Maltese Recipes

Traditional Maltese Food: 30 Dishes to Cook at Home

Mon, 01 Jan 0001 00:00:00 +0000

Maltese cooking brings together bread, beans, seasonal vegetables, fish, slow-cooked meat, and a generous pastry tradition. A bowl of soup and a piece of crusty bread can be as much a part of the table as a pie made for a family gathering.

These 30 recipes are a starting point for exploring that range. The Maltese names sit alongside English descriptions so you can recognise a familiar dish or find something new. If this is your first Maltese meal, try Bigilla with bread, then choose one of the mains below. Leave a pastry project for a day when you have time to enjoy the preparation.

Maltese Baking and Pastry: Bread, Pastizzi, Pies and Sweets

Mon, 01 Jan 0001 00:00:00 +0000

The Maltese bakery offers several kinds of cooking project: a loaf with a crisp crust, small pastries to eat warm, a pie to share, or a box of sweets. This collection helps you choose by dough and filling rather than treating every pastry as the same task.

For an introduction to flaky pastry and its two fillings, use the pastizzi guide. The qassatat guide covers open-topped ricotta, pea, and anchovy pastries. For the distinction between bread for sandwiches and topped Gozitan dough, read the ftira guide.

Maltese Sunday Lunch: Soups, Baked Pasta and Family Mains

Mon, 01 Jan 0001 00:00:00 +0000

A Maltese Sunday lunch can be a pot of stew shared with bread or a longer meal built around soup, baked pasta, and family favourites. There is no need to cook every course in this collection: use it to put together a menu that fits your household and the time you have.

For a generous oven-based lunch, choose Ross il-Forn or Timpana and add vegetables. For a slow-cooked meal, try Bragioli with Patata l-Forn. Brodu followed by rabbit stew is another way to build the meal, with smaller starter portions to leave room for the main.

Maltese Seafood Recipes: Lampuki, Aljotta, Octopus and Squid

Sat, 26 Sep 2026 00:00:00 +0000

Maltese fish cooking ranges from a light bowl of Aljotta to a substantial lampuki pie. Garlic, tomatoes, capers, olives, herbs, and lemon appear in different combinations throughout these recipes. Start with the fish you can get, then choose a method that suits it.

Lampuki, also known as dolphinfish or mahi-mahi, are associated with late summer and autumn in Malta. If you are cooking abroad, the name at the fish counter may differ. When a recipe suggests an alternative fish, check that its texture and cut suit the method; a whole fish for soup and a steak for grilling are different starting points.

Maltese Festa and Celebration Food: Savouries and Seasonal Sweets

Mon, 01 Jan 0001 00:00:00 +0000

Maltese celebrations do not all share the same menu. Village festas, family gatherings, Carnival, Easter, and Christmas each bring different associations. This guide separates food for sharing from the sweets tied to particular moments in the calendar.

For a gathering at home, start with one savoury pastry and one sweet, then scale the individual recipes to your guest numbers. Allow time for shaping small pastries: making many portions can take longer than the oven time suggests. A larger pie such as Timpana may be easier when you want a sit-down meal.

Maltese Desserts and Sweets: Pastries, Biscuits and Celebration Cakes

Tue, 29 Sep 2026 00:00:00 +0000

Maltese sweets range from a biscuit beside coffee to a pastry you fill at the last minute or a cake made for a particular celebration. This guide helps you choose by the kind of cooking involved, not just by how a finished sweet looks.

For a straightforward first bake, compare almond macaroons with marble cake. If you want a filled pastry, decide between dates, treacle, and ricotta before choosing a dough. For a project to decorate, start with Figolli; for an assembled centrepiece, read the full Prinjolata method before shopping.

Maltese Christmas Food: Sweets and a Menu to Share

Thu, 01 Oct 2026 00:00:00 +0000

A Christmas meal does not need a fixed sequence of Maltese dishes to feel considered. Start with the people at the table, the oven space available, and one sweet you particularly want to make. The savoury dishes below are suggestions from this site’s recipes, not a claim that every Maltese family serves the same Christmas lunch.

Planning a Christmas outing? Read our first-hand accounts of an evening at Bethlehem f’Għajnsielem, where live actors, Imbuljuta, Qagħaq tal-Għasel, and Imqaret bring the season together, and Malta’s Illuminated Trail, a relaxed family walk through the lit Verdala Palace gardens.

Maltese Easter Food: Figolli, Lenten Baking and Lunch Ideas

Mon, 01 Jan 0001 00:00:00 +0000

Easter cooking is easier to plan when you separate the occasions within spring. Lent, St Joseph’s Day, and Easter Sunday each have their own associations. This collection is a cooking guide: it groups recipes by occasion and offers lunch ideas alongside the sweets.

Visit Gozo’s seasonal sweets account distinguishes Kwareżimal from Easter Figolli. For the documented history and the separate St Joseph’s tradition, read our Lent and Easter food article. Neither guide prescribes how your household should observe religious rules.

Maltese Street Food: Pastizzi, Qassatat, Ftira and Sweet Snacks

Thu, 01 Oct 2026 00:00:00 +0000

Maltese snack food is not one kind of pastry. Pastizzi, qassatat, filled bread, and topped Gozitan ftira differ in dough, filling, and how they are eaten. This guide helps you recognise those differences and choose a recipe to make at home.

Visit Gozo describes pastizzi as savoury snacks and Imqaret among village-festa street foods. Bakery counters, snack bars, and festa stalls are different settings; not everything in this collection is sold from a street cart or reserved for a festival.

Maltese Soup Recipes: Brodu, Aljotta, Kusksu and More

Mon, 01 Jan 0001 00:00:00 +0000

Maltese soups range from a clear broth to a bowl thick with vegetables, beans, pasta, cheese, or meat. This collection groups six recipes by their main ingredients and cooking method so that “Maltese soup” does not become one generic recipe.

For the quickest choice, start with what you want at the centre of the bowl. Choose Aljotta for fish, garlic, lemon, and rice; Kusksu for broad beans and pasta; or Minestra for a thick vegetable soup. Choose Brodu or Kawlata when you have time for a longer simmer.

An Evening at Bethlehem f’Għajnsielem

Thu, 01 Oct 2026 00:00:00 +0000

Bethlehem f’Għajnsielem is much more than a collection of huts dressed for Christmas. We visited during a family weekend in Gozo in December 2025, arriving in the evening after taking the car across to the island. What stayed with us most was not one display or decoration, but the people.

The actors make the village feel inhabited. Shepherds, bakers, craftspeople and families are not standing around waiting for someone to take a photograph; they are part of the scene, going about the life of the village. That human presence is what turns the walk through Ta’ Passi from a display into an experience.

A Family Evening at Malta's Illuminated Trail

Thu, 01 Oct 2026 00:00:00 +0000

Some Christmas outings are really for the children while the adults politely follow along. Malta’s Magical Illuminated Trail did not feel like that. We visited as a family after dark during the 2025 edition, and the glowing figures were curious and playful enough to keep everyone looking—not only the youngest members of the group.

The route through the Verdala Palace gardens felt easy and pleasantly paced. Add a mulled wine or spiced latte to carry around, and it becomes the sort of simple Christmas evening that does not need a complicated plan.

Stopping for Pastizzi in Rabat

Thu, 01 Oct 2026 00:00:00 +0000

If you are spending a morning wandering around Rabat or Mdina, leave a little room for pastizzi afterwards. Across the road from the Domvs Romana is Is-Serkin, also known as Crystal Palace: a small, long-established Rabat bar where hot pastry and tea still make a wonderfully unfussy stop.

We checked the place again in mid-September 2026. This is an independent recommendation—we have no personal or commercial relationship with Is-Serkin, and no complimentary food was involved.

Aljotta (Maltese Garlic Fish Soup)

Tue, 29 Sep 2026 00:00:00 +0000

Ingredient Guide

Whole small fish: Ask the fishmonger to scale, gut, and clean them. Sea bream, snapper, or a suitable mixture of white fish work with the method above.
Garlic and onion: Cook gently before adding tomatoes. Browned or scorched garlic can overpower the broth.
Rice: Short-grain rice gives a little body. Keep checking it as varieties differ in cooking time.
Fish stock or water: Water keeps things simple when using whole fish; an unsalted or lightly salted stock lets you control seasoning.
Lemon and herbs: Add near the end. Start with some of the lemon juice and taste before adding the rest.

