Sumac Onions & Pork Koftas

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

with goat's cheese & red pepper hummus

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Seasoning (salt & pepper)
Photo of Sumac Onions & Pork Koftas
  1. 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.

  2. SUMAC ONIONS

    In a small bowl, combine the onions with the sumac and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 240g

  • Kale - 50g

  • Sumac Spice - 2,5ml

  • Pickled Onions - 30g

  • Pork Mince - 150g

  • Garlic Clove - 1

  • Greek Salt - 7,5ml

  • Wooden Skewers - 3

  • Sun-dried Tomatoes - 20g

  • Chevin Goat's Cheese - 25g

  • Red Pepper Hummus - 50ml

  1. 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.

  2. SUMAC ONIONS

    In a small bowl, combine the onions with the sumac and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 480g

  • Kale - 100g

  • Sumac Spice - 5ml

  • Pickled Onions - 60g

  • Pork Mince - 300g

  • Garlic Clove - 1

  • Greek Salt - 15ml

  • Wooden Skewers - 6

  • Sun-dried Tomatoes - 40g

  • Chevin Goat's Cheese - 50g

  • Red Pepper Hummus - 100ml

  1. 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.

  2. SUMAC ONIONS

    In a small bowl, combine the onions with the sumac and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 720g

  • Kale - 150g

  • Sumac Spice - 7,5ml

  • Pickled Onions - 90g

  • Pork Mince - 450g

  • Garlic Cloves - 2

  • Greek Salt - 22,5ml

  • Wooden Skewers - 9

  • Sun-dried Tomatoes - 60g

  • Chevin Goat's Cheese - 75g

  • Red Pepper Hummus - 150ml

  1. 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.

  2. SUMAC ONIONS

    In a small bowl, combine the onions with the sumac and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 960g

  • Kale - 200g

  • Sumac Spice - 10ml

  • Pickled Onions - 120g

  • Pork Mince - 600g

  • Garlic Cloves - 2

  • Greek Salt - 30ml

  • Wooden Skewers - 12

  • Sun-dried Tomatoes - 80g

  • Chevin Goat's Cheese - 100g

  • Red Pepper Hummus - 200ml

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

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