Malta
4 topics — topics in this category.
Pastizzi
Malta's diamond pastries: brittle, blistered pastry diamonds filled with ricotta (or mashy peas) — eaten hot from every pastizzeria for a few cents. Ingredients: flour, water, salt, oil and lard/shortening (for the thous…
Fenkata (Rabbit Stew)
The rabbit feast: Malta's national dish is a slow rabbit stew in wine, garlic and tomatoes (stuffat tal-fenek), eaten as the centrepiece of a fenkata night with friends. Ingredients: rabbit (jointed), red wine, garlic, t…
Ħobż biż-Żejt
'Bread with oil': Malta's open sandwich of crusty ħobż bread rubbed with ripe tomato, olive oil, capers, olives, tuna and mint — the taste of a Maltese summer day. Ingredients: ħobż tal-Malti (sourdough loaf) or ftira, r…
Imqaret
Malta's date diamonds: short pastry wrapped around spiced date paste, fried and eaten warm at Christmas and village festas — Arabic roots in a Catholic feast. Ingredients: flour, semolina, butter, orange-flower water (pa…
World Cuisines
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