{"description":"Published recipes with structured data and complete Markdown text. Cite each recipe's canonical HTML url. Preserve quantities, timing ranges, and optional ingredients as written in contentMarkdown.","language":"en-us","recipeCount":64,"recipes":[{"contentMarkdown":"# Aljotta (Maltese Garlic Fish Soup)\n\nSource: https://www.malteserecipes.com/recipes/aljotta/\n\nA light, garlicky Maltese fish soup with whole fish, rice, lemon, and herbs. Traditionally served during Lent and on fish days.\n\nPrep time: 15 minutes\nCook time: 35 minutes\nServings: 4 people\nTags: fish, soup, maltese-classic, lent, garlic, seafood\n\n\nAljotta is a Maltese fish soup with a garlic-and-tomato base, fresh herbs, and lemon. This version adds a little rice while keeping the soup brothy. Whole small fish give the liquid flavour as they cook; lifting them out and removing the bones before serving makes the finished soup easier to eat. It works as a light lunch or a first course with crusty bread.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 600-800g whole small fish (e.g. red snapper, sea bream, or mixed white fish), cleaned\n\n- 3 tbsp olive oil\n\n- 4 cloves garlic, finely sliced\n\n- 1 medium onion (150g), finely chopped\n\n- 2 medium tomatoes (300g), grated or finely chopped\n\n- 100g short-grain rice\n\n- 1.2 litres fish stock or water\n\n- Juice of 1 lemon\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- Optional: pinch of dried marjoram or mint (some traditional versions include this)\n\n\n## Instructions\n\n1. **Start the base**: Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until soft and translucent. Add garlic and cook gently for about 1 minute - do not let it brown or it will become bitter.\n\n2. **Add tomatoes**: Stir in the grated or finely chopped tomatoes and cook for 5-7 minutes until they break down and the mixture thickens slightly.\n\n3. **Add stock and rice**: Pour in the fish stock (or water). Bring to a gentle boil. Add the rice and simmer for 10 minutes, stirring occasionally.\n\n4. **Add fish**: Place the whole fish carefully into the soup. Simmer gently for about 10-15 minutes, depending on size, until the thickest part reaches 63°C (145°F) and the rice is tender. The flesh should be opaque and separate easily. Avoid vigorous stirring so the fish stays intact.\n\n5. **Debone and finish**: Lift the fish onto a plate. Remove the heads, skin, backbone, and small bones, checking the flesh carefully before returning it to the soup. Add the parsley and lemon juice to taste, then adjust salt and pepper. If the rice has absorbed too much liquid, add a little hot water or stock.\n\n## Ingredient Guide\n\n- **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.\n- **Garlic and onion:** Cook gently before adding tomatoes. Browned or scorched garlic can overpower the broth.\n- **Rice:** Short-grain rice gives a little body. Keep checking it as varieties differ in cooking time.\n- **Fish stock or water:** Water keeps things simple when using whole fish; an unsalted or lightly salted stock lets you control seasoning.\n- **Lemon and herbs:** Add near the end. Start with some of the lemon juice and taste before adding the rest.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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.\n\nBoneless fillets make serving easier, but weigh differently from whole fish because there are no heads or bones. Use portions appropriate for four people and add them closer to the end; thin fillets may cook much faster than the whole fish in the recipe. Fish stock helps replace flavour otherwise supplied by the bones.\n\n## Tips for a Light Fish Soup\n\n- Keep the soup at a gentle simmer after adding the fish. Lift with a slotted spoon rather than breaking it up in the pot.\n- If small bones escape into the soup, carefully strain the liquid before serving and check the solids separately.\n- Add water or stock if the rice makes the soup too thick. A bowl of Aljotta should still have plenty of broth.\n- For cooking ahead, consider preparing the tomato base first and cooking the rice and fish when you are ready to eat.\n\nThe fish temperature in the method follows [FoodSafety.gov's cooking guidance](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures).\n\n## How to Serve Aljotta\n\nServe with lemon wedges and [Ħobż Malti](/recipes/hobz-malti/). For another way to cook fish, try [Lampuki Moqlija](/recipes/lampuki-moqlija/) or [Torta tal-Lampuki](/recipes/torta-tal-lampuki/). Explore our [seafood collection](/collections/maltese-seafood/) for a fuller menu.\n\n## Storage and Reheating\n\nBecause this soup contains rice, cool it quickly, ideally within an hour, and refrigerate. Use within 24 hours and reheat once until steaming throughout. See the [FSA's rice guidance](https://www.food.gov.uk/sites/default/files/media/document/5-cminders-cookingsafely-01-cooking-and-reheating-safely.pdf).\n\nUse small containers for cooling. The rice will absorb more broth overnight, so add water when reheating. The fish is more delicate after a second heating; stir gently.\n\n## Frequently Asked Questions\n\n### Does Aljotta need cream?\n\nNo. This version gets its body from fish, tomatoes, and a little rice. Cream would change the light, lemony style of the soup.\n\n### Can I leave out the rice?\n\nYes. Simmer the tomato and stock base, then cook the fish in it. The soup will be thinner and the cooking sequence will be shorter.\n\n### Can I use extra garlic?\n\nYes, to taste. Cook it gently at the start rather than letting it brown, and check the final balance with lemon and salt before serving.\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve alongside the soup to soak up the garlic-and-tomato broth.\n\n- [Lampuki Moqlija (Maltese Fried Mahi-Mahi)](https://www.malteserecipes.com/recipes/lampuki-moqlija/): Try a fried fish main when you want a different way to cook your catch.\n\n- [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Turn to a fish pie for a more substantial seafood meal.","markdownUrl":"https://www.malteserecipes.com/recipes/aljotta/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/aljotta/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT35M","description":"A light, garlicky Maltese fish soup with whole fish, rice, lemon, and herbs. Traditionally served during Lent and on fish days.","image":["https://www.malteserecipes.com/images/recipes/aljotta/illustration.png"],"inLanguage":"en-us","keywords":"fish, soup, maltese-classic, lent, garlic, seafood","mainEntityOfPage":"https://www.malteserecipes.com/recipes/aljotta/","name":"Aljotta (Maltese Garlic Fish Soup)","prepTime":"PT15M","recipeCategory":"fish","recipeCuisine":"Maltese","recipeIngredient":["600-800g whole small fish (e.g. red snapper, sea bream, or mixed white fish), cleaned","3 tbsp olive oil","4 cloves garlic, finely sliced","1 medium onion (150g), finely chopped","2 medium tomatoes (300g), grated or finely chopped","100g short-grain rice","1.2 litres fish stock or water","Juice of 1 lemon","Small handful fresh parsley, chopped","Salt and black pepper to taste","Optional: pinch of dried marjoram or mint (some traditional versions include this)"],"recipeInstructions":[{"@type":"HowToStep","name":"Start the base","position":1,"text":"Start the base: Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until soft and translucent. Add garlic and cook gently for about 1 minute - do not let it brown or it will become bitter.","url":"https://www.malteserecipes.com/recipes/aljotta/#step-1"},{"@type":"HowToStep","name":"Add tomatoes","position":2,"text":"Add tomatoes: Stir in the grated or finely chopped tomatoes and cook for 5-7 minutes until they break down and the mixture thickens slightly.","url":"https://www.malteserecipes.com/recipes/aljotta/#step-2"},{"@type":"HowToStep","name":"Add stock and rice","position":3,"text":"Add stock and rice: Pour in the fish stock (or water). Bring to a gentle boil. Add the rice and simmer for 10 minutes, stirring occasionally.","url":"https://www.malteserecipes.com/recipes/aljotta/#step-3"},{"@type":"HowToStep","name":"Add fish","position":4,"text":"Add fish: Place the whole fish carefully into the soup. Simmer gently for about 10-15 minutes, depending on size, until the thickest part reaches 63°C (145°F) and the rice is tender. The flesh should be opaque and separate easily. Avoid vigorous stirring so the fish stays intact.","url":"https://www.malteserecipes.com/recipes/aljotta/#step-4"},{"@type":"HowToStep","name":"Debone and finish","position":5,"text":"Debone and finish: Lift the fish onto a plate. Remove the heads, skin, backbone, and small bones, checking the flesh carefully before returning it to the soup. Add the parsley and lemon juice to taste, then adjust salt and pepper. If the rice has absorbed too much liquid, add a little hot water or stock.","url":"https://www.malteserecipes.com/recipes/aljotta/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/aljotta/"},"url":"https://www.malteserecipes.com/recipes/aljotta/"},{"contentMarkdown":"# Arjoli (Maltese Garlic and Tomato Dip)\n\nSource: https://www.malteserecipes.com/recipes/arjoli/\n\nA bold Maltese dip made with garlic, tomato, olive oil, breadcrumbs, parsley, and lemon. Excellent with fish, bread, or galletti.\n\nPrep time: 15 minutes\nCook time: No cooking\nServings: 6 people\nTags: dip, garlic, tomato, maltese-classic, traditional, vegan, no-cook\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 4 cloves garlic\n\n- 2 tbsp tomato paste (kunserva)\n\n- 80g fresh breadcrumbs\n\n- 80ml olive oil\n\n- Juice of 1/2 lemon\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- A little water, if needed\n\n\n## Instructions\n\n1. **Crush the garlic**: Pound the garlic with a pinch of salt using a mortar and pestle, or crush very finely.\n\n2. **Mix**: Stir in the tomato paste, breadcrumbs, lemon juice, parsley, and black pepper.\n\n3. **Add oil**: Slowly mix in the olive oil until the dip becomes thick and glossy. Add a splash of water if it is too stiff.\n\n4. **Rest**: Let the arjoli sit for 15 minutes before serving so the flavours settle.\n\nArjoli 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.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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.\n\n## Serving Suggestions\n\n- Serve with grilled or fried fish\n- Spread on Maltese bread\n- Add to a platter with olives and bigilla\n- Use as a dip for galletti\n\n## Traditional Notes \u0026 Tips\n\n- Garlic should be bold but balanced by lemon and olive oil\n- Fresh breadcrumbs give a better texture than dry crumbs\n- Kunserva adds the familiar Maltese tomato flavour\n- Letting it rest improves the flavour\n- Adjust thickness with a little water or extra olive oil\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Slice a crusty loaf for dipping and sharing.\n\n- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Add a bean dip for a contrasting texture on the same table.\n\n- [Pixxispad Mixwi (Grilled Swordfish)](https://www.malteserecipes.com/recipes/pixxispad-mixwi/): Serve the garlic-and-tomato dip alongside grilled fish.","markdownUrl":"https://www.malteserecipes.com/recipes/arjoli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/arjoli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT0M","description":"A bold Maltese dip made with garlic, tomato, olive oil, breadcrumbs, parsley, and lemon. Excellent with fish, bread, or galletti.","image":["https://www.malteserecipes.com/images/recipes/arjoli/illustration.png"],"inLanguage":"en-us","keywords":"dip, garlic, tomato, maltese-classic, traditional, vegan, no-cook","mainEntityOfPage":"https://www.malteserecipes.com/recipes/arjoli/","name":"Arjoli (Maltese Garlic and Tomato Dip)","prepTime":"PT15M","recipeCategory":"dip","recipeCuisine":"Maltese","recipeIngredient":["4 cloves garlic","2 tbsp tomato paste (kunserva)","80g fresh breadcrumbs","80ml olive oil","Juice of 1/2 lemon","Small handful fresh parsley, chopped","Salt and black pepper to taste","A little water, if needed"],"recipeInstructions":[{"@type":"HowToStep","name":"Crush the garlic","position":1,"text":"Crush the garlic: Pound the garlic with a pinch of salt using a mortar and pestle, or crush very finely.","url":"https://www.malteserecipes.com/recipes/arjoli/#step-1"},{"@type":"HowToStep","name":"Mix","position":2,"text":"Mix: Stir in the tomato paste, breadcrumbs, lemon juice, parsley, and black pepper.","url":"https://www.malteserecipes.com/recipes/arjoli/#step-2"},{"@type":"HowToStep","name":"Add oil","position":3,"text":"Add oil: Slowly mix in the olive oil until the dip becomes thick and glossy. Add a splash of water if it is too stiff.","url":"https://www.malteserecipes.com/recipes/arjoli/#step-3"},{"@type":"HowToStep","name":"Rest","position":4,"text":"Rest: Let the arjoli sit for 15 minutes before serving so the flavours settle.","url":"https://www.malteserecipes.com/recipes/arjoli/#step-4"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/arjoli/"},"url":"https://www.malteserecipes.com/recipes/arjoli/"},{"contentMarkdown":"# Balbuljata (Maltese Scrambled Eggs with Tomato)\n\nSource: https://www.malteserecipes.com/recipes/balbuljata/\n\nA traditional Maltese summer dish of ripe tomatoes, eggs, garlic, and fresh herbs. Simple, rustic, and full of flavour.\n\nPrep time: 10 minutes\nCook time: 20 minutes\nServings: 3-4 people\nTags: eggs, maltese-classic, summer, vegetarian, traditional, quick-meal\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 3 tbsp olive oil\n\n- 1 small onion (120g), finely chopped\n\n- 2 cloves garlic, minced\n\n- 800g very ripe tomatoes, chopped (skins on)\n\n- 4-5 eggs\n\n- Small handful fresh mint (traditional) or parsley\n\n- Salt and black pepper to taste\n\n- Optional: pinch chilli flakes\n\n\n## Instructions\n\n1. **Cook the base**: Heat olive oil in a wide pan over medium heat. Saute onion for 4-5 minutes until soft. Add garlic and cook gently without browning.\n\n2. **Add tomatoes**: Add chopped tomatoes and season lightly. Cook uncovered for 10-15 minutes, stirring occasionally, until tomatoes break down and become slightly saucy but not dry.\n\n3. **Add eggs**: Lightly beat eggs in a bowl. Lower heat and pour eggs into the tomato mixture. Stir gently and cook until softly set. The texture should be moist and slightly creamy, not dry scrambled eggs.\n\n4. **Finish**: Remove from heat, stir in chopped fresh mint (or parsley), and adjust seasoning.\n\nBalbuljata 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.\n\n## How to Serve\n\n- With crusty Maltese bread\n- With a drizzle of extra olive oil\n- At room temperature or warm\n- Sometimes with ġbejna on the side\n\n## Traditional Notes \u0026 Tips\n\n- Mint is very traditional and gives a distinctive Maltese flavour\n- The dish should remain soft and juicy\n- Best made in summer with very ripe local tomatoes\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve with crusty bread to catch the soft eggs and tomato juices.\n\n- [Froġa tat-Tarja (Vermicelli Omelette)](https://www.malteserecipes.com/recipes/froga-tat-tarja/): Try a vermicelli omelette for another simple egg-based lunch.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Cook a vegetable dish that also makes good use of ripe summer tomatoes.","markdownUrl":"https://www.malteserecipes.com/recipes/balbuljata/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/balbuljata/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT20M","description":"A traditional Maltese summer dish of ripe tomatoes, eggs, garlic, and fresh herbs. Simple, rustic, and full of flavour.","image":["https://www.malteserecipes.com/images/recipes/balbuljata/illustration.png"],"inLanguage":"en-us","keywords":"eggs, maltese-classic, summer, vegetarian, traditional, quick-meal","mainEntityOfPage":"https://www.malteserecipes.com/recipes/balbuljata/","name":"Balbuljata (Maltese Scrambled Eggs with Tomato)","prepTime":"PT10M","recipeCategory":"eggs","recipeCuisine":"Maltese","recipeIngredient":["3 tbsp olive oil","1 small onion (120g), finely chopped","2 cloves garlic, minced","800g very ripe tomatoes, chopped (skins on)","4-5 eggs","Small handful fresh mint (traditional) or parsley","Salt and black pepper to taste","Optional: pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the base","position":1,"text":"Cook the base: Heat olive oil in a wide pan over medium heat. Saute onion for 4-5 minutes until soft. Add garlic and cook gently without browning.","url":"https://www.malteserecipes.com/recipes/balbuljata/#step-1"},{"@type":"HowToStep","name":"Add tomatoes","position":2,"text":"Add tomatoes: Add chopped tomatoes and season lightly. Cook uncovered for 10-15 minutes, stirring occasionally, until tomatoes break down and become slightly saucy but not dry.","url":"https://www.malteserecipes.com/recipes/balbuljata/#step-2"},{"@type":"HowToStep","name":"Add eggs","position":3,"text":"Add eggs: Lightly beat eggs in a bowl. Lower heat and pour eggs into the tomato mixture. Stir gently and cook until softly set. The texture should be moist and slightly creamy, not dry scrambled eggs.","url":"https://www.malteserecipes.com/recipes/balbuljata/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Remove from heat, stir in chopped fresh mint (or parsley), and adjust seasoning.","url":"https://www.malteserecipes.com/recipes/balbuljata/#step-4"}],"recipeYield":"3-4 people","url":"https://www.malteserecipes.com/recipes/balbuljata/"},"url":"https://www.malteserecipes.com/recipes/balbuljata/"},{"contentMarkdown":"# Bigilla (Traditional Maltese Bean Dip)\n\nSource: https://www.malteserecipes.com/recipes/bigilla/\n\nMake Bigilla with dried broad beans, garlic, olive oil, lemon, and parsley, with tips for a rustic texture and serving it with Maltese bread.\n\nPrep time: 15 minutes (plus 12-24 hours soaking)\nCook time: 60-90 minutes\nServings: 6 people (as a dip)\nTags: dip, maltese-classic, traditional, broad-beans, vegan, mediterranean\n\n\nBigilla is a thick Maltese dip made from dried broad beans, with plenty of garlic and olive oil. Serve it with galletti, the Maltese crackers, or pieces of crusty bread for scooping. This version includes lemon and parsley for freshness. Most of the preparation is hands-off: allow time to soak the beans overnight, then cook them until they mash easily.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 400g dried broad beans (fava beans; ful ta' Ġirba for Bigilla if available)\n\n- 3-4 cloves garlic\n\n- 60ml olive oil (4 tbsp), plus extra for serving\n\n- Juice of 1/2-1 lemon\n\n- Small handful fresh parsley, finely chopped\n\n- Salt and black pepper to taste\n\n- Optional: pinch chilli flakes\n\n\n## Instructions\n\n1. **Soak the beans**: Rinse the dried broad beans, then soak in plenty of cold water in the fridge for 12-24 hours, changing the water once.\n\n2. **Cook**: Drain and place the beans in a pot with fresh water to cover well. Simmer gently for 60-90 minutes until very soft. Drain, reserving a little cooking liquid.\n\n3. **Blend or mash**: While still warm, mash the beans with a fork or potato masher for a traditional texture. For a smoother texture, pulse briefly in a food processor. Add crushed garlic, olive oil, lemon juice, salt, and pepper. If too thick, add a little reserved cooking liquid.\n\n4. **Finish**: Stir in chopped parsley and chilli flakes (if using). Drizzle generously with olive oil before serving.\n\n## Ingredient Guide\n\n- **Dried broad beans:** Look for beans sold for Bigilla or ful ta' Ġirba when available. The recipe starts with dried weight, before soaking.\n- **Garlic:** Raw garlic gives the dip its bite. Start with the smaller quantity if you prefer a gentler flavour, then taste after mixing.