This baked version of the Middle Eastern classic is more a meat cake than the little fried footballs called “kibbeh” (which means “ball” in Arabic). With the slight chewiness of a cookie bar, cinnamon-spiced kibbee slices into diamonds of cracked wheat, ground lamb and toasted pine nuts. Yes, they’re savory, but they also feel kind of like dessert. The passion for kibbee crosses borders in the Middle East. Both Arabs and Israelis claim it and have created as many variations as failed peace accords. This version probably has roots in Lebanon or Syria because it suggests yogurt on the side, a no-no in Israel. However, we also serve it with tahini sauce or mango…
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