Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

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

Featured in

Jan 2009

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.