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.
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Helwa tat-Tork
Crumbly sesame paste block studded with almonds, cut in slabs. Ready in 30 minutes prep and 20 minutes cooking. One…
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Ħobż biż-żejt
Crusty bread rubbed with tomato paste, tuna, capers, oil. Ready in 20 minutes prep and none cooking. Serves 4. A…
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Imqaret
Fried diamond pastries filled with spiced dates. Ready in 40 min prep and 35 min cooking. About 24. A dessert…
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Kannoli tal-irkotta
Fried pastry tubes filled with sweetened sheep ricotta and candied peel. Ready in 1 hour prep and 25 minutes cooking.…
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Kapunata
Maltese ratatouille of aubergine, tomatoes, capers. Ready in 25 minutes prep and 45 minutes cooking. Serves 6. A salad &…
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Kinnie
Bittersweet fizzy drink of bitter oranges, aromatic herbs. A drink recipe from Malta.
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Kunserva
Dark sun-dried tomato paste, sweet and salty, spread on bread with oil. Ready in 30 min prep and 1 hr…
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Lampuki pie
Autumn dorado fish pie with spinach, capers, olives. Ready in 1 hour prep and 1 hour cooking. One pie, serves…
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Prinjolata
Dome of sponge, buttercream and pine nuts, streaked with chocolate. Ready in 1 hour prep and 30 min cooking. 1…