\n- **Olive oil:** This enriches the beans; reserved cooking water loosens them without making the dip excessively oily.\n- **Lemon and parsley:** Add brightness at the end, once the beans are tender. Taste before adding all the lemon juice.\n\n## Ingredient Substitutions Outside Malta\n\nDried 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.\n\nIf you cannot find galletti, serve plain crackers or crusty bread. Chickpeas make a different dip; they will not reproduce Bigilla's broad-bean flavour.\n\n## Tips for Texture and Flavour\n\n- Mash a bean before draining the pot. If the centre is firm or chalky, keep simmering and top up the water as needed.\n- Reserve some cooking liquid before draining. Stir it into the dip a spoonful at a time: Bigilla thickens as it cools.\n- Mash by hand for a coarse texture, or pulse briefly for a smoother finish. Stop before the dip becomes completely puréed if you want a rustic result.\n\n## How to Serve Bigilla\n\nSpoon into a shallow bowl and finish with olive oil and parsley. Pair it with [Ħobż Malti](/recipes/hobz-malti/), olives, and [Kapunata](/recipes/kapunata/) for a spread to share. [Arjoli](/recipes/arjoli/) adds another dip with a sharper garlic-and-tomato flavour.\n\nFind more ideas in our [traditional Maltese recipe collection](/collections/traditional-maltese-recipes/).\n\n## Storage and Making Ahead\n\nChill within two hours and eat within 48 hours, or freeze portions. See the [FSA's leftover guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nKeep it covered. Before serving, stir and check the consistency; add a little water if needed and refresh the parsley and lemon to taste.\n\n## Frequently Asked Questions\n\n### Is Bigilla the same as hummus?\n\nNo. Bigilla uses broad beans and this recipe has no tahini. Garlic, olive oil, and the texture of the beans give it a different character.\n\n### Can I use canned beans?\n\nCanned broad beans can make a quick dip, but they are already cooked. Drain and rinse them, then mash and season to taste. The dried-bean weight and soaking and simmering times above do not apply to that shortcut.\n\n### Why is my Bigilla grainy or too thick?\n\nA little coarseness is expected from hand-mashing. Hard grains suggest the beans needed longer cooking. A smooth but stiff dip usually needs a little reserved cooking liquid.\n\n## Bigilla at the shared table\n\nBigilla belongs to a table of small things to share, not only to a plated starter. [Visit Gozo's account of local food](https://visitgozo.com/experience/local-delicacies/) places it beside olives, bread or galletti, and Maltese sausage in village bars.\n\nFor this version, put the dip in a bowl with bread or crackers alongside. Lemon and parsley are the finishing choices in this recipe; they are not a claim that every Maltese household seasons Bigilla identically.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Make a crusty loaf for scooping up the bean dip.\n\n- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Offer this garlic-and-tomato dip alongside Bigilla for a shared starter.\n\n- [Ful bit-Tewm (Broad Beans with Garlic)](https://www.malteserecipes.com/recipes/ful-bit-tewm/): Try a whole broad bean dish if you enjoy Bigilla's garlic and lemon flavours.","markdownUrl":"https://www.malteserecipes.com/recipes/bigilla/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/bigilla/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT90M","description":"Make Bigilla with dried broad beans, garlic, olive oil, lemon, and parsley, with tips for a rustic texture and serving it with Maltese bread.","image":["https://www.malteserecipes.com/images/bigilla.jpg"],"inLanguage":"en-us","keywords":"dip, maltese-classic, traditional, broad-beans, vegan, mediterranean","mainEntityOfPage":"https://www.malteserecipes.com/recipes/bigilla/","name":"Bigilla (Traditional Maltese Bean Dip)","prepTime":"PT15M","recipeCategory":"dip","recipeCuisine":"Maltese","recipeIngredient":["400g dried broad beans (fava beans; ful ta' Ġirba for Bigilla if available)","3-4 cloves garlic","60ml olive oil (4 tbsp), plus extra for serving","Juice of 1/2-1 lemon","Small handful fresh parsley, finely chopped","Salt and black pepper to taste","Optional: pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the beans","position":1,"text":"Soak the beans: Rinse the dried broad beans, then soak in plenty of cold water in the fridge for 12-24 hours, changing the water once.","url":"https://www.malteserecipes.com/recipes/bigilla/#step-1"},{"@type":"HowToStep","name":"Cook","position":2,"text":"Cook: Drain and place the beans in a pot with fresh water to cover well. Simmer gently for 60-90 minutes until very soft. Drain, reserving a little cooking liquid.","url":"https://www.malteserecipes.com/recipes/bigilla/#step-2"},{"@type":"HowToStep","name":"Blend or mash","position":3,"text":"Blend or mash: While still warm, mash the beans with a fork or potato masher for a traditional texture. For a smoother texture, pulse briefly in a food processor. Add crushed garlic, olive oil, lemon juice, salt, and pepper. If too thick, add a little reserved cooking liquid.","url":"https://www.malteserecipes.com/recipes/bigilla/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Stir in chopped parsley and chilli flakes (if using). Drizzle generously with olive oil before serving.","url":"https://www.malteserecipes.com/recipes/bigilla/#step-4"}],"recipeYield":"6 people (as a dip)","url":"https://www.malteserecipes.com/recipes/bigilla/"},"url":"https://www.malteserecipes.com/recipes/bigilla/"},{"contentMarkdown":"# Biskuttini tal-Lewż (Maltese Almond Macaroons)\n\nSource: https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/\n\nTraditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.\n\nPrep time: 20 minutes\nCook time: 18 minutes\nServings: 20 biscuits\nTags: dessert, biscuits, almonds, maltese-classic, gluten-free, celebration, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 300g ground almonds\n\n- 220g caster sugar (superfine sugar)\n\n- 2 egg whites\n\n- Zest of 1 lemon\n\n- 1 tsp almond essence (optional)\n\n- Pinch salt\n\n- Whole almonds or glacé cherries, to decorate\n\n\n## Instructions\n\n1. **Make the mixture**: Mix the ground almonds, sugar, lemon zest, almond essence if using, and salt. Add the egg whites gradually and mix to a sticky paste.\n\n2. **Shape**: Preheat the oven to 170°C (fan 160°C). With damp hands, shape the mixture into small mounds and place on a lined baking tray.\n\n3. **Decorate**: Press a whole almond or half glacé cherry into the top of each biscuit.\n\n4. **Bake**: Bake for 15-18 minutes until lightly golden at the edges but still soft in the centre.\n\n5. **Cool**: Cool completely on the tray before moving, as they firm up as they cool.\n\nBiskuttini 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.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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.\n\n## Serving Suggestions\n\n- Serve with coffee or tea\n- Add to a festive biscuit platter\n- Wrap as small gifts\n- Pair with other Maltese sweets such as figolli or kwareżimal\n\n## Traditional Notes \u0026 Tips\n\n- The mixture should be sticky but hold its shape\n- Do not overbake; they should remain chewy\n- Damp hands make shaping easier\n- Some families use orange zest instead of lemon\n- They keep well in an airtight tin\n\n## Almond biscuits for a celebration\n\n[Visit Gozo's sweets guide](https://visitgozo.com/2024/10/22/delectable-treats-more-gozos-sweets-indulgences/) describes almond macaroons called *Biskuttini tal-Għarusa*, or bride's biscuits, and versions topped with either an almond or a coloured cherry.\n\nThe simpler macaroons on this page can join a mixed sweet platter or be served with coffee. The topping is a visible variation you can choose for the occasion, while keeping the almond flavour and chewy centre of this recipe.\n\n\n\n\n\n## Explore the collections\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the almond macaroons with a small cup of spiced coffee.\n\n- [Kwareżimal (Maltese Lenten Biscuits)](https://www.malteserecipes.com/recipes/kwarezimal/): Try a denser almond biscuit flavoured with citrus and spice.\n\n- [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Use almond filling in a larger decorated pastry for Easter.","markdownUrl":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT18M","description":"Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.","image":["https://www.malteserecipes.com/images/recipes/biskuttini-tal-lewz/illustration.png"],"inLanguage":"en-us","keywords":"dessert, biscuits, almonds, maltese-classic, gluten-free, celebration, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/","name":"Biskuttini tal-Lewż (Maltese Almond Macaroons)","prepTime":"PT20M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["300g ground almonds","220g caster sugar (superfine sugar)","2 egg whites","Zest of 1 lemon","1 tsp almond essence (optional)","Pinch salt","Whole almonds or glacé cherries, to decorate"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the mixture","position":1,"text":"Make the mixture: Mix the ground almonds, sugar, lemon zest, almond essence if using, and salt. Add the egg whites gradually and mix to a sticky paste.","url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/#step-1"},{"@type":"HowToStep","name":"Shape","position":2,"text":"Shape: Preheat the oven to 170°C (fan 160°C). With damp hands, shape the mixture into small mounds and place on a lined baking tray.","url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/#step-2"},{"@type":"HowToStep","name":"Decorate","position":3,"text":"Decorate: Press a whole almond or half glacé cherry into the top of each biscuit.","url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/#step-3"},{"@type":"HowToStep","name":"Bake","position":4,"text":"Bake: Bake for 15-18 minutes until lightly golden at the edges but still soft in the centre.","url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/#step-4"},{"@type":"HowToStep","name":"Cool","position":5,"text":"Cool: Cool completely on the tray before moving, as they firm up as they cool.","url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/#step-5"}],"recipeYield":"20 biscuits","url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/"},"url":"https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/"},{"contentMarkdown":"# Bragioli (Maltese Beef Olives)\n\nSource: https://www.malteserecipes.com/recipes/bragioli/\n\nTender beef rolls stuffed with savory pork filling, eggs, and slow-cooked in rich tomato sauce.\n\nPrep time: 30 minutes\nCook time: 45 minutes\nServings: 4-6 people\nTags: beef, main-course, maltese-classic, slow-cooked, stuffed\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 kg thinly sliced beef\n\n- 200g pork, minced (ground pork)\n\n- Fresh breadcrumbs (small amount)\n\n- 2 tbsp chopped parsley\n\n- 400ml chopped tomatoes\n\n- 2 eggs, beaten\n\n- 2 hard-boiled eggs, sliced\n\n- Salt and pepper to taste\n\n- 1 large onion, chopped\n\n- 2 tbsp tomato paste\n\n- 300g frozen peas or drained jarred peas\n\n- 1 bay leaf\n\n- Red wine (small amount)\n\n- Olive oil for cooking\n\n\n## Instructions\n\n1. **Prepare the beef**: Cut the beef into 8-10 pieces and flatten each slice to about 4-6 inches. Beat them well to tenderize.\n\n2. **Make the filling**: In a bowl, mix together the minced pork, chopped tomatoes, breadcrumbs, parsley, and beaten eggs. Season with salt and pepper and mix everything well.\n\n3. **Assemble the rolls**: Place a spoonful of the filling in the center of each slice of beef. Add a slice of hard-boiled egg on top. Roll up the meat tightly and secure with toothpicks.\n\n4. **Brown the bragioli**: Lightly brown the beef rolls in a pan with a little oil until they take on some color on all sides.\n\n5. **Prepare the sauce**: In the same pan, sauté the chopped onion in a little oil until soft. Add the tomato paste and stir well. Pour in a little red wine and let it simmer gently for about 5 minutes.\n\n6. **Cook the bragioli**: Add the bragioli to the sauce along with the peas and bay leaf. Cover the pot and cook slowly over low heat for about 30 minutes, turning occasionally.\n\n7. **Check seasoning**: Taste the sauce and adjust salt and pepper as needed.\n\nBragioli are traditional Maltese beef rolls filled with a savory mixture of minced pork, eggs, and herbs, then slow-cooked in a rich tomato sauce. This beloved dish is often served in two courses - the sauce over pasta first, followed by the beef rolls as the main.\n\n## Ingredient Substitutions Outside Malta\n\nAsk your butcher for thin beef slices suitable for stuffing and rolling; 'beef olives' describes the finished rolls, not a cut containing olives. Minced pork is ground pork. Match the peas by weight rather than the size of a local jar, and use plain fresh breadcrumbs so an added seasoning mix does not change the filling.\n\n## Serving Suggestions\n\n- **Traditional style**: Serve the sauce over spaghetti as a first course, then serve the bragioli with peas as the main dish\n- Excellent with crusty Maltese bread\n- Pairs wonderfully with a glass of red wine\n\n## Tips\n\n- Ask your butcher to slice the beef thinly for you\n- Don't overfill the beef rolls or they'll be difficult to roll and secure\n- Make sure to secure the rolls tightly with toothpicks to prevent them from opening during cooking\n- The sauce can be made ahead and reheated - the flavors improve overnight\n- Remove toothpicks before serving\n\n## Bragioli fillings vary\n\nThe rolled beef is recognisable, but the stuffing is not identical in every published Maltese recipe. [Aceline's Maltese beef olives](https://aceline.media/recipes/maltese-beef-olives/) combine pork, Maltese sausage, bacon, and hard-boiled egg. The version on this page uses pork, breadcrumbs, parsley, and eggs instead.\n\nTreat these as different versions, rather than adding every possible filling to one roll. For serving, the sauce can accompany pasta before the beef, or the rolls can be the main dish with potatoes; the two-course option is not obligatory.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the beef rolls and sauce.\n\n- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Start a longer Sunday lunch with a small bowl of broth.\n\n- [Stuffat tal-Fenek (Rabbit Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-fenek/): Choose rabbit stew for another slow-cooked main with a rich sauce.","markdownUrl":"https://www.malteserecipes.com/recipes/bragioli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/bragioli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"Tender beef rolls stuffed with savory pork filling, eggs, and slow-cooked in rich tomato sauce.","image":["https://www.malteserecipes.com/images/recipes/bragioli/illustration.png"],"inLanguage":"en-us","keywords":"beef, main-course, maltese-classic, slow-cooked, stuffed","mainEntityOfPage":"https://www.malteserecipes.com/recipes/bragioli/","name":"Bragioli (Maltese Beef Olives)","prepTime":"PT30M","recipeCategory":"beef","recipeCuisine":"Maltese","recipeIngredient":["1 kg thinly sliced beef","200g pork, minced (ground pork)","Fresh breadcrumbs (small amount)","2 tbsp chopped parsley","400ml chopped tomatoes","2 eggs, beaten","2 hard-boiled eggs, sliced","Salt and pepper to taste","1 large onion, chopped","2 tbsp tomato paste","300g frozen peas or drained jarred peas","1 bay leaf","Red wine (small amount)","Olive oil for cooking"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the beef","position":1,"text":"Prepare the beef: Cut the beef into 8-10 pieces and flatten each slice to about 4-6 inches. Beat them well to tenderize.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-1"},{"@type":"HowToStep","name":"Make the filling","position":2,"text":"Make the filling: In a bowl, mix together the minced pork, chopped tomatoes, breadcrumbs, parsley, and beaten eggs. Season with salt and pepper and mix everything well.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-2"},{"@type":"HowToStep","name":"Assemble the rolls","position":3,"text":"Assemble the rolls: Place a spoonful of the filling in the center of each slice of beef. Add a slice of hard-boiled egg on top. Roll up the meat tightly and secure with toothpicks.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-3"},{"@type":"HowToStep","name":"Brown the bragioli","position":4,"text":"Brown the bragioli: Lightly brown the beef rolls in a pan with a little oil until they take on some color on all sides.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-4"},{"@type":"HowToStep","name":"Prepare the sauce","position":5,"text":"Prepare the sauce: In the same pan, sauté the chopped onion in a little oil until soft. Add the tomato paste and stir well. Pour in a little red wine and let it simmer gently for about 5 minutes.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-5"},{"@type":"HowToStep","name":"Cook the bragioli","position":6,"text":"Cook the bragioli: Add the bragioli to the sauce along with the peas and bay leaf. Cover the pot and cook slowly over low heat for about 30 minutes, turning occasionally.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-6"},{"@type":"HowToStep","name":"Check seasoning","position":7,"text":"Check seasoning: Taste the sauce and adjust salt and pepper as needed.","url":"https://www.malteserecipes.com/recipes/bragioli/#step-7"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/bragioli/"},"url":"https://www.malteserecipes.com/recipes/bragioli/"},{"contentMarkdown":"# Brodu (Maltese Beef and Vegetable Broth)\n\nSource: https://www.malteserecipes.com/recipes/brodu/\n\nMalta's comforting winter soup - a clear, rich meat broth simmered with seasonal vegetables. Simple, nourishing, and traditionally served on cold days.\n\nPrep time: 15 minutes\nCook time: 2 hours 30 minutes\nServings: 6 people\nTags: soup, broth, maltese-classic, winter, beef, comfort-food\n\n\nBrodu is a Maltese meat broth with large pieces of vegetables, cooked gently until the meat is tender. This is the beef version: the broth can be served first, with the meat and vegetables afterwards, or everything can share one generous bowl. It should stay light enough to sip, with bread alongside to catch the last of the broth.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 600g beef on the bone, such as bone-in shin\n\n- 1 marrow bone (optional but traditional)\n\n- 2 tbsp olive oil\n\n- 1 large onion (150g), whole or halved\n\n- 2 carrots (200g), cut into chunks\n\n- 2 potatoes (400g), cut into large pieces\n\n- 1 small cabbage (400g), cut into wedges\n\n- 2 zucchini (400g), chunked\n\n- 2 tomatoes (300g), halved\n\n- 1 celery stalk, chopped\n\n- 1.8 litres water\n\n- Salt and black pepper to taste\n\n- Small handful fresh parsley, chopped\n\n- Small piece pumpkin (200g), cubed\n\n- 50g rice or tiny pasta (optional)\n\n- 1 small fresh ġbejna (Maltese cheeselet) per person, added at serving (optional)\n\n\n## Instructions\n\n1. **Brown the meat (optional but recommended)**: Heat olive oil in a large heavy-bottomed pot over medium heat. Lightly brown the beef and marrow bone on all sides for 5-7 minutes. This adds extra depth of flavour to the broth.\n\n2. **Add water and simmer**: Add the water, whole or halved onion, halved tomatoes, and chopped celery. Bring slowly to a boil, skimming off any foam or impurities that rise to the surface. Reduce heat to a very gentle simmer - the surface should barely bubble. Cook covered for 1½-2 hours, until the meat is tender and falling off the bone.