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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Qassatat
Round open pastries filled with ricotta, peas or spinach and anchovy. Ready in 40 minutes prep and 30 minutes cooking.…
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Qagħaq tal-għasel
Honey rings filled with dark treacle, spices. Ready in 1 hour prep and 35 minutes cooking. About 10 rings. A…
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Qaghaq tal-Appostli
Ring loaf crusted with almonds and sesame, eaten around Lent. Ready in 40 minutes prep and 35 minutes cooking. 2…
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Soppa tal-armla
Widow’s soup of poor-man’s vegetables topped with a fresh ġbejna and egg. Ready in 25 minutes prep and 45 minutes…
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Timpana
Baked macaroni and meat pie encased in pastry. Ready in 1 hr prep and 1 hr 15 min cooking. 10…
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Zalzett tal-Malti
Coarse pork sausage with coriander seed and sea salt, fresh or dried. Ready in 40 min prep and 25 min…