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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Maltese

       
     

    How to Cook dishes from Malta


    Malta Today, the Maltese people enjoy a varied Mediterranean cuisine, particularly influenced by Italian cuisine. Malta however has many historic links with other countries, and many other influences can be seen in Maltese cuisine, for example, Moorish influences.

    Some popular Maltese recipes and dishes include:
    • Aljotta - A fish soup containing garlic, herbs and tomatoes that is often served with rice.

    • Bigilla - A traditional bean dip made from mashed dried broad beans with seasonings and optionally chili.

    • Bragjoli - A thin slice of beef surrounding a mixture of breadcrumbs, bacon, eggs and cheese.

    • Brodu - A broth containing meat (beef or chicken usually) and vegetables, and served with pasta.

    • Fenkata - Rabbit served in tomato sauce or gravy. The meat is usually lightly fried and then simmered as a casserole for several hours.

    • Imqaret - A deep-fried pastry filled with dates.

    • Kapunata - The Maltese version of ratatouille. Served hot or cold, and even used as a pizza topping.

    • Kusksu - A thick soup made from chicken stock, and containing broad beans, pasta beads (known as "kusksu"), onions, tomato paste and garlic.

    • Laham taz-ziemel - Stallion meat with white wine sauce.

    • Lampuka - Mahi-mahi, a white fish. It can be eaten pan-fried with olive oil, oven-baked with a tomato and wine sauce, or made into fish pies.

    • Minestra - A thick vegetable soup, particularly popular in Winter, and usually eaten with crusty Maltese bread known as "hobza".

    • Mqarrun il-Forn - Baked macaroni with bolognese sauce and egg. Bacon and peas are added in some versions of the recipe, and the dish is usually topped with a layer of grated cheese or bescamella (white sauce).

    • Pastizzi - Pastry stuffed with ricotta or a mushy pea mixture.

    • Ravjul - The Maltese version of ravioli, filled with ricotta and parsley (and sometimes spinach), or with minced meat. The dish is covered with a tomato sauce and topped with cheese.

    • Ross il-Forn - Baked rice. This dish is similar to Mqarrun il-Forn, but with rice instead of macaroni (water is added before cooking), and the addition of curry.

    • Qargha Baghli - Stuffed marrows with ground beef and parsley. They can be baked or made into a creamy soup.

    • Soppa ta' l-armla - Literally translated, "soppa ta' l-armla" means "widow's soup", the dish supposedly having gots its name because neighbors donated it poor widows living in their communities. Soppa ta' l-armla is a thinner version of minestra (vegetable soup), but with the addition of fresh gbejniet (small, round cheeses, made from sheep's milk) which melt in the soup, and raw eggs added at the end to coagulate the soup.

    • Timpana - A pastry covered version of Mqarrun il-Forn (baked macaroni). A small amount of ground (minced) beef, and sometimes hard-boiled eggs, are added, then then the whole thing is encased in a pastry crust.

    • Zalzett tal-Malti - A traditional Maltese sausage made from pork and flavored with black peppercorns, coriander seeds, parsley, sea salt, and sometimes garlic. There are varieties which are dried and others that are eaten fresh.
    Some Maltese desserts and sweets include:
      Figolla
    • Figolla - An icing-coated biscuit stuffed with sweet ground almonds. It is traditionally eaten at Easter, and made into shapes such as a fish, a lamb, a heart, etc.

    • Helwa tat-Tork - "Turk's sweet" - The Maltese version of Halva.

    • Kwarezimal - Biscuits, traditionally eaten during Lent.

    • Pudina ta' l-Hobz - Bread pudding. Pudina ta' l-Hobz is made from stale bread, soaked in water over night, and milk, cocoa, sugar, dried fruit, nuts, and sometimes liqueurs, are then added.

    • Qaghaq ta' l-Ghasel - A light pastry ring made with honey or treacle. Originally eaten at Christmas, but now popular all yexar round.