Ingredient Substitutions Outside Malta

Use locally available white fish suitable for soup rather than searching for a particular Maltese catch. Frozen fish is an option: thaw it in the fridge and drain before cooking.

Balbuljata (Maltese Scrambled Eggs with Tomato)

Tue, 29 Sep 2026 00:00:00 +0000

Balbuljata is a traditional Maltese summer dish made with ripe tomatoes, eggs, garlic, and fresh herbs. It is simple, rustic, and perfect when tomatoes are at their sweetest. It is often eaten for a light lunch or supper.

How to Serve

With crusty Maltese bread
With a drizzle of extra olive oil
At room temperature or warm
Sometimes with ġbejna on the side

Traditional Notes & Tips

Mint is very traditional and gives a distinctive Maltese flavour
The dish should remain soft and juicy
Best made in summer with very ripe local tomatoes

Bigilla (Traditional Maltese Bean Dip)

Tue, 29 Sep 2026 00:00:00 +0000

Ingredient Guide

Dried broad beans: Look for beans sold for Bigilla or ful ta’ Ġirba when available. The recipe starts with dried weight, before soaking.
Garlic: Raw garlic gives the dip its bite. Start with the smaller quantity if you prefer a gentler flavour, then taste after mixing.
Olive oil: This enriches the beans; reserved cooking water loosens them without making the dip excessively oily.
Lemon and parsley: Add brightness at the end, once the beans are tender. Taste before adding all the lemon juice.

Ingredient Substitutions Outside Malta

Dried broad beans may be labelled fava beans in Mediterranean or Middle Eastern shops. Whole and peeled split beans cook at different rates: begin checking peeled beans earlier and use softness, rather than the clock alone, as your guide.

Ftira Għawdxija (Gozitan Potato Flatbread)

Tue, 29 Sep 2026 00:00:00 +0000

Ftira Għawdxija is a rustic Gozitan bread topped with potatoes, tomatoes, onion, olives, capers, and usually anchovies or tuna. It sits somewhere between bread, pizza, and a savoury tart, but its flavour is unmistakably Maltese and Gozitan.

Ingredient Substitutions Outside Malta

For the difference between this bake and bread filled as a sandwich, read the ftira guide.

Use bread flour for the dough and concentrated tomato paste if kunserva is unavailable. Tinned tuna and anchovy fillets are the alternatives already offered in the recipe; choose one and drain it. This is a topped Gozitan flatbread, so a filled sandwich roll sold as ftira is a different starting point.

Maltese Rabbit: Stuffat tal-Fenek, Fenek Moqli and the Fenkata

Tue, 29 Sep 2026 00:00:00 +0000

Maltese rabbit cooking includes more than one preparation. This site has a tomato-and-red-wine stew and a garlic-and-white-wine fried rabbit recipe. Both use rabbit pieces, but their sauces, timing, and place at the table differ.

Choose Stuffat tal-Fenek when you want a slow-simmered sauce with potatoes and peas. Choose Fenek Moqli when you want marinated rabbit browned in a wide pan with garlic, herbs, and white wine.

Maltese Rabbit Stew vs Fried Rabbit

What to compare	Stuffat tal-Fenek	Fenek Moqli
Method	Browned, then simmered as a stew	Marinated, browned, and finished in the pan
Main flavours in our recipe	Tomato, red wine, garlic, oregano, bay, potatoes, and peas	Garlic, white wine, herbs, lemon, and optional chilli
Time to allow	About 1 hour 25 minutes including preparation	About 1 hour marinating, then about 1 hour of preparation and cooking
Sauce	Abundant tomato-and-wine sauce	Reduced garlic-and-wine pan juices
Serving strength	Suits bread, potatoes, or a separate spaghetti course	Suits potatoes, salad, and crusty bread
Recipe	Make rabbit stew	Make fried rabbit

The two recipes are alternatives, not consecutive steps in one compulsory method. If you are cooking rabbit for the first time, read the full recipe before buying: the stew uses 800g of rabbit pieces, while the fried version is written for a whole 1.2–1.5kg rabbit cut into pieces.

Pastizzi: Maltese Ricotta and Pea Pastries

Tue, 29 Sep 2026 00:00:00 +0000

Pastizzi are small Maltese savoury pastries with a crisp, flaky shell and a ricotta or spiced-pea filling. One pastry is a pastizz; pastizzi is the plural. They are best served warm, when the pastry layers are crisp and the filling is hot.

Ready to bake? Choose ricotta pastizzi for a mild cheese filling or pea pastizzi for a dairy-free filling when made with suitable pastry fat. Both recipes make 12 pastries and use a folded home pastry method.

Qagħaq tal-Għasel (Maltese Honey Rings)

Tue, 29 Sep 2026 00:00:00 +0000

Qagħaq tal-Għasel are traditional Maltese honey rings, though the filling is usually made with treacle rather than honey. They are fragrant with citrus, spice, and aniseed, and are especially associated with Christmas and winter gatherings.

Ingredient Substitutions Outside Malta

Dark baking molasses can replace black treacle, as the ingredient list allows. Avoid blackstrap unless you want a much more bitter filling; honey and golden syrup change the flavour despite the name ‘honey rings’. Use wheat semolina, not instant couscous or cornmeal. See the treacle and semolina notes.

Qassatat tal-Inċova (Anchovy Pies)

Tue, 29 Sep 2026 00:00:00 +0000

Qassatat tal-Inċova are traditional Maltese savoury pies filled with anchovies, tomato, capers, and olives. Commonly found in village bakeries across Malta, they are especially popular during Lent when meat is avoided. Their distinctive open-topped shape sets them apart from pastizzi, and the bold, salty filling is a hallmark of Maltese coastal cooking.

Serving Suggestions

Compare all three fillings and see shaping advice in the qassatat guide.

Serve warm or at room temperature
Add a squeeze of lemon to brighten the filling
Great as a snack, light lunch, or part of a spread
Pair with a simple salad or olives on the side

Traditional Notes & Tips

The centre is traditionally left open, unlike pastizzi — this is intentional and distinctive
Drain the tomatoes well and reduce the sauce properly; a watery filling will make the pastry soggy
Anchovy flavour should be pronounced but balanced by the tomato and capers
Using lard alongside butter gives the pastry a more authentic, slightly crumbly texture
The filling must be completely cool before shaping, or the pastry will soften
Qassatat are best eaten the same day but can be reheated in a low oven

Qassatat tal-Piżelli (Maltese Pea Pies)

Tue, 29 Sep 2026 00:00:00 +0000

Qassatat tal-Piżelli are Maltese open savoury pastries filled with spiced mushy peas. They are a bakery staple, closely related to pastizzi but made with a sturdier pastry and a distinctive open top.

Ingredient Substitutions Outside Malta

Use dried split peas rather than fresh or frozen garden peas for the filling as written. Store-bought unsweetened shortcrust pastry is a practical shortcut; puff pastry gives a different shell. Curry powder blends vary, so choose one whose heat level suits you. These are savoury pea pies, despite sometimes being called pea cakes.

Ross il-Forn (Maltese Baked Rice)

Tue, 29 Sep 2026 00:00:00 +0000

Ross il-Forn (“rice from the oven”) is Malta’s comforting baked rice dish - similar in spirit to timpana but without the pastry casing. This hearty casserole features short-grain rice mixed with rich minced meat and tomato sauce, bound with eggs and cheese, then baked until golden and set. It’s a classic Sunday family dish that appears at celebrations and gatherings across the islands.

