Add the crumbled feta, cream cheese, olive oil, lemon juice, and minced garlic to a food processor or blender. Blend on high for 60–90 seconds, scraping down the sides halfway through, until completely smooth and creamy. Taste and adjust lemon or salt as needed. Transfer to a bowl and refrigerate until ready to use.

In a large bowl, combine the ground lamb, minced garlic, parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper. Mix with your hands until just combined — do not overmix or the kofta will become dense.

Divide the mixture into 12 equal portions. Roll each into an oval patty roughly 3 inches long and 1 inch thick. Place them on a lightly oiled toaster oven baking pan or rack, spacing them at least half an inch apart. Brush the tops lightly with olive oil.

Preheat your toaster oven to 425°F (220°C) on the bake setting for 5 minutes.

Place the pan with the kofta patties in the toaster oven and bake for 14–18 minutes, flipping once halfway through at the 8-minute mark, until the kofta are cooked through and golden brown on the outside. An instant-read thermometer should read 160°F (71°C) at the center. Remove and let rest for 2–3 minutes.

While the kofta rest, place the flatbreads directly on the toaster oven rack (or in batches in a toaster if using toaster-sized flatbreads) and toast for 2–3 minutes until warm and just lightly crisped on the edges. Watch carefully to avoid burning.

Spread a generous layer of whipped feta over each warm flatbread. Arrange 3 kofta patties on top of each flatbread. Add sliced cucumber and halved cherry tomatoes around the kofta.

Drizzle each flatbread with pomegranate molasses and a little extra olive oil. Scatter torn mint leaves, toasted pine nuts (if using), and a pinch of sumac over the top. Serve immediately.