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    Maltese Cooking Made Easy: How To Easily Create Maltese Cuisine At Home

    By Leon Cutajar

    CreateSpace Independent Publishing Platform
    Paperback (30 pages)

    Maltese Cooking Made Easy: How To Easily Create Maltese Cuisine At Home
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    Cooking is very important to the Maltese way of life and meals with the family are a tradition that has endured with the passage of time. Maltese cooking has evolved over millenia and as it's been passed down from generation to generation by word of mouth and each family has their own variation of the recipes contained in this book. In this book you will find ten traditional Maltese recipes which are simple to make, using ingredients readily available in most parts of the world.

    East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalucia

    By Shane Delia

    Interlink Pub Group
    Hardcover (272 pages)

    East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalucia
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    Follow award-winning chef Shane Delia as he visits souks and local kitchens in six countries. From Morocco, Malta, and Andalusia in the West, to Turkey, Lebanon, and Iran in the East, the food and flavors of the Middle East permeate almost every aspect of daily life. Orange blossom and rose petals, spice-encrusted slow-cooked meats, fermented yogurts, dates, and olivesthese are the flavors that have entranced visitors for centuries and that have recently experienced a surge in popularity in Western kitchens. Award-winning Maltese-Australian chef Shane Delia journeys to both the well-trodden souks and private dining rooms of locals across six countries, in search of the most exciting local flavors to bring back to his kitchen. East West offers 80 recipes, distilled for the home cook. Accompanied by hundreds of stunning images shot on location, this is a book for foodies and anyone who has ever dreamed of taking their own culinary journey.

    Traditional Maltese Catholic Lenten Cookbook

    By Hope and Life Press

    Independently published
    Paperback (60 pages)

    Traditional Maltese Catholic Lenten Cookbook
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    The "Traditional Maltese Catholic Lenten Cookbook" presents 45 recipes of various foods and drinks that the people of the Maltese Islands have consumed during Lent and Easter since the time of Saint Paul's Shipwreck in Malta. Using weights and measures in both American and metric systems, with cooking methods handed down intergenerationally often through oral transmission, this cookbook, which is the first of its kind, gives the reader mouth-watering recipes for soups, dips, main dishes, drinks, sweets, desserts, and coffee to enjoy, all of which are meatless and can be consumed not just during Lent, but throughout the whole year by the health-conscious. Included are delicious and timeless Maltese recipes of the main dishes, cakes and sweets traditionally consumed on Easter Sunday.

    Hypothyroidism Diet Secrets Revealed Simple Plans For All Occasions With 50 Healthy & Delicious Recipes! Vol III (Life With Hypothyroidism Book 3)

    By Kelly Malta

    Released: 2012-12-22
    Kindle Edition (116 pages)

    Hypothyroidism Diet Secrets Revealed Simple Plans For All Occasions With 50 Healthy & Delicious Recipes! Vol III (Life With Hypothyroidism Book 3)
     
    Product Description:

    Life With Hypothyroidism Vol III


    Finally, a Natural Life Changing Way to Get Your Life Back By Stopping Your Hypothyroidism Dead in it's Tracks!


    WARNING! This is Not a Magic Pill -- It's A Journey to a New YOU!


    I Will Show You Incredibly Simple Steps to Eliminating Low Energy Levels, Massive Weight Gain, Anxiety Attacks & Sleepless Nights to Banish Hypothyroidism Forever!



    My friend, in our first volume of this series we discussed the basics to getting your Hypothyroidism under control. In the second volume we discussed more advanced topics concerning getting your hormones under control. Now in our third and final volume you'll be armed with several diet plans and delicious recipes to choose from.

    Please feel free to preview all three Life With Hypothyroidism volumes for a complete no-holds barred discussion on regaining your life back from the ravaging effects of hypothyroidism.

    Kelly Malta's Three Volumes of Life With Hypothyroidism Series are all Available

    Volume I
    Life With Hypothyroidism "The Truth to Beating Hypothyroidism Naturally! How I Got My Hypothyroidism Safely Under Control Within 60 Days!"
    Volume II
    Your Hypothyroidism Got You Down? "Simple Concepts in Balancing Your Hormones to Regain Your Energy & Your Life Back From Hypothyroidism! Includes BONUS Advanced Symptoms Checklist!"
    Volume III
    Hypothyroidism Diet Secrets Revealed "Simple Plans For All Occasions With 50 Healthy & Delicious Recipes!"

