Haydari is a thick yoghurt dip with crushed walnuts and dill. You’ll need to begin this recipe a day ahead.
Ingredients
Method
Main
1.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.
2.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.
3.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.
4.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.
5.Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and köfte, turning occasionally until cooked through (15 minutes).
6.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.
Drink Suggestion: Assyrtiko, a crisp Greek white, or a crisp, dry Hunter semillon. Drink suggestion by Max Allen
Notes
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