How to Cook dishes from Malta
Today, the Maltese people enjoy a varied
particularly influenced by Italian cuisine.
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:
Some Maltese desserts and sweets 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
- 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
- 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.
- 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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|By Anne & Helen Carvana Galizia|
|By Leon Cutajar|
Kindle Edition (31 pages)
Maltese Cooking Made Easy
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.
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Interlink Pub Group
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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.
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Kindle Edition (116 pages)
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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