Lemon, honey and fennel pork skewers1 kgpiece of boneless female pork belly, cut into 2cm pieces125 gmhoney2lemons, juice only2 tspcrushed fennel seeds12vine leaves in brine, drained, halvedHaydari500 gmsheep’s milk yoghurt1/3 cupfinely chopped dill55 gm(1/3 cup) finely chopped walnuts1 tbspfinely chopped mint1 tbsplemon juice1garlic clove, finely choppedKöfte400 gm eachfinely minced lean beef and lean lamb75 gmfine fresh breadcrumbs½ cupfinely chopped mint3garlic cloves, finely chopped2 tbspdried oregano1 tsp eachground cumin and ground corianderLarge pinchchilli powderCucumber salad2 tbspcaramelised red wine vinegar (see note)2 tbspextra-virgin olive oil1 tbsphoney2Lebanese cucumber, peeled¼ cup each(firmly packed) chervil, dill and flat-leaf parsley, finely chopped
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.
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.
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.
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.
Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and köfte, turning occasionally until cooked through (15 minutes).
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.