Maltese Traditional Recipes

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Aljotta Arjoli

Balbuljata Basic Pasta Dough Beef Pastry Baked Macaroni
Basic beef stock

Baked Rice Bean Salad Beef and vegetable casserole Beefstew Beef Lasagna
Beef and Barley Soup Bigilla Biskuttini tal-Lewz Morr Biskuttini Tar-Rahal Bragjoli
Bread Pudding Brungiel Mimli Buskuttelli

Candied Peel Carob Syrup Cauliflower Flan Chestnut Pie Chicken broth Chicken Stock Chocolate Coconut Balls Christmas Log

D – H

Date Diamonds Dorado Pie

Figolli Fish cakes Fish Soup
Galletti Gulepp tal-Harrub

Helwa tat-Tork Hobz biz-zejt Hobz ta’ San Martin

I – L

Imbuljuta Imqaret

Kawlata Konfettura Kusksu bil-Ful Kwarezimal

M – Q

Maltese Sausage Maltese Scrambled Eggs Maltese Trifle Minestra Tal-Haxix

Pastry (Short Crust) Pastizzi Potato Soup Prinjolata Pudina tal-Hobz Pulpetti tal-hut Pulpetti tal-Majjal Pumpkin Soup Puff Pastry

Qaghaq tal-Ghasel Qubbajt

R – T

Rabbit fried with Garlic Rabbit in Gravy Rabbit Pie Rabbit Stew Ravioli Rikotta Pie Ross il-Forn
Shepherd’s Pie

Soppa tal-Armla Soppa tal-Qara Ahmar Stewed rabbit Stuffat bil-Pulpetti tal-Majjal

Timpana Torta tal-Irkotta Torta tal-Fenek Torta tal-Laham Torta tal-Lampuki Torta tal-Lewz

Torta tal-Pastard Torta tal-Qastan Torta ta’ San Martin Maltese Trifle

click on thumbnail for a larger picture

Beef and vegetable casserolebeefstew

Serves 3

Ingredients 205g stewing steak 25g plain flour 25g dripping 2 carrots 2 onions ¾ of a small turnip 1 beef stock cube 375ml hot water salt and pepper parsley Method Light the oven gas 3, 170′c, place the shelf in the centre of the oven wipe the meat, remove any excess fat. cut into small cubes and coat in flour peel and slice carrots and onions, peel the turnip and cut into cubes melt the
dripping and fry the meat and vegetables for about 5 mins. stir in the rest of the flour dissolve the stock cube in the water, add to the pan and bring to the boil, stirring , add salt and pepper pour into a casserole dish, cover and bake in the center of the oven for 1-1½hours until the meat is tender Serve sprinkled with a little chopped parsley. Beefstew Make as above, but do not pour the meat into a casserole dish. Just leave in the pan to
simmer with the lid on for 1-1½ hours until cooked. Stir frequently to prevent sticking Serve these dishes with potatoes and vegetables

Basic Pasta Doughbasic pasta dough


2/3-cup all-purpose flour
1tbsp water
1tbps salt
1tsp olive oil


Make a well in the middle of the flour on a rolling board.

Combine egg with water, oil and salt.
Pour into the flour well.

Work the mixture with your hands, folding and kneading the dough over and over.

The dough should be well mixed and no longer sticks to your hands. (About 10 minutes)

Let the doughball stand for about 1-hour.
Roll and stretch the dough a little at a time until it is paper thin.

Cut the pasta into 1/8-inch strips and hang to dry on a pasta rack.

Let dry at least 30 minutes.

Cook in salted boiling water.

Serves 4

You can shape this dough the way you like

Beef Pastrybeefpie


1kg puff or short crust pastry
thin sliced sirloin steaks
slices ham
slices cheese
garlic – chopped


Roll out pastry on a floured surface cut into 4 squares
On one side of each square place 1 slice steak, then the ham cheese, chopped garlic and top off with the second slice of steak,
So the ham cheese, and garlic are sandwiched between the two steaks.

Fold over remaining pastry on top of steak and seal with milk.
Glaze with a beaten egg. Cook in a moderate oven until golden brown and crispy.

Serve with a fresh salad and french fries or selection of vegetables and boiled potatoes or croquettes.

Beef Lasagnabeef lazan


450g ground beef
1/4 tsp. garlic powder 1 tbsp. parsley flakes (dried) 1 tbsp. basil
1 1/2 tsp. salt and ground black pepper
1 400g size can tomatoes
1 can tomato paste
1 pkt. lasagna sheets (280g.)
4 cups cream style cottage cheese
2 beaten eggs
1/2 cup parmesan cheese
200g. mozzorella cheese cut thin
200g. cheddar cheese, sliced thin


Brown meat slowly and take off excess fat. Add the next six ingredients.

Simmer uncovered until sauce is thick (45 minutes to 1 hour) stirring occasionally.

When sauce is cooked, add thin layer of sauce in bottom of 13x9x2″ baking dish.

Lay down uncooked lasagna sheets it will cook up as it bakes cover lasagna over with sauce, covering bottom of dish. Spread 1/2 the cottage cheese mixture over sheets and layer with sliced cheddar cheese, cover with 1/2 of remaining meat sauce. Repeat the layer again adding thin layer of sauce before adding lasagna remaining 1/2 cottage cheese, and this time using the Mozzorella cheese. Sprinkle top with additional Parmesan cheese. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake additional 5 minutes till top is brown Let stand 15 minutes before cutting into squares

Serve Hot

Easy Oven Lasagna


225g ground beef
1/2 cup water
2 (425g.) cans marinara sauce
1 (900g.) jar sauce
1 tsp. salt
1 (225g.) pkt. lasagna
1 cup ricotta
350g mozzarella, sliced or grated
1/4 cup grated parmesan cheese

Brown ground beef, drain. Add water, marinara sauce and salt. Bring to a boil. In a 2 qt. baking dish layer the sauce, uncooked lazagna, ricotta and mozzarella cheese. Repeat layers, ending with sauce. Garnish with mozzarella and parmesan cheese. Cover tightly with foil. Bake at 375 degrees for 1 hour or cover dish with waxed paper and microwave for approximately 25 minutes, turning once. Let stand 5 to 10 min. before cutting into squares. Makes 6 servings.

Baked MacaroniTimpana


450g short pastry
450g macaroni
450g minced beef
200g peeled tomatoes
1 small chopped onion
100g grated cheese
100g tomato paste
1/4 pt. water
3 hard boiled eggs
4 beaten eggs
2 tsp.dried basil
olive oil
salt and pepper


Fry the onion, add the basil, add the minced beef fry till it is cooked. Add the tomatoes and the tomato paste.
Cook for a few seconds. Slowly add the water and simmer till the beef is tender.
Boil the macaroni, drain and cool. Chop the hard boiled eggs. Mix everything and season. Roll the pastry into a greased dish.
Pour the mixture and cover with the pastry. Brush the top with egg wash. Cook in a moderate to hot oven.

Serve hot or cold

Basic Beef Stockbeef stock


6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs of fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water


Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.

Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.

Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Makes 6 servings

Bean Saladbean-salad


1 (425g) can kidney beans, drained
1 (410g) can wax beans, drained
1 (425g) can lima beans, drained
1 (425g) can green beans, drained
1 (425g) can garbanzo beans, drained
1 sweet onoins, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup white sugar
2/3 cup distilled white vinegar
1/2 cup vegetable oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
salt to taste


1 Mix beans with onion and bell peppers in a large bowl.
2 In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
3 Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

Makes 6 servings

Baked Rice – Ross il-Fornbaked rice


250g. rice
25g. grated cheese
olive oil
50g. tomato puree
1 tblsp.dried basil
salt and pepper
100g. peeled tomatoes
4 eggs
250g. minced meat
300g. beef stock

Cook meat add chopped tomatoes and tomato puree
add stock and simmer for 30 mins.
boil rice in salted water, when half cooked strain and cool under a runny water
mix the rice well with the sauce and all the other ingredients
put the mixture into a greased baking dish
and cook in a moderate oven for 45 mins or till top is brown

Beef and Barley SoupBeefBarleySoup


1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage salt and pepper to taste


In a large pot over medium heat, combine the oil, onions, celery and carrots.
Saute for 5 minutes, or until tender.

Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy.
Add the wine, potatoes and beef.

Add the browning and seasoning sauce now if you want your soup to have more of a brown color.
Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender.

Salt and pepper to taste.

Makes 12 servings



15g fresh yeast or dried yeast
150m-175 ml water
400g plain flour
pinch of salt
50g butter
1 – 1 1/2 tsp crashed aninseed
200g castor sugar


Cream the yeast in water, sieve the flour and salt into a bowl, rub in the butter and add the sugar and ainseed make a well and add the yeast and water at least 150ml water is used but adjust this quantity to the flour, bring the mixture together, then turn on a work surface and knead until you have a pliable bread like dough, return to bowl and prove in a warm place covered, until doubled in bulk, this will take longer then bread as the sugar retards the rising,return the dough to work surface, knead briefly to knock it back, form into 4 elongated cakes and bake on a tray at 200c/400f/gas6 until cooked through, approximately 20 mins. allow to cool overnight, cut each cake into thin slices lay out on a try and bake at 180c/ 350f/ gas4, until crisp and golden checking frequently that they do not catch, cool on a wire rack

Balbuljata (Maltese Scrambled eggs)balbuljata


2 or 3 large ripe tomatoes
1 onion finely chopped
1 tbsp. olive oil
25 – 50 g. butter
chopped garlic to taste (optional)
8 eggs
salt and pepper
1 tbsp. parsley or mint chopped


Peel, deseed, and chop the tomatoes, cook onion in oil and a little butter until soft, add the garlic and tomatoes cook all for further 5 mins. beat the eggs lightly with the salt and pepper and pour them on to the tomatoes and onions adding the remaing butter and parsley or mint, stir continuously over low heat until the eggs are barely set, continue to stir once over the heat,

Serve Hot



3 tbsp extra virgin olive oil
1 large yellow onion, peeled and chopped
600g plum tomatoes, peeled and chopped or
1 can of diced tomatoes. 6 eggs
Salt and freshly ground pepper


Heat the olive oil on medium heat in a nonstick skillet.
Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
Insert the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
Include the eggs with the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate.

Serve immediately..



450g dried broad beans
2tsp. chopped parsley
1 garlic crushed
1 chili pepper
a dash of harissa
1 tbsp of mixed fresh mint, finely chopped
2 tbsp olive oil


Soak beans overnight replace water. add salt to taste bring to boil & simmer until beans are soft mash beans and place them in a serving dish Pour olive oil on top Add other ingredients to taste

Serve hot or hold

Brungiel Mimlibrungiel mimli


4 large eggplants
450g ground meat (beef & pork)
2 tbsp margarine
2 eggs, beaten
1 tbsp parsley, chopped
2 tsp tomato paste
1 tomato, chopped
50g bread crumbs
1 onion, sliced
3 garlic cloves, crushed
100g grated cheese
salt & pepper to taste

Cut each eggplant in half lengthwise, Parboil halves for 10 minutes,
Scoop out the middle and save, fry onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs. cook until meat is done, stirring well
remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff halved eggplants.

