Some Maltese vegetable dishes

The following is a list of dishes in Maltese cuisine:

Appetizers

  • Żebbuġ Mimli (pitted green olives stuffed with tuna mixture)
  • Fażola bajda bit-tewm u t-tursin (White beans with parsley, garlic and olive oil)
  • Ful bit-tewm
  • Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans))
  • Galletti (Maltese biscuit)
  • Bebbux (escargot)

Soups

Kusksu is traditionally eaten during Lent.
  • Brodu (beef or chicken broth)
  • Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables)
  • Kusksu (vegetable soup with small pasta beads called kusksu and fresh broad beans in season)
  • Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs)
  • Aljotta (fish soup with plenty of garlic, herbs, and tomatoes)
  • Kawlata (cabbage and pork soup)

Pasta and rice

A slice of timpana

Meat

  • Stuffat tal-fenek (rabbit stew)
  • Fenek moqli (fried rabbit)
  • Braġjoli (thin slices of meat that are stuffed and rolled as a roulade)
  • Laħam fuq il-fwar (steamed slices of beef)
  • Falda Mimlija (stuffed flank of pork)
  • Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce)
  • Zalzett tal-Malti (a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley)
  • Mazzit (Maltese blood sausage)

Fish

Grilled calamari

Eggs and cheeses

Vegetables and sauces

Qargħabagħli mimli (stuffed marrows)

Savoury pastries

Pastizzi
Spinach and Pea Qassata with salted tuna, anchovies and herbs
  • Torta tal-irkotta (ricotta pie)
  • Sfineġ (vegetable, fish or cheese fritters);
  • Pastizzi
  • Qassatat (qassata)
  • Torti tar-ross u l-qargħa ħamra (rice and pumpkin pie)

Bread

Sweets

Qagħaq tal-ħmira
  • Qagħaq tal-ħmira (soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds)
  • Imqaret (deep fried diamond-shaped pastry)[1][2]
  • Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes)
  • Ravjul moqli (sweet toasted ravioli)
  • Torti tat-tamal (date and cocoa tart)
  • Torti tal-marmorat (almond and chocolate pie)
  • Ħelwa tat-Tork (nut studded sesame seed and sugar halva)
  • Pudina tal-ħobż (baked bread pudding with raisins and cocoa powder)
  • Prinjolata (Carnival sweet, made of biscuit and sponge cake covered with frosting and decorated with glacè cherries and melted chocolate)
  • Kwareżimal (Lenten almond biscuit scented with the zest of orange, lemon and Maltese mixed spice, cinnamon and orange blossom)
  • Ftira tar-Randan (Lenten honey drizzled squares of crisp deep fried pastry)
  • Karamelli tal-ħarrub (Lenten hard candy flavoured with carob)
  • Figolla (Easter icing-coated biscuit stuffed with a mixture of sweet ground almonds called intrita)
  • Ħobża ta' San Martin (sweet bread roll, sweetened with mastic associated with Saint Martin's Day)
  • Qagħaq tal-għasel or tal-Qastanija (Christmas sweet rings made from a light pastry with a filling made of treacle, honey, semolina, citrus zest, cinnamon and cloves)
  • Għadam tal-mejtin (Pastry shaped in the form of a bone filled with almond paste)
  • Zeppoli
  • Qubbajt (Traditional Maltese Nougat)

Beverages

References

  1. ↑ Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets, Habeeb Salloum, Muna Salloum, I.B.Tauris, Λονδίνο 2013, σελ. 132, ISBN 9781780764641
  2. ↑ Proceedings of the First Congress on Mediterranean Studies of Arbo-Berber Influence, Micheline Galley, David R. Marshall, Société nationale d'édition et de diffusion, 1973
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