There’s nothing worse than being stuck in the kitchen on Christmas day while all your guests are enjoying themselves outside, so this DIY lamb shawarma recipe is the perfect solution. It’s the easiest roast lamb you’ll ever make and it pairs beautifully with the carrot and yoghurt dip and the pickled onion salad. All wrapped up in a warm flat-bread – it’s the 
The secret to making this is to brush a mixture of water, oil and a little bit of salt over the top before baking. This really is the difference between nice and amazing börek. The smoked eggplant mayo will make more than you need, but trust us, it’s so good it won’t go to waste.
Village-style feta börek Source: Shane Delia's Spice Journey - Turkey
A Maha favourite. At the restaurant, Shane marinates in the ground spices for three days to increase flavour and tenderise the meat. If you don’t have the time, marinate the lamb overnight for this Middle Eastern recipe.
is the dish of Morocco and everyone has their own spin on it, but for Shane, the two classic flavours are dates and lamb. Don’t worry if you don’t have a tagine – use a good quality heavy-based saucepan with a well-fitting lid instead.
Source: Shane Delia's Moorish Spice Journey
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 in the final stage of cooking, as the skin will caramelise quickly.
The secret to Syrian-style hummus is that it’s made with roasted chickpeas and that’s what gives it its rich flavour. The kebabs are just as simple – no marinating or heavy seasoning required to make 
Source: Spice Journey
In many parts of Turkey, this braised lamb shank dish is still made the traditional way – with a handmade clay pot, a tandoor oven and a hole in the ground. For this recipe, a good heavy-based casserole with a tight-fitting lid will do the trick just as well. Serve as is or with a .
Good-quality haloumi is the key to making sing. Have everything ready before you cook the haloumi as this dish is best eaten fresh off the chargrill.
Source: SBS Food
Kaymak is a Turkish version of clotted cream, but you can use either in this ultimate treat combining chocolate, honey and simit with kaymak to make a .
Source: Shane Delia's Spice Journey - Turkey
Shane infuses with some of his own flair by filling the traditional pide-dough pastizzi with a six-hour slow-braised pork filling.
airs 8pm, Thursdays on SBS and then on . You can find the recipes and more features from the show . You can follow Shane Delia via Instagram .
Pork and pea pastizzi Source: Shane Delia's Spice Journey