Sprinkle the tops with breadcrumbs & cheese,
bake in 350-degree oven for about an hour

Serve hot

You can use instead of Eggplant, large marrows or green pepper



4 slices lean beef
75g. tomato paste
4 rashes of chopped bacon
chopped parsley
salt and pepper
2 hard boiled eggs cut to small pieces
200g. peas
mixed spice
tsp dried basil
150g. onions
400g. tomatoes
olive oil


Prepare the beef by flatting them on a board, in a bowl mix the chopped bacon , chopped eggs , parsley, salt and pepper and a little bread crumbs,
With a table spoon fill the flatting beef then roll them up and put tooth picks so the filling won’t come out , when you filled the 4 beef piece put them in a deep pan ,
fry the beef olives slightly just to seal them meanwhile
peel and shred the onions fry in the hot olive oil do not brown , add the spice , basil ,tomato paste and chopped tomatoes , pour the tomato mixture on the beef olives cover with water or beef stock, bring to the boil, simmer for 20 mins. add the peas and continue simmering for another hour on very low flame till thicken

Serve with boiled Potatoes, and any Veg. or you can serve the sauce on top of spaghetti and the beef olives as a second dish with potatoes and veg.



slices of beef
minced meat
hard boiled eggs
peeled tomatoes
black pepper
mixed herbs


Chop finely egg, ham and parsley. Mix well with minced meat, cheese and seasoning.
Put some filling on each slice of beef. Roll. Put a toothpick right through to keep closed. Cook the beef olives in hot oven for about 6 minutes. Heat some oil. Fry the chopped onions. Add tomatoes, black pepper and mixed herbs. Cook for 5 minutes. Add the sauce to the beef olives and continue cooking in the oven for about 60 minutes on a very low heat.

You can serve with Spaghetti ~ or just on its own.

Bread Pudding – Pudina tal-Hobzbread pudding


2 large Maltese loaves (or equivalent), preferably a day or two old
400 g. sugar
350 g. margerine
3 eggs
1 grated rind of one lemon
2 tablespoons chocolate powder
100g. currants or sultanas
glaced cherries
one packet dates (optional) cut into small pieces
some walnuts or almonds (roasted and cut into small pieces)
one small glass brandy or rum (optional)


Soak bread in water for two hours until soft, drain bread properly Add margerine and sugar. Mix well. Beat eggs and add to the mixture. Add the other ingredients. Put mixture in a container well greased and cook in a moderate oven for about an hour (Till top is brown and crispy).

Serve hot with custard or cold on it’s own.


(For those on a diet)


1 large Maltese loaves (or equivalent), preferably a day or two old
1 egg
1 grated rind of one lemon
1 tablespoons chocolate powder
150g. currants or sultanas
100g coconuts

1tbsp strawberry jam

glaced cherries
some walnuts or almonds (roasted and cut into small pieces)
one small glass vermouth



Soak bread in water for two hours until soft, drain bread properly Beat eggs and add to the mixture. Add the other ingredients. Put mixture in a container well greased and cook in a moderate oven for about an hour (Till top is brown and crispy).

Cauliflower Flan – Torta tal-Pastardcauliflower_cheese_pie


Short crust pastry

25g. Margarine
25g. Flour
3 eggs
1 onion
Parmesan cheese
Salt & pepper
Finely chopped parsley
White Sauce


Clean and rinse the cauliflower, put in a deep pan cover with water add the salt and boil till you see that its cooked , when ready put in a sieve and drain all the water, leave till its cool

White sauce – on low flame. In a pan melt the margarine then add the onion that you chopped thinly cook till it starts to change color and its soften, add the flour and stir all the time add the luke warm milk a little at a time while stirring, keep stirring till it become creamy and getting thick, remove from flame.

Mash the cauliflower, add the white sauce, cheese eggs salt and pepper, mix them well
In a flan dish melt a little butter then cover with pastry, add the cauliflower mixture add cheese on top and parsley
cook in a moderate oven for 40-45mintues till top is golden

serves four persons

Chestnut Pie - Torta tal-Qastanchestnut pie


400g. dried chestnuts
75g sultanas
600g sweet pastry
25g drinking chocolate
100g sugar
pinch cinnamon and cloves


Wash chestnuts carefully. Soak in plenty of water for 10 hours.
Put all other ingredients in the pan and bring to the boil.
Continue cooking till the chestnuts are soft.
Pass through a sieve. Add just a few spoons of the cooking liquid to the pastry,
put in the mixture, and cover the top with strips of pastry. Bake in a hot oven.till golden



2kgs chicken
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste


Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour
Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
Strain and cool the stock, uncovered.
Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. Freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Makes 14 servings

Candied Peel – Konfetturapeel


8 or 9 orangesor tangerines

1 tsp. salt

400g sugar


Take onlt fruit in good condition, preferably untreated and organically grown, peel and cut each whole, peel into 6 or 8 pieces, place in a bowl and cover with salted water,

leave for 2 or 3 days, drain and rinse, cover with fresh water in a saucepan,

simmer until the peel feels tender, drain again and reserve peel in a clean bowl.

Dissolve the sugar in 250ml. of water over low heat. Do not stir, but shake the pan from time to time, then bring to a boil and simmer for 10 minutes, pour over the peel, cover and stand in a cool place for approximately 4 days.

Pour off the syrup into a saucepan and bring to the boil, add the peel and let it boil until the syrup is clear and almost all absorbed by the peel, turn into a lightly buttered tin or dish, sprinkle with a little more sugar and leave to dry and candy.

Store in an airtight jar when cold and use as needed

Date DiamondsImqaretmqaret


For the pastry
400g flour
75g sugar
pinch baking powder
100g margarine
1 egg

For the Flling
400g dates
orange zest
lemon zest
some brandy or anisette


Mix margarine, flour and baking powder together and work until smooth. Mix sugar and egg together,
add to the flour and work to a smooth dough. Leave to rest for 2 hours.
Put the dates with two tablespoons of water in a small pan and heat for a few minutes. Add zests and brandy and work the mixture with a fork.
Open the pastry into long strips about lOcm wide.
Brush the edges with water. Put a little filling in the centre. Fold pastry. Press both edges to keep the filling in. Using a ravioli cutter cut into large diamond shaped slices about 40cms long. Cook in plenty of hot oil until golden brown.

Torta Tal-Lampuki – Dorado Pielampuki pie


1kg dorado fish (lampuki)
1 sliced onion
2 tomatoes, peeled and chopped
1 medium-sized cauliflower
500g spinach
8 olives (optional)
500g flour
250g shortening
120ml water


Cut each fish into 4 portions. Dip the portions in flour and fry in shallow fat until cooked through. Do not overcook. Remove bones. Set aside while preparing the other ingredients.

Fry the sliced onion in 2 tbsp oil until soft. Add the tomatoes. Add the spinach and the cauliflower together with 1/2 pint of water. Cover closely and cook until vegetables are soft. Add olives (optional).

Line a 12″ x 8″ pie dish with a layer of pastry. Put half of the vegetable mixture on this. Place the fish portions on top. Cover with the remaining vegetables and with a pastry lid.

Bake on the middle shelf of a pre-heated oven, till top is golden for about 30mins or till cooked

Serve hot with veg. or cold as a snack

Fried Rabbit with GarlicRabbit_fried_with_garlic


1 medium rabbit
3 glasses red wine
bay leaf
salt and pepper
3 cloves garlic chopped
olive oil
600 ml. stock


Cut the rabbit in portions
marinate in wine bay leaf and seasoning
remove and dry with kitchen paper, heat the oil and fry the rabbit on both sides
add the chopped garlic, remove the fats put in baking dish or casserole and add the stock, wine and seasoning, simmer in oven for 60 minutes or till tender

Serve with a salad of your choice and chips

Fish cakesfish-cakes

Makes 12 small pieces


100g. white fish or neonati (or a can of mackerel, tuna, or salmon)
250g potatoes (or small packet instant potato)
15g. margarine
Salt and pepper
1 level tblps parsley
1 small lemon
1 sprig of parsley for garnishing
For coating flour
1 beaten egg
oil, veg oil for frying


Wash and peel the potatoes, cut them into even-sized pieces, put in a pan and cover with cold water, adding a little salt. Simmer for about 20 minutes until cooked
wash the fish, place between two plates and place these over the potatoes steam for about 15 minutes until cooked
wash and chop the parsley. keep a sprig for garnishing
mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley
divide the mixture into 12 pieces, shape into fish cakes coat each wth flour, beaten egg, and crumbs
heat the oil in a frying pan, fry the fish cakes carefully, turning over once

drain well on kitchen paper

Serve on a shallow dish, garnished with parsley and lemon

If you are using a can of fish, just open the can, drain the liquid, remove any skin and bone, and mix with the cooked, mashed potato.



15g. fresh yeast or the equivalent in easy blend or dried yeast
150 – 175 ml. warm water
200g. plain flour
pinch of salt
150g. semolina
25g. butter


Cream the yeast in water, sieve the flour and salt into a bowl, add the semolina rub in the butter,
add the yeast and enough water until you have a pliable but rather dry dough, work a little dough at a time,
keeping the rest in a refrigerator to retard the rising,

roll out very thinly on a floured board and cut into rounds using a plain 5m cutter,
prick each biscuit with a fork and lay on a floured baking sheet, bake at 200c / 400/ F/gas mark 6 until just coloured,

cool on a wire tray, when completely cold store in a airtight tin

Hobz biz-zejthobz biz zejt

This is a very typical and popular Maltese snack.


Thick slices of crusty bread
red ripe tomatoes, halved and seeded,
olive oil

sea salt and freshly-ground pepper.

Pick your favourites of the following or use them all

fresh basil leaves

fresh mint leaves

stoned olives



finely-sliced onion.


Cut tomatoes in half and with each half rub the slices of bread.
Pour the olive oil on a flat plate and press the tomato side of bread into it Replace the tomato half on the slice of bread,
sprinkle with salt and pepper and any of the garnish you like Pile onto a serving dish and decorate with fresh basil or mint leaves.



450g dried chestnuts
1 heaped tbsp cocoa
180g sugar
A piece of tangerine peel finely chopped


Wash the chestnuts thoroughly. Place them in a large bowl and cover them with water. Leave to soak overnight.

Next day remove any loose pieces of skin. Preserve water for boiling the chestnuts. A pressure cooker will save much of the cooking time. Follow instructions given with pressure cooker. in any case allow to boil until tender.

Add the other ingredients and continue cooking for about half an hour. If the stew is still watery at this stage reduce it by further cooking. taste for sweetness and add more cocoa, if necessary.

Serve hot

Serves 4 – 5



200g blanched almonds
200g plain flour, sifted
250g caster or golden caster sugar
1 scant tsp cinnamon
Orange flower water
Grated rind of 1 lemon, 1 orange and 1 tangerine
honey and additional almonds


Lightly toast the almonds. Grind coarsely. Mix with the flour, sugar, cinnamon, rinds and a little orange-flower water.
Add just enough water to make a stiff dough. Knead lightly until well amalgamated and shape into ovals,
approximately 17.5 cm long, 5 cm wide and 2 cm thick.
Place on greased and floured baking trays and bake at 190′C/375′F/gas 5 for about 20 minutes.

