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Mezze

You'll need

  •  
  • Lemon, honey and fennel pork skewers
  • 1 kg
  • piece of boneless female pork belly, cut into 2cm pieces
  • 125 gm
  • honey
  • 2
  • lemons, juice only
  • 2 tsp
  • crushed fennel seeds
  • 12
  • vine leaves in brine, drained, halved
  •  
  • Haydari
  • 500 gm
  • sheep’s milk yoghurt
  • 1/3 cup
  • finely chopped dill
  • 55 gm
  • (1/3 cup) finely chopped walnuts
  • 1 tbsp
  • finely chopped mint
  • 1 tbsp
  • lemon juice
  • 1
  • garlic clove, finely chopped
  •  
  • Köfte
  • 400 gm each
  • finely minced lean beef and lean lamb
  • 75 gm
  • fine fresh breadcrumbs
  • ½ cup
  • finely chopped mint
  • 3
  • garlic cloves, finely chopped
  • 2 tbsp
  • dried oregano
  • 1 tsp each
  • ground cumin and ground coriander
  • Large pinch
  • chilli powder
  •  
  • Cucumber salad
  • 2 tbsp
  • caramelised red wine vinegar (see note)
  • 2 tbsp
  • extra-virgin olive oil
  • 1 tbsp
  • honey
  • 2
  • Lebanese cucumber, peeled
  • ¼ cup each
  • (firmly packed) chervil, dill and flat-leaf parsley, finely chopped

Method

  • 01
  • For lemon, honey and fennel pork skewers, combine pork, honey, lemon juice and fennel seeds in a non-reactive dish. Season liberally with freshly ground black pepper and toss to combine. Cover with plastic wrap and refrigerate overnight.
  • 02
  • Meanwhile, for haydari, place yoghurt in a fine sieve over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard drained liquid and transfer yoghurt to a bowl. Add remaining ingredients, season to taste and refrigerate until required.
  • 03
  • Drain pork and thread 3 pieces onto a skewer, separating each with a folded piece of vine leaf. Refrigerate until required. Makes about 12 skewers.
  • 04
  • For köfte, combine ingredients in a bowl. Fry a small amount of mixture in a small non-stick pan to check for seasoning, then season mix to taste and roll mixture into golf-sized balls. Makes about 26.
  • 05
  • Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and köfte, turning occasionally until cooked through (15 minutes).
  • 06
  • For cucumber salad, combine ingredients in a bowl and toss until honey dissolves. Serve with köfte, pork skewers and haydari.
Note Caramelised red wine vinegar is available from select delicatessens. If unavailable, substitute with a good-quality cabernet sauvignon vinegar.

At A Glance

  • Serves 8 people
  • 30 min preparation
  • 15 min cooking
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At A Glance

  • Serves 8 people
  • 30 min preparation
  • 15 min cooking

Drink Suggestion

Assyrtiko, a crisp Greek white, or a crisp, dry Hunter semillon.

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