\n\n3. **Add vegetables**: Add the carrots and potatoes first. After 15 minutes, add the cabbage wedges, zucchini chunks, and pumpkin. Simmer for another 20-25 minutes until all vegetables are tender but not falling apart. If using rice or tiny pasta, add it near the end and cook for the time on its packet, checking that it is tender. Top up with hot water if needed to keep the contents covered.\n\n4. **Finish**: Remove the bones and divide the meat and vegetables between bowls, or reserve the meat for a separate course. Taste the broth and adjust salt and pepper. Add a fresh ġbejna to each bowl if using, ladle over the hot broth, and sprinkle with parsley.\n\n## Ingredient Guide\n\n- **Beef on the bone:** Shin suits the long, gentle cooking. An extra marrow bone adds richness but is optional.\n- **Large-cut vegetables:** Carrots and potatoes go in before the softer cabbage, courgettes, and pumpkin, so they can finish cooking together.\n- **Water:** Start with the stated amount and top up if evaporation exposes the ingredients. A very wide pot may need more.\n- **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.\n- **Fresh ġbejna:** This is an optional cheeselet added at serving; it does not need to simmer with the meat.\n\n## Ingredient Substitutions Outside Malta\n\nCourgettes 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.\n\nIf bone-in shin is unavailable, ask your butcher for stewing beef and a soup bone. Tenderness will determine the cooking time. If you cannot find fresh Maltese cheeselets, leave them out; the beef and vegetables still make a complete broth.\n\n## Tips for a Clear Broth\n\n- Keep the surface barely bubbling. A rolling boil breaks up vegetables and stirs particles through the liquid.\n- Skim the foam near the beginning and avoid stirring more than necessary.\n- Browning the beef gives a darker, fuller-flavoured broth. Skip that optional step if you prefer a paler result.\n- For broth served on its own, lift out the meat and vegetables and pass the liquid through a fine sieve.\n\n## How to Serve Brodu\n\nServe with [Ħobż Malti](/recipes/hobz-malti/). For a longer meal, follow a small bowl with [Bragioli](/recipes/bragioli/) or another dish from our [Sunday lunch collection](/collections/maltese-sunday-lunch/). For a thicker vegetable soup instead, try [Minestra](/recipes/minestra/).\n\n## Storage and Reheating\n\nFor broth without rice, refrigerate within two hours and use within 48 hours or freeze; reheat thoroughly once. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nDivide a large batch into small containers for cooling. If you add rice, cool within an hour where possible, refrigerate, and use within 24 hours; reheat only once until very hot. See the [FSA's rice guidance](https://www.food.gov.uk/sites/default/files/media/document/5-cminders-cookingsafely-01-cooking-and-reheating-safely.pdf).\n\nFor freezing, keeping the broth and meat separate from pasta and potatoes helps preserve their texture. Add the cheeselet when serving.\n\n## Frequently Asked Questions\n\n### Is Brodu always made with beef?\n\nNo. The name describes broth, and other versions use different meat. This recipe's quantities and simmering time are for beef, not a direct chicken substitution.\n\n### Why is the meat still tough?\n\nStewing cuts vary. Keep the liquid at a gentle simmer and cook until the meat yields easily to a fork before adding the vegetables.\n\n### Can I leave out the rice or pasta?\n\nYes. They are optional. Leaving them out also keeps leftover broth from thickening as the starch absorbs liquid.\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Aljotta (Maltese Garlic Fish Soup)](https://www.malteserecipes.com/recipes/aljotta/): Choose a garlic-and-lemon fish soup when you want a different first course.\n\n- [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Follow a small bowl of broth with a slice of baked rice.\n\n- [Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)](https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/): Try another gently cooked beef dish, finished with garlic and lemon.\n\n- [Kawlata (Maltese Pork and Cabbage Soup)](https://www.malteserecipes.com/recipes/kawlata/): Choose pork and cabbage soup when you want a heartier bowl.","markdownUrl":"https://www.malteserecipes.com/recipes/brodu/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/brodu/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT2H30M","description":"Malta's comforting winter soup - a clear, rich meat broth simmered with seasonal vegetables. Simple, nourishing, and traditionally served on cold days.","image":["https://www.malteserecipes.com/images/recipes/brodu/illustration.png"],"inLanguage":"en-us","keywords":"soup, broth, maltese-classic, winter, beef, comfort-food","mainEntityOfPage":"https://www.malteserecipes.com/recipes/brodu/","name":"Brodu (Maltese Beef and Vegetable Broth)","prepTime":"PT15M","recipeCategory":"soup","recipeCuisine":"Maltese","recipeIngredient":["600g beef on the bone, such as bone-in shin","1 marrow bone (optional but traditional)","2 tbsp olive oil","1 large onion (150g), whole or halved","2 carrots (200g), cut into chunks","2 potatoes (400g), cut into large pieces","1 small cabbage (400g), cut into wedges","2 zucchini (400g), chunked","2 tomatoes (300g), halved","1 celery stalk, chopped","1.8 litres water","Salt and black pepper to taste","Small handful fresh parsley, chopped","Small piece pumpkin (200g), cubed","50g rice or tiny pasta (optional)","1 small fresh ġbejna (Maltese cheeselet) per person, added at serving (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the meat (optional but recommended)","position":1,"text":"Brown the meat (optional but recommended): Heat olive oil in a large heavy-bottomed pot over medium heat. Lightly brown the beef and marrow bone on all sides for 5-7 minutes. This adds extra depth of flavour to the broth.","url":"https://www.malteserecipes.com/recipes/brodu/#step-1"},{"@type":"HowToStep","name":"Add water and simmer","position":2,"text":"Add water and simmer: Add the water, whole or halved onion, halved tomatoes, and chopped celery. Bring slowly to a boil, skimming off any foam or impurities that rise to the surface. Reduce heat to a very gentle simmer - the surface should barely bubble. Cook covered for 1½-2 hours, until the meat is tender and falling off the bone.","url":"https://www.malteserecipes.com/recipes/brodu/#step-2"},{"@type":"HowToStep","name":"Add vegetables","position":3,"text":"Add vegetables: Add the carrots and potatoes first. After 15 minutes, add the cabbage wedges, zucchini chunks, and pumpkin. Simmer for another 20-25 minutes until all vegetables are tender but not falling apart. If using rice or tiny pasta, add it near the end and cook for the time on its packet, checking that it is tender. Top up with hot water if needed to keep the contents covered.","url":"https://www.malteserecipes.com/recipes/brodu/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Remove the bones and divide the meat and vegetables between bowls, or reserve the meat for a separate course. Taste the broth and adjust salt and pepper. Add a fresh ġbejna to each bowl if using, ladle over the hot broth, and sprinkle with parsley.","url":"https://www.malteserecipes.com/recipes/brodu/#step-4"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/brodu/"},"url":"https://www.malteserecipes.com/recipes/brodu/"},{"contentMarkdown":"# Brunġiel Mimli (Stuffed Aubergines)\n\nSource: https://www.malteserecipes.com/recipes/brungiel-mimli/\n\nTraditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.\n\nPrep time: 30 minutes\nCook time: 1 hour\nServings: 4 people\nTags: vegetables, aubergine, beef, maltese-classic, baked, stuffed, main-course\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 4 medium aubergines (eggplants)\n\n- 3 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 400g minced beef (ground beef) or mixed beef and pork\n\n- 300g chopped tomatoes\n\n- 1 tbsp tomato paste\n\n- 60g fresh breadcrumbs\n\n- Small handful fresh parsley, chopped\n\n- 1 tsp dried oregano\n\n- Salt and black pepper to taste\n\n- 50g grated cheese (optional)\n\n\n## Instructions\n\n1. **Prepare the aubergines**: Cut the aubergines in half lengthways. Score the flesh, brush with olive oil, and bake at 190°C (fan 180°C) for 20 minutes until softened.\n\n2. **Scoop**: Carefully scoop out the flesh, leaving sturdy shells. Chop the flesh and set aside.\n\n3. **Cook the filling**: Heat olive oil in a pan and cook the onion until soft. Add garlic, minced meat, chopped aubergine flesh, tomatoes, tomato paste, parsley, oregano, salt, and pepper. Simmer for 15 minutes until thick.\n\n4. **Fill**: Stir in the breadcrumbs, then spoon the filling into the aubergine shells. Sprinkle with cheese if using.\n\n5. **Bake**: Bake for 25-30 minutes until golden and tender.\n\nBrunġiel 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.\n\n## Serving Suggestions\n\n- Serve with salad and Maltese bread\n- Add roast potatoes for a fuller meal\n- Spoon tomato sauce around the aubergines if desired\n- Good warm or at room temperature\n\n## Traditional Notes \u0026 Tips\n\n- Pre-baking the aubergines makes scooping easier\n- Breadcrumbs help bind the filling\n- Some families add capers or olives\n- Cheese is optional but gives a golden top\n- The shells should be soft but still hold together\n\n\n\n\n\n## Serve with or cook next\n\n- [Qarabagħli Mimli (Stuffed Marrows)](https://www.malteserecipes.com/recipes/qarabaghli-mimli/): Try the same stuffed-vegetable approach with marrows.\n\n- [Bżar Mimli (Stuffed Peppers)](https://www.malteserecipes.com/recipes/bzar-mimli/): Use peppers for a different baked meat-and-rice filling.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Cook aubergines in a vegetable stew when you do not want a meat filling.","markdownUrl":"https://www.malteserecipes.com/recipes/brungiel-mimli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/brungiel-mimli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H","description":"Traditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.","image":["https://www.malteserecipes.com/images/recipes/brungiel-mimli/illustration.png"],"inLanguage":"en-us","keywords":"vegetables, aubergine, beef, maltese-classic, baked, stuffed, main-course","mainEntityOfPage":"https://www.malteserecipes.com/recipes/brungiel-mimli/","name":"Brunġiel Mimli (Stuffed Aubergines)","prepTime":"PT30M","recipeCategory":"vegetables","recipeCuisine":"Maltese","recipeIngredient":["4 medium aubergines (eggplants)","3 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","400g minced beef (ground beef) or mixed beef and pork","300g chopped tomatoes","1 tbsp tomato paste","60g fresh breadcrumbs","Small handful fresh parsley, chopped","1 tsp dried oregano","Salt and black pepper to taste","50g grated cheese (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the aubergines","position":1,"text":"Prepare the aubergines: Cut the aubergines in half lengthways. Score the flesh, brush with olive oil, and bake at 190°C (fan 180°C) for 20 minutes until softened.","url":"https://www.malteserecipes.com/recipes/brungiel-mimli/#step-1"},{"@type":"HowToStep","name":"Scoop","position":2,"text":"Scoop: Carefully scoop out the flesh, leaving sturdy shells. Chop the flesh and set aside.","url":"https://www.malteserecipes.com/recipes/brungiel-mimli/#step-2"},{"@type":"HowToStep","name":"Cook the filling","position":3,"text":"Cook the filling: Heat olive oil in a pan and cook the onion until soft. Add garlic, minced meat, chopped aubergine flesh, tomatoes, tomato paste, parsley, oregano, salt, and pepper. Simmer for 15 minutes until thick.","url":"https://www.malteserecipes.com/recipes/brungiel-mimli/#step-3"},{"@type":"HowToStep","name":"Fill","position":4,"text":"Fill: Stir in the breadcrumbs, then spoon the filling into the aubergine shells. Sprinkle with cheese if using.","url":"https://www.malteserecipes.com/recipes/brungiel-mimli/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Bake for 25-30 minutes until golden and tender.","url":"https://www.malteserecipes.com/recipes/brungiel-mimli/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/brungiel-mimli/"},"url":"https://www.malteserecipes.com/recipes/brungiel-mimli/"},{"contentMarkdown":"# Bżar Mimli (Stuffed Peppers)\n\nSource: https://www.malteserecipes.com/recipes/bzar-mimli/\n\nMaltese stuffed peppers baked with minced meat, rice, tomato, herbs, and garlic. Colourful, hearty, and ideal for family meals.\n\nPrep time: 25 minutes\nCook time: 75-85 minutes\nServings: 4 people\nTags: vegetables, beef, maltese-classic, baked, stuffed, main-course, rice\n\n\nBżar Mimli are Maltese stuffed peppers filled with meat, rice, tomato, and herbs. The peppers soften in the oven while holding their filling in individual portions. In this version, cook the rice before mixing it with the beef so its tenderness does not depend on how much juice the tomatoes release. Choose large peppers that sit securely in the baking dish.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 4 large bell peppers (capsicums)\n\n- 2 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 400g minced beef (ground beef)\n\n- 80g long-grain white rice, weighed dry\n\n- 300g chopped tomatoes\n\n- 1 tbsp tomato paste\n\n- Small handful fresh parsley, chopped\n\n- 1 tsp dried oregano\n\n- Salt and black pepper to taste\n\n- 40g grated cheese (optional)\n\n\n## Instructions\n\n1. **Prepare the rice and peppers**: Cook the rice in water according to the packet instructions, then drain well. Meanwhile, cut the tops from the peppers and remove the seeds and white membranes. Keep the tops if you want to use them as lids.\n\n2. **Cook the filling**: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.\n\n3. **Finish the filling**: Stir the chopped tomatoes, tomato paste, parsley, oregano, salt, and pepper into the beef. Cook for 5 minutes, then fold in the cooked, drained rice. The filling should be moist but not soupy.\n\n4. **Stuff**: Preheat the oven to 190°C (fan 180°C). Spoon the filling into the peppers without packing it tightly and stand them in a snug baking dish. Replace the pepper lids if using. Add enough water around the base to make a shallow layer, keeping it out of the filling.\n\n5. **Bake**: Cover with foil and bake for 40 minutes. Uncover, add cheese if using, and bake for another 15-20 minutes until the peppers are tender.\n\n## Ingredient Guide\n\n- **Bell peppers:** Choose four large peppers of similar size. Red and yellow peppers taste sweeter; green peppers have a sharper flavour.\n- **Minced beef:** Brown it with the onion and garlic, breaking it into small pieces before adding tomato.\n- **Rice:** The 80g in the list is dry weight. Cook and drain it first, then fold it into the filling.\n- **Tomatoes and paste:** These flavour the beef and rice. The mixture should stay moist without leaking excess liquid into the peppers.\n- **Grated cheese:** This is an optional topping. Remove the pepper lids before adding it for the uncovered part of baking.\n\n## Ingredient Substitutions Outside Malta\n\nBell 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.\n\nA beef-and-pork mixture is another option. Brown rice needs a longer separate cooking time; cook it until tender before using it in the filling. Omitting the cheese leaves the topping dairy-free, provided the other ingredients you use contain no dairy.\n\n## Tips for Tender Peppers\n\n- Use a snug dish to keep the peppers upright. Trim only a thin sliver from an uneven base so you do not cut a hole through it.\n- Fill loosely. A tightly packed centre takes longer to heat and gives a heavy texture.\n- Cover for the first part of baking to trap moisture, then uncover to finish. Add a little hot water if the dish dries out.\n- Test the pepper wall with a small knife: it should yield easily. Thick-walled peppers may need longer than the suggested time.\n\n## How to Serve Bżar Mimli\n\nSpoon the baking juices over the peppers and add a salad. [Patata l-Forn](/recipes/patata-l-forn/) makes a heartier accompaniment. If you enjoy stuffed vegetables, try [Qarabagħli Mimli](/recipes/qarabaghli-mimli/) or [Brunġiel Mimli](/recipes/brungiel-mimli/). There are more family mains in our [Sunday lunch collection](/collections/maltese-sunday-lunch/).\n\n## Storage and Reheating\n\nFor this rice-filled dish, cool quickly, ideally within an hour, then refrigerate. Use within 24 hours; reheat once until the filling is steaming throughout. See the [FSA's rice guidance](https://www.food.gov.uk/sites/default/files/media/document/5-cminders-cookingsafely-01-cooking-and-reheating-safely.pdf).\n\nStore in shallow containers. Reheat covered with a little water in the dish to keep the pepper walls from drying out.\n\n## Frequently Asked Questions\n\n### Should I add the rice raw?\n\nNot in this method. Cook the listed dry rice separately and drain it first. Raw rice needs a different liquid balance and cooking schedule.\n\n### Can I cut the peppers in half instead?\n\nYes. Halves are easier to keep stable and make smaller portions. Use a dish that holds them snugly and check tenderness earlier, since their shape changes the cooking time.\n\n### Why is the filling dry?\n\nIt may have reduced too far in the pan or baked without enough cover. The filling should be moist before stuffing; keep the foil on for the first stage and check that the baking dish has not dried out.\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n\n## Serve with or cook next\n\n- [Qarabagħli Mimli (Stuffed Marrows)](https://www.malteserecipes.com/recipes/qarabaghli-mimli/): Try stuffed marrows with a similar meat-and-rice filling.\n\n- [Brunġiel Mimli (Stuffed Aubergines)](https://www.malteserecipes.com/recipes/brungiel-mimli/): Switch to aubergines for another baked stuffed-vegetable dish.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Add roast potatoes when serving the peppers as part of a larger meal.","markdownUrl":"https://www.malteserecipes.com/recipes/bzar-mimli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/bzar-mimli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H25M","description":"Maltese stuffed peppers baked with minced meat, rice, tomato, herbs, and garlic. Colourful, hearty, and ideal for family meals.","image":["https://www.malteserecipes.com/images/recipes/bzar-mimli/illustration.png"],"inLanguage":"en-us","keywords":"vegetables, beef, maltese-classic, baked, stuffed, main-course, rice","mainEntityOfPage":"https://www.malteserecipes.com/recipes/bzar-mimli/","name":"Bżar Mimli (Stuffed Peppers)","prepTime":"PT25M","recipeCategory":"vegetables","recipeCuisine":"Maltese","recipeIngredient":["4 large bell peppers (capsicums)","2 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","400g minced beef (ground beef)","80g long-grain white rice, weighed dry","300g chopped tomatoes","1 tbsp tomato paste","Small handful fresh parsley, chopped","1 tsp dried oregano","Salt and black pepper to taste","40g grated cheese (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the rice and peppers","position":1,"text":"Prepare the rice and peppers: Cook the rice in water according to the packet instructions, then drain well. Meanwhile, cut the tops from the peppers and remove the seeds and white membranes. Keep the tops if you want to use them as lids.","url":"https://www.malteserecipes.com/recipes/bzar-mimli/#step-1"},{"@type":"HowToStep","name":"Cook the filling","position":2,"text":"Cook the filling: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.","url":"https://www.malteserecipes.com/recipes/bzar-mimli/#step-2"},{"@type":"HowToStep","name":"Finish the filling","position":3,"text":"Finish the filling: Stir the chopped tomatoes, tomato paste, parsley, oregano, salt, and pepper into the beef. Cook for 5 minutes, then fold in the cooked, drained rice. The filling should be moist but not soupy.","url":"https://www.malteserecipes.com/recipes/bzar-mimli/#step-3"},{"@type":"HowToStep","name":"Stuff","position":4,"text":"Stuff: Preheat the oven to 190°C (fan 180°C). Spoon the filling into the peppers without packing it tightly and stand them in a snug baking dish. Replace the pepper lids if using. Add enough water around the base to make a shallow layer, keeping it out of the filling.","url":"https://www.malteserecipes.com/recipes/bzar-mimli/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Cover with foil and bake for 40 minutes. Uncover, add cheese if using, and bake for another 15-20 minutes until the peppers are tender.","url":"https://www.malteserecipes.com/recipes/bzar-mimli/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/bzar-mimli/"},"url":"https://www.malteserecipes.com/recipes/bzar-mimli/"},{"contentMarkdown":"# Fażola Bajda (White Bean Stew)\n\nSource: https://www.malteserecipes.com/recipes/fazola-bajda/\n\nA comforting Maltese white bean stew with tomato, garlic, herbs, and olive oil. Rustic, economical, and excellent with bread.