Kibbeh Sin-what?  Pretty much a fancy way of saying Shepherd’s Pie made from lamb.  Don’t let the name scare you- this dish is delish.  It’s pretty fancy and a little complicated, but I don’t think you guys’ll have too much trouble with this one.

Pair this with the leftover cauliflower and make a mash and/or some cucumbers with tzatziki.  Look for the upcoming recipes for these two dishes!

Kibbeh Sinayee

Ingredients:

for the base-

• 1/2 head fresh cauliflower
• 1 medium onion, chopped
• 1 lb ground lamb
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried mint leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

for the filling-

• 1/2 tablespoon EVOO
• 1 medium onion, diced
• 2 tablespoons pine nuts
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 lb ground lamb

Directions:

• Preheat your oven to 400 degrees F.  Grease an 8 or 9-inch round or square pan with a little oil.
• Place the cauliflower in your food processor and pulse until it is about the size of rice.  Be careful- if you do it too much, you’ll end up with mash.  Place in a large mixing bowl and set aside.
• In the bowl of the food processor, place the onion, lamb, allspice, cumin, milk, s&p.  Process on high until it becomes pate-like.  Make sure everything is incorporated and scrape the edges as needed.  Add the lamb pate to the bowl with the cauliflower.  Mix until well combined.  Set aside.
• Heat oil in a large skillet over medium-high heat.  Saute the onion, pine nuts, cumin, s&p until the onion is soft and pine nuts are beginning to brown- about 5-7 minutes.  Crumble the ground lamp into the pan and saute until no longer pink.  Remove from the pan and allow to come to room temp.
• Place half the lamb pate in the bottom of the pan.  Wet your hands and smooth the kibbeh until it’s an even layer.  Spoon all of the lamb/pine nut filling on top of the kibbeh base and spread evenly.  Place the remaining pate on top of the lamb filling, then smooth the top.
• Bake in the oven for 35-40 minutes, or until browned and firm.  Remove and let sit for 5 minutes to rest.  Slice, serve and enjoy!