with special thanks to website

Bean 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 onoin, 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

Balbuljata (Maltese Scrambled eggs)


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.

Chickpea & Black Olives Dip


1 x 400g can chickpeas, rinsed, drained
3tbsp. chopped parsley
100g (1/2 cup) black olives chopped
1 green garlic
1/2 teaspoon chili powder
2tbsp olive oil


Place the chickpeas, olives, garlic, chili powder and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.



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

Hobz biz-zejt

hobz 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.

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

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.



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.

note: vegetarians can leave anchovies out of the recipe however anchovies were traditionally part of this recipe.


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

1x 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.

note: vegetarians can leave anchovies out of the recipe however anchovies were traditionally part of this recipe.

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.


4 responses to “Vegetarian

  1. Carmen Cini

    October 1, 2015 at 7:05 am

    Would you have the authentic recipe for Broad beans with garlic? I’ve been told it also has potato and other things in it. Thanks

  2. stephanie

    May 8, 2014 at 5:11 am

    anchovies aren’t vegetarian

  3. doris schembri

    November 29, 2013 at 4:47 pm

    Very good recipes. I would like a recipe of ‘ Is-Soppa tal-Armla@ Thanks

    • vassallomalta

      November 29, 2013 at 4:49 pm

      You find soppa tal-armla under soups


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