    I know you have a choice in which source of information will give you the best advice for your money and I know how hard it is to battle Hypothyroidism on a day-to-day basis. I promise the information you receive in all three of these volumes will be life changing if you apply the techniques. I've been and I still am in your shoes but my life is now more manageable and I have regained my energy levels, enhanced my libido, lost most of my weight and I have gained a new lease on life. What you are about to get in your hands will provide you the tools to understand Hypothyroidism and take control of your life.

    Let's work on the new you and take this journey together.

    Thank You,

    Kelly Malta

    Recipes from Malta: A Guide to Traditional Maltese Cookery

    By Anne & Helen Carvana Galizia

    Progress Pub.
    Paperback

    Recipes from Malta: A Guide to Traditional Maltese Cookery
     

    Taste of Malta

    By Claudia Caruana

    Hippocrene Books
    Hardcover (306 pages)

    Taste of Malta
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    Describes traditional techniques and ingredients for Maltese cooking, and includes such recipes as lima bean and chick pea salad, stuffed eggplant, octopus stew, rabbit pie, and bread pudding

    Recipes for the Rest of Us from the Flavours of Malta

    By C. Jackson

    Progress Press Co Ltd
    Spiral-bound (121 pages)

    Recipes for the Rest of Us from the Flavours of Malta
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    The Food and Cookery of Malta and Gozo

    By Helen Caruana Galizia

    Midsea Books
    Released: 2017-02-21
    Paperback (320 pages)

    The Food and Cookery of Malta and Gozo
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    The Food and Cookery of Malta and Gozo' by Helen Caruana Galizia is not simply ‘another’ cookery book of Maltese dishes, but also a vivid description of the rapid changes in nutrition and food fashions. The author, although very conscious of changing circumstances, influences, and developments in the culinary arts, tries hard and succeeds in providing us with the original Maltese recipes. While waves of different foods keep hitting us and our eating habits keep changing, this book does not shy away from the new culinary trends including vegetarian recipes. Of course it neither forgets the ‘traditional Maltese dishes’ that, above anything else, valued meat-eating, and which the Maltese migrants took with them beyond the shores of Mediterranean Malta. An example of an alternative recipe for vegetarians is imqarrun il-forn (baked macaroni) cooked with aubergines instead of minced meat. The author includes a chapter on ‘Vegetarianism and the Maltese Diet’ and holds that the Maltese diet has always relied heavily on vegetables and makes good use of them throughout the seasons. New trends, however, may have moved us away from what used to be considered as traditional Maltese foods, and are fast becoming part of our allegedly healthier lifestyle. High-fibre diets, organic foods and biological foods, all masquerade as an integral part of ‘healthy’ eating. Caruana Galizia also looks into important environmental issues such as overfishing, especially of the bluefin tuna, the introduction of new parasites from Asia and elsewhere, genetically modified products and their impact on our health, air pollution, the alarming decline in the bee population and the emergence of environmental groups. Zero kilometres remind us of the environmental cost of transporting food from far away thus she emphasizes the importance of making the most of local fruit and vegetables in season. Tastes have never been governed solely by nutrition. On the contrary, nutrition plays only a small part in the choice of our food. All cultures go to great lengths in choosing their preferred foods, and very often, ignore valuable food sources close at hand. People will not eat just anything, whatever the circumstances.

    The Food and Cookery of Malta and Gozo' by Helen Caruana Galizia is not simply ‘another’ cookery book of Maltese dishes, but also a vivid description of the rapid changes in nutrition and food fashions. Caruana Galizia also looks into important environmental issues such as overfishing, especially of the bluefin tuna, the introduction of new parasites from Asia and elsewhere, genetically modified products and their impact on our health, air pollution, the alarming decline in the bee population and the emergence of environmental groups. Zero kilometres remind us of the environmental cost of transporting food from far away thus she emphasizes the importance of making the most of local fruit and vegetables in season.

    Chile Pepper Magazine December 2002 the Mansion on Turtle Creek Holiday Menu, Colorado Christmas, Fondue, Reader Recipe Winners, Malta Cuisine

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    A single issue magazine as pictured.

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