\n\nPrep time: 15 minutes (plus soaking time)\nCook time: 1 hour 30 minutes\nServings: 6 people\nTags: beans, stew, maltese-classic, vegetarian, vegan, comfort-food, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 400g dried white beans, soaked overnight\n\n- 3 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 3 cloves garlic, minced\n\n- 2 carrots, diced\n\n- 2 celery sticks, diced\n\n- 400g chopped tomatoes\n\n- 1 tbsp tomato paste\n\n- 2 bay leaves\n\n- 1 tsp dried oregano\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Cook the beans**: Drain the soaked beans and place in a pot with fresh water. Simmer for 45-60 minutes until nearly tender, then drain.\n\n2. **Cook the vegetables**: Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook until softened. Stir in the garlic.\n\n3. **Simmer**: Add the beans, chopped tomatoes, tomato paste, bay leaves, oregano, and enough water to cover. Simmer for 30-40 minutes until the beans are tender and the stew is thick.\n\n4. **Finish**: Season with salt and pepper, stir in parsley, and drizzle with extra olive oil before serving.\n\nFażola 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.\n\n## Serving Suggestions\n\n- Serve with Maltese bread\n- Drizzle with extra olive oil\n- Add chilli flakes for heat\n- Serve as a main or hearty side dish\n\n## Traditional Notes \u0026 Tips\n\n- Soaking the beans helps them cook evenly\n- Add salt near the end so the beans soften properly\n- The stew should be thick but spoonable\n- Some versions add Maltese sausage or pork\n- Leftovers thicken and taste even better the next day\n\n\n\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve crusty bread with the beans and tomato sauce.\n\n- [Ful bit-Tewm (Broad Beans with Garlic)](https://www.malteserecipes.com/recipes/ful-bit-tewm/): Try broad beans with garlic and lemon for a simpler bean dish.\n\n- [Minestra (Thick Maltese Vegetable Soup)](https://www.malteserecipes.com/recipes/minestra/): Use seasonal vegetables in a thick soup for another comforting lunch.","markdownUrl":"https://www.malteserecipes.com/recipes/fazola-bajda/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/fazola-bajda/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT90M","description":"A comforting Maltese white bean stew with tomato, garlic, herbs, and olive oil. Rustic, economical, and excellent with bread.","image":["https://www.malteserecipes.com/images/recipes/fazola-bajda/illustration.png"],"inLanguage":"en-us","keywords":"beans, stew, maltese-classic, vegetarian, vegan, comfort-food, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/fazola-bajda/","name":"Fażola Bajda (White Bean Stew)","prepTime":"PT15M","recipeCategory":"beans","recipeCuisine":"Maltese","recipeIngredient":["400g dried white beans, soaked overnight","3 tbsp olive oil","1 onion, finely chopped","3 cloves garlic, minced","2 carrots, diced","2 celery sticks, diced","400g chopped tomatoes","1 tbsp tomato paste","2 bay leaves","1 tsp dried oregano","Small handful fresh parsley, chopped","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the beans","position":1,"text":"Cook the beans: Drain the soaked beans and place in a pot with fresh water. Simmer for 45-60 minutes until nearly tender, then drain.","url":"https://www.malteserecipes.com/recipes/fazola-bajda/#step-1"},{"@type":"HowToStep","name":"Cook the vegetables","position":2,"text":"Cook the vegetables: Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook until softened. Stir in the garlic.","url":"https://www.malteserecipes.com/recipes/fazola-bajda/#step-2"},{"@type":"HowToStep","name":"Simmer","position":3,"text":"Simmer: Add the beans, chopped tomatoes, tomato paste, bay leaves, oregano, and enough water to cover. Simmer for 30-40 minutes until the beans are tender and the stew is thick.","url":"https://www.malteserecipes.com/recipes/fazola-bajda/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Season with salt and pepper, stir in parsley, and drizzle with extra olive oil before serving.","url":"https://www.malteserecipes.com/recipes/fazola-bajda/#step-4"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/fazola-bajda/"},"url":"https://www.malteserecipes.com/recipes/fazola-bajda/"},{"contentMarkdown":"# Fenek Moqli (Maltese Fried Rabbit)\n\nSource: https://www.malteserecipes.com/recipes/fenek-moqli/\n\nA traditional Maltese fried rabbit dish, marinated then cooked with garlic, white wine, and herbs until golden and fragrant.\n\nPrep time: 20 minutes (plus at least 1 hour marinating)\nCook time: 35-40 minutes\nServings: 4 people\nTags: rabbit, fried, maltese-classic, traditional, main-course, fenkata\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 whole rabbit (1.2-1.5 kg), cut into pieces\n\n- 4 tbsp olive oil\n\n- 5-6 cloves garlic, sliced\n\n- 120 ml dry white wine\n\n- Small handful fresh parsley, chopped\n\n- 1 bay leaf\n\n- 1 tsp dried marjoram or thyme\n\n- Juice of 1/2 lemon\n\n- Salt and black pepper to taste\n\n- Light flour dusting (some families do, some do not)\n\n- Pinch chilli flakes\n\n\n## Instructions\n\n1. **Marinate**: Season rabbit pieces with salt, pepper, bay leaf, and dried herbs. Drizzle lightly with olive oil and lemon juice. Leave to marinate for at least 1 hour (overnight is better).\n\n2. **Brown the rabbit**: Heat olive oil in a wide heavy pan over medium heat. Add rabbit pieces and fry until well browned on all sides, about 15-20 minutes total. Turn occasionally so they develop a golden crust.\n\n3. **Add garlic and wine**: Add sliced garlic and cook gently without burning. Pour in white wine and let it reduce for 3-4 minutes. Lower heat, cover loosely, and cook another 15-20 minutes until tender.\n\n4. **Finish**: Increase heat briefly to crisp slightly if needed. Sprinkle generously with fresh parsley. Adjust seasoning and squeeze a little more lemon if desired.\n\nFenek 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.\n\n## How It's Traditionally Served\n\n- As a rabbit main course, with a separate pasta starter if you are planning a longer meal\n- With fried potatoes\n- With crusty Maltese bread\n- Sometimes with a simple green salad\n\n## Traditional Notes \u0026 Tips\n\n- The flavour should be garlicky but balanced\n- It is rustic, not battered or breadcrumbed\n- Some cooks use lard instead of olive oil for a more traditional countryside taste\n\n## Fenek Moqli and the fenkata table\n\nA fenkata is a rabbit meal, rather than a rule that a full rabbit stew must precede fried rabbit. Mġarr's [Il-Barri describes spaghetti with rabbit sauce first, followed by rabbit served for sharing](https://il-barri.com.mt/about-the-restaurant/).\n\nFrying and stewing are different ways to prepare the meat. Gozitan food producer [It-Tokk describes Fenek Moqli with salad, fries, and crusty bread](https://www.it-tokk.com/rabbit-maltas-national-dish/). For the garlic-and-wine version above, choose those accompaniments or keep the meal to rabbit and bread.\n\n\n\n\n\n\n## Serve with or cook next\n\n- [Stuffat tal-Fenek (Rabbit Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-fenek/): Compare fried rabbit with a slow-simmered tomato-and-wine stew.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the garlic-and-wine rabbit.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Add a vegetable side with aubergines, peppers, and tomatoes.","markdownUrl":"https://www.malteserecipes.com/recipes/fenek-moqli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/fenek-moqli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT40M","description":"A traditional Maltese fried rabbit dish, marinated then cooked with garlic, white wine, and herbs until golden and fragrant.","image":["https://www.malteserecipes.com/images/recipes/fenek-moqli/illustration.png"],"inLanguage":"en-us","keywords":"rabbit, fried, maltese-classic, traditional, main-course, fenkata","mainEntityOfPage":"https://www.malteserecipes.com/recipes/fenek-moqli/","name":"Fenek Moqli (Maltese Fried Rabbit)","prepTime":"PT20M","recipeCategory":"rabbit","recipeCuisine":"Maltese","recipeIngredient":["1 whole rabbit (1.2-1.5 kg), cut into pieces","4 tbsp olive oil","5-6 cloves garlic, sliced","120 ml dry white wine","Small handful fresh parsley, chopped","1 bay leaf","1 tsp dried marjoram or thyme","Juice of 1/2 lemon","Salt and black pepper to taste","Light flour dusting (some families do, some do not)","Pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate","position":1,"text":"Marinate: Season rabbit pieces with salt, pepper, bay leaf, and dried herbs. Drizzle lightly with olive oil and lemon juice. Leave to marinate for at least 1 hour (overnight is better).","url":"https://www.malteserecipes.com/recipes/fenek-moqli/#step-1"},{"@type":"HowToStep","name":"Brown the rabbit","position":2,"text":"Brown the rabbit: Heat olive oil in a wide heavy pan over medium heat. Add rabbit pieces and fry until well browned on all sides, about 15-20 minutes total. Turn occasionally so they develop a golden crust.","url":"https://www.malteserecipes.com/recipes/fenek-moqli/#step-2"},{"@type":"HowToStep","name":"Add garlic and wine","position":3,"text":"Add garlic and wine: Add sliced garlic and cook gently without burning. Pour in white wine and let it reduce for 3-4 minutes. Lower heat, cover loosely, and cook another 15-20 minutes until tender.","url":"https://www.malteserecipes.com/recipes/fenek-moqli/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Increase heat briefly to crisp slightly if needed. Sprinkle generously with fresh parsley. Adjust seasoning and squeeze a little more lemon if desired.","url":"https://www.malteserecipes.com/recipes/fenek-moqli/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/fenek-moqli/"},"url":"https://www.malteserecipes.com/recipes/fenek-moqli/"},{"contentMarkdown":"# Figolli (Maltese Easter Almond Pastries)\n\nSource: https://www.malteserecipes.com/recipes/figolli/\n\nMalta's iconic Easter sweet - two layers of pastry filled with almond paste, baked and decorated with colourful icing and a chocolate egg on top.\n\nPrep time: 45 minutes (plus chilling time)\nCook time: 25 minutes\nServings: 6-8 figolli\nTags: dessert, easter, pastry, almonds, festive, maltese-classic, celebration\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g plain flour (all-purpose flour)\n\n- 250g cold butter, cubed\n\n- 200g caster sugar (superfine sugar)\n\n- Zest of 1 lemon\n\n- 2 egg yolks\n\n- 1 whole egg\n\n- 2-3 tbsp cold water (if needed)\n\n- 400g ground almonds\n\n- 300g icing sugar (powdered sugar)\n\n- 2 egg whites\n\n- Zest of 1 lemon\n\n- 1 tsp almond essence (optional)\n\n- 2 egg whites\n\n- 300g icing sugar (powdered sugar), for royal icing\n\n- Food colouring (various colours)\n\n- Small chocolate eggs (one per figolla)\n\n\n## Instructions\n\n1. **Make the pastry**: Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and lemon zest. Add the egg yolks and whole egg and bring together into a smooth dough - only add a tablespoon or two of cold water if absolutely necessary. The dough should be firm but pliable. Wrap in cling film and chill for 30-60 minutes.\n\n2. **Make almond filling**: In a bowl, mix together the ground almonds and icing sugar. Add the egg whites, lemon zest, and almond essence if using. Mix well until it forms a soft but firm paste that holds together. Divide the mixture into 6-8 portions (depending on the size of your figolli) and shape each portion into a flattened oval or shape that matches your chosen template, making it slightly smaller than the pastry shapes to allow for a border.\n\n3. **Shape the figolli**: Roll the chilled pastry on a lightly floured surface to about 4-5mm thickness. Cut out shapes using metal cutters or a paper template - traditional shapes include lambs, fish, hearts, or baskets. You need two identical shapes per figolla. Place one pastry shape on a lined baking tray. Place the shaped almond filling onto the center, leaving a border of about 1-2cm around the edges. Brush the edges lightly with water. Carefully place the second pastry shape on top and press the edges firmly together to seal. You can crimp the edges decoratively with a fork if desired.\n\n4. **Bake**: Preheat oven to 180°C (fan 170°C). Bake the figolli for 20-25 minutes until lightly golden - be careful not to overbake as they should remain pale rather than deeply browned. Remove from oven and allow to cool completely on a wire rack before decorating.\n\n5. **Decorate**: Whisk the egg whites until frothy, then gradually add the icing sugar, whisking continuously, to form a thick royal icing. The consistency should be spreadable but not runny. Divide into bowls and add food colouring as desired - traditional colours include pastel pink, yellow, green, and blue. Spread the white or coloured icing over the cooled figolli, leaving the edges visible if you prefer. While the icing is still soft, place a small chocolate egg in the centre. You can pipe decorative patterns with different colours if desired. Allow the icing to set fully before serving - this takes 2-3 hours at room temperature.\n\nFigolli 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.\n\n## Ingredient Substitutions Outside Malta\n\nCaster 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](/maltese-ingredients-abroad/#baking-ingredients-and-sweets) for more label differences.\n\n## Serving Suggestions\n\n- Best eaten within a few days of making\n- Store in an airtight container at room temperature\n- Often gifted to children at Easter\n- Beautiful as an Easter table centerpiece\n- Can be individually wrapped in cellophane as gifts\n- Traditionally served on Easter Sunday after Lent\n\n## Traditional Notes \u0026 Tips\n\n- The lamb shape represents Christ, the Lamb of God\n- Fish represents Christian faith and baptism\n- Hearts symbolize love and devotion\n- Baskets represent Easter offerings\n- Older traditional recipes sometimes coat figolli in melted chocolate instead of royal icing\n- Bakeries often make very large decorative versions as window displays\n- The almond filling should be moist but not wet - it shouldn't ooze out during baking\n- Make sure edges are well sealed or the filling will leak\n- Don't roll the pastry too thin or it will break\n- The pastry should be pale golden, not brown - overbaking makes it hard\n- Some families add a drop of rose water to the almond filling\n- Royal icing sets hard, creating a sweet shell over the pastry\n- Figolli are traditionally made during Holy Week\n- Children often help with decorating, making it a family Easter activity\n- Templates for shapes can be found online or made from cardboard\n- The chocolate egg must be placed while icing is wet or it won't stick\n- Can be made ahead - they keep well for 4-5 days\n- Some bakers brush the pastry with egg wash before baking for extra colour\n- The combination of sweet pastry and almond filling is very rich\n\n## Easter figures with a documented past\n\nFigolli have more than a general association with Easter. [Taste History discusses a 1762 depiction by Pasquale Leonetti](https://tastehistory.mt/the-figolla/) and De Soldanis' description of baked figures holding an egg. The account also notes uncertainty about how closely the painting represents Maltese examples, so it should not be treated as proof of one original shape.\n\nThe almond-filled, iced pastries above use modern cutters and a chocolate egg. Decorating them can be part of the occasion, without implying that today's shapes and finishes have remained unchanged for centuries.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Kwareżimal (Maltese Lenten Biscuits)](https://www.malteserecipes.com/recipes/kwarezimal/): Explore another almond sweet associated with Malta's spring calendar.\n\n- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Bake smaller almond macaroons when you want a simpler sweet.\n\n- [Żeppoli ta' San Ġużepp (Maltese St Joseph's Pastries)](https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/): Try ricotta-filled pastries associated with St Joseph's Day.","markdownUrl":"https://www.malteserecipes.com/recipes/figolli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/figolli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT25M","description":"Malta's iconic Easter sweet - two layers of pastry filled with almond paste, baked and decorated with colourful icing and a chocolate egg on top.","image":["https://www.malteserecipes.com/images/recipes/figolli/illustration.png"],"inLanguage":"en-us","keywords":"dessert, easter, pastry, almonds, festive, maltese-classic, celebration","mainEntityOfPage":"https://www.malteserecipes.com/recipes/figolli/","name":"Figolli (Maltese Easter Almond Pastries)","prepTime":"PT45M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["500g plain flour (all-purpose flour)","250g cold butter, cubed","200g caster sugar (superfine sugar)","Zest of 1 lemon","2 egg yolks","1 whole egg","2-3 tbsp cold water (if needed)","400g ground almonds","300g icing sugar (powdered sugar)","2 egg whites","Zest of 1 lemon","1 tsp almond essence (optional)","2 egg whites","300g icing sugar (powdered sugar), for royal icing","Food colouring (various colours)","Small chocolate eggs (one per figolla)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pastry","position":1,"text":"Make the pastry: Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and lemon zest. Add the egg yolks and whole egg and bring together into a smooth dough - only add a tablespoon or two of cold water if absolutely necessary. The dough should be firm but pliable. Wrap in cling film and chill for 30-60 minutes.","url":"https://www.malteserecipes.com/recipes/figolli/#step-1"},{"@type":"HowToStep","name":"Make almond filling","position":2,"text":"Make almond filling: In a bowl, mix together the ground almonds and icing sugar. Add the egg whites, lemon zest, and almond essence if using. Mix well until it forms a soft but firm paste that holds together. Divide the mixture into 6-8 portions (depending on the size of your figolli) and shape each portion into a flattened oval or shape that matches your chosen template, making it slightly smaller than the pastry shapes to allow for a border.","url":"https://www.malteserecipes.com/recipes/figolli/#step-2"},{"@type":"HowToStep","name":"Shape the figolli","position":3,"text":"Shape the figolli: Roll the chilled pastry on a lightly floured surface to about 4-5mm thickness. Cut out shapes using metal cutters or a paper template - traditional shapes include lambs, fish, hearts, or baskets. You need two identical shapes per figolla. Place one pastry shape on a lined baking tray. Place the shaped almond filling onto the center, leaving a border of about 1-2cm around the edges. Brush the edges lightly with water. Carefully place the second pastry shape on top and press the edges firmly together to seal. You can crimp the edges decoratively with a fork if desired.","url":"https://www.malteserecipes.com/recipes/figolli/#step-3"},{"@type":"HowToStep","name":"Bake","position":4,"text":"Bake: Preheat oven to 180°C (fan 170°C). Bake the figolli for 20-25 minutes until lightly golden - be careful not to overbake as they should remain pale rather than deeply browned. Remove from oven and allow to cool completely on a wire rack before decorating.","url":"https://www.malteserecipes.com/recipes/figolli/#step-4"},{"@type":"HowToStep","name":"Decorate","position":5,"text":"Decorate: Whisk the egg whites until frothy, then gradually add the icing sugar, whisking continuously, to form a thick royal icing. The consistency should be spreadable but not runny. Divide into bowls and add food colouring as desired - traditional colours include pastel pink, yellow, green, and blue. Spread the white or coloured icing over the cooled figolli, leaving the edges visible if you prefer. While the icing is still soft, place a small chocolate egg in the centre. You can pipe decorative patterns with different colours if desired. Allow the icing to set fully before serving - this takes 2-3 hours at room temperature.","url":"https://www.malteserecipes.com/recipes/figolli/#step-5"}],"recipeYield":"6-8 figolli","url":"https://www.malteserecipes.com/recipes/figolli/"},"url":"https://www.malteserecipes.com/recipes/figolli/"},{"contentMarkdown":"# Froġa tat-Tarja (Vermicelli Omelette)\n\nSource: https://www.malteserecipes.com/recipes/froga-tat-tarja/\n\nA simple Maltese vermicelli omelette made with eggs, pasta, cheese, and parsley. Quick, frugal, and excellent hot or cold.