Discover Middle Eastern food traditions

Shane Delia travels to Malta, Lebanon and Iran, exploring the best tastes and produce these regions have to offer.

Shane Delia’s Spice Journey takes a gastronomic pilgrimage to explore the award-winning chef’s heritage and discover Middle Eastern food traditions.
You’d be hard-pressed to find a chef who's more committed to the idea of ‘hospitality’ than Shane Delia, who has the word tattooed on his upper arm. ‘Fortis et...
Find out about the history of spices used in Middle Eastern cooking and the dishes they can be found in.

Turkish Spice Journey

In his food odyssey to Turkey, chef Shane Delia's searches for Middle Eastern flavours and discovers the legacy of the Byzantine and Ottoman Empires.

Episode guide

Find out where Shane travels in his latest spice journey through Morocco and southern Spain.

Tales from the road

Follow Shane's blog as he travels through the Middle East.

It’s the unexpected things in life that make me smile the most. Like these next two amazing characters. Pashmak, or Persian fairy floss, is one of my favourite...
Bombs, guns, terror, nuclear war, fear, tyrants... These are the images and feelings the Western world want you to have of Iran. And, sadly, these are some of the...

Spice Journey: In Beirut

Being here, I’ve felt emotions I’ve never felt before. Emotions that have moved me and changed my views on what’s wrong and right. Travelling through the Middle...
Believe it or not, I'd never eaten awarma before I went to Lebanon. When I tasted it for dinner after a shoot one night, it was love at first bite. So when the...
Why do I love coming home to Malta? It’s my homeland. I was born in Australia, yet both my parents are Maltese and we still have a lot of family living there. I...

Shane Delia's Spice Journey recipes

Frozen French fries never tasted so good. Fried then finished with Lebanese spices with an added kick from Aleppo pepper, you’ll never look at tomato sauce the...
This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom...
Shane gives a modernist touch to a classic Tehrani dish, fusing Middle Eastern and Asian flavours in a rice noodle soup, followed by a Middle Eastern-style sang...
This is the perfect summer dish for when peaches are at their sweetest. Heady with saffron and grounded by a spiced basil ice-cream, the freeze-dried yoghurt and...
Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in...
Inspired by the pomegranates of Yazd, Shane’s eight-hour slow-roasted pork belly with pomegranate is dark, sticky and beautifully balanced against a lively salad...
This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to...
This is an Iranian version of surf and turf, elevated in true Shane Delia style. This tamarind and pork belly stew with prawn mousse stuffed red mullet is rich,...
Flavoursome Beirut-style falafel balls served as funky finger food. Prepare the falafels ahead of time, then simply cook when ready to serve. The pickled...
Dude-food done Beirut street-style: deboned chicken wings stuffed with spiced beef sausage in a cornflake crumb, deep-fried until golden. Try to eat just one!
This is comfort food at its finest: Lebanese street food prepared using traditional techniques with modern dude-food flair. You’ll need a mincer for this recipe....
Light, fresh and packed with flavour, this vegetarian dish can be knocked up in a matter of minutes. Serve as a stand-alone entrée or as part of a shared meal.
Good-quality haloumi is the key to making this simple dish sing. Have everything ready before you cook the haloumi as this dish is best eaten fresh off the...