Ingredients Jump to Instructions ↓

  1. Lamb Mixture:

  2. 2 tablespoons olive oil

  3. 1 pound finely ground lamb

  4. 1 (14 1/2-ounce) can of diced tomatoes with garlic and onion, drained

  5. 1/2 red bell pepper, diced

  6. 1 tablespoon tomato paste

  7. 3/4 teaspoon crushed red pepper flakes

  8. 1 teaspoon ground cumin

  9. 1/2 teaspoon ground cinnamon

  10. Salt and pepper to taste

  11. Finely shredded fresh mint or cilantro for garnish, optional 6 (5-inch) crackerbread rounds, such as Valley Lahvosh or similar size crackers

  12. 3 tablespoons kalamata olives, sliced

  13. 3 tablespoons pinenuts

  14. 6 ounces (about 3/4 cups) Wisconsin Feta, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C).

  2. Heat olive oil in 10-inch skillet. Add lamb, breaking up into fine pieces. Cook until just brown. Add lamb mixture ingredients through salt and pepper. Cook at simmer until quite dry and flavors are developed, about 15 minutes.

  3. Place the crackerbread rounds on a baking sheet. Divide lamb mixture over each. Sprinkle divided portions of olives, pinenuts and Wisconsin Feta over.

  4. Bake 8 to 10 minutes or until cracker crust is brown and Feta is soft and warm. Serve immediately.


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