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Rubaiyat Release Day

Lamb Sliders with Whipped Feta, Beet Tapenade & Pickled Fennel

Serves 8
Cakebread Cellars Culinary Team
Pairs well with:
Rubaiyat, North Coast

Sliders are great anytime of year and Chef Streeter's with our Rubaiyat can't be beat!


8 oz. medium-size red beets
4 T. olive oil
2 Japanese salted plums, pitted and finely chopped
2 tsp. red wine vinegar
1 small clove garlic, mashed

4 oz. feta, packed in brine
5 T. Greek yogurt
1 ½ T. olive oil

½ bulb fennel, sliced thin
¼ red onion, sliced think
½ c. champagne vinegar
¼ c. sugar
½ c. water
1 T. kosher salt
1 strip lemon peel
1 bay leaf
1 tsp. black peppercorns

1 ½ lbs. ground lamb
3 T. fresh oregano, chopped
2 cloves garlic, chopped
2 tsp. kosher salt
1 tsp. freshly ground black pepper

16 small potato buns
1 oz. arugula


To make the beet tapenade, preheat the oven to 400°F. Toss the beets with 1 tablespoon of olive oil and season with salt. Wrap in foil and roast in the oven for about an hour or until tender when pierced with the tip of a paring knife. Allow to cool and peel off the skins. Lightly crush the beets with mallet or the bottom of small saucepan. Place on resting rack set over a sheet pan and place in the oven with the pilot light on to dehydrate slightly for 4-6 hours. Remove from the oven and chop very fine. Mix with the remaining olive oil, Japanese plum, vinegar and garlic. Set aside.

To make the whipped feta, crumble the feta into the work bowl of a food processor. Add the yogurt and olive oil and pulse until light and creamy, stopping to scrape down the sides a few times to process evenly.

To make the pickled fennel, place the sliced fennel and red onion in a small stainless steel bowl. Combine the vinegar, water, sugar, salt and seasoning in small saucepan. Bring to a boil and pour over the fennel. Allow to cool before serving or refrigerate.

Heat a grill over high heat. Combine ground lamb, oregano, garlic and salt and pepper. Mix by hand to evenly distribute the ingredients. Portion into 1 ½ oz. balls. Flatten into patties slightly larger than the bun. Grill over high heat for few minutes on each side. Remove from the grill and build the sliders. Cut the buns in half, spread the feta on the bottom bun, top with a little arugula, some of the pickled fennel, the lamb and a small spoonful of the beet topenade. Place the top bun on top and secure with a toothpick.

Serve with a glass of Cakebread Cellars Rubaiyat

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