\n\nPrep time: 10 minutes\nCook time: 15 minutes\nServings: 4 people\nTags: eggs, pasta, maltese-classic, quick-meal, vegetarian, frugal, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 150g wheat vermicelli or very thin spaghetti (not rice noodles)\n\n- 5 eggs\n\n- 50g grated cheese\n\n- Small handful fresh parsley, chopped\n\n- 1 tbsp olive oil\n\n- Salt and black pepper to taste\n\n- Pinch nutmeg (optional)\n\n\n## Instructions\n\n1. **Cook the pasta**: Boil the vermicelli in salted water until just tender. Drain well and cool slightly.\n\n2. **Mix**: Beat the eggs with the grated cheese, parsley, salt, pepper, and nutmeg if using. Stir in the cooked pasta.\n\n3. **Cook**: Heat the olive oil in a non-stick frying pan. Add the mixture and cook over medium-low heat until set underneath.\n\n4. **Turn**: Flip carefully using a plate, then cook the other side until golden and set.\n\n5. **Serve**: Rest for a few minutes before cutting into wedges.\n\nFroġa 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.\n\n## Serving Suggestions\n\n- Serve in wedges with salad\n- Pack cold slices for lunch\n- Add to a picnic spread\n- Pair with tomato relish or pickles\n\n## Traditional Notes \u0026 Tips\n\n- Leftover cooked pasta works well\n- Keep the heat moderate so the centre sets without burning\n- A plate makes flipping easier\n- Some families add a little onion or garlic\n- The texture should be firm enough to slice\n\n\n\n\n\n## Serve with or cook next\n\n- [Balbuljata (Maltese Scrambled Eggs with Tomato)](https://www.malteserecipes.com/recipes/balbuljata/): Try soft tomato-and-egg scramble for another quick egg-based meal.\n\n- [Mqarrun il-Forn (Maltese Baked Macaroni)](https://www.malteserecipes.com/recipes/mqarrun-il-forn/): Choose baked macaroni when you want a larger pasta-and-egg dish.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Serve a spoonful of vegetables alongside the omelette.","markdownUrl":"https://www.malteserecipes.com/recipes/froga-tat-tarja/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/froga-tat-tarja/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT15M","description":"A simple Maltese vermicelli omelette made with eggs, pasta, cheese, and parsley. Quick, frugal, and excellent hot or cold.","image":["https://www.malteserecipes.com/images/recipes/froga-tat-tarja/illustration.png"],"inLanguage":"en-us","keywords":"eggs, pasta, maltese-classic, quick-meal, vegetarian, frugal, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/froga-tat-tarja/","name":"Froġa tat-Tarja (Vermicelli Omelette)","prepTime":"PT10M","recipeCategory":"eggs","recipeCuisine":"Maltese","recipeIngredient":["150g wheat vermicelli or very thin spaghetti (not rice noodles)","5 eggs","50g grated cheese","Small handful fresh parsley, chopped","1 tbsp olive oil","Salt and black pepper to taste","Pinch nutmeg (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pasta","position":1,"text":"Cook the pasta: Boil the vermicelli in salted water until just tender. Drain well and cool slightly.","url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/#step-1"},{"@type":"HowToStep","name":"Mix","position":2,"text":"Mix: Beat the eggs with the grated cheese, parsley, salt, pepper, and nutmeg if using. Stir in the cooked pasta.","url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/#step-2"},{"@type":"HowToStep","name":"Cook","position":3,"text":"Cook: Heat the olive oil in a non-stick frying pan. Add the mixture and cook over medium-low heat until set underneath.","url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/#step-3"},{"@type":"HowToStep","name":"Turn","position":4,"text":"Turn: Flip carefully using a plate, then cook the other side until golden and set.","url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Rest for a few minutes before cutting into wedges.","url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/"},"url":"https://www.malteserecipes.com/recipes/froga-tat-tarja/"},{"contentMarkdown":"# Ftira Għawdxija (Gozitan Potato Flatbread)\n\nSource: https://www.malteserecipes.com/recipes/ftira-ghawdxija/\n\nA rustic Gozitan ftira topped with potatoes, tomatoes, onion, olives, capers, and anchovies or tuna. Simple, savoury, and deeply satisfying.\n\nPrep time: 30 minutes (plus rising time)\nCook time: 35 minutes\nServings: 4 people\nTags: bread, gozo, maltese-classic, baked, potatoes, tuna, anchovies, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Dough**\n\n- 500g strong bread flour\n\n- 7g dried yeast\n\n- 1 tsp salt\n\n- 1 tsp sugar\n\n- 300ml lukewarm water\n\n- 2 tbsp olive oil\n\n- **Topping**\n\n- 2 medium potatoes, very thinly sliced\n\n- 2 ripe tomatoes, sliced\n\n- 1 small onion, thinly sliced\n\n- 2 tbsp tomato paste (kunserva)\n\n- 2 tbsp capers, rinsed\n\n- 60g olives, pitted\n\n- 6-8 anchovy fillets or 1 small tin tuna, drained\n\n- 1 tsp dried oregano\n\n- Olive oil, for drizzling\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Make the dough**: Mix the flour, yeast, salt, and sugar in a bowl. Add the lukewarm water and olive oil, then knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.\n\n2. **Prepare the topping**: Toss the thinly sliced potatoes with a little olive oil, salt, pepper, and oregano. Keep the tomato, onion, capers, olives, and fish ready.\n\n3. **Shape the ftira**: Preheat the oven to 220°C (fan 200°C). Stretch the dough into a large round or oval on a lined baking tray. Spread the kunserva thinly over the surface, leaving a small border.\n\n4. **Top**: Arrange the potatoes, tomatoes, onion, capers, olives, and anchovies or tuna over the dough. Drizzle generously with olive oil.\n\n5. **Bake**: Bake for 30-35 minutes until the base is crisp, the potatoes are tender, and the edges are golden. Rest for 5 minutes before slicing.\n\nFtira 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.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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.\n\n## Serving Suggestions\n\n- Serve warm from the oven\n- Cut into wedges for sharing\n- Pair with a simple green salad\n- Good for picnics, lunches, and casual dinners\n\n## Traditional Notes \u0026 Tips\n\n- Slice the potatoes very thinly so they cook through\n- Some versions are closed like a filled pie, while others are open-faced\n- Anchovies give a stronger, saltier flavour; tuna makes it milder\n- A generous drizzle of olive oil helps the topping bake properly\n- The base should be crisp rather than soft and doughy\n\n## Gozitan ftira and the village bakery\n\nGozitan ftira is part of the island's village-bakery repertoire. [Visit Gozo's bakery guide](https://visitgozo.com/experience/bakeries/) describes topped ftajjar with anchovies, cheeselets, and produce. This recipe uses a yeasted dough and a potato-and-fish topping; it represents one home-baked version, not every bakery's dough or filling.\n\nDo not confuse it with the flattened sourdough bread tradition named in [UNESCO's 2020 ftira decision](https://ich.unesco.org/en/decisions/15.COM/8.B.39). That recognition concerns the making, sharing, and culture of the bread, not certification of this particular topped recipe.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Use similar tomato, tuna, and caper flavours in a sandwich.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Try a crusty Maltese loaf for your next bread-making project.\n\n- [Qassatat tal-Inċova (Anchovy Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-incova/): Explore another savoury bake with anchovies, capers, and olives.","markdownUrl":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT35M","description":"A rustic Gozitan ftira topped with potatoes, tomatoes, onion, olives, capers, and anchovies or tuna. Simple, savoury, and deeply satisfying.","image":["https://www.malteserecipes.com/images/recipes/ftira-ghawdxija/illustration.png"],"inLanguage":"en-us","keywords":"bread, gozo, maltese-classic, baked, potatoes, tuna, anchovies, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/","name":"Ftira Għawdxija (Gozitan Potato Flatbread)","prepTime":"PT30M","recipeCategory":"bread","recipeCuisine":"Maltese","recipeIngredient":["**Dough**","500g strong bread flour","7g dried yeast","1 tsp salt","1 tsp sugar","300ml lukewarm water","2 tbsp olive oil","**Topping**","2 medium potatoes, very thinly sliced","2 ripe tomatoes, sliced","1 small onion, thinly sliced","2 tbsp tomato paste (kunserva)","2 tbsp capers, rinsed","60g olives, pitted","6-8 anchovy fillets or 1 small tin tuna, drained","1 tsp dried oregano","Olive oil, for drizzling","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","position":1,"text":"Make the dough: Mix the flour, yeast, salt, and sugar in a bowl. Add the lukewarm water and olive oil, then knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.","url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/#step-1"},{"@type":"HowToStep","name":"Prepare the topping","position":2,"text":"Prepare the topping: Toss the thinly sliced potatoes with a little olive oil, salt, pepper, and oregano. Keep the tomato, onion, capers, olives, and fish ready.","url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/#step-2"},{"@type":"HowToStep","name":"Shape the ftira","position":3,"text":"Shape the ftira: Preheat the oven to 220°C (fan 200°C). Stretch the dough into a large round or oval on a lined baking tray. Spread the kunserva thinly over the surface, leaving a small border.","url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/#step-3"},{"@type":"HowToStep","name":"Top","position":4,"text":"Top: Arrange the potatoes, tomatoes, onion, capers, olives, and anchovies or tuna over the dough. Drizzle generously with olive oil.","url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Bake for 30-35 minutes until the base is crisp, the potatoes are tender, and the edges are golden. Rest for 5 minutes before slicing.","url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/"},"url":"https://www.malteserecipes.com/recipes/ftira-ghawdxija/"},{"contentMarkdown":"# Ful bit-Tewm (Broad Beans with Garlic)\n\nSource: https://www.malteserecipes.com/recipes/ful-bit-tewm/\n\nA simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. Rustic, fresh, and full of spring flavour.\n\nPrep time: 15 minutes\nCook time: 15 minutes\nServings: 4 people\nTags: broad-beans, garlic, maltese-classic, spring, vegetarian, vegan, side-dish\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 600g fresh broad beans (fava beans), podded\n\n- 3 tbsp olive oil\n\n- 3 cloves garlic, sliced\n\n- Juice of 1/2 lemon\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- Pinch chilli flakes (optional)\n\n\n## Instructions\n\n1. **Cook the beans**: Boil the broad beans in salted water for 5-8 minutes until tender. Drain well.\n\n2. **Soften the garlic**: Heat the olive oil in a pan over low heat. Add the garlic and cook gently until fragrant but not browned.\n\n3. **Toss**: Add the broad beans, lemon juice, parsley, salt, pepper, and chilli flakes if using. Toss for 2-3 minutes until glossy and warm.\n\n4. **Serve**: Serve warm or at room temperature with extra olive oil if desired.\n\nFul 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.\n\n## Ingredient Substitutions Outside Malta\n\nLook 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](/recipes/bigilla/) if dried beans are what you have.\n\n## Serving Suggestions\n\n- Serve as a side dish with fish or meat\n- Eat with crusty Maltese bread\n- Add to a meze-style spread\n- Serve warm or at room temperature\n\n## Traditional Notes \u0026 Tips\n\n- Young broad beans can be eaten with their skins\n- Older beans may be nicer peeled after boiling\n- Do not brown the garlic or it may taste bitter\n- Lemon keeps the flavour bright\n- This dish is best when broad beans are in season\n\n\n\n\n\n## Serve with or cook next\n\n- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Turn dried broad beans into a dip with garlic and olive oil.\n\n- [Kusksu (Maltese Broad Bean and Pasta Soup)](https://www.malteserecipes.com/recipes/kusksu/): Try broad beans in a spring soup with small pasta beads.\n\n- [Fażola Bajda (White Bean Stew)](https://www.malteserecipes.com/recipes/fazola-bajda/): Cook white beans in tomato sauce for a different bean-based meal.","markdownUrl":"https://www.malteserecipes.com/recipes/ful-bit-tewm/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/ful-bit-tewm/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT15M","description":"A simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. Rustic, fresh, and full of spring flavour.","image":["https://www.malteserecipes.com/images/recipes/ful-bit-tewm/illustration.png"],"inLanguage":"en-us","keywords":"broad-beans, garlic, maltese-classic, spring, vegetarian, vegan, side-dish","mainEntityOfPage":"https://www.malteserecipes.com/recipes/ful-bit-tewm/","name":"Ful bit-Tewm (Broad Beans with Garlic)","prepTime":"PT15M","recipeCategory":"broad-beans","recipeCuisine":"Maltese","recipeIngredient":["600g fresh broad beans (fava beans), podded","3 tbsp olive oil","3 cloves garlic, sliced","Juice of 1/2 lemon","Small handful fresh parsley, chopped","Salt and black pepper to taste","Pinch chilli flakes (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the beans","position":1,"text":"Cook the beans: Boil the broad beans in salted water for 5-8 minutes until tender. Drain well.","url":"https://www.malteserecipes.com/recipes/ful-bit-tewm/#step-1"},{"@type":"HowToStep","name":"Soften the garlic","position":2,"text":"Soften the garlic: Heat the olive oil in a pan over low heat. Add the garlic and cook gently until fragrant but not browned.","url":"https://www.malteserecipes.com/recipes/ful-bit-tewm/#step-2"},{"@type":"HowToStep","name":"Toss","position":3,"text":"Toss: Add the broad beans, lemon juice, parsley, salt, pepper, and chilli flakes if using. Toss for 2-3 minutes until glossy and warm.","url":"https://www.malteserecipes.com/recipes/ful-bit-tewm/#step-3"},{"@type":"HowToStep","name":"Serve","position":4,"text":"Serve: Serve warm or at room temperature with extra olive oil if desired.","url":"https://www.malteserecipes.com/recipes/ful-bit-tewm/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/ful-bit-tewm/"},"url":"https://www.malteserecipes.com/recipes/ful-bit-tewm/"},{"contentMarkdown":"# Fwied bil-Basal (Liver with Onions)\n\nSource: https://www.malteserecipes.com/recipes/fwied-bil-basal/\n\nA traditional Maltese liver dish cooked quickly with onions, garlic, wine, and parsley. Simple, rich, and deeply savoury.\n\nPrep time: 10 minutes\nCook time: 20 minutes\nServings: 4 people\nTags: offal, beef, maltese-classic, traditional, quick-meal, main-course, onions\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 600g calf or lamb liver, sliced\n\n- 3 tbsp olive oil\n\n- 3 large onions, thinly sliced\n\n- 2 cloves garlic, minced\n\n- 100ml red or white wine\n\n- 1 tbsp vinegar or lemon juice\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Cook the onions**: Heat the olive oil in a wide pan. Add the onions and cook over medium-low heat for 12-15 minutes until soft and lightly golden.\n\n2. **Add garlic**: Stir in the garlic and cook for 1 minute.\n\n3. **Cook the liver**: Increase the heat, add the liver slices, and cook quickly for 1-2 minutes per side.\n\n4. **Deglaze**: Add the wine and simmer briefly. Stir in vinegar or lemon juice, parsley, salt, and pepper.\n\n5. **Serve**: Serve immediately while the liver is still tender.\n\nFwied bil-Basal is a traditional Maltese liver dish cooked with plenty of onions, garlic, wine, and parsley. It is quick, economical, and richly flavoured.\n\n## Serving Suggestions\n\n- Serve with Maltese bread\n- Pair with mashed potatoes or patata l-forn\n- Add a sharp salad or pickles\n- Eat immediately after cooking\n\n## Traditional Notes \u0026 Tips\n\n- Do not overcook liver or it becomes tough\n- The onions should be soft and sweet\n- A little vinegar or lemon balances the richness\n- Calf liver is milder; lamb liver is stronger\n- Slice the liver evenly so it cooks quickly\n\n\n\n\n\n## Serve with or cook next\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the liver and onions.\n\n- [Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)](https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/): Try gently simmered beef with garlic and parsley for a different meat dish.\n\n- [Kirxa (Maltese Tripe Stew)](https://www.malteserecipes.com/recipes/kirxa/): Explore another offal recipe, allowing time for a slow tripe stew.","markdownUrl":"https://www.malteserecipes.com/recipes/fwied-bil-basal/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/fwied-bil-basal/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT20M","description":"A traditional Maltese liver dish cooked quickly with onions, garlic, wine, and parsley. Simple, rich, and deeply savoury.","image":["https://www.malteserecipes.com/images/recipes/fwied-bil-basal/illustration.png"],"inLanguage":"en-us","keywords":"offal, beef, maltese-classic, traditional, quick-meal, main-course, onions","mainEntityOfPage":"https://www.malteserecipes.com/recipes/fwied-bil-basal/","name":"Fwied bil-Basal (Liver with Onions)","prepTime":"PT10M","recipeCategory":"offal","recipeCuisine":"Maltese","recipeIngredient":["600g calf or lamb liver, sliced","3 tbsp olive oil","3 large onions, thinly sliced","2 cloves garlic, minced","100ml red or white wine","1 tbsp vinegar or lemon juice","Small handful fresh parsley, chopped","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the onions","position":1,"text":"Cook the onions: Heat the olive oil in a wide pan. Add the onions and cook over medium-low heat for 12-15 minutes until soft and lightly golden.","url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/#step-1"},{"@type":"HowToStep","name":"Add garlic","position":2,"text":"Add garlic: Stir in the garlic and cook for 1 minute.","url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/#step-2"},{"@type":"HowToStep","name":"Cook the liver","position":3,"text":"Cook the liver: Increase the heat, add the liver slices, and cook quickly for 1-2 minutes per side.","url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/#step-3"},{"@type":"HowToStep","name":"Deglaze","position":4,"text":"Deglaze: Add the wine and simmer briefly. Stir in vinegar or lemon juice, parsley, salt, and pepper.","url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Serve immediately while the liver is still tender.","url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/"},"url":"https://www.malteserecipes.com/recipes/fwied-bil-basal/"},{"contentMarkdown":"# Ġbejniet Moqlija (Fried Cheeselets)\n\nSource: https://www.malteserecipes.com/recipes/gbejniet-moqlija/\n\nMaltese cheeselets lightly coated and fried until golden, served with lemon, pepper, and fresh herbs.