The fried kibbe can be prepared ahead and reheated in a 400° oven for about 10 minutes, or until warmed through and crisp outside.
To make kibbe bi saniyeh, pat half of the kibbe mixture into a generously buttered 10-inch round cake pan in an even layer. Spread the lamb filling evenly on top and cover with the remaining kibbe mixture, pressing it into a smooth, even layer. Score a decorative pattern on the top and brush with 2 tablespoons butter melted in 1 tablespoon olive oil. Bake at 375° for 30 minutes, then broil to brown the top. Let stand for 20 minutes before serving.