Makes 6 large luncheon squares; more (smaller) as hors d’oeuvres.

INGREDIENTS

  • 1/3 cup olive oil
  • 1/4 cup chopped parsley
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 pound ground lamb
  • 2/3 cup pine nuts
  • 1 teaspoon salt
  • 2 dashes tabasco
  • 2 dashes cinnamon
  • 1 recipe kibbee

    DIRECTIONS

    Heat the oil and sauté the parsley, onion and garlic. Add the ground lamb and brown lightly. Add the pine nuts and seasonings and blend well.

    In a well-oiled pan 7 1/2″ x 11″, put a layer of half the kibbee mixture. Add the ground lamb mixture and press it down evenly. Top with the rest of the kibbee and brush well with oil or melted butter, or a mixture of both. Bake in a 350°F. oven for about 25 minutes. Let stand a few minutes.

    Cut into 6 large squares for a luncheon dish, or cut into small squares to serve as hot hors d’oeuvre.