Dinner

Beef, Green Olive & Sumac Koftas with Pomegranate Salad and Flatbreads Recipe

ByJack Voss January 16, 2026January 16, 2026

Introduction

These beef, green olive, and sumac koftas are bursting with bold Middle Eastern flavors, combining tender spiced meat with tangy olives and aromatic sumac. Served with a refreshing cucumber salad and creamy hummus, they make a perfect dish for gatherings or a flavorful weeknight meal.

A white oval plate holds a smooth, creamy beige layer of hummus spread evenly as the base. On top, there are many golden-brown meatballs with small bits of garlic visible, showing a crispy and juicy texture. Scattered around and on the meatballs are bright red pomegranate seeds and fresh green parsley leaves, adding pops of color. Next to the plate, there is a stack of white naan bread with a slightly charred surface, resting on a pink and brown round plate. To the right, a white bowl contains a fresh salad made of sliced cucumbers, bright pink pickled onions, and green parsley, lightly sprinkled with red spices. The whole scene is set on a white marbled surface with warm natural sunlight. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g 12% fat beef mince
2 garlic cloves, grated
100g green olives, pitted and roughly chopped
50g pistachios, roughly chopped
2 tsp sumac
1 tbsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1 tsp mild chilli powder
2 tbsp olive oil, plus extra for frying
1 red onion, sliced
1 lemon, juiced
1 whole cucumber, deseeded and finely sliced
2 large handfuls of parsley leaves
50g pomegranate seeds
Pinch of sumac
1 tbsp honey, for glazing
Hummus, pickled chillies, and flatbreads, to serve

Instructions

Step 1: In a large bowl, combine the beef mince, grated garlic, chopped green olives, pistachios, sumac, ground cumin, ground coriander, ground cinnamon, chilli powder, 2 tablespoons of olive oil, 1 teaspoon salt, and a pinch of black pepper. Mix thoroughly to blend all the flavors.
Step 2: Shape the mixture into roughly 24 koftas, each weighing about 40g. For prepping ahead, line a freezer-proof container with baking parchment and arrange the koftas inside, layering with parchment sheets if needed. Chill for up to four days or freeze for up to three months.
Step 3: For the salad, toss the sliced red onion with lemon juice and a pinch of salt. Let it sit for 10 minutes to lightly pickle. Then, mix in the cucumber slices, parsley leaves, and pomegranate seeds. Season to taste and sprinkle with a pinch of sumac before serving.
Step 4: To cook from frozen, brush a large frying pan or griddle with olive oil and heat over medium-high. Fry the koftas in batches, turning regularly for 5-7 minutes until browned all over. Add 200ml water, cover with a lid, raise the heat to high, and cook for another 5-7 minutes until the koftas are cooked through and the water has evaporated. Stir in the honey to glaze.
Step 5: If cooking from chilled, fry the koftas for 8-10 minutes until cooked through.
Step 6: Spread hummus on a serving platter, pile the koftas on top, and serve with the cucumber salad, pickled chillies, and flatbreads.

Tips & Variations

Use pistachios instead of pine nuts for a unique crunch and flavor.
Swap beef for lamb mince for a more traditional Middle Eastern taste.
For extra freshness, add a handful of fresh mint to the salad.
If sumac is unavailable, a squeeze of lemon zest can offer a similar tangy note.

Storage

Chilled koftas will keep in an airtight container for up to four days, while freezing extends their shelf life to three months. Reheat cooked koftas gently in a pan over medium heat or in a low oven until warmed through. Avoid microwaving to maintain their texture and flavor.

How to Serve

The dish shows an oval white plate filled with a thick base layer of creamy beige hummus, spread evenly with soft, smooth texture and slight dips. On top, there are about a dozen small, oval-shaped, browned meat koftas with visible chunks of nuts or vegetables, placed closely together forming a loose pile in the center. Bright red pomegranate seeds and fresh flat green parsley leaves are scattered over the koftas and hummus, adding spots of color and freshness. To the side on a white marbled surface, there is a large piece of light golden-brown naan bread with a slightly toasted top, and a round white bowl filled with a fresh cucumber and pickled red onion salad, mixed with more parsley and a light dressing. The overall setting is warm and inviting with natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the koftas ahead of time?

Yes, you can prepare the koftas in advance and keep them chilled for up to four days or freeze for up to three months. This makes for easy meal prep or entertaining.