eCook Meal
Flavour-Fusion Ostrich Feast
with Mexican spices & Moroccan-style bulgur tabbouleh
Mexico meets Morocco, they hit it off, and they collaborate to create this fabulous fusion of tastes: dates, pickled peppers, bulgur wheat, hummus, and parsley all revolving around succulent slices of ostrich basted with fragrant spices.
Serving guide
Choose your portion size.
FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 200ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the Hummus with ¾ of the chopped Parsley and the juice of 1 lemon wedge. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and Lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!
FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the Hummus with ¾ of the chopped Parsley and the juice of 2 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and Lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!
FRAGRANT BULGUR
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 600ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the Hummus with ¾ of the chopped Parsley and the juice of 3 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and Lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!
FRAGRANT BULGUR
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 800ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the Hummus with ¾ of the chopped Parsley and the juice of 4 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and Lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced Ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R277.78
for 4 servings · R69.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pitted Dates needs 80 gZamli Dates 500 g 500 g at R97.99 · 16% of packR15.68
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
-
Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Pickled Bell Peppers
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Flavour-Fusion Ostrich Feast?
The preparation time for Flavour-Fusion Ostrich Feast with Mexican spices & Moroccan-style bulgur tabbouleh is between 25 and 45 minutes.
What is the total time required to make Flavour-Fusion Ostrich Feast with Mexican spices & Moroccan-style bulgur tabbouleh?
The total time required to make Flavour-Fusion Ostrich Feast with Mexican spices & Moroccan-style bulgur tabbouleh is between 35 and 60 minutes.
How many servings does Flavour-Fusion Ostrich Feast provide?
4 servings
What are the main ingredients in Flavour-Fusion Ostrich Feast?
Bulgur Wheat, Green Leaves, Hummus, Lemon, NOMU Mexican Spice Blend, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Steak, Parsley, Pickled Bell Peppers, Pitted Dates
What is the nutritional information of Flavour-Fusion Ostrich Feast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Flavour-Fusion Ostrich Feast?
A FUSION FLAVOUR BURST: Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef! WHIP UP YOUR DRIZZLE & LEAVES: In a small bowl, combine the hummus with ¾ of the chopped parsley and the juice of 2 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving. TOSS IT ALL TOGETHER: Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and lemon zest. FRAGRANT BULGUR: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender. SIZZLING STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
What should be prepared from my kitchen to make Flavour-Fusion Ostrich Feast?
Bulgur Wheat, Green Leaves, Hummus, Lemon, NOMU Mexican Spice Blend, NOMU Moroccan Rub, Onion, Ostrich, Ostrich Steak, Parsley, Pickled Bell Peppers, Pitted Dates
How many calories does Flavour-Fusion Ostrich Feast have?
calories
How much fat content does Flavour-Fusion Ostrich Feast have?
grams