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

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...
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

A decadent and totally delicious dessert, there’s nothing quite so satisfying as the crunch of fried brik pastry giving way to molten, chocolate-flavoured ricotta...
This sashimi-style cured kingfish is infused with Lebanese arak, fresh za´atar and star anise, inspired by the Bekka Valley – the home of mezze. The smoky spring...
Shane makes a traditional kibbeh, using techniques and shortcuts learned from his travels. This version requires the use of a mincer but in a pinch you could buy...
This is a Lebanese-style spiced duck confit with baby white figs. You’ll need some wood smoking chips and a smoker box for this recipe (see note). The smoking...
Shane's combination of Lebanese booza ice-cream with fried moghrabieh, dehydrated strawberry, sumac and pop rocks, is a contemporary nod to a traditional...
With recipes passed down from generation to generation, Shane draws inspiration for his rabbit stew from a childhood favourite taught to him by his grandfather....
Shane infuses Malta’s signature dish with some of his own flair by filling the traditional pide-dough pastizzi with a six-hour slow-braised pork filling.
A soft and delicate Persian version of Scotch eggs, braised in a saffron-scented tomato and risoni risotto. The saffron water will continue to develop flavour and...
Taking inspiration from the sturgeon of the Caspian Sea, Shane’s silky tomato and saffron custard is topped with “faux” caviar made from squid ink–flavoured...
Doughnuts are loved the world over. These golden pillows, oozing fruit and nut-studded nougat, are doused in a floral orange blossom and honey syrup. You’ll need...
A traditional dessert of cherry sorbet and rosewater syrup modernised with liquid nitrogen (see note) frozen Asian rice noodles. 
A gently sweetened rice and potato bake perfumed with saffron, though it’s fried really, not baked, until crisp and golden. Use a mandoline to slice the potatoes...
Inspired by the much-lauded pomegranate tart from Beirut, Shane creates an elegant, beautiful and utterly delicious ice-cream sandwich. This recipe requires a...
Dahlia from Cloud 59 restaurant shares her recipe for Lebanese-style fried fish. Shane adds yet another layer to the dish with his own spiced orange salt. Fresh...
This risotto-style dish combines the European influences of the Bekka Valley vineyards with a quintessential Lebanese winter dish.