\n\nPrep time: 10 minutes\nCook time: 10 minutes\nServings: 4 people\nTags: gbejna, cheese, maltese-classic, fried, starter, vegetarian, quick-meal\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 8 small fresh or peppered ġbejniet (Maltese cheeselets)\n\n- 50g plain flour (all-purpose flour)\n\n- 1 egg, beaten\n\n- 80g breadcrumbs\n\n- Olive oil or vegetable oil, for frying\n\n- Lemon wedges, to serve\n\n- Fresh parsley or mint, to serve\n\n- Black pepper to taste\n\n\n## Instructions\n\n1. **Prepare the cheeselets**: Pat the ġbejniet dry with kitchen paper.\n\n2. **Coat**: Dust each cheeselet in flour, dip in beaten egg, then coat in breadcrumbs.\n\n3. **Fry**: Heat a shallow layer of oil in a pan. Fry the cheeselets for 1-2 minutes per side until golden.\n\n4. **Serve**: Drain briefly and serve hot with lemon, herbs, and black pepper.\n\nĠbejniet 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.\n\n## Ingredient Substitutions Outside Malta\n\nAsk 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](/maltese-ingredients-abroad/#fresh-ġbejniet-and-ricotta).\n\n## Serving Suggestions\n\n- Serve hot with lemon wedges\n- Add to a platter with olives and bigilla\n- Pair with salad and crusty bread\n- Sprinkle with mint or parsley\n\n## Traditional Notes \u0026 Tips\n\n- Fresh ġbejniet give a softer result; peppered ones are stronger\n- Pat them dry so the coating sticks\n- Fry quickly so the cheese does not leak too much\n- Serve immediately while warm\n- They can also be pan-fried without breadcrumbs for a simpler version\n\n## One cheese tradition, several forms\n\nFresh, dried, and peppered ġbejniet have different places on the table. [Visit Gozo describes these forms of the island's sheep's-milk cheeselets](https://visitgozo.com/experience/local-delicacies/).\n\nThis page adds a coating and fries the cheese; it is one preparation, not a description of how all ġbejniet are eaten. The form of cheese matters when following the recipe. Do not assume that a hard dried cheeselet or loose ricotta will behave like the firm fresh cheese needed for frying.\n\n\n\n\n\n\n## Serve with or cook next\n\n- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Offer a sharp garlic-and-tomato dip alongside the fried cheeselets.\n\n- [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Use fresh cheeselets in a vegetable soup instead of frying them.\n\n- [Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)](https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/): Try sheep's cheese as a ravioli filling for a more involved project.","markdownUrl":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT10M","description":"Maltese cheeselets lightly coated and fried until golden, served with lemon, pepper, and fresh herbs.","image":["https://www.malteserecipes.com/images/recipes/gbejniet-moqlija/illustration.png"],"inLanguage":"en-us","keywords":"gbejna, cheese, maltese-classic, fried, starter, vegetarian, quick-meal","mainEntityOfPage":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/","name":"Ġbejniet Moqlija (Fried Cheeselets)","prepTime":"PT10M","recipeCategory":"gbejna","recipeCuisine":"Maltese","recipeIngredient":["8 small fresh or peppered ġbejniet (Maltese cheeselets)","50g plain flour (all-purpose flour)","1 egg, beaten","80g breadcrumbs","Olive oil or vegetable oil, for frying","Lemon wedges, to serve","Fresh parsley or mint, to serve","Black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the cheeselets","position":1,"text":"Prepare the cheeselets: Pat the ġbejniet dry with kitchen paper.","url":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/#step-1"},{"@type":"HowToStep","name":"Coat","position":2,"text":"Coat: Dust each cheeselet in flour, dip in beaten egg, then coat in breadcrumbs.","url":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/#step-2"},{"@type":"HowToStep","name":"Fry","position":3,"text":"Fry: Heat a shallow layer of oil in a pan. Fry the cheeselets for 1-2 minutes per side until golden.","url":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/#step-3"},{"@type":"HowToStep","name":"Serve","position":4,"text":"Serve: Drain briefly and serve hot with lemon, herbs, and black pepper.","url":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/"},"url":"https://www.malteserecipes.com/recipes/gbejniet-moqlija/"},{"contentMarkdown":"# Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)\n\nSource: https://www.malteserecipes.com/recipes/hobz-biz-zejt/\n\nMalta's iconic rustic sandwich of crusty bread, kunserva, olive oil, tuna, capers, onion, and tomato.\n\nPrep time: 15 minutes\nCook time: No cooking\nServings: 2 people\nTags: sandwich, maltese-classic, traditional, tuna, mediterranean, no-cook\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 2 crusty Maltese bread rolls (ftira or ħobża, about 400g total)\n\n- 2-3 tbsp olive oil\n\n- 2 tbsp tomato paste (kunserva)\n\n- 1 small tin tuna in olive oil (160g), drained\n\n- 1-2 tbsp capers, rinsed\n\n- 1 small red onion, thinly sliced\n\n- 1 large tomato, sliced\n\n- A few olives (optional but traditional)\n\n- Salt and black pepper to taste\n\n- Fresh mint or basil\n\n- Cooked broad beans (fava beans), drained, as an optional topping\n\n- Fresh ġbejna (Maltese sheep's-milk cheeselet), as an optional topping\n\n- Hard-boiled eggs, as an optional topping\n\n\n## Instructions\n\n1. **Prepare the bread**: Slice the bread in half and drizzle lightly with olive oil.\n\n2. **Spread kunserva**: Spread a thin layer of tomato paste over the cut surfaces. Traditionally, the bread is gently rubbed so the paste soaks in.\n\n3. **Add toppings**: Layer tuna flakes, capers, onion slices, fresh tomato, and olives. Season lightly with salt and black pepper, then drizzle with a little more olive oil.\n\n4. **Close and press**: Close the sandwich and press gently so the flavours combine. Many people prefer it slightly squashed and juicy.\n\nĦobż 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.\n\n## Ingredient Substitutions Outside Malta\n\nIf 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](/maltese-ingredients-abroad/#kunserva-polpa-and-tomato-sauce) for the different tomato products.\n\n## How It's Traditionally Eaten\n\n- As a beach lunch\n- On boat trips\n- As a quick family dinner\n- Wrapped in paper and left to rest for 10-15 minutes before eating\n\n## Traditional Notes \u0026 Tips\n\n- The bread is key: crusty outside and soft inside\n- It should be slightly messy and juicy\n- Every Maltese family has its own variation\n\n## Bread with oil, and room for variation\n\nĦobż biż-Żejt is closely associated with an outdoor summer lunch. [Visit Gozo describes a beach-day version](https://visitgozo.com/experience/local-delicacies/) with tomato, mint, onion, sheep's cheese, anchovies, and olive oil.\n\nOur tuna-and-kunserva sandwich is another combination, not a fixed list of compulsory toppings. The bread matters as much as the filling: use a crusty slice that can take the tomato and oil without collapsing, and choose the optional additions to suit the rest of the meal.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Bake the crusty bread used to build the sandwich.\n\n- [Ftira Għawdxija (Gozitan Potato Flatbread)](https://www.malteserecipes.com/recipes/ftira-ghawdxija/): Try similar toppings on a Gozitan potato flatbread.\n\n- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Add a bean dip to a shared bread-and-small-plates lunch.","markdownUrl":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT0M","description":"Malta's iconic rustic sandwich of crusty bread, kunserva, olive oil, tuna, capers, onion, and tomato.","image":["https://www.malteserecipes.com/images/recipes/hobz-biz-zejt/illustration.png"],"inLanguage":"en-us","keywords":"sandwich, maltese-classic, traditional, tuna, mediterranean, no-cook","mainEntityOfPage":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/","name":"Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)","prepTime":"PT15M","recipeCategory":"sandwich","recipeCuisine":"Maltese","recipeIngredient":["2 crusty Maltese bread rolls (ftira or ħobża, about 400g total)","2-3 tbsp olive oil","2 tbsp tomato paste (kunserva)","1 small tin tuna in olive oil (160g), drained","1-2 tbsp capers, rinsed","1 small red onion, thinly sliced","1 large tomato, sliced","A few olives (optional but traditional)","Salt and black pepper to taste","Fresh mint or basil","Cooked broad beans (fava beans), drained, as an optional topping","Fresh ġbejna (Maltese sheep's-milk cheeselet), as an optional topping","Hard-boiled eggs, as an optional topping"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the bread","position":1,"text":"Prepare the bread: Slice the bread in half and drizzle lightly with olive oil.","url":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/#step-1"},{"@type":"HowToStep","name":"Spread kunserva","position":2,"text":"Spread kunserva: Spread a thin layer of tomato paste over the cut surfaces. Traditionally, the bread is gently rubbed so the paste soaks in.","url":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/#step-2"},{"@type":"HowToStep","name":"Add toppings","position":3,"text":"Add toppings: Layer tuna flakes, capers, onion slices, fresh tomato, and olives. Season lightly with salt and black pepper, then drizzle with a little more olive oil.","url":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/#step-3"},{"@type":"HowToStep","name":"Close and press","position":4,"text":"Close and press: Close the sandwich and press gently so the flavours combine. Many people prefer it slightly squashed and juicy.","url":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/#step-4"}],"recipeYield":"2 people","url":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/"},"url":"https://www.malteserecipes.com/recipes/hobz-biz-zejt/"},{"contentMarkdown":"# Ħobż Malti (Maltese Bread)\n\nSource: https://www.malteserecipes.com/recipes/hobz-malti/\n\nTraditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt.\n\nPrep time: 30 minutes (plus rising time)\nCook time: 35 minutes\nServings: 1 large loaf\nTags: bread, maltese-classic, traditional, bakery, vegan, side-dish\n\n\nĦobż Malti is the crusty bread served with Maltese soups, dips, and sandwiches. This approachable home version uses dried yeast and two rises; it does not require a sourdough starter. A tacky dough and a well-heated oven help build the crust, while cooling the loaf before slicing gives the crumb time to settle. Allow the rising time as well as the hands-on preparation.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g strong bread flour\n\n- 7g instant dried yeast\n\n- 1 1/2 tsp salt\n\n- 1 tsp sugar\n\n- 330-360ml lukewarm water\n\n- 1 tbsp olive oil\n\n- Extra flour, for dusting\n\n\n## Instructions\n\n1. **Make the dough**: Mix the flour, yeast, salt, and sugar in a large bowl. Add the lukewarm water and olive oil, then mix to a sticky dough.\n\n2. **Knead**: Knead for 10 minutes until smooth and elastic. The dough should remain slightly tacky rather than dry.\n\n3. **First rise**: Cover and leave to rise for 1-2 hours, until doubled.\n\n4. **Shape**: Turn the dough onto a floured surface, shape into a round loaf, and place on a floured tray. Cover and rise again for 30-45 minutes.\n\n5. **Bake**: Preheat the oven to 230°C (fan 210°C). Slash the top of the loaf, place in the oven, and bake for 30-35 minutes until deeply browned and hollow-sounding when tapped. Cool before slicing.\n\n## Ingredient Guide\n\n- **Strong bread flour:** This helps the dough develop enough structure to hold its shape and trap the gas produced during rising.\n- **Instant dried yeast:** Mix it into the flour as written. Other yeast products may need different preparation; follow their packet directions.\n- **Water:** Start with 330ml and add more gradually if the flour takes it up. The full 360ml is not compulsory.\n- **Salt:** This seasons the whole loaf; measure it rather than estimating a pinch.\n- **Olive oil:** The small amount enriches this home dough without turning it into a rich, soft roll.\n\n## Ingredient Substitutions Outside Malta\n\nStrong flour may simply be labelled **bread flour**. Ordinary plain or all-purpose flour can give a softer dough and a less open crumb; start with the lower water quantity if using it. Do not substitute self-raising flour.\n\nActive dry yeast is different from instant yeast. Check the manufacturer's conversion and activation instructions rather than assuming every sachet is interchangeable. A sourdough starter also needs its own formula and schedule, not a spoon-for-spoon swap.\n\n## Tips for Dough, Rise, and Crust\n\n- Expect a slightly sticky dough. Lightly flour your hands or use a scraper instead of repeatedly adding flour to the dough.\n- Knead until elastic before the first rise. If the dough tears, give it a short covered rest and continue gently.\n- Judge the first rise by the increase in volume. A cool kitchen can take longer than two hours; a warm kitchen can be quicker.\n- Shape without pressing out every air bubble, and give the loaf room to expand on the tray.\n- Preheat the oven fully. Cool the baked loaf on a rack so steam can escape from underneath.\n\n## How to Serve Ħobż Malti\n\nSpread with [Bigilla](/recipes/bigilla/), turn slices into [Ħobż biż-Żejt](/recipes/hobz-biz-zejt/), or serve beside [Brodu](/recipes/brodu/). Our [baking and pastry collection](/collections/maltese-baking-and-pastry/) includes more Maltese dough projects.\n\n## Storage and Freezing\n\nCool completely before wrapping. Keep the bread covered at room temperature for short-term use; wrapping preserves the crumb but softens the crust. Slice and freeze what you will not use soon, then toast individual slices from frozen. See [King Arthur Baking's bread-storage guidance](https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread).\n\nUse sound, day-old bread for toast or [Pudina tal-Ħobż](/recipes/pudina-tal-hobz/).\n\n## Frequently Asked Questions\n\n### Is this a sourdough recipe?\n\nNo. It uses instant dried yeast for a same-day home loaf. The flavour and fermentation will differ from a loaf made with a sourdough starter.\n\n### Why is my loaf dense?\n\nCommon causes include too much flour, insufficient kneading, or baking before the dough has risen enough. Check that the yeast is within date and that the water was lukewarm, not hot.\n\n### Why is the crumb gummy?\n\nThe loaf may have been cut while hot or taken out before it was fully baked. Let it cool on a rack and check the bake as well as the colour of the top crust.\n\n## Bread and the neighbourhood baker\n\nBread's importance in Malta goes beyond its use with soup. Historian Noel Buttigieg describes how eighteenth-century urban households increasingly bought finished loaves instead of arranging grain, milling, and dough themselves. Bread quality and weight became matters of public concern. See his [study published by Heritage Malta](https://www.um.edu.mt/library/oar/handle/123456789/94914).\n\nThe loaf above is a home-kitchen recipe, not a reconstruction of an eighteenth-century formula. Its useful place at today's table is straightforward: slice it for dips, fill it for lunch, and save stale pieces for bread pudding.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Fill slices of your loaf with tomato, tuna, and capers.\n\n- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Serve fresh bread with a garlic-rich broad bean dip.\n\n- [Pudina tal-Ħobż (Maltese Bread Pudding)](https://www.malteserecipes.com/recipes/pudina-tal-hobz/): Use bread that has gone stale in a spiced chocolate bread pudding.","markdownUrl":"https://www.malteserecipes.com/recipes/hobz-malti/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/hobz-malti/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT35M","description":"Traditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt.","image":["https://www.malteserecipes.com/images/recipes/hobz-malti/illustration.png"],"inLanguage":"en-us","keywords":"bread, maltese-classic, traditional, bakery, vegan, side-dish","mainEntityOfPage":"https://www.malteserecipes.com/recipes/hobz-malti/","name":"Ħobż Malti (Maltese Bread)","prepTime":"PT30M","recipeCategory":"bread","recipeCuisine":"Maltese","recipeIngredient":["500g strong bread flour","7g instant dried yeast","1 1/2 tsp salt","1 tsp sugar","330-360ml lukewarm water","1 tbsp olive oil","Extra flour, for dusting"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","position":1,"text":"Make the dough: Mix the flour, yeast, salt, and sugar in a large bowl. Add the lukewarm water and olive oil, then mix to a sticky dough.","url":"https://www.malteserecipes.com/recipes/hobz-malti/#step-1"},{"@type":"HowToStep","name":"Knead","position":2,"text":"Knead: Knead for 10 minutes until smooth and elastic. The dough should remain slightly tacky rather than dry.","url":"https://www.malteserecipes.com/recipes/hobz-malti/#step-2"},{"@type":"HowToStep","name":"First rise","position":3,"text":"First rise: Cover and leave to rise for 1-2 hours, until doubled.","url":"https://www.malteserecipes.com/recipes/hobz-malti/#step-3"},{"@type":"HowToStep","name":"Shape","position":4,"text":"Shape: Turn the dough onto a floured surface, shape into a round loaf, and place on a floured tray. Cover and rise again for 30-45 minutes.","url":"https://www.malteserecipes.com/recipes/hobz-malti/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Preheat the oven to 230°C (fan 210°C). Slash the top of the loaf, place in the oven, and bake for 30-35 minutes until deeply browned and hollow-sounding when tapped. Cool before slicing.","url":"https://www.malteserecipes.com/recipes/hobz-malti/#step-5"}],"recipeYield":"1 large loaf","url":"https://www.malteserecipes.com/recipes/hobz-malti/"},"url":"https://www.malteserecipes.com/recipes/hobz-malti/"},{"contentMarkdown":"# Imqaret (Maltese Date Pastries)\n\nSource: https://www.malteserecipes.com/recipes/imqaret/\n\nTraditional Maltese fried date pastries scented with citrus, aniseed, and warm spice. Crisp outside, sticky and aromatic inside.\n\nPrep time: 35 minutes (plus resting time)\nCook time: 20 minutes\nServings: 20-24 pieces\nTags: dessert, pastry, dates, maltese-classic, fried, street-food, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 400g plain flour (all-purpose flour)\n\n- 75g semolina\n\n- 75g butter or margarine, softened\n\n- 1 tbsp sugar\n\n- Pinch salt\n\n- 150-180ml water\n\n- Vegetable oil, for frying\n\n- **Date filling**\n\n- 500g pitted dates, chopped\n\n- 120ml water\n\n- Zest of 1 orange\n\n- 1 tsp aniseed or ground anise\n\n- 1 tsp ground cinnamon\n\n- Pinch ground cloves\n\n- 1 tbsp orange blossom water (optional)\n\n\n## Instructions\n\n1. **Make the pastry**: Mix the flour, semolina, sugar, and salt. Rub in the butter or margarine, then add water gradually until a firm dough forms. Knead briefly, cover, and rest for 30 minutes.