While still hot, spread with honey and press on the almonds

Maltese Sausagemaltese sausage


1.50 kg minced pork with fat
pork belly be good
90g sea salt
45g crashed black peppercorns
45g crashed coriander seeds
5 cloves of garlic
5 tbsp. chopped parsley

Pork intestines skin (to use to put filling in )


Mix the pork with all the other ingredients except the intestines

wash the intestines thoroughly in several changes of cold salted water
using a funnel or sausage making attachment, fill the skins with the mixture
then tie with string at 3-4 inch. apart to form sausage
prick each sausage with a fork and hang in the coolest place possible for 2-4 days to dry

They can be grilled or fried

If you don’t have the intestines skin, you can roll into small balls and use accordingly

Potato Souppotato_soup


6 medium potatoes, peeled and sliced
2 carrots, diced
¼ cup chopped parsley
5 celery stalks, diced
2 quarts water
1 onion, chopped
5 tbps. butter or margarine
5 tbps.all-purpose flour
1 tsp. salt ½ pepper
1-½ cups milk


In large pan cook potatoes, carrots, parsley and celery in water until tender, about 20 minutes.
Drain, reserving liquid and setting vegetables aside. In the same pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add the milk, stirring constantly until thickened.
Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Serves 6 – 8



For the Filling:
600g. treacle
150g. sugar
75g. jam
zest of lemon, orange and tangerine

For the Pastry:
600g flour
2 egg yolks
750ml water
50g. very finely chopped candied peel
250g semolina
pinch of ground cloves
50g margarine


Put all the filling ingredients (except the semolina) into a saucepan and bring to the boil.
After boiling thicken with semolina, adding only a little at a time.
Continue cooking tor a few seconds and leave to cool.

Rub the margarine into the flour, and bind with the yolks and a little water.
Leave the pastry to set for two hours before using. Roll out the pastry into long strips of 8cm by 15cm .
Put some filling in the middle, the whole length of the pastry. fold the pastry.

Now bring the two ends of the pastry together to form a ring. sprinkle a baking sheet with semolina,
put the rings on the sheet and bake in a moderate oven for 25 minutes.
Before cooking, take a sharp knife and lash the pastry in different places.

Qubbajt - Maltese nougat


800 g sugar
300 g roasted almonds or hazelnuts ( or you can use sesame seeds)
1 tsp frshly powdered cinnamon


Oil a shallow baking tray and line first with greaseproof, then a sheet of rice paper

dissolve the sugar in 250 ml water over low heat in a heavy saucepan, shaking but not stirring, boil to 154 c,

lightly grease a marble or other slab with a little oil mixed with water and spread the nuts over it, sprinkle the cinnamon,

then pour the hot syrup turn and work the mixture with two spatulas,

when it starts to harden spoon it into the rice paper case and leave to cool,

remove the greaseproof and leave the edilble paper


Pistachio Nougat/Turronnougat


2 cups sugar
1½ cups light corn syrup
¼ teaspoon salt
¼ cup water
2 egg whites
½ teaspoon pistachio flavor oil
green food coloring
4 tablespoons butter
1½ cups toasted pistachio


Prepare an 8 x 8 inch pan by covering it with non-stick aluminum foil or potato starch wafer both at the bottom and on top.
Combine the sugar, corn syrup, salt, and water in a large saucepan over medium high heat. Stir until sugar is dissolved and continue to cook until mixture reaches hard-ball stage, 120°C.
While mixture is cooking, place egg whites in large bowl of stand mixer and whisk until they hold stiff peaks. When sugar syrup has reached 120 degrees, remove from heat and slowly pour one quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue beating until the egg whites hold its shape.
Return the saucepan with the remaining syrup to the stove and continue to cook over medium high heat until the mixture reaches 150 degrees, or hard-crack stage.With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff.
Add the flavoring and a few drops of food coloring gel or paste to tint the nougat a delicate green. Add the softened butter and beat until the candy is very thick and satiny. Add the nuts last and stir until combined.
Spoon the nougat into the prepared pan and press it smooth and evenly. Allow to set to room temperature and cut into small squares to serve



For the Pastry
400g. plain flour
½ tsp.salt
200 ml. cold water
125 – 50g. margerine , or lard , or butter

For Filling
400g. rikotta
salt and pepper
3 eggs beaten


Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough,

knead well leave to rest for about 90 minutes.

When rested, roll stretch and pull the dough on a floured surface, into long strips,

spread half the fat over the entire lenth of dough, first with a palette knife then with clean hands,

take one end of the dough and roll it up like a swiss roll,

make it uneven turning it tightly sometimes then more loosely,

rest it in the frig.

repeat the rolling and sometimes so that the roll is once more a long strip,

spread the remaining fat, roll it up again like a swiss roll this time in a different direction from the first roll,

all these rolling enhance the flakiness of the finished pastry,

rest it again.

Mash the rikotta with the salt and pepper ,

add the beaten eggs ,

cut off pieces of dough the size of a small ball with a sharp knife,

pull out each piece with your fingers like a thin disc.

place a spoonful of rikotta mixture in the center,

close the dough around it and seal the edge with your fingers,

place on a lightly oiled baking sheet and bake on 200′c / 400′f /gas 6. for 25 minutes or till golden

Best eaten hot

You can use minced beef, peas and onions, or anchovy, filling instead of rikotta

Rikotta Pie - Torta Tal-Irkottaricotta-pie


600gr. rikotta
Salt and pepper
Puff pastry or short crust
50g.grated cheese
Chopped parsley

Mix rikotta with eggs and work to a smooth mixture.

Add cheese, parsley and seasoning. Check seasoning, as it is important to get the flavour right.

It will be very difficult to correct it after baking.

Grease a pie or sandwich tin, line with pastry and fill with rikotta.

Egg wash the edges and cover with pastry.

Bake in a moderate oven until a nice golden color is reached.

Serve warm. (It can also be cooked without pastry cover).


Torta Tal-Irkotta - Rikotta Pie



500gr plain flour, sieved,
125gr margerine,
4tbsp olive oil,
1/2 tsp salt,
enough water to bind.

The filling:

500gr ricotta,
2 beaten eggs


In a food processor place flour, salt and margerine, cubed and beat until the mixture resembles breadcrumbs.

Put the olive oil and enough water to bind. Take the dough and knead very lightly on a floured surface. Refrigerate for at least half hour.

Puff PastryPuff-Pastry


500g flour
250g unsalted butter chilled & diced
1 teaspoon lemon juice
1 teaspoon salt
ice cold water


Sieve the flour. Add the salt.

Add the lemon juice and mix well.

Add water gradually to make elastic dough.

Knead until the dough is smooth and does not stick.

The resulting dough should be very soft.

Roll out the dough, making it twice as long as it is wide.

Spread 1/3 of the butter chunks over the dough. Fold the lower third toward the top.

Fold the upper third toward the bottom on top of the first fold, to end up with a three-layered rectangle.

Now turn the folded dough 900 clockwise so that the left side is at the top.

Flatten the pastry and roll out gently as before.
Once again place more butter chunks, fold over the edges and flatten the pastry.

Leave to set in a cool place 15 minutes.
Repeat the rolling out, turning over, flattening and chilling of the pastry three more times.

The pastry is then ready for use.

Rabbit PieRabbitPie


1 rabbit
50g. tomato paste
pinch mixed spice
200g. peas
1kg. puff pastry
oilve oil 3 eggs
water or stock
200g. onions
salt and pepper


Cut the rabbit into small pieces and fry on a low heat
fry the chopped onions till golden
add all other ingredients except the eggs
simmer , remove all the bones from the rabbit and add to the mixture
simmer for 20 minutes , remove from the heat and add the eggs
mix everything well
roll half the pastry and line the greased pi dish
place mixture in dish and cover with the rest of the pastry
egg wash and bake in a moderate till top is nice and golden



For the Dough
200g. plain flour
pinch of salt
150g. semolina
2 beaten eggs

For the filling
400g. rikotta
salt and pepper
2 eggs beaten
4tbsp. grated parmesan cheese
1 tbsp.chopped parsley


Start with the dough mix the sieved flour, semolina and salt carefully, add the eggs and knead until dough is like elastic, if to stiff add a drop of cold water
Rest for 1 hour now prepare the filling.
put all the other ingredients rikotta, beaten eggs cheese parsley salt and pepper into a mixing bowl mix everything well
Divide the dough into 4 pieces and roll into long thin strips dampen the edges with water
Put small balls of rikotta some 2cm from the edge of the pastry and 4cm apart.
Turn one edge of the pastry on the other one and press to seal,
using a ravioli cutter cut out the pastry lOcms away from the filling,
Leave to nest for 10 minutes,
boil in salted water till soft

Serve with tomato sauce and grated cheese

Rabbit in Gravyrabbit gravy


1 rabbit
200g.chopped onions
chopped parsley
a good quantity of chopped garlic
2 glasses dry white wine
bay leaf
olive oil


Cut the rabbit in pieces, season well, and put into a bowl. add wine and bay leaf

Marinate for at least 2 hours
Drain the rabbit.

Heat Some olive oil and fry the rabbit till golden colour and add rosemary.

Remove from oil and put into a casserole
Fry the onion and garlic in the Same frying pan. Add the marinade.

Add this sauce to the rabbit and continue cooking sprinkle chopped parsley before serving, serve with French fries and salad

Shepherd’s Pieshepherd pie


450g lean ground beef
1 medium onion, chopped
1 teaspoon garlic powder
2 tablespoons flour
1 teaspoon salt (more or less to your taste)
1 teaspoon ground black pepper (more or less to your taste)
2 cups brown gravy (approximate)

1 beef bouillon cube or equivalent base
2 tablespoons parsley, chopped
1 quart mashed potatoes (use your favorite recipe)
8 tablespoons grated cheddar cheese
4 tablespoons shredded parmesan cheese
1 prepared pie crust


Prepare mashed potatoes. Pre-heat the oven to 400 degrees F.
In a hot skillet brown ground beef with chopped onions.

When browned and the onions are tender, add the salt, pepper, garlic powder and flour.

Cook for 3-4 minutes over medium heat, stirring often.

Add the beef broth and gravy, cook until the mixture becomes thick and creamy.

(If you like a thinner sauce just add a little more broth).

Place mixture in prepared pie shell and top evenly with the warm mashed potatoes and grated cheese.

Bake for 30-35 minutes or until golden brown.

Stewed rabbitRabbit stew


1 jointed young rabbit
500g belly of pork, cut into portions
1 medium onion, chopped
4 garlic cloves, crushed
4 small carrots, peeled and sliced
250 g shelled peas
2 bay leaves
1 glass red wine
3 tablesooons tomato puree
oil for frying
salt and pepper


Heat the oil in a deep casserole and fry the rabbit joints lightly on both sides
remove from the casserole and set aside
fry the pork belly in the same oil and set aside to
fry the onion and garlic in the same oil add the rabbit and pork to the casserole
add the tomato puree diluted in the glass of water bring to boil
add the glass of red wine bring to boil
then lower the heat, add the bay leaves season to taste and simmer for 30 minutes
add the carrots and peas and cook for further 15 minutes or until the rabbit is tender
the sauce should have reduced by half

Serve the sauce with spaghetti as the first meal, and the rabbit stew as the second plate if preferred

Serves 4 to 6




1 rabbit
2 onions, sliced
6 garlic cloves, peeled
3 large tomatoes, peeled and chopped
2 tsp tomato paste
3 potatoes, peeled adn quartered
6 carrots peeled and sliced
1 cup peas
2 bay leaves
mixed herbs
1 tsp olive oil
1 stock cube
salt and pepper
1 1/4 cups red wine


Add salt and pepper to flour. Mix well.
Roll rabbit portions in seasoned flour.
Cook rabbit in olive oil until slightly brown.
Add onions, garlic, tomatoes and potatoes to the pot.
Pour some of the wine over the ingredients.