Serving Suggestions

Serve warm or at room temperature
Often paired with a simple green salad
Excellent for Sunday family lunches
Perfect for feeding a crowd at gatherings
Even better the next day - flavours deepen overnight
Can be served as part of a buffet spread
Leftovers can be reheated or eaten cold

Traditional Notes & Tips

Some families add diced hard-boiled eggs layered into the mixture
Others include small cubes of fried aubergine for extra texture and flavour
The texture should hold firm when sliced, not crumble or fall apart
The rice must be al dente before baking or the final dish will be mushy
Some cooks add a layer of sliced tomatoes on top before baking
Using short-grain rice (like arborio) gives the best texture
The meat sauce should be quite thick - excess liquid makes the dish soggy
Can be assembled the day before and baked when needed
Freezes well - defrost fully before reheating
The eggs act as a binder, helping the dish set properly
Don’t skip the resting time after baking
Some families add chicken livers to the meat sauce for deeper flavour
A mix of beef and pork mince gives more complexity
The top should be golden but not burnt - cover with foil if browning too quickly
Traditionally made in large rectangular baking dishes for easy slicing
Can be made in individual portions using ramekins
The dish is very filling - serve smaller portions than you might think
Often appears at village festas and celebrations

Soppa tal-Armla (Widow's Soup)

Tue, 29 Sep 2026 00:00:00 +0000

Soppa tal-Armla (Widow’s Soup) is a beloved Maltese vegetable soup that showcases the island’s tradition of creating nourishing meals from simple ingredients. Enriched with fresh ġbejna cheeselets, this rustic soup is deeply comforting and reflects Malta’s culinary heritage. Originally a humble meal, it has become a national favourite served in homes across the islands.

Ingredient Substitutions Outside Malta

Zucchini is also called courgette. If fresh Maltese cheeselets are unavailable, add a spoonful of well-drained ricotta to the serving bowl as a variation. It will soften into the soup rather than remaining in cubes, so do not expect the same texture. See the cheese substitution notes before choosing a replacement.

Stuffat tal-Fenek (Maltese Rabbit Stew)

Tue, 29 Sep 2026 00:00:00 +0000

Stuffat tal-Fenek is Malta’s beloved rabbit stew. Rabbit pieces are browned, then simmered with tomato, red wine, garlic, herbs, potatoes, and peas until tender. It is a cornerstone of Maltese home cooking and Sunday family meals.

Compare this stew with the garlic-and-white-wine fried preparation and learn how both can fit a fenkata in the Maltese rabbit guide.

Serving Suggestions

Serve with freshly cooked spaghetti
Excellent with chips (Maltese-style)
Perfect with lots of fresh Maltese bread to soak up the rich sauce
Pairs wonderfully with a glass of robust red wine

Tips

Ask your butcher to cut the rabbit into pieces for you
Make sure to brown the rabbit well for maximum flavor
The tomato paste (kunserva) adds authentic Maltese depth to the sauce
For a thicker sauce, you can add 1 tsp cornflour mixed with water in step 5
Leftovers are even more delicious the next day as the flavors develop

Frequently Asked Questions

What is Stuffat tal-Fenek?

Stuffat tal-Fenek is a Maltese rabbit stew cooked slowly in a tomato-and-wine sauce. This version includes potatoes and peas and can be served as the main course of a rabbit meal or as a complete meal with bread.

Bragioli (Maltese Beef Olives)

Sat, 26 Sep 2026 00:00:00 +0000

What Are Bragioli?

Bragioli are stuffed beef rolls served with their cooking sauce. The outside is a thin slice of beef; the centre is a separate filling. This makes them different from Pulpetti tal-Laħam, which are meatballs made from minced meat.

Fillings vary between households. The recipe here includes both beaten egg to bind the filling and sliced hard-boiled egg inside each roll. Its tomatoes belong in the sauce, where they provide moisture for the gentle cooking.

Ftira: Maltese Bread, Sandwich Fillings and Gozitan Ftira

Sat, 26 Sep 2026 00:00:00 +0000

Ftira can mean the Maltese bread used for a filled sandwich, while ftira Għawdxija refers to a Gozitan bake with toppings or filling. If you are looking for a recipe, decide first whether you want to fill baked bread or put dough and toppings into the oven together.

For lunch with ready-made bread, follow Ħobż biż-Żejt. For the potato-topped bake, use Ftira Għawdxija. This guide explains the difference and helps you choose bread and fillings.

Ġbejniet: A Guide to Maltese Cheeselets and How to Use Them

Sat, 26 Sep 2026 00:00:00 +0000

Ġbejniet are small Maltese cheeselets; ġbejna is the singular. You may see the names written as gbejniet or gbejna without Maltese letters. The important shopping question is which kind you need: fresh, dried, and peppered cheeselets behave differently in cooking.

This guide helps you choose cheese for a dish or a sharing plate. For other ingredients, use our Maltese shopping guide; for words such as moqlija or tan-nagħaġ, read the explanations below alongside the recipe.

Ħobż Malti (Maltese Bread)

Sat, 26 Sep 2026 00:00:00 +0000

What Is Maltese Bread?

Ħobż Malti is the crusty Maltese loaf used for sandwiches, dips, and serving with soup or stew. You may see its name written without Maltese letters as hobz malti. The recipe above makes a round home loaf with instant yeast; it is not a sourdough formula.

Maltese Bread, Ftira, and Ħobż biż-Żejt

Ħobż Malti: The loaf you are baking here. Cool it before slicing for a sandwich or the table.
Ftira: A flattened bread with its own tradition. UNESCO’s account of Maltese ftira describes sourdough bread and the skills involved in making it.
Ftira Għawdxija: Our Gozitan ftira recipe is a topped bake with potatoes and savoury additions, rather than this round loaf.
Ħobż biż-Żejt: A way to prepare bread with tomato, oil, and toppings. Use slices of your cooled loaf for our tuna and tomato version.

How Long Does This Loaf Take?

Allow roughly 2½-4 hours before cooling, depending on the rises. The recipe includes about 30 minutes of hands-on preparation, a 1-2 hour first rise, a 30-45 minute second rise, and 30-35 minutes in the oven. A cold kitchen can make the rising stages longer.

Imbuljuta tal-Qastan (Maltese Chestnut and Chocolate Drink)

Sat, 26 Sep 2026 00:00:00 +0000

Which Chestnuts Should I Buy?

Use dried, peeled chestnuts for the quantities and soaking schedule above. Check the packet before shopping: cooked vacuum-packed chestnuts are a different starting point, and chestnut purée will make a much smoother mixture.

After soaking, check for small pieces of skin caught in the folds. Remove these before cooking. Judge readiness by tenderness, not the clock alone: one piece should yield to the side of a spoon rather than remain hard in the middle.

Lampuki Moqlija (Maltese Fried Mahi-Mahi)

Sat, 26 Sep 2026 00:00:00 +0000

What Is Lampuki?

Lampuki is the Maltese name you will see for mahi-mahi, also called dolphinfish. It is a fish, not a dolphin. NOAA’s mahi-mahi guide lists these English names, which are useful when shopping outside Malta.

In Malta, lampuki is associated with the late-summer and autumn catch. Local availability changes; ask the fishmonger for fillets or steaks suited to frying and check for bones before cooking.

How to Cook Lampuki: Frying or Pie?

Choose lampuki moqlija for a meal with about 15 minutes of preparation and 15 minutes of cooking. Pat the fish dry, dust it with flour, and fry in batches if needed. Serve promptly for the best crust.

Maltese Food Glossary: Ingredients and Cooking Words in English

Sat, 26 Sep 2026 00:00:00 +0000

Maltese dish names often tell you the main ingredient or how it is cooked. Tewm means garlic, mimli means stuffed or filled in a recipe name, and il-forn points to the oven. Learning a few of these words makes a recipe list or menu much easier to read.

This is a cooking glossary, with examples from the recipes on this site. It is not a complete dictionary or a guarantee of every restaurant’s ingredients. For quantities and substitutions, use the ingredient guide; for an introduction to the dishes themselves, use Maltese food explained.

Qassatat: Maltese Pastries, Fillings and How to Shape Them

Sat, 26 Sep 2026 00:00:00 +0000

Qassatat are small Maltese pies with pastry gathered around a filling and an opening at the top. One is a qassata; qassatat is the plural. Our recipes use shortcrust pastry and offer three fillings: ricotta, peas, and anchovies with tomato.

Ready to bake? Start with ricotta qassatat for a filling that needs no cooking before assembly, or compare the options below. For a wider selection of bakery snacks, see Maltese street food.

Qassatat tal-Irkotta (Maltese Ricotta Pies)

Sat, 26 Sep 2026 00:00:00 +0000

Qassatat tal-Irkotta are individual savoury ricotta pies with a gathered pastry shell and a visible cheese centre. This recipe makes 10, using butter shortcrust and a plain ricotta filling. Allow about 1 hour 45 minutes for preparation, chilling, baking, and a short rest, plus extra draining time if the cheese is wet.

