9”x12” (approximately) baking pan (for you conventional oven folks)
2 mixing bowls
Salt and pepper
2CupsSliced onions1/4” thick
1/2CupPine nutsLightly toasted
2TbspClarified butterOr olive oil
Plain Greek yogurt for serving
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.
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