Add tomato paste, stock cube and bay leaves.
Add kidney, liver and peas.

Bring to a boil and simmer for about 1 1/2 hours. Add more wine if sauce begins to dry up.

ALJOTTA – Fish Soupaljotta


450g white fish
2 onions, chopped
12 garlic cloves, minced
450g tomatoes, peeled & sliced
1 tsp tomato paste
1 tsp olive oil
pinch of marjoram & dry mint
5 peppercorns
1/2 cup cooked rice (optional)
4 cups fish stock


Fry chopped onion in olive oil until soft
Add garlic, herbs, & tomato paste. Cook for a few minutes
Add tomatoes and fish stock. Bring to boil
Add fish, bring to boil & simmer for about 10 minutes
Before serving add cooked rice if desired



For the pastry

350 grams caster sugar
800 grams plain flour, sifted
400 grams butter
Grated rind of 1 lemon
4 egg yolks, beaten
Malta honey and pistachio nuts or additional almonds

For the almond paste

600 g caster or icing sugar
2-3 egg whites
Grated rind of 1 lemon
A few drops orange flower water
600 grams almonds, ground
To finish Glacé icing
Royal icing
Small Easter egg


To make the pastry mix the flour with the sugar, then rub in butter until the mixture looks like fine crumbs.
Add the yolks and the grated lemon rind, then mix a little water to get a workable dough.
Leave the mixture to chill. Add the lemon rind and orange flower water to the almonds and bind with the egg whites.
Roll out the pastry mix and cut out the shapes you want.
When doing this cut two shapes for each figolla as they will be sandwiched with the almond paste.
Lay the first shape on a floured and greased baking tray, spread with the almond paste made previously, leaving a small margin.
Put the second shape on the previous and press the edges together.
It would help if you were to wet the edges with a pastry brush to ensure binding.
Bake at a temperature of 200°C/400°F for five minutes and then at 180°C/350°F, for about 20 minutes until pale golden.
Let to cool on the tray.
When cooled, coat with the glacé icing then decorate with some royal icing in an other colour, but do not overdo it and make it look gaudy.
While the icing is soft push a foil-wrapped egg into the pastry.
If you are making human shapes it is traditional to put the egg in the middle of the man’s or woman’s tummy. Then finish with some ground almonds.
Since ground almonds are quite expensive some substitutes, such as tiny sugar-coated eggs can be used, although these might not be as traditional.

Carob Syrupcorubsyrup


1kg carobs
1kg sugar
1/2 tsp cloves ground


Wipe pods clean, then wash in 3 to 4 changes of water.
Roast for about 10 minutes in one layer.
Let cool, then bread each pod in 3 or 4 pieces.
Soak overnight in about 2 liters water.
Bring to boil in same water, hence simmer for 30 minutes.
Drain the liquid pressing pods to extract maximum juice (discard pods).
Add sugar and cloves, then boil for 30 minutes.
Cool completely (you can add whiskey to taste).



150 gr of butter
320 gr casterd sugar
12 slices plain Madeira cake (cut into 3 cm thick slices)
1 egg white
A couple drops of vanilla essence
50 gr roasted and ground pine-nuts

For Decoration
Frosting / Icing
50 gr of whole pine-nuts
50 gr of halved candied cherries
50 gr of grated dark chocolate


First you blend the butter and 200 gr of the sugar with an electric blender. Blend until the mixture becomes a smooth cream. Beat the egg white in a bowl (the bowl should be placed in a hot water bath). Continue beating the egg while adding the rest of the sugar i.e. the remaining 120 gr of sugar. Also add half a tumbler of water and the vanilla essence. Mix and stir well. Remove from the fire and allow to cool. Add the creamed butter mixture and the crushed pine-nuts. Mix well.

Grease a pudding basin, and start layering alternatively to the top – with Madeira cake slices and the creamy prinjolata mixture. So essentially you will have one layer of cake and one layer of creamy mixture. Continue doing this layering until you finish both cake slices and mixture. Let the prinjolata stay overnight in the fridge.


Turn the prinjolata very carefully out of its container and place on a cake plate. To decorate: cover the prinjolata with the frosting and put the whole pine-nuts, chocolate flakes and cherries on the cream. Melt some chocolate and spread it over the prinjolata for an added effect.

Put the prinjolata in the fridge and let it cool down for some 5 hours before you serve it.

Hobz ta’ San Martinhobz martin


400g plain flour
1 sachet instant yeast
75g margarine
75g Sugar
Few drops of Vanilla essence
250ml tepid milk
Glazing 50ml water
50g sugar


Mix well flour and Margarine then add the yeast, sugar , vanilla, and stir well. Then add the tepid milk to make dough and knead well by hand for around 10 to 15 minutes, or until dough is elastic.

Leave to rise for around an hour, (by then the dough would have doubled in size) then knead the dough again until it becomes elastic once again. The shape into small buns leaving enough space between the buns since these will grow in size over the next hour.

In the mean time prepare the glaze by melting the sugar in the water until it becomes like a syrup.

Glaze the buns with the syrup and place in preheated oven for around 20 minutes or until golden brown.

Slight variations to this recipe include, sprinkling the buns with sesame seeds and / or sticking a liquorices in the middle of the bun.

Torta ta’ San Martintorta martin


200 g Shelled Hazelnuts
200 g Shelled Walnuts
200 g Pitted Dates
2 Eggs Separated
2 tablespoons Milk
5 tablespoons Flour
1/4 tsp ground cloves
1/2tsp cinnamon
5 tablespoons Sugar
1 14cm square tin
Margarine for greasing
Handful Whole Almonds to decorate
75 g Sultanas
50 g Candied Peel
100 g Chopped Figs


Pre-heat the oven to Gas Mk 4 /180c
Grease the tin and sprinkle it with flour shaking off any excess
With an electric whisk beat the egg-whites until they are fluffy
Then add the yolks, sugar, flour and milk
Combine them well and then fold in the dates, figs, nuts, sultanas and candied peel
Pour the mixture into the tin and bake for 30 minutes.
Place some the almonds on top arranged in a circle.
Don’t let the pie cool in the oven. Bring it out, leave it in the tin for ten minutes until it has steamed off and then turn it onto a wire rack to cool.

Maltese Triflemaltese-trifle


Custard Fruit Gelatin or Fruit juice Whipped cream Vermouth Sponge biscuits or fingers


Place the cake in an even layer at the bottom of a deep perspex bowl, sprinkle or brush with sweet vermouth. The amount of vermouth you put will make a difference as to how strong an alcohol taste in the finished trifle. I don’t mind an extra sprinkle :) The spirit used can also The next layer is made from custard. You can use lemon or chocolate or strawberry custard, I normally put thin layers of cake between each layer of custard just to make
the trifle slightly heavier and keep the different layer more separate. The size of your bowl will determine how thick your layers need to be and how many layers you will have. Fresh cream, or whipped cream are normally used to decorate the last layer. You can use ricotta, using a mixture of ricotta, nuts (hazel nuts and almonds- crushed), candied peel ,and candied cherries. The assembled Trifle is covered and placed in the refrigerator for at
least 8 hours and up to 24 hours to allow the flavors to mingle.

Biskuttini Tar-Rahalbiskuttini-tar-rahal


800g flour
800g sugar
6 eggs
Whole cloves


Put the sugar in a food processor and the eggs slowly, 1 every five minutes. Insert the flour, flavouring and whole cloves.
Bake in the oven at a medium temperature for 15 minutes. Before serving place some icing on top.

Chocolate Coconut Ballscoconut balls


50g grated milk chocolate
2 packets sweet plain biscuits crushed
(i use morning coffee)
2 tbs cocoa
200ml sweeted condensed milk
Shredded coconut


You can crush biscuits by placing them in a plastic bag and crushing them with a rolling pin Take all the ingredients and place in a bowl, mix very well

Take a small amount of mixture and roll between your hands to form a ball Dip the ball in coconut so it is covered in coconut flakes on all sides Repeat this till you finish off all the mixture

Christmas LogChristmas-Log


2 Packets biscuits plain (you can use Morning Coffee or Digestive)
1 large tin Condensed milk
100g Glace cherries
100g Walnuts
100gCandied peel
150g Hazelnuts and Almonds (crushed)
100g Bar Milk Chocolate
Some Brandy


Crush the biscuits
Chop the nuts (make sure they are roasted beforehand)
Mix all ingredients (except Bar Milk Chocolate) by hand in a large bowl.
Shape Mixture to form the log and wrap in a greaseproof paper.
Put into the fridge and leave it for 12hours to harden.
Remove the log shaped mixture from paper.
Melt the chocolate in a bowl over boiling water and cover to decorate the Christmas log.- you can use flakes of hardened choc to add texture to your Christmas log

Biskuttini tal-Lewz Morrbiskuttini lewz morr


400 g ground almonds
400g castor sugar
4 egg whites (beaten)
25ml almond ess (small bottle)
whole almonds


Mix everything together, till the sugar disappears, and the mixture gets sticky. Roll into small balls, put on pan over rice paper (its edible paper, if you don’t have , doesn’t matter), then put 1/2 blanched almond or glace’ cherry on top.
Bake at a temperature of 180C for 15 minutes if you like them soft, if you want them harder cook longer.

Helwa tat-TorkHelwa tork


100g white sugar
130g light tahini (sesami paste)
6 Tbls. water
whole roasted almonds


On a low heat dissolve the sugar in the water in a thick-bottomed pan. Stir to dissolve but stop one its starts boiling.
Boil until sugar thermometer shows 140 degrees Celsius.
Meanwhile in a heat proof bowl mix the tahini, vanilla and almonds.
As soon as the temperature of the sugar and water reaches 140 degrees Celsius, pour this on the tahini mix.
As you’re doing this stir very well. In a very short while it will harden into a thick confection.
Transfer to an airtight container and leave to cool.
Some sesame oil may ooze out of the helwa but this does not impair in any way the marvelous taste.

Soppa tal-Armlasoppa armla


1 onion, diced
3 to 4 cloves garlic, crushed
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 kohlrabi, peeled and chopped
1 cup broad beans
2 celery sticks, sliced
1 cup peas
½ or a small cauliflower cut into bite size pieces
½ cup chopped parsley, plus extra for garnish
Gbejniet (Maltese cheese), allow one per person
Stock – enough to cover vegetables (chicken or vegetable)
1 ½ tbsp tomato paste
Salt & pepper to taste


Sauté garlic, onion and parsley in the butter and olive oil until soft.
Add potato, carrot, kohlrabi, broad beans, celery, peas and cauliflower.
Pour in stock and tomato paste. Stir well and season to taste with salt and pepper.
Bring to the boil, cover and simmer for about 15 to 20 minutes, until the vegetables are just cooked.
Add gbejniet and press down lightly to submerge. Cover and cook for a couple of minutes to heat through.

Garnish with parsley and stir through.
Serve with one piece of gbejniet in each bowl.

Minestra Tal-Haxixminestra


2 marrows
4 potatoes
2 onions
400g pumpkin
1 small cabbage
1 small cauliflower
2 turnips
2 tomatoes
2 carrots
1 teaspoon tomato puree’
200g pasta ( small shaped)
750ml of water


Chop all the vegetables and place them in a pot.

Add 750ml of water, tomato puree’ and season.

Bring to boil and let simmer until vegetables are tender.

Add a spoonful of olive oil.

Add pasta and keep simmering until the past is done.

Serve with parmesan cheese.