\n\n2. **Make the filling**: Place the dates, water, orange zest, aniseed, cinnamon, and cloves in a small pan. Cook gently for 8-10 minutes, stirring often, until the dates soften into a thick paste. Stir in orange blossom water if using, then cool completely.\n\n3. **Fill and shape**: Roll the dough into long strips about 10cm wide. Spoon a line of date filling along one side of each strip, fold over to enclose, and press the seam gently. Cut diagonally into diamond shapes.\n\n4. **Fry**: Heat vegetable oil to 170-180°C. Fry the imqaret in batches for 3-4 minutes, turning until golden and crisp. Drain on kitchen paper.\n\n5. **Serve**: Let them cool slightly before eating; the filling stays very hot.\n\nImqaret 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.\n\n## Ingredient Substitutions Outside Malta\n\nChoose 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.\n\n## Serving Suggestions\n\n- Serve warm as a dessert or afternoon sweet\n- Dust lightly with icing sugar if desired\n- Pair with coffee or tea\n- Excellent with a small scoop of vanilla ice cream\n\n## Traditional Notes \u0026 Tips\n\n- The filling should be thick enough to hold its shape\n- Do not overfill or the pastry may burst while frying\n- Semolina gives the pastry a pleasant bite\n- Orange zest and aniseed are key flavours\n- Imqaret are best eaten fresh, though they can be reheated briefly in the oven\n\n## A sweet at the festa\n\nImqaret have a place among the street foods of village festas. [Visit Gozo describes date pastries alongside nougat, processions, and fireworks](https://visitgozo.com/experience/local-delicacies/).\n\nThis gives them a setting beyond the dessert plate. At home, make a small batch to share after frying, allowing the hot filling to cool enough to eat. Their crisp shell and date centre offer a different texture from the almond biscuits and larger cakes in the celebration collection.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Qagħaq tal-Għasel (Maltese Honey Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/): Try another filled pastry with citrus and warm spices.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the date pastries with spiced coffee.\n\n- [Kannoli Maltin (Maltese Cannoli)](https://www.malteserecipes.com/recipes/kannoli-maltin/): Compare the date filling with sweet ricotta in crisp pastry tubes.","markdownUrl":"https://www.malteserecipes.com/recipes/imqaret/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/imqaret/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT20M","description":"Traditional Maltese fried date pastries scented with citrus, aniseed, and warm spice. Crisp outside, sticky and aromatic inside.","image":["https://www.malteserecipes.com/images/recipes/imqaret/illustration-v2.png"],"inLanguage":"en-us","keywords":"dessert, pastry, dates, maltese-classic, fried, street-food, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/imqaret/","name":"Imqaret (Maltese Date Pastries)","prepTime":"PT35M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","400g plain flour (all-purpose flour)","75g semolina","75g butter or margarine, softened","1 tbsp sugar","Pinch salt","150-180ml water","Vegetable oil, for frying","**Date filling**","500g pitted dates, chopped","120ml water","Zest of 1 orange","1 tsp aniseed or ground anise","1 tsp ground cinnamon","Pinch ground cloves","1 tbsp orange blossom water (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pastry","position":1,"text":"Make the pastry: Mix the flour, semolina, sugar, and salt. Rub in the butter or margarine, then add water gradually until a firm dough forms. Knead briefly, cover, and rest for 30 minutes.","url":"https://www.malteserecipes.com/recipes/imqaret/#step-1"},{"@type":"HowToStep","name":"Make the filling","position":2,"text":"Make the filling: Place the dates, water, orange zest, aniseed, cinnamon, and cloves in a small pan. Cook gently for 8-10 minutes, stirring often, until the dates soften into a thick paste. Stir in orange blossom water if using, then cool completely.","url":"https://www.malteserecipes.com/recipes/imqaret/#step-2"},{"@type":"HowToStep","name":"Fill and shape","position":3,"text":"Fill and shape: Roll the dough into long strips about 10cm wide. Spoon a line of date filling along one side of each strip, fold over to enclose, and press the seam gently. Cut diagonally into diamond shapes.","url":"https://www.malteserecipes.com/recipes/imqaret/#step-3"},{"@type":"HowToStep","name":"Fry","position":4,"text":"Fry: Heat vegetable oil to 170-180°C. Fry the imqaret in batches for 3-4 minutes, turning until golden and crisp. Drain on kitchen paper.","url":"https://www.malteserecipes.com/recipes/imqaret/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Let them cool slightly before eating; the filling stays very hot.","url":"https://www.malteserecipes.com/recipes/imqaret/#step-5"}],"recipeYield":"20-24 pieces","url":"https://www.malteserecipes.com/recipes/imqaret/"},"url":"https://www.malteserecipes.com/recipes/imqaret/"},{"contentMarkdown":"# Kafè Malti (Maltese Spiced Coffee)\n\nSource: https://www.malteserecipes.com/recipes/maltese-coffee/\n\nStrong, dark coffee gently spiced with cloves and citrus. A Mediterranean blend of Italian espresso culture and North African spice traditions.\n\nPrep time: 2 minutes\nCook time: 8 minutes\nServings: 2 people\nTags: coffee, beverage, maltese-classic, spiced, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 2 tbsp finely ground dark roast coffee\n\n- 500ml water\n\n- 3-4 whole cloves\n\n- Small strip lemon or orange peel (no white pith)\n\n- Optional: pinch of aniseed\n\n- Sugar to taste (traditionally added)\n\n\n## Instructions\n\n1. **Infuse the water**: Add water, cloves, and citrus peel to a small pot. Bring gently to a simmer for 2-3 minutes to release the aromatic oils from the spices.\n\n2. **Add coffee**: Remove from heat and stir in the ground coffee. Return briefly to very low heat just until it begins to foam at the edges - do not let it boil, as this makes it bitter.\n\n3. **Rest**: Remove from heat and let sit for 2-3 minutes so the grounds settle to the bottom.\n\n4. **Strain and serve**: Strain carefully into small cups or demitasse. Sweeten if desired.\n\n5. Brew 2 strong espressos using your espresso machine\n\n6. Add a pinch of ground cloves and a tiny strip of citrus peel to each cup\n\n7. Stir and let infuse for 1 minute before drinking\n\nMaltese 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.\n\n## Serving Suggestions\n\n- Serve in small cups or demitasse, similar to espresso\n- Often accompanied by a small sweet pastry like imqaret or biskuttini\n- Perfect after Sunday lunch or a heavy meal\n- Excellent alongside traditional Maltese desserts\n- Best enjoyed slowly, savoring the aromatic spices\n\n## Traditional Notes \u0026 Tips\n\n- Often served after Sunday lunch as a digestive\n- Some families lightly crush the cloves before brewing to release more flavour\n- Older generations prefer it quite sweet - don't be shy with the sugar\n- The citrus peel should have no white pith, which adds bitterness\n- Use a very dark roast coffee for authentic flavour\n- The coffee should be strong but not harsh - the spices mellow it\n- Some families add a small piece of cinnamon stick instead of aniseed\n- Never let it boil - this is the most important rule\n- Traditionally made in a small brass or copper pot (similar to Turkish coffee pots)\n- The foam that rises when heating is considered a sign of good coffee\n- Can be made in larger batches for gatherings, maintaining the same proportions\n\n\n\n\n## Explore the collections\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Qagħaq tal-Ġulġlien (Maltese Sesame Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/): Serve sesame rings alongside the spiced coffee.\n\n- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Add a small almond macaroon for a sweet bite.\n\n- [Torta tal-Marmurat (Maltese Marble Cake)](https://www.malteserecipes.com/recipes/torta-tal-marmurat/): Bake a chocolate-and-vanilla marble cake to slice with coffee.","markdownUrl":"https://www.malteserecipes.com/recipes/maltese-coffee/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/maltese-coffee/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT8M","description":"Strong, dark coffee gently spiced with cloves and citrus. A Mediterranean blend of Italian espresso culture and North African spice traditions.","image":["https://www.malteserecipes.com/images/recipes/maltese-coffee/illustration.png"],"inLanguage":"en-us","keywords":"coffee, beverage, maltese-classic, spiced, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/maltese-coffee/","name":"Kafè Malti (Maltese Spiced Coffee)","prepTime":"PT2M","recipeCategory":"coffee","recipeCuisine":"Maltese","recipeIngredient":["2 tbsp finely ground dark roast coffee","500ml water","3-4 whole cloves","Small strip lemon or orange peel (no white pith)","Optional: pinch of aniseed","Sugar to taste (traditionally added)"],"recipeInstructions":[{"@type":"HowToStep","name":"Infuse the water","position":1,"text":"Infuse the water: Add water, cloves, and citrus peel to a small pot. Bring gently to a simmer for 2-3 minutes to release the aromatic oils from the spices.","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-1"},{"@type":"HowToStep","name":"Add coffee","position":2,"text":"Add coffee: Remove from heat and stir in the ground coffee. Return briefly to very low heat just until it begins to foam at the edges - do not let it boil, as this makes it bitter.","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-2"},{"@type":"HowToStep","name":"Rest","position":3,"text":"Rest: Remove from heat and let sit for 2-3 minutes so the grounds settle to the bottom.","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-3"},{"@type":"HowToStep","name":"Strain and serve","position":4,"text":"Strain and serve: Strain carefully into small cups or demitasse. Sweeten if desired.","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-4"},{"@type":"HowToStep","name":"Step 5","position":5,"text":"Brew 2 strong espressos using your espresso machine","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-5"},{"@type":"HowToStep","name":"Step 6","position":6,"text":"Add a pinch of ground cloves and a tiny strip of citrus peel to each cup","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-6"},{"@type":"HowToStep","name":"Step 7","position":7,"text":"Stir and let infuse for 1 minute before drinking","url":"https://www.malteserecipes.com/recipes/maltese-coffee/#step-7"}],"recipeYield":"2 people","url":"https://www.malteserecipes.com/recipes/maltese-coffee/"},"url":"https://www.malteserecipes.com/recipes/maltese-coffee/"},{"contentMarkdown":"# Kannoli Maltin (Maltese Cannoli)\n\nSource: https://www.malteserecipes.com/recipes/kannoli-maltin/\n\nCrisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.\n\nPrep time: 45 minutes (plus resting and draining time)\nCook time: 20 minutes\nServings: 12 cannoli\nTags: dessert, pastry, ricotta, maltese-classic, bakery, traditional, citrus\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Shells**\n\n- 250g plain flour (all-purpose flour)\n\n- 25g sugar\n\n- 25g butter or lard, softened\n\n- 1 egg\n\n- 60-80ml white wine or water\n\n- Pinch salt\n\n- Vegetable oil, for frying\n\n- **Filling**\n\n- 600g ricotta, well drained\n\n- 100g icing sugar (powdered sugar)\n\n- Zest of 1 orange\n\n- Zest of 1 lemon\n\n- 60g dark chocolate, finely chopped\n\n- 40g candied peel, chopped\n\n- 1 tsp vanilla extract\n\n- Icing sugar, for dusting\n\n\n## Instructions\n\n1. **Make the dough**: Mix the flour, sugar, and salt. Rub in the butter or lard, then add the egg and enough wine or water to form a firm dough. Knead briefly, cover, and rest for 30 minutes.\n\n2. **Shape the shells**: Roll the dough very thinly and cut into circles or ovals. Wrap each piece around a metal cannoli tube, sealing the overlap with a little water.\n\n3. **Fry**: Heat oil to 170-180°C. Fry the shells in batches until golden and crisp. Drain well, cool slightly, then carefully slide off the tubes.\n\n4. **Make the filling**: Beat the drained ricotta with icing sugar, citrus zest, vanilla, chocolate, and candied peel until smooth but still thick.\n\n5. **Fill and serve**: Pipe the ricotta filling into the cooled shells shortly before serving. Dust with icing sugar.\n\nKannoli 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.\n\n## Ingredient Substitutions Outside Malta\n\nSupermarket 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.\n\n## Serving Suggestions\n\n- Fill shortly before serving so the shells stay crisp\n- Dust with icing sugar\n- Serve with coffee after lunch\n- Add chopped pistachios or chocolate at the ends if desired\n\n## Traditional Notes \u0026 Tips\n\n- Drain the ricotta very well for a thick filling\n- The pastry must be rolled thinly so it fries crisp\n- Metal cannoli tubes make shaping much easier\n- Do not fill too far ahead or the shells will soften\n- Some Maltese bakeries make smaller bite-sized versions\n\n\n\n\n## Explore the collections\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n\n## Serve with or cook next\n\n- [Żeppoli ta' San Ġużepp (Maltese St Joseph's Pastries)](https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/): Try another pastry filled with sweet ricotta.\n\n- [Imqaret (Maltese Date Pastries)](https://www.malteserecipes.com/recipes/imqaret/): Choose a spiced date filling for a different fried pastry.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Offer a small cup of coffee alongside the filled shells.","markdownUrl":"https://www.malteserecipes.com/recipes/kannoli-maltin/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/kannoli-maltin/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT20M","description":"Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.","image":["https://www.malteserecipes.com/images/recipes/kannoli-maltin/illustration.png"],"inLanguage":"en-us","keywords":"dessert, pastry, ricotta, maltese-classic, bakery, traditional, citrus","mainEntityOfPage":"https://www.malteserecipes.com/recipes/kannoli-maltin/","name":"Kannoli Maltin (Maltese Cannoli)","prepTime":"PT45M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["**Shells**","250g plain flour (all-purpose flour)","25g sugar","25g butter or lard, softened","1 egg","60-80ml white wine or water","Pinch salt","Vegetable oil, for frying","**Filling**","600g ricotta, well drained","100g icing sugar (powdered sugar)","Zest of 1 orange","Zest of 1 lemon","60g dark chocolate, finely chopped","40g candied peel, chopped","1 tsp vanilla extract","Icing sugar, for dusting"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","position":1,"text":"Make the dough: Mix the flour, sugar, and salt. Rub in the butter or lard, then add the egg and enough wine or water to form a firm dough. Knead briefly, cover, and rest for 30 minutes.","url":"https://www.malteserecipes.com/recipes/kannoli-maltin/#step-1"},{"@type":"HowToStep","name":"Shape the shells","position":2,"text":"Shape the shells: Roll the dough very thinly and cut into circles or ovals. Wrap each piece around a metal cannoli tube, sealing the overlap with a little water.","url":"https://www.malteserecipes.com/recipes/kannoli-maltin/#step-2"},{"@type":"HowToStep","name":"Fry","position":3,"text":"Fry: Heat oil to 170-180°C. Fry the shells in batches until golden and crisp. Drain well, cool slightly, then carefully slide off the tubes.","url":"https://www.malteserecipes.com/recipes/kannoli-maltin/#step-3"},{"@type":"HowToStep","name":"Make the filling","position":4,"text":"Make the filling: Beat the drained ricotta with icing sugar, citrus zest, vanilla, chocolate, and candied peel until smooth but still thick.","url":"https://www.malteserecipes.com/recipes/kannoli-maltin/#step-4"},{"@type":"HowToStep","name":"Fill and serve","position":5,"text":"Fill and serve: Pipe the ricotta filling into the cooled shells shortly before serving. Dust with icing sugar.","url":"https://www.malteserecipes.com/recipes/kannoli-maltin/#step-5"}],"recipeYield":"12 cannoli","url":"https://www.malteserecipes.com/recipes/kannoli-maltin/"},"url":"https://www.malteserecipes.com/recipes/kannoli-maltin/"},{"contentMarkdown":"# Kapunata (Maltese Vegetable Stew)\n\nSource: https://www.malteserecipes.com/recipes/kapunata/\n\nA vibrant Mediterranean vegetable stew with aubergines, peppers, tomatoes, capers, and olives.\n\nPrep time: 20 minutes (plus 30 min salting time)\nCook time: 60 to 90 minutes\nServings: 4 people\nTags: vegetarian, side-dish, maltese-classic, mediterranean, aubergine\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 aubergine (eggplant), cubed\n\n- 1 large onion, sliced\n\n- 2 cloves garlic, minced\n\n- 2 green bell peppers (capsicums), sliced\n\n- 4 large ripe tomatoes\n\n- 120ml red wine\n\n- 2 tbsp capers, rinsed\n\n- handful of black or green olives (optional but traditional)\n\n- 2 to 4 tbsp olive oil\n\n- small handful fresh basil or mint\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Salt the aubergine** (optional but recommended): Toss the aubergine cubes with a little salt and leave them for 20-30 minutes. Pat dry with paper towels before cooking. This helps reduce bitterness and improves the texture.\n\n2. **Cook the base**: Heat the olive oil in a pan, then saute the onion and garlic for about 5 minutes, until soft and fragrant.\n   \n   ![Sliced onion and garlic softening in olive oil at the start of kapunata](/images/recipes/kapunata/step1.jpg)\n\n3. **Cook the peppers**: Add the green peppers and continue cooking over medium heat until they begin to soften.\n   \n   ![Green pepper slices cooking with softened onion and garlic](/images/recipes/kapunata/step2.jpg)\n\n4. **Cook the aubergine**: Add the aubergine and cook for 8-10 minutes, stirring occasionally, until it is golden and tender.\n   \n   ![Cubed aubergine turning golden as it cooks with the peppers](/images/recipes/kapunata/step3.jpg)\n\n5. **Add the wine**: Pour in the red wine and cook until it has mostly evaporated.\n   \n   ![Red wine being added to deglaze the vegetables in the pan](/images/recipes/kapunata/step4.jpg)\n\n6. **Add the tomatoes**: Stir in the chopped tomatoes and basil or mint, then cover the pan to help the tomatoes soften and break down.\n   \n   ![Chopped tomatoes and fresh herbs added to the kapunata base](/images/recipes/kapunata/step5.jpg)\n\n7. **Cook slowly**: Lower the heat and simmer gently, stirring every 15 minutes, for about 1 hour. The vegetables will soften, break down, and the flavours will meld together.\n   \n   ![Kapunata simmering slowly as the vegetables soften into a stew](/images/recipes/kapunata/step6.jpg)\n\n8. **Reduce**: Uncover the pan and continue cooking until most of the liquid has evaporated. Drag a spatula through the middle of the pan; if little to no liquid runs back, it is ready.\n   \n   ![The kapunata reduced to a thick consistency with very little liquid left](/images/recipes/kapunata/step7.jpg)\n\n9. **Finish**: Stir in the capers, olives, fresh herbs, and, if you like, a small splash of vinegar. Taste and adjust the seasoning before serving.\n   \n   ![Finished kapunata with capers and olives stirred through](/images/recipes/kapunata/step8.jpg)\n\nKapunata 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.