For other fillings and a comparison with pastizzi, see the qassatat guide.

Choosing and Draining Ricotta

Buy a firm ricotta if available. If liquid collects in the tub, drain the cheese in a fine sieve over a bowl in the refrigerator, then weigh the amount for the filling. Very wet ricotta may need several hours, so check it before beginning the pastry.

Torta tal-Lampuki (Maltese Fish Pie)

Sat, 26 Sep 2026 00:00:00 +0000

What Goes in Lampuki Pie?

This pie combines lampuki, spinach, tomatoes, olives, capers, and pine nuts inside shortcrust pastry. The egg in the ingredient list is for glazing the lid. The filling varies between cooks; the vegetables and quantities above describe this version.

Use a 24cm round baking dish and enough pastry to line it and make a lid. Ready-rolled sheets vary in size, so check that yours reach up the sides before adding the filling.

About Maltese Recipes

Mon, 01 Jan 0001 00:00:00 +0000

Preserving Malta’s Culinary Heritage

Welcome to Maltese Recipes, a celebration of Malta’s rich culinary traditions. Our small Mediterranean island has a food culture that reflects centuries of diverse influences - from the Phoenicians and Romans to the Arabs, Sicilians, and British.

Our Mission

We’re dedicated to preserving and sharing authentic Maltese recipes that have been passed down through generations. Each recipe tells a story of Malta’s history, culture, and the families who have kept these traditions alive.

Arjoli (Maltese Garlic and Tomato Dip)

Mon, 01 Jan 0001 00:00:00 +0000

Arjoli is a punchy Maltese garlic and tomato dip, often served with fish, bread, or galletti. It is rustic, strong, and intensely savoury, with breadcrumbs giving it body and olive oil bringing everything together.

Ingredient Substitutions Outside Malta

Use plain concentrated tomato paste if you cannot find kunserva, then adjust the salt and lemon after mixing. Passata and ready-made pasta sauce contain too much liquid to replace the paste directly. Plain day-old bread makes suitable fresh breadcrumbs; avoid heavily seasoned crumb mixes.

Biskuttini tal-Lewż (Maltese Almond Macaroons)

Mon, 01 Jan 0001 00:00:00 +0000

Biskuttini tal-Lewż are Maltese almond macaroons: crisp on the outside, chewy inside, and scented with lemon and almond. They are often served at weddings, baptisms, Christmas, and family celebrations.

Ingredient Substitutions Outside Malta

Use unsweetened ground almonds or finely ground almond flour. A coarser almond meal gives more texture and may include skin. Caster sugar is superfine sugar, not icing sugar. Almond extracts and essences vary in strength, so follow the product label when using the optional flavouring.

Brodu (Maltese Beef and Vegetable Broth)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient Guide

Beef on the bone: Shin suits the long, gentle cooking. An extra marrow bone adds richness but is optional.
Large-cut vegetables: Carrots and potatoes go in before the softer cabbage, courgettes, and pumpkin, so they can finish cooking together.
Water: Start with the stated amount and top up if evaporation exposes the ingredients. A very wide pot may need more.
Rice or tiny pasta: These are optional additions, not the base of the soup. Use the packet’s cooking time rather than treating every pasta shape alike.
Fresh ġbejna: This is an optional cheeselet added at serving; it does not need to simmer with the meat.

Ingredient Substitutions Outside Malta

Courgettes and zucchini are the same vegetable. Use the name familiar at your greengrocer. Pumpkin can be replaced by a firm winter squash, cut into similar-sized pieces.

Brunġiel Mimli (Stuffed Aubergines)

Mon, 01 Jan 0001 00:00:00 +0000

Brunġiel Mimli are Maltese stuffed aubergines, baked with a savoury filling of minced meat, tomato, herbs, and breadcrumbs. They are hearty without being heavy and make excellent use of summer aubergines.

Serving Suggestions

Serve with salad and Maltese bread
Add roast potatoes for a fuller meal
Spoon tomato sauce around the aubergines if desired
Good warm or at room temperature

Traditional Notes & Tips

Pre-baking the aubergines makes scooping easier
Breadcrumbs help bind the filling
Some families add capers or olives
Cheese is optional but gives a golden top
The shells should be soft but still hold together

Bżar Mimli (Stuffed Peppers)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient Guide

Bell peppers: Choose four large peppers of similar size. Red and yellow peppers taste sweeter; green peppers have a sharper flavour.
Minced beef: Brown it with the onion and garlic, breaking it into small pieces before adding tomato.
Rice: The 80g in the list is dry weight. Cook and drain it first, then fold it into the filling.
Tomatoes and paste: These flavour the beef and rice. The mixture should stay moist without leaking excess liquid into the peppers.
Grated cheese: This is an optional topping. Remove the pepper lids before adding it for the uncovered part of baking.

Ingredient Substitutions Outside Malta

Bell peppers are often labelled capsicums in Australia. Minced beef may be labelled ground beef. Canned chopped tomatoes can replace fresh ones without changing the stated quantity.

Contact Us

Mon, 01 Jan 0001 00:00:00 +0000

Get in Touch

Questions, feedback, or recipe suggestions are welcome.

Email us at info@maltarecipes.com.

Fażola Bajda (White Bean Stew)

Mon, 01 Jan 0001 00:00:00 +0000

Fażola Bajda is a rustic Maltese white bean stew, cooked with tomato, garlic, herbs, and olive oil. It is economical, filling, and especially good with crusty bread.

Serving Suggestions

Serve with Maltese bread
Drizzle with extra olive oil
Add chilli flakes for heat
Serve as a main or hearty side dish

Traditional Notes & Tips

Soaking the beans helps them cook evenly
Add salt near the end so the beans soften properly
The stew should be thick but spoonable
Some versions add Maltese sausage or pork
Leftovers thicken and taste even better the next day

Fenek Moqli (Maltese Fried Rabbit)

Mon, 01 Jan 0001 00:00:00 +0000

Fenek Moqli is a Maltese fried rabbit dish. In this version, the meat is marinated, then cooked with garlic, white wine, and herbs. Serve it as a main course with potatoes and bread; the cultural note below explains how rabbit can also form part of a longer fenkata meal.

Compare this pan-cooked version with rabbit stew and plan the wider meal in the Maltese rabbit guide.

How It’s Traditionally Served

As a rabbit main course, with a separate pasta starter if you are planning a longer meal
With fried potatoes
With crusty Maltese bread
Sometimes with a simple green salad

Traditional Notes & Tips

The flavour should be garlicky but balanced
It is rustic, not battered or breadcrumbed
Some cooks use lard instead of olive oil for a more traditional countryside taste

Figolli (Maltese Easter Almond Pastries)

Mon, 01 Jan 0001 00:00:00 +0000

Figolli are Malta’s iconic Easter sweet - beautiful pastries made from two layers of shortcrust filled with rich almond paste, baked until golden, then decorated with colourful royal icing and crowned with a chocolate egg. They’re traditionally shaped like lambs, fish, hearts, or Easter baskets, each shape carrying symbolic meaning for the Easter celebration.

Ingredient Substitutions Outside Malta

Caster sugar is superfine sugar; icing sugar is powdered or confectioners’ sugar. Keep the two separate in the pastry, filling, and icing. Use unsweetened ground almonds or finely ground almond flour for the filling, not marzipan, which already contains sugar. Plain flour is all-purpose flour. See the baking ingredient guide for more label differences.

Froġa tat-Tarja (Vermicelli Omelette)

Mon, 01 Jan 0001 00:00:00 +0000

Froġa tat-Tarja is a Maltese vermicelli omelette, made with cooked pasta, eggs, cheese, and parsley. It is quick, economical, and just as good cold as it is hot, making it a useful everyday recipe.

Serving Suggestions

Serve in wedges with salad
Pack cold slices for lunch
Add to a picnic spread
Pair with tomato relish or pickles

Traditional Notes & Tips

Leftover cooked pasta works well
Keep the heat moderate so the centre sets without burning
A plate makes flipping easier
Some families add a little onion or garlic
The texture should be firm enough to slice

Ful bit-Tewm (Broad Beans with Garlic)

Mon, 01 Jan 0001 00:00:00 +0000

Ful bit-Tewm is a simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. It is especially good in spring when broad beans are fresh and sweet.