Cabbage – half medium sized cabbage
Potatoes – 2 large
Onions – 2 large
Kohlrabi – 1 or 2
Green Celery Leaves (Karfus)
Pumpkin (qargha Hamra u qargha Torka – red and yellow versions)
Carrots – 3 or 4

4 Maltese sausages
400g piece of fesh belly pork

Other ingredients
2 tbsp. tomatoe paste (kunserva)
Rough sea salt and fresh pepper
Olive oil for frying onion

In a pot fry the onion in the olive oil – do not let turn brown
Add the diced vegetables and season with slat and pepper
Add the tomato paste
Add meats
Add water (the amount of water you add depends if you would like a thick stew)
Simmer until meat is tender
Before serving taste and add seasoning if required.
You can either have the kawlata as a single course dish – thick stew with crusty Maltese bread.
Alternatively just before serving you can remove the meat, first eating a more liquid version of the stew (simply add a bit more water whilst cooking) and then eat the meat afterwards

Kusksu bil-Fulkosksu ful


Salt and pepper
2 potatoes
Broad Beans
tomato pure
Fresh goat’s chesse
Chicken stock cube


Fry the onion with some salt and pepper.

Add in the water and leave to boil.

Add carrot, potatoes, broad beans, peas and chicken cubes.

When the vegetables are ready, add in raw eggs not beaten.

When cooked, remove the eggs.

Add kusksu and when ready add goat’s cheese.

Put in the eggs and serve.

Soppa tal-Qara Ahmar – Pumpkin Souppumpkin-soup


1 Large onion chopped
2 tbs Olive Oil
1 small can tomatoe pure
700g pumpkin, peeled and diced
75g semolina
fresh grated Parmesan cheese
salt & Pepper
maltese bread slices


Heat the oil and fry the onion. Then add tomato pure and pumpkin.

Fry gently for 5 minutes, make sure to stir continuously.

Add 1 litre of boiling water, salt and pepper

Simmer until the pumpkin is well cooked.
Mash the vegetables manually (or use a blender for a finer texture)
Add Semolina gently to avoid lumps, and cook on a low heat for around 10 minutes.
Toast Maltese bread and cut into small cubes, serve warm, serve separate like the Parmesan cheese on the table.

Chicken brothchick broth


2 carrots
2 onions
some Celery (leaves and small stalks only if possible,
in Maltese it’s “karfus” and you get it for free from all
the veggie men) Qarabali (Zucchini/courgettes) – 2 small-medium ones.
Mixed herbs (I used Herbes de Provence but you
can use Italian mix, or just thyme if you like) Salt, pepper, olive oil.
3 or 4 garlic cloves
I whole chicken, with neck/giblets included


Wash and dry the chicken, trimming off all the visible fat and if you choose, remove the skin.
Prepare a pot big enough to fit the chicken comfortably. Put the heat on low, add olive oil, and chuck in the chopped carrots, onions, celery zucchini and garlic.
Cover and “sweat” for a few minutes until the onions are slightly translucent.
Add the whole chicken, and pour enough water to just cover it. No more! You can always add a bit more later.
Add some herbs, and a generous amount of salt and pepper. A couple of bay-leaves never hurt either! :)
Bring to the boil, then cover and let simmer for at least an hour, until the chicken is very tender and you can pull off a piece easily with a fork.
To serve, remove the chicken carefully and bring the soup back to a rolling boil.

Add a handful of rice as soon as the soup comes to a boil, cook until tender and serve with plenty of lemon juice.

Chicken stock/just the brodu:

To make “just” a stock or to serve just a soup without having to use a whole chicken, use the carcass of a chicken, plus a couple of necks and some giblets. These are available for dirt cheap from your butcher. When I make coq au vin and joint the chicken myself, I keep the carcass, neck and giblets for this very purpose.

Use the same amount of stock vegetables.

To serve as a soup: When the soup is done, remove the carcass, allow to cool slightly and remove any meat and add them back to the pot.

To use as a stock: Remove all the carcass and bones, discard (or use bits of chicken for another dish or sandwiches), strain soup and discard vegetables and bits. The liquid can be frozen and used at a later date. This also works well with roast chicken carcasses/bones with some meat on them.

Stuffat bil-pulpetti tal-majjalpulpetti majjal


for pulpetti

500g fresh pork mince
4 eggs
200g grated Parmesan cheese
50g bread crumbs (toasted Maltese bread)
Sea salt and fresh pepper
Olive oil

For Stew

6 potatoes
4 carrots
2 Cans peeled tomatoes
1 small can kunserva (tomato paste)
2 large onions
mixed herbs
bay leaves
4 slices bacon
Slice pork belly
1 red White wine


For pork Meatballs (pulpetti)
In a bowl mix the mince, breadcrumbs, eggs, cheese, parsley and salt and pepper, mix well In a frying pan heat some olive oil and shape mixture into fist sized balls, fry well on both sides till golden brown.

For Stew
In a pot, heat olive oil, fry chopped onions, once these become translucent, add chopped carrots. Fry for a few more minutes then add potatoes, pork belly, bacon and wine. Finally add the tomatoes, kunserva and the herbs and seasoning. Cook for about 45 minutes on low heat, stirring occasionally. Add peas and pulpetti and cook for another 25 minutes.

TORTA TAL LEWZtorta tal-lewz

For the pastry
400g Plain flour
1/2 tsp Baking powder
190g Margerine or butter (STORK)
120g Caster sugar
Juice & rind 1 orange
1 Egg yolk
1/2 tsp Vanilla essence

For the filling
600g Icing sugar
600g Pure ground almonds
8 Eggs
1/2 tsp Vanilla essence
Rind 3 lemons


Sift together the flour & baking powder.Add the sugar and margerine and rub together till it forms crumbs Add the orange rind and juice , egg yolk and essence and mix to a smooth dough. Refridgerate before using. Use the pastry to line a cake tin sized 31 x 24cm or 12x 9 1/2 inch. Bake for 1hour 15 minutes at a temperature of 150°c

For the filling

Mix together to just incorporate all the ingredients together ( do not over mix ) then place into the pastry case. If you wish, you can add whole cherries , almonds or candied peel into this mixture too. Bake for 1hour 15 minutes, at 150°c. Cool and leave for one day before decorating.


800g ghagina helwa
600g intrita
400g zokkor
100g lewz imfarrak shih
6 abjad tal bajd
Qoxra ta lumija mahkuka
Likur li tiggosta abjad



150gr tuna

350gr tomato paste

1 medium sized chopped onion

3 cloves of minced garlic

A handful of chopped mint and parsley

200gr breadcrumbs

4 spoons of capers and chopped olives

5 anchovy fillets or use anchovy paste

Olive oil


Prepare the Arjoli by mixing all its ingredients together, you can even use a blender if you prefer.


Red Arjoli Paste


The inside of small Maltese Crusty bread, or 4 slices white bread
2 small cloves garlic
1/4 cup water
1/4 cup olive oil
2 tbsp vinegar
Dash tabasco
Ground black pepper
4 tbsp tomato paste (kunserva)
1 small can anchovy fillets
1 60g tuna in oil
Small bunch fresh parsley
Few sprigs of mint
Chilli flakes and extra oil to drizzle


In a food processor put bread, water and crushed garlic and pulse, add anchovies, tuna, tomato paste and pulse few more. Add olive oil and process to smooth paste. Add tabasco, vinegar pepper and herbs and pulse till well mixed. If mixture is too dry add few more tablespoons water. Spoon paste into a serving dish sprinkle with chilli flakes and drizzle with olive oil.

Apostles bread ring



800g plain flour
1 tsp sugar
1 x 11g sachet dried yeast
1/4 tsp bread improver (if using)
1/4 tsp salt
80g butter
550-600ml warm milk
1 tbsp sesame seeds
8 whole almonds, skins on and soaked in water
You will also need a little milk for glazing


Mix together the flour, sugar, dried yeast, salt and bread improver in a food processor till the mixture resembles breadcrumbs. Add in most of the warm water and pulse together till a dough is formed. Continue to mix the bread dough in the processor until it is smooth. Place the dough onto a lightly floured surface and continue to knead for a couple of minute until smooth. Put the dough in a clean bowl, cover and allow to rise in a warm place until double in size. This should take approximately 45 minutes. Next, transfer the proved dough onto a clean surface and knock out the air. Roll into a long sausage and join the two ends together to form a ring. Place the bread ring on a baking tray and brush lightly with milk. Sprinkle over the sesame seeds and press the almonds into the top, evenly spaced apart. Allow to rest again until the ring is double in size. Bake the bread ring in the oven at 200`c until the top is golden brown .




  • 500 g octopus, either small or large
  • 4 tblsp. olive oil
  • 4 cloves finely chopped garlic
  • 1 cup crushed tomatoes or peeled, chopped fresh tomatoes
  • 1 cup white wine
  • 2 tblsp. honey or sugar
  • 2 tblsp. chopped fresh dill
  • 4 tblsp. chopped fresh parsley
  • 1 tsp chile flakes
  • 2 tblsp. capers (optional)
  • Salt and pepper


Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water.

Cut the octopus into large pieces and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two.

Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer.

Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.

At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus — sometimes small ones will be tender in just 30 minutes.{/p]

If they are still super-chewy, cover the pot again and simmer for up to another 45 minutes.

When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce.

To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature

Stewed Squid

calamari-tomato-sauce (1)


  • 1kg of small squid
  • 4 anchovy fillets
  • 1 kg of ripe tomatoes
  • 1 glass of dry white wine
  • 1 chilli pepper – pepper
  • Olive oil – parsley – salt


Clean the squid carefully, separating the heads from the sacs. Cut the latter into rings and the heads into large pieces. Melt the anchovy fillets in a pan with a seasoning  of oil and parsley, on a low heat. Add the squid and the wine (half of which you should let evaporate), then the tomatoes (in pieces and without seeds) and the chilli pepper. Add salt and pepper, cover the pan and cook for 20 minuted Serve immediately

Baked Saddled Bream  – Kahli fil-forn



  • 2 Saddled Bream – Kahli
  • 1 Small onion sliced.
  • 2/3 cloves garlic chopped.
  • Fresh marjoram and parsley chopped.
  • Cherry tomatoes.
  • Black Olives.
  • Olive oil.
  • White wine and lemon juice.
  • Seasoning.


Preheat the oven at medium temperature. Meanwhile, oil the dish selected and add the sliced onion. Place the fish on the sliced onion and add the rest of the ingredients. Drizzle some white wine and lemon juice. Add seasoning to taste.

Grilled garfish – Msella mixwija



  • 3 pounds (1.4 kg) whole garfish
  • 1 lemon, quartered
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Salt
  • Black pepper, freshly ground
  • Lemon wedges, to serve


1. Scale and clean the fish if necessary.

2. Rub the cavities with the lemon to give the fish some flavour.

3. Pierce the flesh in the tail region and introduce the beak in the hole to form a ring. Do not pierce the flesh directly with the beak, as it may break.
4. Beat the oil with the lemon juice, the garlic, the parsley, and some salt and pepper in a bowl.
5. Brush the fish with the oil mixture and cook slowly on the barbecue grid for about 15 minutes.
6. Turn frequently. Continue brushing the fish with the oil mixture.
7. Serve hot with lemon wedges

Swordfish Cutlets



  • 4 slices of swordfish (not too thin) weighing 600g in all
  • 100g of breadcrumbs
  • 2 eggs
  • ½ litre of delicate olive oil
  • 1 sprig of parsley
  • 2 cloves of garlic
  • Lemon and salt


Beat the eggs  in a dish without adding salt; put the breadcrumbs in another dish. Let the fish soak in the egg for a few minutes, remove and roll in the breadcrumbs. Heat the oil and fry the breaded fish. Let the fish cutlets drain on kitchen paper and add salt. Chop the parsley and garlic finely. Serve the cutlets, having sprinkled on the chopped parsley and garlic and squeezed the lemon juice over them.

