Name: Mezze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 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

Mezze

Australian Gourmet Traveller recipe for mezze.

Serves 8

Prep

30M

Cook

15M

Total

45M

Haydari is a thick yoghurt dip with crushed walnuts and dill. You’ll need to begin this recipe a day ahead.

Ingredients

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

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