Ingredient Substitutions Outside Malta

Look for fresh or frozen broad beans labelled fava beans. Use the podded weight, and check frozen beans earlier because their preparation may differ. Dried fava beans need soaking and much longer cooking; they are not a direct swap for the fresh beans here. Try Bigilla if dried beans are what you have.

Fwied bil-Basal (Liver with Onions)

Mon, 01 Jan 0001 00:00:00 +0000

Fwied bil-Basal is a traditional Maltese liver dish cooked with plenty of onions, garlic, wine, and parsley. It is quick, economical, and richly flavoured.

Serving Suggestions

Serve with Maltese bread
Pair with mashed potatoes or patata l-forn
Add a sharp salad or pickles
Eat immediately after cooking

Traditional Notes & Tips

Do not overcook liver or it becomes tough
The onions should be soft and sweet
A little vinegar or lemon balances the richness
Calf liver is milder; lamb liver is stronger
Slice the liver evenly so it cooks quickly

Ġbejniet Moqlija (Fried Cheeselets)

Mon, 01 Jan 0001 00:00:00 +0000

Ġbejniet Moqlija are Maltese cheeselets fried until golden outside and soft inside. They are quick, salty, and excellent as a starter or part of a Maltese sharing table.

Ingredient Substitutions Outside Malta

Our ġbejniet guide explains which cheeselets hold their shape for coating and frying, and how fresh, dried, and peppered forms differ.

Ask a Maltese grocer for cheeselets and specify fresh or peppered, rather than buying an unspecified dried cheese. If you cannot find firm cheeselets, halloumi can make a different fried-cheese dish, but use a method suited to halloumi rather than expecting the same soft centre. Loose ricotta cannot be coated and fried in the same way. Read more about the forms of ġbejna.

Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)

Mon, 01 Jan 0001 00:00:00 +0000

Ħobż biż-Żejt literally means “bread with oil,” but it is much more than that. It is Malta’s most iconic everyday sandwich: simple, rustic, and packed with Mediterranean flavour.

Ingredient Substitutions Outside Malta

The ftira guide explains the bread choices and offers more sandwich filling combinations.

If Maltese bread is unavailable, choose a crusty loaf or roll with a firm crumb, such as a plain sourdough or ciabatta. Kunserva can be replaced with a thin layer of tomato paste, adjusting seasoning to taste. Cooked broad beans are an optional topping; ful medames refers to cooked beans, not a pickled product. See the ingredient guide for the different tomato products.

Imqaret (Maltese Date Pastries)

Mon, 01 Jan 0001 00:00:00 +0000

Imqaret are one of Malta’s best-loved sweets: diamond-shaped pastries filled with spiced dates and fried until crisp. They are often sold from street stalls and at village festas, where the smell of warm dates, citrus, and spice is hard to miss.

Ingredient Substitutions Outside Malta

Choose pitted dates and plain wheat semolina; couscous and cornmeal will not give the same pastry. Aniseed is also sold as anise seed, and the recipe allows ground anise. Orange blossom water is optional: use a food-grade product from the baking or grocery aisle, not a fragrance. Plain flour is all-purpose flour.

Kafè Malti (Maltese Spiced Coffee)

Mon, 01 Jan 0001 00:00:00 +0000

Maltese coffee is strong, dark, and gently spiced, reflecting Malta’s unique Mediterranean position - somewhere between Italian espresso culture and North African spice traditions. Traditionally infused with cloves and sometimes aniseed or citrus zest, this aromatic coffee is a beloved ritual after Sunday lunch and special occasions.

Serving Suggestions

Serve in small cups or demitasse, similar to espresso
Often accompanied by a small sweet pastry like imqaret or biskuttini
Perfect after Sunday lunch or a heavy meal
Excellent alongside traditional Maltese desserts
Best enjoyed slowly, savoring the aromatic spices

Traditional Notes & Tips

Often served after Sunday lunch as a digestive
Some families lightly crush the cloves before brewing to release more flavour
Older generations prefer it quite sweet - don’t be shy with the sugar
The citrus peel should have no white pith, which adds bitterness
Use a very dark roast coffee for authentic flavour
The coffee should be strong but not harsh - the spices mellow it
Some families add a small piece of cinnamon stick instead of aniseed
Never let it boil - this is the most important rule
Traditionally made in a small brass or copper pot (similar to Turkish coffee pots)
The foam that rises when heating is considered a sign of good coffee
Can be made in larger batches for gatherings, maintaining the same proportions

Kannoli Maltin (Maltese Cannoli)

Mon, 01 Jan 0001 00:00:00 +0000

Kannoli Maltin are crisp pastry tubes filled with sweetened ricotta, citrus zest, chocolate, and candied peel. They show Malta’s close connection with Sicily while still feeling completely at home in Maltese bakeries and family celebrations.

Ingredient Substitutions Outside Malta

Supermarket ricotta works if well drained; a wet filling will soften the shells quickly. Icing sugar is powdered or confectioners’ sugar, and candied peel may be sold as mixed citrus peel. Ready-made cannoli shells are a shortcut when you want to make only the filling; fill them close to serving.

Kapunata (Maltese Vegetable Stew)

Mon, 01 Jan 0001 00:00:00 +0000

Kapunata is a traditional Maltese vegetable stew that celebrates the flavours of the Mediterranean. This colourful dish combines tender aubergine, sweet peppers, and tomatoes with capers and olives. Serve it as a side dish, spooned over crusty bread, or even tossed with pasta. Like many Maltese dishes, it tastes even better the next day.

Serving Suggestions

As a side dish with grilled fish or meat
Served on crusty Maltese bread (ħobż tal-Malti)
As part of a summer buffet spread
Tossed with pasta as a sauce
At room temperature as part of a mezze platter
With a dollop of ricotta or fresh ġbejna (Maltese sheep cheese)

Traditional Notes & Tips

Some Maltese families add ġbejna (fresh sheep cheese) on top when serving
Others include diced potatoes or marrows when in season
It tastes better the next day once the flavours deepen
Can be served hot, warm, or at room temperature
Store in the refrigerator for up to 4 days
Don’t skip the salting step - it really improves the aubergine texture
Use good quality olive oil for authentic Mediterranean flavour

Kawlata (Maltese Pork and Cabbage Soup)

Mon, 01 Jan 0001 00:00:00 +0000

Kawlata is a traditional Maltese winter stew made with cabbage, seasonal vegetables, and pork. It is rustic, hearty, and slowly simmered - a countryside classic often cooked in large family pots.

Ingredient Substitutions Outside Malta

If Maltese sausage is unavailable, fresh coarse pork sausage can make a variation, with different seasoning. Choose raw sausage intended for cooking, not cured salami, and taste the soup before adding much salt. Zucchini is courgette; a firm winter squash can replace the pumpkin. The ingredient guide explains the sausage distinction.

Kirxa (Maltese Tripe Stew)

Mon, 01 Jan 0001 00:00:00 +0000

Kirxa is Maltese tripe stew, an old-fashioned dish from a time when every part of the animal was used carefully. It is slow-cooked with tomato, wine, garlic, onion, and herbs until tender and deeply savoury.

Serving Suggestions

Serve with crusty Maltese bread
Add boiled or roasted potatoes
Pair with a simple salad
Best eaten hot, with plenty of sauce

Traditional Notes & Tips

Use well-cleaned tripe from a good butcher
Slow cooking is essential for tenderness
Some families add peas or carrots
The sauce should be rich and thick
The flavour improves after resting

Klamari Mimli (Stuffed Calamari)

Mon, 01 Jan 0001 00:00:00 +0000

Klamari Mimli are Maltese stuffed calamari, filled with breadcrumbs, garlic, herbs, capers, olives, and chopped tentacles, then gently cooked in tomato sauce. It is a generous seafood dish with a strong Mediterranean character.

Serving Suggestions

Serve with crusty bread
Pair with spaghetti or rice
Add a green salad on the side
Spoon extra tomato sauce over each portion

Traditional Notes & Tips

Do not overfill the calamari, as they shrink during cooking
Gentle simmering keeps them tender
Toothpicks help hold the filling in place
Capers and olives add a Maltese savoury edge
Small to medium calamari are easier to stuff

Kusksu (Maltese Broad Bean and Pasta Soup)

Mon, 01 Jan 0001 00:00:00 +0000

Kusksu is a traditional Maltese spring soup made with fresh broad beans, small pasta beads (also called kusksu), and topped with fresh gbejna (sheep cheeselets). It is comforting, seasonal, and very Maltese.

