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Maltese Traditional Recipes

with special thanks to  ilovefood.com.mt website

For Recipes by Section click here


Find your recipe here

A-C

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
Lasagna

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

Ingredients

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

Method

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

Ingredients

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

Method

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

Ingredients

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

Method

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

Ingredients

225g ground beef
1/2 cup water
2 (425g.) cans marinara sauce
or
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

Ingredients

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

Method

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

Ingredients

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

Method

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

Ingredients

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

Method

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


Ingredients

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

Method
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

Ingredients

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

Method

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


Buskuttellibiskutelli

Ingredients

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

Method

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

Ingriedents

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

Metod

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

OR

Ingredients:


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

Method:


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..


BigillaBigilla

Ingredients

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

Method

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

Ingredients

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

Method
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


Bragjolibragioli

Ingredients

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
breadcrumbs
olive oil
water

Method

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.

OR

Ingredients

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

Method

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

Ingredients:

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)

Method:

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.

OR

(For those on a diet)

Ingredients:

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

milk


Method:


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

Ingredients

Short crust pastry

800g.califlower
25g. Margarine
25g. Flour
300m1.milk
3 eggs
1 onion
Parmesan cheese
Salt & pepper
Finely chopped parsley
White Sauce

Method

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

Ingredients

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

Method

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


Chicken StockOLYMPUS DIGITAL CAMERA

Ingredients

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

Method

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

Ingredients

8 or 9 orangesor tangerines

1 tsp. salt

400g sugar

Method

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

Ingredients

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

Method

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

Ingredients

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
Salt
120ml water

Method

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

Ingredients

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

Method

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

Ingredients

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
breadcrumbs
oil, veg oil for frying

Method

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.


Gallettigallett

Ingredients

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

Method

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.

Ingredients:

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

sea salt and freshly-ground pepper.

Garnish:
Pick your favourites of the following or use them all
Vinegar

fresh basil leaves

fresh mint leaves

stoned olives

capers

anchovies

finely-sliced onion.

Method:

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.


Imbuljutaimbuljuta

Ingredients

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

Method

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


Kwarezimalkwarezimal

Ingredients

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

Method

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

Ingredients

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 )

Method

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

Ingredients

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

Method

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


Qaghaq tal-GhaselOLYMPUS DIGITAL CAMERA

Ingredients

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
water

Method

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

Ingredients

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

Method

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

OR

Pistachio Nougat/Turronnougat

Ingredients

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


Method

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
.


Pastizzipastizzi1

Ingredients

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

Method

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

Ingredients

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).

OR

Torta Tal-Irkotta - Rikotta Pie

Ingredients:

Pastry

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

The filling:

500gr ricotta,
salt,
pepper,
parsley
2 beaten eggs

Method:

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

Ingredients:

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

Method:

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

Ingredients

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

Method

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


Ravioliravioli

Ingedients

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

Method

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

Ingredients

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

Method

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

Ingredients

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

Method

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

Ingredients

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

Method:

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

OR

STUFFAT TAL-FENEK (Rabbit Stew)

Ingredients

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
flour

Method

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

Ingredients

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

Method

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


Figollifigolla


Ingredients:

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

Method:

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

Ingredients:

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

Method:

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).


Prinjolataprinjolata

Ingredients:

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

Method:

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.

Decorate

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

800g flour
800g sugar
6 eggs
Flavouring
Whole cloves

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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.


Kawlatakawlata

Ingredients:

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

Meat
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

Method:
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

Ingredients:

Onion
Salt and pepper
Water
Carrot
2 potatoes
Broad Beans
tomato pure
peas
Eggs
Kusksu
Fresh goat’s chesse
Chicken stock cube

Method:

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

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Ingredients:

for pulpetti

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

For Stew

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

Method:

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

Ingredients:
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

Method:

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.

OR

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


Arjoliarjoli1

Ingredients

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

Method

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

OR

Red Arjoli Paste

Ingredients

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

Method

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

image

Ingredients

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

Method

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 .


Octopus


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Ingredients:

  • 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

Method:

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)

Ingredients:

  • 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

Method:

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


kahli

Ingredients:

  • 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.

Method:

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


911914-fish

Ingredients:

  • 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

Method:

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

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Ingredients:

  • 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

Method:

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


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Ingredients:

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

Method:

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.


Sfineg


images

Ingredients:

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

Method:

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

-Bread

Ingredients

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

Method

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.


 

72 responses to “Maltese Traditional Recipes

  1. Jeanie Lee

    July 8, 2014 at 6:46 am

    Thank you!!

     
  2. Jeanie Lee

    July 8, 2014 at 3:16 am

    Please translate Qaghaq tal-Gunglien

     
  3. rosedarmanin

    July 7, 2014 at 3:44 pm

    I need a recipe for qaghaq tal gunglien not the yeast kind.

     
    • vassallomalta

      July 7, 2014 at 3:57 pm

      Qaghaq tal-Gunglien

      Ingredients
      250g plain flour
      250g self-raising flour
      ½ tsp baking powder
      225g unsalted butter or margerine(STORK)
      110g icing sugar
      Zest of an orange and lemon
      1 tsp aniseed, toasted
      1 egg, beaten
      Juice of an orange
      You will also need a little milk and 2 tbsp sesame seeds to decorate

      Method
      Place the flour, baking powder, butter and icing sugar in a large bowl adnd rub togehter using your fingertips till the mixture resembles bread crumbs. Stir in the citrus zest, toasted aniseed, egg and enough orange juice to form a firm pastry. Turn the pastry out onto a work surface and cut into small pieces the sice of a walnut. Roll each piece to the size of a pencil and form into the number 8. Press the ends together well and brush the top of the pastry shapes with a little milk. Place the sesame seeds into a plate, and dip the pastry(milk side down) into the sesame seeds to coat thetop evenly with the seeds. Place the pastry shapes onto baking sheets covered with non-stick paper and bake in the oven at 200`c for 20 minutes, or untill the pastry is golden brown. Remove the baking trays from the oven and allow the biscuits to cool down completely before serving.

       
  4. Chris Cutajar

    June 28, 2014 at 12:29 am

    Would like recipe for gbejniet .thank you

     
  5. Rachel smith

    June 14, 2014 at 3:24 am

    I would like the recipe for broadal please and Maltese donuts please

     
    • vassallomalta

      June 15, 2014 at 12:48 pm

      Doughnuts are not traditional maltese sweets though they are baked and sold in Malta . If you wish to know how to make Doughnuts please visit this website: http://m.wikihow.com/Make-a-Doughnut.

      I don’t know exactly what you mean by broadal so I can’t be of any help there

       

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