Dried salted Cod Fritters



  • 600g of dried salted cod
  • 100g of grated pecorino cheese
  • 2 eggs
  • 2 spoonfuls of flour
  • Garlic, parsley, salt, delicate olive oil


Bone the dried salted cod, boil it and drain. Prepare a batter with the eggs, flour, garlic and parsley (chopped), pecorino cheese and a pinch of salt; add the cod in pieces, mix and let it stand for a few minutes. Fry the mixture a spoonful at a time and serve hot.




  • 1 package yeast
  • 1 cup of water
  • 1 1/2 cups all purpose flour
  • Anchovy (at your taste)
  • Oil for frying
  • Confectioner’s sugar


Dissolve yeast in 1/2 cup warm water with a pinch of sugar Set aside for 10 minutes to proof Stir remaining 1/2 cup water in bowl, and beat in the flour forming a soft dough. Mix the very small pieces of anchovies. Knead the dough for about 10 minutes by hand and 5 minutes in a mixer with a dough hook. Put the dough in greased bowl and turn to coat. Cover and let rise until doubled, about 1-11/2 hours. Heat abut 2-3 inches of oil to 375 degrees. Break off golf ball-sized of pieces of dough and fry until light golden brown. Drain on brown paper or paper towels, and dredge with confectioner’s sugar. Eat warm.

Maltese Bread



600g flour 10g salt 15g sugar 15g margerine 25g yeast 345ml luke warm water 1 tablespoon milk


Mix the flour, salt and margerine. Add the yeast. Make a mixture of the luke warm water, sugar and the milk. Add on to the flour and knead the mixture well until the dough is white and elasticated. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour. Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes. Bake in oven 232C (gas mark 6-8) for 12-15 minutes

Ftira tal-Forn

Nothing beats the aroma of a fresh bread taken out of the oven. For many poor people (“ftira tal-forn”), was their only daily meal – lunch (“fatar”), or dinner (“fatra”). Traditional “ftira” was made with an unbaked loaf dough, flattened in a medium sized plate and covered with ripe red tomatoes, olives and capers. They fold the edges of the dough inwards and drizzle with oil, sea salt and pepper and baked until golden brown.They baked various qualities of “ftira tal-ħemi”.

Herrings (“tal-bakkaljaw”), – herrings, chopped onions, garlic, bold cod, oil, and parsley.

Curd cheese (“tal-ġbejniet”), – thinly sliced potatoes with small round cheeslets on top.

Anchovy (“tal-inċova “), – anchovy, tomatoes, onions and basil, topped on sliced potatoes,

Whitebait (“tal-makku”), – whitebait rolled in flour, sweet marjoram, sliced onions, and spearmint.

Onion (“ftira tat-toqlija”), – lightly fried onions, garlic and ripe tomatoes.

Method for making the dough (ghagina) Mix 600g plain flour and 2 sachets yeast, with 60g melted butter, 3 tbs olive oil and some salt; work into a dough by adding water as necessary.  Spread some olive oil on a work surface and kneed for about ten minutes;  rest until doubled in size then use as required!

Gozitan cheesy pizza:

Line a dish with baking paper and put the bread dough on top of that; then layer the following on the dough: cheese slices, ġbejniet cut in slices; one thinly sliced potato (cooked in some water in the microwave oven for about 7 mins.), one sliced onion; Anchovy and tomatoes sprinkle with salt and pepper, sesame seeds and fennel seeds, drizzle with olive oil.

Bake in a hot pre-heated oven (250 fan) for about 15 minutes.


61 responses to “Maltese Traditional Recipes

  1. Joe Cassar

    June 6, 2013 at 10:08 pm

    I am Maltese Australian first generation. These recipes are brilliant and bring back memories. Have cooked/backed the “pudina” and give it ten out of ten. However many recipes listed on this web site lack some details eg temperature of oven, clear quantities, amounts and some ambiguity and lack of information in process description.

    We tend to adopt a new form of cooking these dishes, but the list is brilliant which give the purer traditional form.

    Thank you.
    Joe Cassar

    • vassallomalta

      June 10, 2013 at 7:30 pm

      Temperatures are only indicated for oven based recipes. This is not a cooking website but these recipes are given in the context of Maltese culture and heritage. Hence the traditional recipe was preferred to other contemporary enhancements.

  2. Carmen

    July 2, 2013 at 9:25 am

    Fantastic lots of recipes here. Some I have been searching for. I will certainly forward this recipe website to others so they can enjoy these Maltese recipes too. Thank you.

  3. Teena

    July 14, 2013 at 2:58 pm

    So great to get these recipe’s as my grandmother use to make many of these dishes for me, and unfortunately I am unable to get the recepies from her… So I am thrilled to pieces to have them to pass down through the family.

  4. Margarida Bonniz

    July 14, 2013 at 4:38 pm

    I don´t find the recipe for roasted artichokes which was brought from Malta to Lisbon by my third grandfather around 1830. Every year our family meets for a lunch or dinner with the roasted artichokes.

    • vassallomalta

      July 15, 2013 at 6:14 am

      Will be very grateful if you share this recipe (roasted artichokes) with us to include in this list

    • John

      July 20, 2013 at 1:20 pm

      I never heard of roasted artichokes. It would be great if you could share this recipe with us maltese and if you don’t mind send a copy to my email address.

      Thank you..

      • vassallomalta

        July 21, 2013 at 6:32 am

        There is a recipe for roasted artichokes but it is not a Traditional Maltese Dish. For the benefit of our readers I shall reproduce the recipe below:

        Plain Roasted Artichoke Hearts

        3 (15 ounce) cans artichoke hearts
        4 garlic cloves, quartered
        2 teaspoons extra virgin olive oil
        salt and pepper, to taste
        1 tablespoon lemon juice (optional)
        1 tablespoon butter (optional)


        1 Preheat oven to 375°F.
        2 Drain artichokes in colander and rinse a bit to remove brine.
        3 Mix gently with garlic and olive oil in a bowl.
        4 Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
        5 Sprinkle with salt and pepper, and add lemon juice and butter (if using).

    • Michael

      November 29, 2013 at 10:18 pm

      My Grandmother used to make us Stuffed artichokes, a lot of work but really worth the lobour. This recipe is also missing from here.

      • vassallomalta

        November 29, 2013 at 10:25 pm

        This is only a taste of some of the Maltese traditional dishes. After all this is not a recipe website.

        Qaqoċċ mimli – Stuffed artichokes


        4 globe artichokes, stalks trimmed

        For the filling

        ½ sourdough loaf, crumbed
        6 anchovy fillets, chopped
        4 cloves of garlic, minced
        ½ bunch flat leaf parsley, finely chopped
        Zest of a lemon
        1 tsp dried chilli flakes, optional
        1 cup of Kalamata & green Sicilian olives, chopped
        Sea salt & freshly ground pepper
        Olive oil


        1. Gently prise open the artichokes so to make space between the layers of leaves as that is where the stuffing mix will go. Bang them (flower head down) a couple of times on a chopping board so to loosen the globe.

        2. Combine the stuffing ingredients together in a bowl, adding enough olive oil to bring the mixture together. Take a littlle bit of the stuffing and gently push it in the spaces between the leaves. Start with the outer leaves of the artichoke first and then work your way to the heart of the artichoke, ensuring that it is evenly distributed. Repeat the process until all four artichokes are filled.

        3. Place the stuffed artichokes in a large saucepan, don’t worry if they are overcrowded as you want them to support each other and remain upright. Effectively you are steaming the artichokes so add about 300ml of cold water to the pan and slowly bring to the boil. Cover the saucepan with a lid and reduce to a gentle simmer for about 30-40 minutes or until a leaf from the artichoke can be pulled out easily.

        4. Once done drizzle a little extra olive oil over the artichoke and serve immediately.

  5. Ross

    July 15, 2013 at 3:43 am

    Brings back a lot of memories of Mum & Grandma preparing most of the “above” recipes.

    (Melbourne, Australia)

    • Roeman

      March 10, 2014 at 4:30 am

      The “below” recipes also brings back alot of fond memories ….

  6. Mary

    July 18, 2013 at 10:01 am

    Wow I have just been looking at the wonderful Maltese recipes. Both my parents have passed and it brought back amazing memories of the meals mum use to prepare for us.

    I have taught a couple of them to my girls but could only remember a few. I am keen to try my hand at Ross il- Forn (Baked Rice).

    Big Thankyou

  7. Joanne Xuereb

    July 20, 2013 at 2:15 pm

    Some really great recipes.Brings back alot of memories of the good food mum used to cook for us.
    She used to spend hours and hours in the kitchen cooking, I really miss her cooking.

    Might have to try some of these recipes myself one day.


  8. Phyllis Abela

    July 22, 2013 at 1:58 am

    Good lot of recipes and I remember making some of them with mother, I would like the recipe for Mazzit (black or blood sausage)

    • vassallomalta

      July 29, 2013 at 8:10 pm

      Mazzit, also known as blood-sausage, black pudding, was first attested in the UK in 1868, perhaps influenced by German blutwurst. Probably it was brought to Malta by the Knights.

      Known in Malta as mazzita, this delicacy is popular all over Europe and the Americas. There are many variations and traditional names. It is a question of love or hate but nearly each area has its own specialty.

      In fact a variety of blutwurst, the rotwurst from Thüringia, has geographical indication protection under EU law, with PGI status. In France also, there are many regional different boudins noirs such as the large boudin du Béarn. The French even have a Confrérie des Chevaliers du Goûte Boudin (Brotherhood of the Knights of Blood Sausage). In Italy, especially in Tuscany, it is best known as buristo. Even Spain has its specialty, the morcilla de burgos.

      In Malta it was popular for many decades but has now disappeared from the butchers.

      While in certain European countries it enjoys PGI status, the Maltese mazzita is doomed to oblivion. If we are truly proud of our heritage, if we want to attract tourists for the Maltese cuisine, is it possible that some entity will not try to resurrect this humble food?

      In Maltese there is a saying: “Fl-aħħar tal-mazzita ssib iż-żbiba” (at the bottom of the bloodsausage you will find the raisin) which means that one tends to face an anti-climax.

      Does this saying now hold good for our mazzita itself? Is this the death knell or could there be a reprieve?

      How to make mazzit


      1 quart pig’s blood
      12 ounces bread crumbs
      1/2 lb. suet
      Salt and pepper, to taste
      1 quart milk
      1 cup cooked barley
      1 cup dry rolled oats
      1 ounce ground mint


      Mix all ingredients together in a bowl;
      pour into a large kettle or Dutch oven and bring to a boil.
      Pour into a wide shallow bowl and season again if necessary.
      Chill thoroughly, until firm.
      When cold it may be cut into slices and fried.