Ingredient Substitutions Outside Malta

Frozen podded broad beans can replace fresh ones; use the shelled weight and check tenderness as they cook. For the pasta, choose small wheat pastina and follow its packet time. Instant couscous will not behave like pasta beads. If fresh ġbejniet are unavailable, add a spoonful of well-drained ricotta to each bowl as a variation; it will not hold the shape of a cheeselet. See cheese and pasta alternatives.

Kwareżimal (Maltese Lenten Biscuits)

Mon, 01 Jan 0001 00:00:00 +0000

Kwareżimal are traditional Maltese Lenten biscuits, eaten during the 40 days of Lent. These distinctive treats contain no eggs, butter, or dairy, making them suitable for fasting traditions. They are dense, aromatic, and wonderfully rich with ground almonds, citrus zest, and warm spices. The name comes from “Quaresima,” the Italian word for Lent.

Ingredient Substitutions Outside Malta

Plain flour is all-purpose flour. Ground almonds should be unsweetened; marzipan is not a direct replacement. Candied citrus peel is often labelled mixed peel and can be omitted here as the ingredient list allows. Check the baking guide if the sugar, almond, or flour labels differ from those you know.

Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)

Mon, 01 Jan 0001 00:00:00 +0000

Laħam taċ-Ċanga fuq il-Fwar literally means “beef cooked over steam.” It is a traditional Maltese way of gently simmering beef until tender, then serving it simply with garlic, parsley, olive oil, and lemon. It is rustic, wholesome, and often served as a Sunday second course.

How It’s Traditionally Served

As a second course after soup (such as brodu)
With boiled potatoes
With crusty Maltese bread

Traditional Notes & Tips

Cooking should stay gentle and never be an aggressive boil
The broth is often kept and reused for soup the next day
Some families add capers to the dressing

Leftover Roast Chicken Curry

Mon, 01 Jan 0001 00:00:00 +0000

Leftover Roast Chicken Curry is a simple way to turn roast chicken into a warming midweek meal. Tomatoes, curry powder, mango chutney, and yoghurt create a rich sauce with a gentle sweetness and plenty of flavour.

Serving Suggestions

Serve with fluffy rice, naan, or warm crusty bread
Add a spoonful of extra yoghurt on top if you like a creamier finish
A little fresh coriander works well as a garnish
Great for using up leftover roast chicken from Sunday lunch

Tips

If the sauce becomes too thick, loosen it with a splash of extra stock or water
For a spicier curry, add chilli flakes or a chopped fresh chilli with the garlic and ginger
Taste before serving, as chutneys vary in sweetness
Add the yoghurt off the heat to help prevent it from splitting

Maltese Food Explained: A Guide to Malta's Cuisine

Mon, 01 Jan 0001 00:00:00 +0000

If Maltese food is new to you, start with the dishes rather than a long shopping list. A crusty loaf with bean dip, a vegetable soup, a savoury pie, and an almond pastry each introduce a different part of the kitchen. You do not need to prepare them all in one meal.

This guide explains the names and choices you will encounter on this site. For a curated selection to cook, use 30 traditional Maltese dishes; if you already know the name, go straight to the recipe directory.

Maltese Food Traditions During Lent and Easter

Mon, 01 Jan 0001 00:00:00 +0000

Malta’s spring sweets belong to several distinct occasions. Carnival, Lent, St Joseph’s Day, and Easter are not interchangeable labels for the same celebration. Knowing the setting helps when choosing what to bake, without requiring every household to follow an identical menu.

From Carnival to Lent

Visit Gozo’s seasonal sweets guide associates Prinjolata with Carnival and Kwareżimal with Lent. It distinguishes these from the Figolli of Easter.

For the recipes on this site, the contrast is easy to see. Prinjolata is an assembled centrepiece with sponge, custard, cream, and decoration. Kwareżimal is an almond-and-spice biscuit made here without eggs, butter, or milk. These ingredient choices describe our versions; they are not a universal account of historical fasting rules.

Maltese Ingredients Abroad: Names, Substitutions and Measures

Mon, 01 Jan 0001 00:00:00 +0000

Cooking a Maltese dish abroad often starts with recognising an ingredient under a different name. Aubergines may be sold as eggplants, broad beans as fava beans, and lampuki as mahi-mahi. Other ingredients, especially fresh cheeselets, need more thought: the nearest available product may change the texture or flavour of the dish.

Use this guide alongside the individual recipe. It is written for English-speaking cooks in Australia, the UK, Canada, the US, and anywhere else a familiar Maltese label is hard to find. The recipe’s quantities and method remain your starting point; a substitute is identified as a variation where it behaves differently.

Minestra (Thick Maltese Vegetable Soup)

Mon, 01 Jan 0001 00:00:00 +0000

Minestra is a hearty Maltese vegetable soup - thicker and more rustic than the clear brodu. Packed with seasonal vegetables and often enriched with fresh ġbejna, this wholesome soup is a true everyday home dish that appears on Maltese tables throughout the year. It’s the kind of comforting soup that tastes even better the next day.

Ingredient Substitutions Outside Malta

Zucchini and courgette are the same vegetable. A firm winter squash can replace the pumpkin, cut into similar-sized pieces. The ġbejna is optional, so it can simply be omitted if unavailable. Small pasta shapes vary in cooking time; use the packet directions and add water if the soup becomes too thick.

Mqarrun il-Forn (Maltese Baked Macaroni)

Mon, 01 Jan 0001 00:00:00 +0000

Mqarrun il-Forn is Maltese baked macaroni, a close cousin of timpana but without the pastry shell. It is rich, comforting, and often served for Sunday lunch or family gatherings.

Serving Suggestions

Serve with salad or vegetables
Cut into squares after resting
Good warm or at room temperature
Excellent as leftovers the next day

Traditional Notes & Tips

The pasta should be slightly undercooked before baking
Let the sauce thicken so the bake sets neatly
Eggs help bind the macaroni
Timpana wraps a similar filling in pastry; mqarrun il-forn is baked directly in the dish
Resting makes slicing easier

Pastizzi tal-Irkotta (Maltese Ricotta Pastries)

Mon, 01 Jan 0001 00:00:00 +0000

Pastizzi tal-Irkotta are Malta’s most famous bakery snack: crisp, flaky pastries filled with soft ricotta. They are eaten for breakfast, as a quick lunch, after a night out, or with a strong cup of tea.

Compare this filling with the pea version and learn how the pastry differs from qassatat in the pastizzi guide.

Ingredient Substitutions Outside Malta

Use plain unsweetened ricotta and drain it well before mixing. Firm baking margarine or butter is suitable for the listed pastry; low-fat spread is not the same product. Ready-made puff pastry is a home shortcut with a different texture, so follow its pack’s baking guidance. Plain flour is all-purpose flour.

Pastizzi tal-Piżelli (Maltese Pea Pastries)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient Guide

Dried split peas: The quantity is weighed before soaking. Cook until they mash easily, then drain well so the filling stays thick.
Onion and garlic: Soften them before mixing with the peas; they should not taste raw in the finished filling.
Curry powder and cumin: These give this version its warm spice. Curry powders differ, so choose one whose heat you enjoy.
Plain flour: This makes the pastry dough. Add water gradually rather than assuming the flour needs the full amount.
Butter or margarine: Use a firm baking product softened enough to spread. Low-fat tub spreads contain more water and are less suitable for layering.

Ingredient Substitutions Outside Malta

Dried split peas are usually available with dried beans and lentils. Fresh or frozen garden peas give a sweeter, looser filling and are not a direct substitute for the dried weight and cooking time here.

Patata l-Forn (Maltese Roast Potatoes)

Mon, 01 Jan 0001 00:00:00 +0000

Patata l-Forn are Maltese roast potatoes cooked with onion, garlic, herbs, olive oil, and stock. They are softer and more savoury than plain roast potatoes, with crisp edges above and rich juices underneath.

