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Australian Gourmet Traveller recipe for mezze.

By Lisa Featherby
  • 30 mins preparation
  • 15 mins cooking
  • Serves 8
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Haydari is a thick yoghurt dip with crushed walnuts and dill. You’ll need to begin this recipe a day ahead.


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
  • 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
  • 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


  • 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

  • Author: Lisa Featherby