      • Gino Vella

        December 15, 2013 at 9:57 am

        Well done for all these traditional Maltese recipes which keep our heritage going strong. Thank you kindly Gino

  9. Phyllis Abela

    August 15, 2013 at 7:58 am

    I will try the mazzit recipe, I made the blast batch with 1litre pigs blood , 2eggs beaten , and some bread crumbs , grated cheese and some suet and 2 onions chopped fine and sauted with some sultanas and I filled it into sausage skins but left some space for the sausage to grow ,I simmered them in hot water, and they were lovely

  10. Charlie Busuttil

    September 17, 2013 at 1:51 pm

    These recipes really bring back memories, they made me feel more home sick then ever.
    Please can you do me a favour and give me some recepies of sweets used after a Baptisem. I will really appriciate it.

    • vassallomalta

      September 17, 2013 at 2:37 pm

      You can find two frequent items at Baptismal receptions among the recipes above namely:
      Biskuttini tar-rahal
      Biskuttini tal-Lewz morr

  11. Margaret mifsud

    October 7, 2013 at 9:46 am

    Margaret mifsud
    Anyone know how to make ghagina tal-ftajjar tal-incova, tadam u zebbug?

    • vassallomalta

      October 10, 2013 at 6:14 pm

      Nothing beats the aroma of a fresh bread taken out of the oven. For many poor people (“ftira tal-forn”), was their only daily meal – lunch (“fatar”), or dinner (“fatra”). Traditional “ftira” was made with an unbaked loaf dough, flattened in a medium sized plate and covered with ripe red tomatoes, olives and capers. They fold the edges of the dough inwards and drizzle with oil, sea salt and pepper and baked until golden brown.They baked various qualities of “ftira tal-ħemi”.

      Herrings (“tal-bakkaljaw”), – herrings, chopped onions, garlic, bold cod, oil, and parsley.

      Curd cheese (“tal-ġbejniet”), – thinly sliced potatoes with small round cheeslets on top.

      Anchovy (“tal-inċova “), – anchovy, tomatoes, onions and basil, topped on sliced potatoes,

      Whitebait (“tal-makku”), – whitebait rolled in flour, sweet marjoram, sliced onions, and spearmint.

      Onion (“ftira tat-toqlija”), – lightly fried onions, garlic and ripe tomatoes.

      Method for making the dough (ghagina)
      Mix 600g plain flour and 2 sachets yeast, with 60g melted butter, 3 tbs olive oil and some salt; work into a dough by adding water as necessary. Spread some olive oil on a work surface and kneed for about ten minutes; rest until doubled in size then use as required!

      Gozitan cheesy pizza:
      line a dish with baking paper and put the bread dough on top of that;
      then layer the following on the dough:
      cheese slices,
      ġbejniet cut in slices;
      one thinly sliced potato (cooked in some water in the microwave oven for about 7 mins.),
      one sliced onion;
      Anchovy and tomatoes
      sprinkle with salt and pepper, sesame seeds and fennel seeds,
      drizzle with olive oil.

      Bake in a hot pre-heated oven (250 fan) for about 15 minutes.

  12. Jovanna

    October 11, 2013 at 9:35 pm

    Thank you so much for this great website. I grew up on this food as I am also Maltese. Everything traditional is gorgeous but today these recipes have been altered to decrease the amount of fat and sugar as we now know better. I had a FAT MAMA all my life and remember her being desperate to slim down. The ancient Maltese sculpture – THE SLEEPING LADY – is so beautiful but a warning to us all.
    Nevertheless. ENJOY

  13. Lucia

    October 24, 2013 at 7:31 pm

    The recipe for ghagina has no liquid in it, is this an error? You cannot make a dough with no liquid, i tried your recipe but had to add lots of water.

    • vassallomalta

      October 26, 2013 at 7:43 am

      You have to add water as neccessary to make the dough.

  14. Ann (Caruana) Roberts

    October 25, 2013 at 3:14 am

    These recipes are amazing. Thank you
    Reminds of my childhood. My family immigrated to Canada My parents made many of these dishes. So pleased I found this website.

  15. John

    October 25, 2013 at 11:39 am

    Jista xi hadd jibghatli kif issajjar il-kirxa u l-bebbux bhala apitizer

    Jekk tista ibghatieli email

    Thank you

    • vassallomalta

      October 26, 2013 at 7:34 am

      Tripe Soup – Soppa tal-Kirxa

      Ingredients (Serves: 2-4)

      450gr tripe
      1 tbs tomato paste
      85gr grated cheese
      cooking oil
      Fancy pasta
      1 egg
      Chopped parsley
      Lemon juice


      1. Wash the tripe thoroughly, cut into small pieces and boil in salted water.

      2. Peel and chop the onions and fry in oil; add the chopped parsley.

      3. Dissolve the tomato paste in a little hot water and add; allow simmering, and then add the boiled tripe with the grated cheese and water to cover. (The water in which tripe was boiled may be used.)

      4. Simmer.

      5. Meanwhile take the rest of the water in which tripe was boiled, bring to the boil and add some fine pasta in the shape of small stars, fine rings, etc.

      6. Beat an egg and add to this “soup.” Before serving soup, squeeze in some lemon juice.

      7. Serve the soup as a first dish and the cooked tripe as a second dish.



      Make sure snails are clean and well fasted (sajmin u nodfa)
      Wash at least twice in very salty water
      Boil in salty water in a pot big enough to hold the snails
      Fry onion and garlic
      Add snails
      Add tomato pulp
      Basil (habaq)
      Mint (naniegh)
      Majoram (merqtux)
      Salt and pepper
      Black olives
      and a bottle of lacto
      Add a tbsp of tomatoe paste
      1 tsp sugar



      Wet Galletti (just enough water to make them soft)
      chop very finely garlic and onion
      olive oil
      Mash all together and serve with snails

  16. gorga

    November 1, 2013 at 10:46 am

    I love all your familiar recipes. I wonder if you can help me though. I have been looking on the internet as how to make rice paper. I am curious as how to make it. I think it is water and flour I would like to know the method, I hope you can help thanks very much.

    • vassallomalta

      November 1, 2013 at 11:33 am

      Rice paper is not made out of rice. Rice paper used with traditional Maltese sweets was imported not locally manufactured.

      Also called wafer paper is traditional in China and Japan for writing, making decorations and eating. There are two types of wafer paper, edible and inedible. The paper is slightly translucent and can be used to make elegant cake decorations and crafts or artwork. Wafer paper is usually made from bamboo, plants and rice. You can make your own inedible wafer paper in your kitchen using a collection of supplies from craft stores or online merchants. However it is much better to buy rice paper from the supermarket.

      Things You’ll Need

      Mulberry branches
      Stainless steel pot
      Vegetable steamer


      1. Select mulberry branches about 1 inch around and 8 feet long. Cut them into equal lengths small enough to fit into the pot.

      2. Place the vegetable steamer into the steel pot; add about 2 inches of water. Stand branches upright in the pot. Cover and let steam at least 30 minutes, or until the bark peels away easily from the woody core.

      3. While branches remain warm, peel off the inner bark. Use the knife to remove the entire outer bark from the inner bark, to ensure making pure white paper. Wash the inner bark, making sure that all pieces of the outer bark have been discarded. Weigh the total amount of mulberry fiber obtained.

      4. Use gloves to prepare a lye solution, which will make the paper stronger yet rinse out cleanly to keep it edible. Combine 26 ounces of fireplace ashes and 15 quarts of water for each pound of mulberry fiber. Boil the wood ash for at least half an hour; let it cool overnight. Sieve the lye into the steel pot. If any ashes filter through the sieve, line it with a paper towel and strain the lye again.

      5. Place the lye in the boiling pot. Cook the mulberry fibers for at least four hours, stirring from time to time. When finished, the fibers should pull apart easily.

      6. Using the pail or bucket, rinse the fibers twice in clean water. Squeeze out any excess water from the fibers.

      7. Beat the fibers into pulp with the mortar or bat. Add additional water if fibers become too dry while beating them.

      Making Paper Sheets
      8. Purchase or make a deckle and mold. Make two frames, each 3/8-by-3/8-inch thick with inner dimensions equal to paper size desired. Cover one side of one frame with fine wire gauze or plastic mesh to make the mold. Leave the other frame—the deckle—uncovered. To use, hold the mold mesh side down and line the deckle up evenly on top of the mold.

      9. Fill the tub halfway with water. Place the fiber pulp into the water and stir. While the pulp is still moving, dip the deckle and mold into water front edge first, catching pulp inside the frames. Lift the deckle and mold out of the water, holding the frames flat. Shake the frames gently to smooth the fibers together and make stronger paper. If fibers do not completely cover the mold or become thin and uneven, add more pulp to the tub.

      10. Let water drain from the frames for about five minutes. Lift the deckle carefully off the mold—do not let water drops land on the new sheet of paper. If drops do fall, dip the mold back into the tub, lift and shake the pulp and let it drain again.

      11. Dampen the felt pieces; lay one piece of felt or blotting paper on a flat surface. Roll the mold smoothly and evenly over the felt, paper side down. Use the rolling pin to drive out any air between the paper and felt. Place another piece of felt or blotting paper over the mulberry paper. Continue stacking new sheets of paper and felt pieces until the desired number of sheets have been made.

      • walter

        December 2, 2013 at 9:59 pm

        Walter Sultana
        John it’s easy to cook the rabbit Cut it in small pieces and fry it with garlic and little olive Oil and lots of wine ,and make the heat low and let it cook slowly .. Walter from Toronto Gozitan

  17. John Borg

    November 1, 2013 at 3:56 pm

    My wife and I enjoyed reading your recipes and looking forward to try stuffat tal-fenek. Xtaqt sibt ukoll fenek moqli tal-Ghawdxin. grazzi

    • vassallomalta

      November 3, 2013 at 1:07 pm

      I suggest you see the Fried Rabbit with Garlic recipe

      • walter

        December 2, 2013 at 10:10 pm

        Walter Any one can tell me how to make QASATAT with Ricotta and Raisins Thank you .. Walter

    • Kit

      January 6, 2014 at 10:08 am

      Kifinti , when last in Gozo I led brother & wife & sisters to sign indicating restaurant menu to discover with delight stuffat tal-fenek !
      But I was disappointed, I was outvoted and family opted to dine at a restaurant with a “better view” and I settled for another favourite lampuki.
      I am still looking for a traditional Maltese rabbit stew or pie in Melbourne.
      In the meantime Bon appetite, Kit.

  18. Jeanie Lee

    November 5, 2013 at 9:32 pm

    Thank you so much for the recipes. My mouth was watering remembering the Qaghaq tal-Ghasel and other recipes. i cook Pastizzis as my Mum cooked thousands. I would love the Torta Tal Lewz translated into English please.

    • vassallomalta

      November 6, 2013 at 10:47 am

      An English version for Torta tal-Lewz has been added

  19. Jeanie lee

    November 7, 2013 at 5:52 am

    Thank you so much for the English version for Torta tal-Lewz.

  20. M Micallef

    November 7, 2013 at 7:26 pm

    anyone knows how to make the sweet sensation called STRIZZI.

