or tzatzki and a crisp green salad