Serving Suggestions

Serve with roast chicken, beef, rabbit, or fish
Add to a Sunday lunch table
Pair with a green salad for a simple meal
Spoon over some of the oniony pan juices

Traditional Notes & Tips

Fennel seed or aniseed gives a very Maltese flavour
The stock helps the potatoes become tender before the tops crisp
Use a wide roasting dish so the potatoes are not crowded
Some families add sliced tomatoes or tomato paste
The onions underneath should become soft and sweet

Pixxispad Mixwi (Grilled Swordfish)

Mon, 01 Jan 0001 00:00:00 +0000

Pixxispad Mixwi is a simple Maltese grilled swordfish dish, bright with lemon, garlic, parsley, capers, and olive oil. It is the kind of fish recipe that belongs to summer lunches, seaside restaurants, and easy family cooking.

Serving Suggestions

Serve with salad and Maltese bread
Pair with patata l-forn or boiled potatoes
Add grilled vegetables on the side
Finish with extra lemon at the table

Traditional Notes & Tips

Swordfish dries out quickly, so cook it only until just done
Capers and lemon balance the richness of the fish
A barbecue gives the best flavour in warm weather
Tuna steaks can be cooked in a similar way
Fresh parsley should be added generously

Prinjolata (Maltese Carnival Cake)

Mon, 01 Jan 0001 00:00:00 +0000

Prinjolata is a festive Maltese dessert traditionally made for Carnival (il-Karnival). This spectacular creation is a rich dome-shaped cake layered with sponge, pastry pieces, cream, and nuts, then covered in fluffy meringue and decorated generously with pine nuts (prinjoli), glacé cherries, and chocolate. It’s indulgent, theatrical, and unmistakably Maltese.

Ingredient Substitutions Outside Malta

Cornflour here means white cornstarch for thickening the custard, not cornmeal. Caster sugar is superfine sugar, while icing sugar is powdered sugar. For the cream, choose a local product sold for whipping; heavy whipping cream is an alternative to double cream, though the fat content and richness differ. Glacé cherries are candied cherries, not fresh fruit. Check the ingredient-name table.

Pudina tal-Ħobż (Maltese Bread Pudding)

Mon, 01 Jan 0001 00:00:00 +0000

Pudina tal-Ħobż is a classic Maltese bread pudding made to use up stale bread. Cocoa, citrus zest, spices, dried fruit, and nuts turn simple leftovers into a dense, fragrant sweet that many Maltese families remember from childhood.

Ingredient Substitutions Outside Malta

Use plain day-old crusty bread if Maltese bread is unavailable; very soft enriched sandwich bread absorbs milk differently, so add it gradually. Mixed spice is a sweet baking blend, not the single spice allspice. Sultanas may be labelled golden raisins. The baking guide explains these names.

Pulpetti tal-Laħam (Maltese Meatballs)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient Guide

Minced meat: Use beef or a beef-and-pork mixture as listed. Very lean mince gives a firmer, less juicy result.
Fresh breadcrumbs: Soft crumbs help keep the texture tender. Very fine dried crumbs absorb differently, so they are not a straight swap by volume.
Egg: This binds the mixture. Add the listed egg before deciding whether the mix needs any adjustment.
Grated cheese: A mature, hard cheese adds salt as well as flavour. Season lightly at first.
Tomato sauce: Use a ready-to-simmer sauce for the optional sauced version, not concentrated tomato paste.

Ingredient Substitutions Outside Malta

Look for ground beef if your shop does not call it mince. Parmesan-style cheese or a finely grated mature cheese works here. For breadcrumbs, pulse ordinary day-old bread after removing a particularly hard crust.

Pulpetti tal-Makku (Whitebait Fritters)

Mon, 01 Jan 0001 00:00:00 +0000

Pulpetti tal-Makku are simple Maltese whitebait fritters, often served as a starter, snack, or light meal. The fish are mixed into a light egg batter with parsley, garlic, and lemon, then fried until crisp at the edges.

Serving Suggestions

Serve hot with lemon wedges
Add a tomato and onion salad on the side
Pair with crusty Maltese bread
Serve as part of a seafood spread

Traditional Notes & Tips

Pat the whitebait dry so the batter does not become watery
Keep the fritters small so they cook quickly
The batter should just hold the fish together
Fresh parsley and lemon are important for balance
Best eaten immediately while crisp

Qagħaq tal-Ġulġlien (Maltese Sesame Rings)

Mon, 01 Jan 0001 00:00:00 +0000

Qagħaq tal-Ġulġlien are Maltese sesame rings, often bought from bakeries and eaten with tea, coffee, or as a simple snack. They are fragrant with aniseed and covered with sesame seeds, giving them a distinctive Maltese bakery flavour.

Serving Suggestions

Serve with tea or coffee
Eat plain, with butter, or with ġbejna
Add to a breakfast or snack table
Good with dips such as bigilla

Traditional Notes & Tips

Aniseed gives the rings their familiar aroma
Seal the ends well so the rings do not open while baking
Sesame seeds should be generous, not decorative
Some versions are crisp and dry, while others are softer and bread-like
Store in an airtight container once cooled

Qarabagħli Mimli (Stuffed Marrows)

Mon, 01 Jan 0001 00:00:00 +0000

Qarabagħli Mimli are Maltese stuffed marrows, usually filled with minced meat, rice, herbs, and tomato. They are a practical, comforting family dish and a good example of Maltese home cooking built around seasonal vegetables.

Serving Suggestions

Serve with roast potatoes or crusty bread
Add a green salad on the side
Spoon over the tomato juices from the dish
Good warm or at room temperature

Traditional Notes & Tips

Do not scoop the marrows too thinly or they may collapse
The rice finishes cooking in the oven
Some families add an egg to bind the filling
Cheese on top is optional but common
Leftovers reheat well the next day

Qarnit bit-Tewm (Maltese Octopus with Garlic)

Mon, 01 Jan 0001 00:00:00 +0000

Qarnit bit-Tewm is a simple, bold Maltese octopus dish focused on garlic, olive oil, and herbs. Unlike the tomato-based Stuffat tal-Qarnit, this version highlights clean, garlicky flavours and is often served warm or at room temperature.

How to Serve

Warm or at room temperature
With crusty Maltese bread
Over boiled potatoes
As part of a seafood spread

Traditional Notes & Tips

The garlic flavour should be pronounced but not burnt
Octopus must be tender; slow cooking is key
Some families drizzle a little extra olive oil before serving

Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)

Mon, 01 Jan 0001 00:00:00 +0000

For help choosing the filling cheese, read our ġbejniet guide, including the differences between fresh cheeselets and drained ricotta.

Ravjul bil-Ġbejniet are traditional Maltese ravioli filled with fresh sheep cheese (ġbejna). They are simple, rustic, and typically served with a fresh tomato and basil sauce.

Ingredient Substitutions Outside Malta

If fresh sheep’s-milk ġbejniet are unavailable, use well-drained ricotta for a milder filling. Match the 500g after draining, and keep the mixture firm enough to seal inside the dough. Dried or peppered cheeselets and salty feta give a different filling and are not direct replacements. Use all-purpose flour for the plain flour, adding the dough’s eggs as directed.

Stuffat tal-Bebbux (Maltese Snail Stew)

Mon, 01 Jan 0001 00:00:00 +0000

Stuffat tal-Bebbux is a traditional Maltese snail stew, especially popular during village feasts and in rural communities. It is slow-cooked with garlic, wine, tomato, and herbs until rich and deeply flavoured.

How to Serve

With crusty Maltese bread (essential for dipping)
In small bowls during village festas
With a toothpick to extract the snails

Traditional Notes & Tips

Snails were historically considered humble rural food
A strong garlic flavour is typical
Some families add potatoes to the stew

Stuffat tal-Qarnit (Maltese Octopus Stew)

Mon, 01 Jan 0001 00:00:00 +0000

Stuffat tal-Qarnit is a rich Maltese octopus stew slowly simmered in tomato, wine, garlic, and herbs. It is especially popular during Lent and in fishing villages. Tender octopus, thick sauce, and plenty of bread for dipping make it a true island classic.

How to Serve

With crusty Maltese bread
Over boiled potatoes
Sometimes served with spaghetti
Best enjoyed warm with a squeeze of lemon

Traditional Notes & Tips

The octopus should be tender, never rubbery
The sauce should be thick and rich
Some families add capers or black olives for extra depth

Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)

Mon, 01 Jan 0001 00:00:00 +0000

Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter’s Style) is a beloved Maltese dish featuring chicken pieces braised in a rich sauce of tomatoes, white wine, onions, and mushrooms. This rustic, hearty meal is perfect for family dinners and brings together the flavors of traditional Mediterranean cooking.