    Manuel Micallef

    • vassallomalta

      November 29, 2013 at 10:54 pm



      sweet shortcrust pastry.
      cooked sponge cake
      400g ricotta
      60g candied cherries
      80g sugar
      vanilla essence
      grated lemon rind
      apricot jam
      1 egg beaten
      white liqueur


      1. Prepare the pastry. Grease a loaf tin or else line it with baking paper. If you will be using baking paper, it will be easier if before lining the tin you wet it slightly. On a lightly floured surface roll it out quite thinly and line a loaf tin with it. You have to leave some pastry for the top.
      2. Slice thin slices of sponge cake and spread some apricot jam on them.
      3. Use these slices to cover the bottom and sides of the pastry, jam side facing the pastry
      4. Put the ricotta in a mixing bowl. Add the sugar and liqueur. Mix well till you have a creamy texture.
      5. Quarter the cherries and add them together with the vanilla essence and the grated lemon rind to the ricotta mixture. Mix well.
      6. Slice some more slices of sponge cake.
      7. Preheat the oven Gas Mark 4/1800C.
      8. Fill the loaf tin with the ricotta mixture. Smooth the top and cover it with the sponge cake slices. Spread some more jam on them.
      9. Moisten the edges of the pastry with a little water. Cover with the remaining pastry. Seal well and trim the edge
      10. Make some slits in the top and brush with beaten egg and bake for around 60 minutes in the preheated oven.
      11. Leave to cool completely before removing from the tin and slicing it.


    November 24, 2013 at 1:16 am

    I love maltese food and was very happy to see so many receipes,I australian born married to a maltese and love cooking maltese food.Thank you,ELLEN.

  22. Nadine Grech

    November 26, 2013 at 2:13 pm

    vassallomalta, thank you so much for all the recipes! Can I ask you something? I’ve been searching for a recipe of pasta shells filled with mince beef and oven baked in a tomato and white sauce. I don’t know if that is a Traditional Maltese dish but my dad told me that his mother used to cook it. I would like to try it but I haven’t found a suitable recipe. I am hoping that you can help me. I would really, really appreciate it.

    Thank you.

    Kind regards,

    • vassallomalta

      November 26, 2013 at 2:22 pm

      I have two recipes – one in Maltese and another one in English. I hope one of them is what you are looking for.

      Bebbux Mimli bl-Irkotta
      2 pakketti ghagin bebbux
      kilo irkotta
      6 bajdiet
      gobon mahkuk
      pinta u nofs halib
      800g tadam
      400g ikkapuljat
      basla mqatta irqiqa
      melh u bzar

      Ghaffeg l-irkotta, habbat tlett bajdiet u hawwadhom flimkien mat-tursin imqatta rqiq, ftit gobon mahkuk, melh u bzar mal-irkotta.
      Imla l-bebbux b’din it-tahlita. Lesti iz-zalza. Dellek id-dixx. Poggi saff bebbux mimli bl-irkotta fid-dixx, itfa’ ftit zalza fuqu, bajd mgholli u gobon mahkuk. Irrepeti dan is-saf ghal tlett darbiet. Habbat tlett bajdiet mal-pinta u nofs halib, ftit bzar u melh u itfghu fuq l-ghagin. Hallih joqghod ghal 10 minuti. Ahmi f-forn mark 4 ghal siegha u nofs.


      Injokki l-forn (Baked gnocchi)


      1 kg packet of gnocchi pasta
      750g rikotta
      2 fresh gbejniet
      a handful of chopped parsley
      100g grated cheddar cheese
      1 grated white dried gbejna
      a grating of nutmeg
      2 beaten eggs

      Mix the ricotta with rest of the ingredients (minus the pasta). Fill the pasta shells with the ricotta mixture (best way to do this put it in a clean plastic bag, cut off a small corner, and pipe in shells). In the meantime prepare a plain tomato sauce (recipe in my blog). Lightly grease a dish; add a thin layer of tomato sauce; line the filled (uncooked) pasta shells; top with the rest of the tomato sauce;pour about 500ml skimmed milk over everything; lastly add some beschamel sauce on top, plus more grated cheese. Bake in a preheated oven (covered in foil at first, foil removed for the last 30 mins.) for about 1.5 hours.

  23. Michael

    November 29, 2013 at 10:20 pm

    Very good site. If I may suggest that you add the real Maltese name of recipes in italics under the English name.

  24. walter

    December 2, 2013 at 10:49 pm

    I like to thank Vassallo Malta for helping us with their Recipes , , Thank you again Vassallo Malta ..PS you the Best Walter Sultana from Xaghra Gozo Living in Mississauga Canada

  25. Joe Bugelli

    December 18, 2013 at 11:34 pm

    In reading the method for cooking Octopus, it appears that there may some steps or possibly other ingredients that may be missing as I can’t see how you can cook a kilo octopus for that length of time (I 1/2 hours) in just 2 tblsp of wine, 2 tblsp olive oil and the juice of one lemon without the liquids drying up. Please advise. Thank you.

    Also, I would appreciate a recipe for making the authentic Maltese bread (crusty and full of air holes). I have tried umpteen different bread recipes and none come even close to the real Maltese bread!

    • vassallomalta

      December 19, 2013 at 3:39 am

      Octopus is boiled in water mixed with the wine.

      A suggestion how to make maltese bread can be found under the Bread section.

      • Joe Bugelli

        December 19, 2013 at 1:04 pm

        Thank you for the clarification concerning cooking instructions of the octopus. Now this makes sense.
        I also thank you for the bread making recipe. I will give it a shot.
        You deserve credit for taking the time ns interest in collecting and sharing all this information about our common heritage. Well done!


    January 18, 2014 at 8:12 pm


  27. Sally Spiteri

    January 29, 2014 at 1:01 pm

    Love the recipes brought back lots of memories . I do cook maltese food but there are quite a few l have’nt made. Will certainly be busy. Love the site.

  28. Winston Galea

    February 16, 2014 at 9:27 pm

    The best Rabbit Stew is the one you make at home after all Maltese cooking is made with TLC…
    Cheers Winston Galea.

  29. mary mallia bonello

    February 26, 2014 at 1:02 pm

    keep up the great work u doing with this website my kids love all the recipes as we been doing them togather for years im malthese forever . thanks mary february 27 2014 at 12 02 am

  30. Giuseppa Galea Heski

    March 9, 2014 at 9:41 pm

    Thank you. What lovely memories just reading the Maltese names.

  31. mary mallia bonello

    March 13, 2014 at 12:44 pm

    is there a receipe for sfinig tal bakkaljaw/ please

  32. Margaret mifsud

    March 26, 2014 at 11:11 am

    Have you got a recipe for crostoli

    • vassallomalta

      March 26, 2014 at 12:07 pm

      If I’m not mistaken it is not a traditional Maltese dish but Italian

      Serves: 60

      2 eggs
      3 tablespoons of castor sugar
      110 grams plain flour
      70 grams of self raising flour
      35 grams melted butter
      20 ml grappa or a fortified wine (I use an Australian Topaque)
      1 teaspoon of vanilla extract
      Zest of 1 lemon
      Light oil for frying
      Powdered sugar (Icing sugar)


      1. Beat the eggs
      2. Add sugar and beat together
      3. Add all other ingredients other than flours (Oil and powdered sugar are not used here either).
      3. Sift flours and fold in until dough forms
      4. Knead into a uniform lump, wrap in plastic and rest for 20 minutes
      5. Roll through pasta machine, cut, twist and cook

      After making the crostoli pastry dough let it rest, generally longer the better 20 minutes to an hour should be ok. The pastry dough is still a little tacky at this stage, just sprinkle it with flour when handling it.

  33. David

    April 10, 2014 at 8:37 pm

    Hello from Melbourne, Australia! I am looking for two recipes but not sure if one of them is Maltese. One contains fried capsicums, onions and olives. And the one which I not sure if it was Maltese is a cake / desert made from custard and sponge. It was often decorated with those little silver balls and they called it souffle. Hope someone can help me out. Regards David

    • vassallomalta

      April 11, 2014 at 3:04 pm

      Below please find the Soufle’ recipe. However I think you were rather referring to the Trifle by your description. You find that recipe under SWEETS. I’m afraid I can’t help you with the other recipe you mentioned since you gave generic ingredients which are the basis of quite a number of recipes.

      Soufle’ Recipe

      3 eggs (white and yolks seperated)
      3/4 cups milk
      3 tbsp flour
      3 tbsp butter
      1 1/4 cup cheese
      1/8 tsp creme of tartar (optional)

      * Pre-heat oven to 350°
      * Butter and flour a large baking dish.
      * Prepare your basic roux. (i.e. melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color.)
      * Heat milk until hot, but not boiling.
      * Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. Surprise! You now have the basic foundation to a simple white-sauce.
      * Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well.

      Once you have mixed in the egg yolk, you must be very carefull to keep the overall mixture at a low temperature! Otherwise the egg yolks will temper and your sause will either have a mottled texture or the consistency of a mysterious plastic petrolium product. Reduce heat to the lowest setting and keep the sause only warm enough to continue melting cheesese or other items.

      * Slowly add cheese and mix until it is melted into the sauce. Surprise! You now have a basic cheese sauce!

      Before the next step (beating the egg whites) it is worthwhile to note how important it is that you didn’t accidentally get any egg yolk into the whites. A couple drops of the yellow stuff with screw your egg whites badly. If you accidentally get a drop of a broken yolk into the whites, carefully and surgically remove it with a spoon.

      * Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until they are “stiff but not dry”. (Once they peak, they’re done. If you don’t stop immediately they’ll resemble a merange.)

      * Add 1/4 of the egg white to the sauce and mix.

      * FOLD the sauce into the egg whites. FOLD does not mean mix! This is important: you just barely mix the two together. It is perfectly okay that you see bits of white. The mixture does not need to be homogenous.

      * Place mixture in baking dish and bake for 30-35 minutes.

      Serve IMMEDIATELY.

      When souffles cool, they begin to collapse. Don’t worry, it’s perfectly normal. ALL crepes start to fall the moment they are pulled out of the over. If you serve immediately though, nobody will notice.

  34. emmanuel libreri

    April 16, 2014 at 4:40 am

    recipe for GBEJNIET how to make i have the baskets .

    • vassallomalta

      April 16, 2014 at 6:02 pm

      How to make Gbejniet

      It is very important that you do NOT use ultra pasteurised milk or homogenised milk when you are making gbejniet. Ultra-pasteurization heats the milk to 280 degrees, effectively killing any micro-organisms in the milk. You want these microbes in the milk in order for the cheese to curdle properly and for the final cheese product to actually have flavour.

      This recipe will yield about 8 Gbejniet.


      2 litres of Goat’s Milk
      1 cup low fat milk powder
      2 Rennet Junkets
      2 tbsp water


      First you need to sterilise all equipment.

      Heat the milk with the milk powder in a non reactive pot on low heat and stir until the milk powder is dissolved.

      Stir briefly

      Add 2 tblsp of water to the rennets and stir until dissolved and set aside.

      When the milk temperature reaches 98 degrees, take it off the heat.

      Add the rennet tablet mixture to the milk and stir briefly.

      Cover and let set at room temperature for about 3 hours.

      In the meantime, prepare a draining container with the baskets on top.

      Ladle the curd into the baskets and let drain overnight.

      (You can pour the collected whey in a glass container and store in the refrigerator. You can use this instead of the water for the ftira and maltese bread.)

      Next morning, flip the cheese and put them back in the baskets and let them continue to drain overnight.

      Flip the cheese

      Cover with a net.

      Next morning, making sure that they’re strong enough to handle, take them out of the baskets and sprinkle about 1/4 tsp salt all over and around each gbejna and let drip for a few hours more. Make sure to always keep them covered in case of bugs.

      If you like them dried and peppered…you can do this at this stage. Grind some pepper in the plate and pat each gbejna into the pepper and cover all over and let them dry for another day (always depending on how hot and dry the day is…please use your judgement).


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