Want to try a brand-new spice and cooking technique? This recipe is for you, Chef! Pickled onions are elevated with sumac, a spice made from dried sumac berries. This is served with homemade pork mince koftas, which are basically ‘sosaties’ but the Middle Eastern way. Served with dollops of red pepper hummus, roasted carrot & kale, and crumblings of creamy goat’s cheese.
Sumac Onions & Pork Koftas
Sumac Onions & Pork Koftas
with goat's cheese & red pepper hummus
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chevin Goats Cheese
- Garlic Clove
- Garlic Cloves
- Greek Salt
- Kale
- Pickled Onions
- Pork Mince
- Red Pepper Hummus
- Sumac Spice
- Sun-Dried Tomatoes
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (salt & pepper)
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
SUMAC ONIONS
In a small bowl, combine the onions with the sumac and set aside.
KOFTAS
Place the mince into a bowl with the garlic and the Greek salt. Mix and roll into 3 [6]|#7DA0D7 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the Carrot has 6-8 minutes remaining, give the tray a shift and scatter over the kale. Roast for the remaining time until crispy.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat.
GRAB A SKEWER
Plate up the roasted veg, scatter over the sun-dried tomatoes, and crumble over the goat's cheese. Side with the kofta skewers and the sumac pickled onions. Finish with dollops of the red pepper hummus. Well done, Chef!
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
SUMAC ONIONS
In a small bowl, combine the onions with the sumac and set aside.
KOFTAS
Place the mince into a bowl with the garlic and the Greek salt. Mix and roll into 3 [6]|#7DA0D7 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the Carrot has 6-8 minutes remaining, give the tray a shift and scatter over the kale. Roast for the remaining time until crispy.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat.
GRAB A SKEWER
Plate up the roasted veg, scatter over the sun-dried tomatoes, and crumble over the goat's cheese. Side with the kofta skewers and the sumac pickled onions. Finish with dollops of the red pepper hummus. Well done, Chef!
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway). Place the kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
SUMAC ONIONS
In a small bowl, combine the onions with the sumac and set aside.
KOFTAS
Place the mince into a bowl with the garlic and the Greek salt. Mix and roll into 9 [12]|#7DA0D7 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the Carrot has 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of kale and roast for the remaining time until crispy.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat.
GRAB A SKEWER
Plate up the roasted veg, scatter over the sun-dried tomatoes, and crumble over the goat's cheese. Side with the kofta skewers and the sumac pickled onions. Finish with dollops of the red pepper hummus. Well done, Chef!
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway). Place the kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
SUMAC ONIONS
In a small bowl, combine the onions with the sumac and set aside.
KOFTAS
Place the mince into a bowl with the garlic and the Greek salt. Mix and roll into 9 [12]|#7DA0D7 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the Carrot has 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of kale and roast for the remaining time until crispy.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat.
GRAB A SKEWER
Plate up the roasted veg, scatter over the sun-dried tomatoes, and crumble over the goat's cheese. Side with the kofta skewers and the sumac pickled onions. Finish with dollops of the red pepper hummus. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sumac Onions & Pork Koftas?
The preparation time for Sumac Onions & Pork Koftas with goat's cheese & red pepper hummus is between 25 and 40 minutes.
What is the total time required to make Sumac Onions & Pork Koftas with goat's cheese & red pepper hummus?
The total time required to make Sumac Onions & Pork Koftas with goat's cheese & red pepper hummus is between 40 and 55 minutes.
How many servings does Sumac Onions & Pork Koftas provide?
4 servings
What are the main ingredients in Sumac Onions & Pork Koftas?
Carrot, Chevin Goats Cheese, Garlic Clove, Garlic Cloves, Greek Salt, Kale, Pickled Onions, Pork Mince, Red Pepper Hummus, Sumac Spice, Sun-Dried Tomatoes, Wooden Skewers
What is the nutritional information of Sumac Onions & Pork Koftas?
Calories: 707, Carbs: 54 grams, Fat: grams, Protein: 36.7 grams, Sugar: 25.7 grams, Salt: 2580 grams
How do I prepare Sumac Onions & Pork Koftas?
GRAB A SKEWER: Plate up the roasted veg, scatter over the sun-dried tomatoes, and crumble over the goat's cheese. Side with the kofta skewers and the sumac pickled onions. Finish with dollops of the red pepper hummus. Well done, Chef! FRIED KOFTAS: Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat. ROAST WITH THE MOST: When the carrot has 6-8 minutes remaining, give the tray a shift and scatter over the kale. Roast for the remaining time until crispy. KOFTAS: Place the mince into a bowl with the garlic and the Greek salt. Mix and roll into 3 [6]|#7DA0D7 koftas. Stick each one onto a skewer and pack tightly. Set aside. SUMAC ONIONS: In a small bowl, combine the onions with the sumac and set aside. OVEN ROASTED VEG: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
What should be prepared from my kitchen to make Sumac Onions & Pork Koftas?
Carrot, Chevin Goats Cheese, Garlic Clove, Garlic Cloves, Greek Salt, Kale, Pickled Onions, Pork Mince, Red Pepper Hummus, Sumac Spice, Sun-Dried Tomatoes, Wooden Skewers
How many calories does Sumac Onions & Pork Koftas have?
707 calories
How much fat content does Sumac Onions & Pork Koftas have?
grams
Woolies Products in this dish
