eCook Meal
Sumac Pickled Onions & Beef Koftas
with crispy kale & carrot wedges
Koftas, kebabs, meatballs. These dishes all belong to the same delicious flavour family. In this UCOOK version, allspice beef mince is formed into a kofta and fried until browned. Served with sumac-infused pickled onions, a veggie medley of oven-roasted carrots, kale & tomatoes, and dollops of red pepper.
Serving guide
Choose your portion size.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED Onion
In a bowl, combine the vinegar, 5ml of sweetener, the sumac and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
Allspice KOFTAS
Place the mince into a bowl with the diced Onion (to taste), the Allspice and seasoning. Mix and roll into 3 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale & tomatoes. Roast for the remaining time.
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 and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED Onion
In a bowl, combine the vinegar, 10ml of sweetener, the sumac and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
Allspice KOFTAS
Place the mince into a bowl with the diced Onion (to taste), the Allspice and seasoning. Mix and roll into 6 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale & tomatoes. Roast for the remaining time.
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 and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED Onion
In a bowl, combine the vinegar, 15ml of sweetener, the sumac and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
Allspice KOFTAS
Place the mince into a bowl with the diced Onion (to taste), the Allspice and seasoning. Mix and roll into 9 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed Kale & tomatoes and roast for the remaining time.
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 and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED Onion
In a bowl, combine the vinegar, 20ml of sweetener, the sumac and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
Allspice KOFTAS
Place the mince into a bowl with the diced Onion (to taste), the Allspice and seasoning. Mix and roll into 12 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed Kale & tomatoes and roast for the remaining time.
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 and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.42
for 4 servings · R66.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Pepper Hummus needs 200 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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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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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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White Wine Vinegar needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Ground Allspice needs 10 mlAllSpice Berries 35 g R55.99 · whole pack (size can't be divided)R55.99
Not in the Woolies basket — source these elsewhere:
- Sumac Spice
- Baby Tomatoes
- Wooden Skewers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sumac Pickled Onions & Beef Koftas?
The preparation time for Sumac Pickled Onions & Beef Koftas with crispy kale & carrot wedges is between 25 and 40 minutes.
What is the total time required to make Sumac Pickled Onions & Beef Koftas with crispy kale & carrot wedges?
The total time required to make Sumac Pickled Onions & Beef Koftas with crispy kale & carrot wedges is between 40 and 55 minutes.
How many servings does Sumac Pickled Onions & Beef Koftas provide?
4 servings
What are the main ingredients in Sumac Pickled Onions & Beef Koftas?
Allspice, Baby Tomato, Beef, Beef Mince, Carrot, Kale, Onion, Red Pepper Hummus, Sumac Spice, White Wine Vinegar, Wooden Skewers
What is the nutritional information of Sumac Pickled Onions & Beef Koftas?
Calories: 651, Carbs: 49 grams, Fat: grams, Protein: 34.4 grams, Sugar: 19.4 grams, Salt: 493 grams
How do I prepare Sumac Pickled Onions & Beef Koftas?
PICKLED ONION: In a bowl, combine the vinegar, 10ml of sweetener, the sumac and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving. 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 and season. OVEN ROASTED VEG: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated. ALLSPICE KOFTAS: Place the mince into a bowl with the diced onion (to taste), the allspice and seasoning. Mix and roll into 6 koftas. Stick each one onto a skewer and pack tightly. Set aside. GRAB A SKEWER: Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus. ROAST WITH THE MOST: When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale & tomatoes. Roast for the remaining time.
What should be prepared from my kitchen to make Sumac Pickled Onions & Beef Koftas?
Allspice, Baby Tomato, Beef, Beef Mince, Carrot, Kale, Onion, Red Pepper Hummus, Sumac Spice, White Wine Vinegar, Wooden Skewers
How many calories does Sumac Pickled Onions & Beef Koftas have?
651 calories
How much fat content does Sumac Pickled Onions & Beef Koftas have?
grams