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Beef and Barley Soup


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

Potato 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 tsp 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

ALJOTTA – Fish Soup


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

Soppa tal-Armla

soppa armlaIngredients:

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-Haxix


2 marrows

4 potatoes

2 onions

400g pumpkin

1 small cabbage

1 small cauliflower

2 turnips

2 tomatoes

2 carrots

1 teaspoon tomato paste (kunserva)

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

Meat: 4 Maltese sausages  – 400g piece of fesh belly pork

Other ingredients:  2 tbsp. tomato paste (kunserva) –  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-Ful

kosksu fulIngredients:


Salt and pepper



2 potatoes

Broad Beans

tomato pure




Fresh goat’s cheese

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 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.


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