Baku Kitchen! An independent reference of traditional food

Malta

Ask what Malta eats and the answer starts with this: mediterranean island crossroads: ricotta pastizzi, rabbit stew, crusty bread and Sicilian-Arab-British echoes. Look for Pastizzi (flaky diamond pastries filled with ricotta or mushy peas), Stuffat tal-fenek (rabbit stewed in wine, garlic and tomato, the national dish) and Timpana (baked macaroni and meat pie encased in pastry). Diamond-shaped filo parcels of ricotta or mushy peas, sold from pastizzeriji and long the cheapest hot food on the islands. This atlas has 28 Malta dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

28 dishes.

AljottaAljottagarlicky fish soup with rice, marjoram, lemonBajtraBajtrasweet liqueur made from prickly pears that grow on rubble wallsBebbuxBebbuxLand snails simmered with garlic, mint and wine, picked out with a pin.BigillaBigillagarlicky mashed broad-bean dip eaten with galletti crackersBraġjoliBraġjolibeef olives: thin steak rolled around egg and bacon, then braisedCiskCiskPale Maltese lager drunk cold at kiosks, bars and village feasts.FigolliFigolliAlmond-filled pastry figures iced and given at Easter to children.FtiraFtiraflat sourdough ring topped with tuna, tomato, capers and olivesĠbejnietĠbejnietsmall sheep or goat cheeselets eaten fresh, dried or pepperedGellewzaGellewzaNative Maltese red grape making light rustic reds and rosés.Helwa tat-TorkHelwa tat-TorkCrumbly sesame paste block studded with almonds, cut in slabs.Ħobż biż-żejtĦobż biż-żejtcrusty bread rubbed with tomato paste, tuna, capers, oilImqaretImqaretfried diamond pastries filled with spiced datesImqarrun il-fornImqarrun il-fornBaked macaroni in meat and tomato sauce, set firm and cut in squares.Kannoli tal-irkottaKannoli tal-irkottaFried pastry tubes filled with sweetened sheep ricotta and candied peel.KapunataKapunataMaltese ratatouille of aubergine, tomatoes, capersKinnieKinniebittersweet fizzy drink of bitter oranges, aromatic herbsKunservaKunservaDark sun-dried tomato paste, sweet and salty, spread on bread with oil.Lampuki pieLampuki pieautumn dorado fish pie with spinach, capers, olivesPastizziPastizziflaky diamond pastries filled with ricotta or mushy peasPrinjolataPrinjolataDome of sponge, buttercream and pine nuts, streaked with chocolate.Qaghaq tal-AppostliQaghaq tal-AppostliRing loaf crusted with almonds and sesame, eaten around Lent.Qagħaq tal-għaselQagħaq tal-għaselhoney rings filled with dark treacle, spicesQassatatQassatatRound open pastries filled with ricotta, peas or spinach and anchovy.Soppa tal-armlaSoppa tal-armlaWidow's soup of poor-man's vegetables topped with a fresh ġbejna and egg.Stuffat tal-fenekStuffat tal-fenekrabbit stewed in wine, garlic and tomato, the national dishTimpanaTimpanabaked macaroni and meat pie encased in pastryZalzett tal-MaltiZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or dried

  • Aljotta

    Garlicky fish soup with rice, marjoram, lemon. Ready in 30 min prep and 50 min cooking. 6 servings. A soup…

  • Bajtra

    Sweet liqueur made from prickly pears that grow on rubble walls. A wine & spirit recipe from Malta.

  • Bebbux

    Land snails simmered with garlic, mint and wine, picked out with a pin. Ready in 20 minutes prep and 45…

  • Bigilla

    Garlicky mashed broad-bean dip eaten with galletti crackers. Ready in 15 min prep and 1 hr 30 min cooking. About…

  • Braġjoli

    Beef olives: thin steak rolled around egg and bacon, then braised. Ready in 40 minutes prep and 1 hour 45…

  • Cisk

    Pale Maltese lager drunk cold at kiosks, bars and village feasts. A wine & spirit recipe from Malta.

  • Figolli

    Almond-filled pastry figures iced and given at Easter to children. Ready in 1 hr prep and 25 min cooking. About…

  • Ftira

    Flat sourdough ring topped with tuna, tomato, capers and olives. Ready in 30 min prep and 20 min cooking. 2…

  • Ġbejniet

    Small sheep or goat cheeselets eaten fresh, dried or peppered. Ready in 40 min prep and 20 min cooking. Makes…

  • Gellewza

    Native Maltese red grape making light rustic reds and rosés. A wine & spirit recipe from Malta.