Serving Suggestions

Serve over pasta, rice, or with crusty bread to soak up the delicious sauce
Excellent with roasted potatoes on the side
Pairs wonderfully with a glass of dry white wine
Perfect for Sunday family dinners

Tips

Use chicken thighs for extra flavor and moisture
Don’t skip the browning step - it adds depth to the dish
The sugar helps balance the acidity of the tomatoes
Fresh mushrooms work best, but you can use any variety you prefer
This dish tastes even better the next day as the flavors meld together
Can be made ahead and reheated gently

Gawdi l-ikel! (Enjoy your food!)

Timpana (Maltese Baked Macaroni Pie)

Mon, 01 Jan 0001 00:00:00 +0000

Timpana is one of Malta’s most beloved dishes - a glorious baked macaroni pie featuring pasta mixed with rich meat sauce, bound with egg and cheese, wrapped in golden pastry. This showstopper appears at Sunday family lunches and village festas across the islands. Though it requires some effort, the result is absolutely worth it.

Serving Suggestions

Best served warm or at room temperature
Often paired with a simple green salad
Perfect for Sunday family lunches
Excellent for feeding a crowd at festas or celebrations
Even better the next day - flavours deepen overnight
Can be served as part of a buffet spread

Traditional Notes & Tips

Traditionally made with homemade shortcrust pastry, but ready-made works perfectly well
Some families add diced chicken livers to the sauce for deeper, richer flavour
Others use a mix of beef and pork mince
Older recipes sometimes include hard-boiled eggs layered inside
The pasta must be very al dente - if it’s fully cooked before baking, it becomes mushy
Don’t skip the resting time after baking - it needs to set
Can be assembled the day before and baked when needed
Freezes well before baking - defrost fully before baking
A deep baking dish works better than a shallow one
The bottom pastry should be slightly thicker than the top

Tonn biz-Zalza (Tuna in Tomato Sauce)

Mon, 01 Jan 0001 00:00:00 +0000

Tonn biz-Zalza is a simple Maltese tuna dish cooked with tomato, onion, garlic, capers, olives, and parsley. It can be made with fresh tuna steaks or good tinned tuna for a quicker everyday version.

Serving Suggestions

Serve with spaghetti, rice, or potatoes
Eat with Maltese bread
Add a squeeze of lemon at the table
Good as a quick weeknight meal

Traditional Notes & Tips

Capers and olives bring the familiar Maltese coastal flavour
Fresh tuna should stay slightly moist, not dry
Tinned tuna makes a practical pantry version
The sauce should be thick enough to cling
Taste before salting because capers and olives are salty

Torta tal-Irkotta (Maltese Ricotta Pie)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient Guide

Ricotta: The key is moisture. A very wet tub needs draining before it goes into the pastry, even if the label says ricotta.
Three filling eggs: These bind the cheese mixture as it bakes. Keep them separate from the extra egg used for glazing.
Grated hard cheese: This adds savoury depth and salt. Taste the cheeses before deciding how much extra salt to add.
Parsley: Fresh chopped parsley lifts the mild filling. The optional onion and nutmeg add another layer of flavour.
Shortcrust pastry: Use unsweetened pastry. The 500g is for the base and lid of a 24cm pie.

Ingredient Substitutions Outside Malta

Ordinary supermarket ricotta works if properly drained. A full-fat ricotta generally gives a richer filling; low-fat tubs may behave differently and still need draining.

Torta tal-Laħam (Maltese Meat Pie)

Mon, 01 Jan 0001 00:00:00 +0000

Ingredient Guide

Minced beef: Brown it before adding tomatoes, breaking up large clumps so the filling spreads evenly.
Peas: Fresh or frozen peas add sweetness and colour. Frozen peas can go straight into the simmering filling.
Tomatoes and tomato paste: The chopped tomatoes provide moisture; the paste adds a more concentrated flavour. The finished mixture should be spoonable, without a pool of liquid.
Shortcrust pastry: Use it for both the base and lid. Keep it cool while the filling cools.
Egg wash: The separate beaten egg is for brushing the lid, not mixing into the beef.

Ingredient Substitutions Outside Malta

Minced beef is sold as ground beef in North America. Canned chopped tomatoes work well in place of fresh ones. A plain, ready-made shortcrust pastry is a practical option; check whether the pack contains sweetened pastry before buying.

Torta tal-Marmurat (Maltese Marble Cake)

Mon, 01 Jan 0001 00:00:00 +0000

Torta tal-Marmurat is a simple Maltese marble cake, made with vanilla and chocolate batters swirled together. It is the kind of everyday sweet served with tea, coffee, or as an afternoon treat.

Serving Suggestions

Serve with tea or coffee
Dust with icing sugar if desired
Good for lunchboxes and family gatherings
Slice once fully cooled

Traditional Notes & Tips

Do not over-swirl or the marble effect will disappear
A loaf tin gives neat slices, while a round tin feels more traditional for sharing
Some families add a little orange zest to the vanilla batter
The cake keeps well for several days in an airtight container
It should be soft and buttery rather than heavily iced

Tronchetto tal-Milied (Maltese Christmas Log)

Mon, 01 Jan 0001 00:00:00 +0000

Tronchetto tal-Milied is a Maltese Christmas log made without baking. Crushed biscuits, nuts, chocolate, condensed milk, cherries, and candied peel are shaped into a dense festive log and sliced for Christmas gatherings.

Serving Suggestions

Serve chilled in thin slices
Add to a Christmas dessert table
Dust with icing sugar for a snowy look
Pair with coffee, tea, or a small glass of liqueur

Traditional Notes & Tips

Every family has its own mix of nuts and dried fruit
The log should be compact so it slices cleanly
Orange juice can replace alcohol for children
Chilling overnight gives the best texture
It is rich, so small slices are enough

Wild Mushroom Soup

Mon, 01 Jan 0001 00:00:00 +0000

Wild Mushroom Soup is deep, earthy, and full of layered mushroom flavour. Dried porcini bring intensity, while the mixed fresh mushrooms keep the soup fragrant and textured. A little mascarpone gives it a soft richness, and the lemon at the end brightens the whole bowl.

Serving Suggestions

Serve with grilled crostini or crusty bread
Top with a few extra sautéed mushrooms for a more elegant finish
Add a few drops of truffle oil just before serving if you like a stronger earthy aroma
Excellent as a starter for an autumn or winter meal

Tips

Strain the porcini soaking liquid carefully so no grit ends up in the soup
Blend only part of the soup to keep a good balance of creamy texture and mushroom pieces
Use vegetable stock to keep the soup vegetarian
Taste before adding too much lemon at the end, as you want brightness without overpowering the mushrooms

Zalzett Malti biz-Zalza (Maltese Sausage in Tomato Sauce)

Mon, 01 Jan 0001 00:00:00 +0000

Zalzett Malti biz-Zalza is a hearty Maltese sausage dish simmered in tomato sauce with wine, onion, garlic, herbs, and peas. It is simple, robust home cooking, made for crusty bread, pasta, or potatoes.

Ingredient Substitutions Outside Malta

Look for fresh Maltese pork sausage at a Maltese or Mediterranean butcher. A fresh coarse pork sausage is a practical alternative, but its seasoning will change the sauce. Avoid treating cured salami or ready-to-eat sausage as the same ingredient. Use chopped canned tomatoes if fresh ones are out of season and taste before adding salt.

Żeppoli ta' San Ġużepp (Maltese St Joseph's Pastries)

Mon, 01 Jan 0001 00:00:00 +0000

Żeppoli ta’ San Ġużepp are traditional Maltese pastries associated with the feast of St Joseph. They are made from light fried choux pastry and filled with sweet ricotta, citrus, and chocolate.

Serving Suggestions

Serve on St Joseph’s Day or during festive gatherings
Finish with honey and chopped pistachios
Dust with icing sugar for a simpler version
Best eaten the day they are made

Traditional Notes & Tips

The ricotta should be well drained so the filling stays thick
Fry at a steady temperature so the centres cook through
Some versions are baked rather than fried
Orange zest is a classic flavour with the ricotta
Fill shortly before serving for the best texture