\n\n## Serving Suggestions\n\n- As a side dish with grilled fish or meat\n- Served on crusty Maltese bread (ħobż tal-Malti)\n- As part of a summer buffet spread\n- Tossed with pasta as a sauce\n- At room temperature as part of a mezze platter\n- With a dollop of ricotta or fresh ġbejna (Maltese sheep cheese)\n\n## Traditional Notes \u0026 Tips\n\n- Some Maltese families add ġbejna (fresh sheep cheese) on top when serving\n- Others include diced potatoes or marrows when in season\n- It tastes better the next day once the flavours deepen\n- Can be served hot, warm, or at room temperature\n- Store in the refrigerator for up to 4 days\n- Don't skip the salting step - it really improves the aubergine texture\n- Use good quality olive oil for authentic Mediterranean flavour\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Balbuljata (Maltese Scrambled Eggs with Tomato)](https://www.malteserecipes.com/recipes/balbuljata/): Use ripe tomatoes in a soft egg scramble for another summer meal.\n\n- [Pixxispad Mixwi (Grilled Swordfish)](https://www.malteserecipes.com/recipes/pixxispad-mixwi/): Serve the vegetable stew alongside grilled swordfish.\n\n- [Brunġiel Mimli (Stuffed Aubergines)](https://www.malteserecipes.com/recipes/brungiel-mimli/): Try stuffed aubergines when you want a heartier main.","markdownUrl":"https://www.malteserecipes.com/recipes/kapunata/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/kapunata/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT90M","description":"A vibrant Mediterranean vegetable stew with aubergines, peppers, tomatoes, capers, and olives.","image":["https://www.malteserecipes.com/images/recipes/kapunata/illustration.png"],"inLanguage":"en-us","keywords":"vegetarian, side-dish, maltese-classic, mediterranean, aubergine","mainEntityOfPage":"https://www.malteserecipes.com/recipes/kapunata/","name":"Kapunata (Maltese Vegetable Stew)","prepTime":"PT20M","recipeCategory":"vegetarian","recipeCuisine":"Maltese","recipeIngredient":["1 aubergine (eggplant), cubed","1 large onion, sliced","2 cloves garlic, minced","2 green bell peppers (capsicums), sliced","4 large ripe tomatoes","120ml red wine","2 tbsp capers, rinsed","handful of black or green olives (optional but traditional)","2 to 4 tbsp olive oil","small handful fresh basil or mint","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Salt the aubergine (optional but recommended)","position":1,"text":"Salt the aubergine (optional but recommended): Toss the aubergine cubes with a little salt and leave them for 20-30 minutes. Pat dry with paper towels before cooking. This helps reduce bitterness and improves the texture.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-1"},{"@type":"HowToStep","name":"Cook the base","position":2,"text":"Cook the base: Heat the olive oil in a pan, then saute the onion and garlic for about 5 minutes, until soft and fragrant.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-2"},{"@type":"HowToStep","name":"Cook the peppers","position":3,"text":"Cook the peppers: Add the green peppers and continue cooking over medium heat until they begin to soften.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-3"},{"@type":"HowToStep","name":"Cook the aubergine","position":4,"text":"Cook the aubergine: Add the aubergine and cook for 8-10 minutes, stirring occasionally, until it is golden and tender.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-4"},{"@type":"HowToStep","name":"Add the wine","position":5,"text":"Add the wine: Pour in the red wine and cook until it has mostly evaporated.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-5"},{"@type":"HowToStep","name":"Add the tomatoes","position":6,"text":"Add the tomatoes: Stir in the chopped tomatoes and basil or mint, then cover the pan to help the tomatoes soften and break down.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-6"},{"@type":"HowToStep","name":"Cook slowly","position":7,"text":"Cook slowly: Lower the heat and simmer gently, stirring every 15 minutes, for about 1 hour. The vegetables will soften, break down, and the flavours will meld together.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-7"},{"@type":"HowToStep","name":"Reduce","position":8,"text":"Reduce: Uncover the pan and continue cooking until most of the liquid has evaporated. Drag a spatula through the middle of the pan; if little to no liquid runs back, it is ready.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-8"},{"@type":"HowToStep","name":"Finish","position":9,"text":"Finish: Stir in the capers, olives, fresh herbs, and, if you like, a small splash of vinegar. Taste and adjust the seasoning before serving.","url":"https://www.malteserecipes.com/recipes/kapunata/#step-9"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/kapunata/"},"url":"https://www.malteserecipes.com/recipes/kapunata/"},{"contentMarkdown":"# Kawlata (Maltese Pork and Cabbage Soup)\n\nSource: https://www.malteserecipes.com/recipes/kawlata/\n\nA traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.\n\nPrep time: 20 minutes\nCook time: 1 hour 30 minutes to 2 hours\nServings: 6 people\nTags: stew, maltese-classic, winter, pork, comfort-food, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 2 tbsp olive oil\n\n- 300g pork belly or pork shoulder, diced\n\n- 2 fresh Maltese pork sausages (zalzett Malti, about 250g total), cut into chunks\n\n- 1 large onion (150g), chopped\n\n- 2 cloves garlic, minced\n\n- 1 small cabbage (600-700g), shredded\n\n- 2 carrots (200g), sliced\n\n- 2 potatoes (400g), chunked\n\n- 1 zucchini (250g), chunked\n\n- 200g pumpkin, diced\n\n- 2 tomatoes (300g), chopped\n\n- 1 tbsp tomato paste\n\n- 1.5 litres water or light stock\n\n- 1 bay leaf\n\n- Salt and black pepper to taste\n\n- Small handful fresh parsley, chopped\n\n- A handful of white beans\n\n- Small pasta (added near the end)\n\n\n## Instructions\n\n1. **Brown the meat**: Heat olive oil in a large heavy pot over medium heat. Brown the pork pieces first, then the sausage chunks. Remove and set aside.\n\n2. **Build the base**: In the same pot, saute the onion until soft (about 5 minutes), then add the garlic briefly. Return the meat to the pot, add chopped tomatoes and tomato paste, and cook for 5 minutes.\n\n3. **Add vegetables**: Add cabbage, carrots, potatoes, zucchini, pumpkin, and bay leaf. Pour in water or stock to cover. Bring to a boil, then reduce to a gentle simmer.\n\n4. **Slow simmer**: Cook partially covered for 1 1/2-2 hours, stirring occasionally. The cabbage should soften completely and the stew should thicken naturally. If using pasta, add it during the last 10-15 minutes.\n\n5. **Finish**: Adjust salt and pepper, then sprinkle with fresh parsley before serving.\n\nKawlata 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.\n\n## Ingredient Substitutions Outside Malta\n\nIf 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](/maltese-ingredients-abroad/#lampuki-other-fish-and-maltese-sausage) explains the sausage distinction.\n\n## How to Serve\n\n- Serve thick and hearty in deep bowls\n- With crusty Maltese bread\n- Often even better the next day\n\n## Traditional Notes \u0026 Tips\n\n- Kawlata is thicker than brodu but not as thick as a heavy stew\n- Vegetables vary by season\n- It was traditionally cooked in rural homes using whatever was available\n\n\n\n\n\n## Serve with or cook next\n\n- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Choose a clear beef broth for a lighter soup course.\n\n- [Zalzett Malti biz-Zalza (Maltese Sausage in Tomato Sauce)](https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/): Cook Maltese sausage in tomato sauce for a different pork dish.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve bread with the cabbage, vegetables, and broth.","markdownUrl":"https://www.malteserecipes.com/recipes/kawlata/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/kawlata/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT2H","description":"A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.","image":["https://www.malteserecipes.com/images/recipes/kawlata/illustration.png"],"inLanguage":"en-us","keywords":"stew, maltese-classic, winter, pork, comfort-food, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/kawlata/","name":"Kawlata (Maltese Pork and Cabbage Soup)","prepTime":"PT20M","recipeCategory":"stew","recipeCuisine":"Maltese","recipeIngredient":["2 tbsp olive oil","300g pork belly or pork shoulder, diced","2 fresh Maltese pork sausages (zalzett Malti, about 250g total), cut into chunks","1 large onion (150g), chopped","2 cloves garlic, minced","1 small cabbage (600-700g), shredded","2 carrots (200g), sliced","2 potatoes (400g), chunked","1 zucchini (250g), chunked","200g pumpkin, diced","2 tomatoes (300g), chopped","1 tbsp tomato paste","1.5 litres water or light stock","1 bay leaf","Salt and black pepper to taste","Small handful fresh parsley, chopped","A handful of white beans","Small pasta (added near the end)"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the meat","position":1,"text":"Brown the meat: Heat olive oil in a large heavy pot over medium heat. Brown the pork pieces first, then the sausage chunks. Remove and set aside.","url":"https://www.malteserecipes.com/recipes/kawlata/#step-1"},{"@type":"HowToStep","name":"Build the base","position":2,"text":"Build the base: In the same pot, saute the onion until soft (about 5 minutes), then add the garlic briefly. Return the meat to the pot, add chopped tomatoes and tomato paste, and cook for 5 minutes.","url":"https://www.malteserecipes.com/recipes/kawlata/#step-2"},{"@type":"HowToStep","name":"Add vegetables","position":3,"text":"Add vegetables: Add cabbage, carrots, potatoes, zucchini, pumpkin, and bay leaf. Pour in water or stock to cover. Bring to a boil, then reduce to a gentle simmer.","url":"https://www.malteserecipes.com/recipes/kawlata/#step-3"},{"@type":"HowToStep","name":"Slow simmer","position":4,"text":"Slow simmer: Cook partially covered for 1 1/2-2 hours, stirring occasionally. The cabbage should soften completely and the stew should thicken naturally. If using pasta, add it during the last 10-15 minutes.","url":"https://www.malteserecipes.com/recipes/kawlata/#step-4"},{"@type":"HowToStep","name":"Finish","position":5,"text":"Finish: Adjust salt and pepper, then sprinkle with fresh parsley before serving.","url":"https://www.malteserecipes.com/recipes/kawlata/#step-5"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/kawlata/"},"url":"https://www.malteserecipes.com/recipes/kawlata/"},{"contentMarkdown":"# Kirxa (Maltese Tripe Stew)\n\nSource: https://www.malteserecipes.com/recipes/kirxa/\n\nAn old-style Maltese tripe stew slowly cooked with tomato, onion, garlic, wine, and herbs until tender and rich.\n\nPrep time: 20 minutes\nCook time: 2 hours\nServings: 4-6 people\nTags: stew, offal, maltese-classic, traditional, slow-cooked, tomato, main-course\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1kg cleaned tripe, cut into strips\n\n- 3 tbsp olive oil\n\n- 2 onions, finely chopped\n\n- 4 cloves garlic, minced\n\n- 150ml red wine\n\n- 500g chopped tomatoes\n\n- 2 tbsp tomato paste\n\n- 2 bay leaves\n\n- 1 tsp dried marjoram or oregano\n\n- 2 potatoes, diced (optional)\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Prepare the tripe**: Rinse the cleaned tripe well. If needed, simmer it in fresh water for 20 minutes, then drain.\n\n2. **Cook the base**: Heat the olive oil in a heavy pot. Add the onions and cook until soft. Stir in the garlic.\n\n3. **Add wine and tomato**: Pour in the wine and simmer for a few minutes. Add the chopped tomatoes, tomato paste, bay leaves, marjoram or oregano, and black pepper.\n\n4. **Simmer**: Add the tripe, cover, and cook gently for 1 1/2 to 2 hours until tender. Add a little water if the sauce becomes too thick.\n\n5. **Finish**: Add potatoes for the final 30 minutes if using. Season with salt, sprinkle with parsley, and serve hot.\n\nKirxa 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.\n\n## Serving Suggestions\n\n- Serve with crusty Maltese bread\n- Add boiled or roasted potatoes\n- Pair with a simple salad\n- Best eaten hot, with plenty of sauce\n\n## Traditional Notes \u0026 Tips\n\n- Use well-cleaned tripe from a good butcher\n- Slow cooking is essential for tenderness\n- Some families add peas or carrots\n- The sauce should be rich and thick\n- The flavour improves after resting\n\n\n\n\n\n## Serve with or cook next\n\n- [Fwied bil-Basal (Liver with Onions)](https://www.malteserecipes.com/recipes/fwied-bil-basal/): Try liver and onions for a quicker offal dish.\n\n- [Stuffat tal-Bebbux (Maltese Snail Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/): Explore another slow-cooked Maltese dish with garlic and tomato.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve crusty bread to soak up the stew's sauce.","markdownUrl":"https://www.malteserecipes.com/recipes/kirxa/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/kirxa/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT2H","description":"An old-style Maltese tripe stew slowly cooked with tomato, onion, garlic, wine, and herbs until tender and rich.","image":["https://www.malteserecipes.com/images/recipes/kirxa/illustration.png"],"inLanguage":"en-us","keywords":"stew, offal, maltese-classic, traditional, slow-cooked, tomato, main-course","mainEntityOfPage":"https://www.malteserecipes.com/recipes/kirxa/","name":"Kirxa (Maltese Tripe Stew)","prepTime":"PT20M","recipeCategory":"stew","recipeCuisine":"Maltese","recipeIngredient":["1kg cleaned tripe, cut into strips","3 tbsp olive oil","2 onions, finely chopped","4 cloves garlic, minced","150ml red wine","500g chopped tomatoes","2 tbsp tomato paste","2 bay leaves","1 tsp dried marjoram or oregano","2 potatoes, diced (optional)","Small handful fresh parsley, chopped","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the tripe","position":1,"text":"Prepare the tripe: Rinse the cleaned tripe well. If needed, simmer it in fresh water for 20 minutes, then drain.","url":"https://www.malteserecipes.com/recipes/kirxa/#step-1"},{"@type":"HowToStep","name":"Cook the base","position":2,"text":"Cook the base: Heat the olive oil in a heavy pot. Add the onions and cook until soft. Stir in the garlic.","url":"https://www.malteserecipes.com/recipes/kirxa/#step-2"},{"@type":"HowToStep","name":"Add wine and tomato","position":3,"text":"Add wine and tomato: Pour in the wine and simmer for a few minutes. Add the chopped tomatoes, tomato paste, bay leaves, marjoram or oregano, and black pepper.","url":"https://www.malteserecipes.com/recipes/kirxa/#step-3"},{"@type":"HowToStep","name":"Simmer","position":4,"text":"Simmer: Add the tripe, cover, and cook gently for 1 1/2 to 2 hours until tender. Add a little water if the sauce becomes too thick.","url":"https://www.malteserecipes.com/recipes/kirxa/#step-4"},{"@type":"HowToStep","name":"Finish","position":5,"text":"Finish: Add potatoes for the final 30 minutes if using. Season with salt, sprinkle with parsley, and serve hot.","url":"https://www.malteserecipes.com/recipes/kirxa/#step-5"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/kirxa/"},"url":"https://www.malteserecipes.com/recipes/kirxa/"},{"contentMarkdown":"# Klamari Mimli (Stuffed Calamari)\n\nSource: https://www.malteserecipes.com/recipes/klamari-mimli/\n\nMaltese stuffed calamari filled with breadcrumbs, garlic, parsley, capers, olives, and tentacles, simmered in tomato sauce.\n\nPrep time: 30 minutes\nCook time: 45 minutes\nServings: 4 people\nTags: seafood, calamari, maltese-classic, stuffed, tomato, main-course, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 8 medium calamari, cleaned, tentacles reserved\n\n- 3 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 3 cloves garlic, minced\n\n- 100g fresh breadcrumbs\n\n- 2 tbsp capers, rinsed and chopped\n\n- 50g olives, chopped\n\n- Small handful fresh parsley, chopped\n\n- 400g chopped tomatoes\n\n- 120ml white wine\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Prepare the filling**: Chop the calamari tentacles finely. Heat 1 tbsp olive oil and cook half the onion with one clove garlic. Add the tentacles and cook briefly. Mix with breadcrumbs, capers, olives, parsley, salt, and pepper.\n\n2. **Stuff**: Fill the calamari bodies loosely with the mixture and secure the openings with toothpicks.\n\n3. **Start the sauce**: Heat the remaining olive oil in a wide pan. Cook the remaining onion and garlic until soft. Add the wine and simmer for 2 minutes.\n\n4. **Simmer**: Add the chopped tomatoes, then nestle in the stuffed calamari. Cover and simmer gently for 35-40 minutes until tender.\n\n5. **Serve**: Remove toothpicks and serve with the tomato sauce.\n\nKlamari 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.\n\n## Serving Suggestions\n\n- Serve with crusty bread\n- Pair with spaghetti or rice\n- Add a green salad on the side\n- Spoon extra tomato sauce over each portion\n\n## Traditional Notes \u0026 Tips\n\n- Do not overfill the calamari, as they shrink during cooking\n- Gentle simmering keeps them tender\n- Toothpicks help hold the filling in place\n- Capers and olives add a Maltese savoury edge\n- Small to medium calamari are easier to stuff\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Stuffat tal-Qarnit (Maltese Octopus Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/): Try octopus simmered in tomato and wine for another seafood main.\n\n- [Qarnit bit-Tewm (Maltese Octopus with Garlic)](https://www.malteserecipes.com/recipes/qarnit-bit-tewm/): Choose octopus with garlic and lemon for a different preparation.\n\n- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Add a garlic-and-tomato dip to a shared seafood table.","markdownUrl":"https://www.malteserecipes.com/recipes/klamari-mimli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/klamari-mimli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"Maltese stuffed calamari filled with breadcrumbs, garlic, parsley, capers, olives, and tentacles, simmered in tomato sauce.","image":["https://www.malteserecipes.com/images/recipes/klamari-mimli/illustration.png"],"inLanguage":"en-us","keywords":"seafood, calamari, maltese-classic, stuffed, tomato, main-course, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/klamari-mimli/","name":"Klamari Mimli (Stuffed Calamari)","prepTime":"PT30M","recipeCategory":"seafood","recipeCuisine":"Maltese","recipeIngredient":["8 medium calamari, cleaned, tentacles reserved","3 tbsp olive oil","1 onion, finely chopped","3 cloves garlic, minced","100g fresh breadcrumbs","2 tbsp capers, rinsed and chopped","50g olives, chopped","Small handful fresh parsley, chopped","400g chopped tomatoes","120ml white wine","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the filling","position":1,"text":"Prepare the filling: Chop the calamari tentacles finely. Heat 1 tbsp olive oil and cook half the onion with one clove garlic. Add the tentacles and cook briefly. Mix with breadcrumbs, capers, olives, parsley, salt, and pepper.","url":"https://www.malteserecipes.com/recipes/klamari-mimli/#step-1"},{"@type":"HowToStep","name":"Stuff","position":2,"text":"Stuff: Fill the calamari bodies loosely with the mixture and secure the openings with toothpicks.","url":"https://www.malteserecipes.com/recipes/klamari-mimli/#step-2"},{"@type":"HowToStep","name":"Start the sauce","position":3,"text":"Start the sauce: Heat the remaining olive oil in a wide pan. Cook the remaining onion and garlic until soft. Add the wine and simmer for 2 minutes.","url":"https://www.malteserecipes.com/recipes/klamari-mimli/#step-3"},{"@type":"HowToStep","name":"Simmer","position":4,"text":"Simmer: Add the chopped tomatoes, then nestle in the stuffed calamari. Cover and simmer gently for 35-40 minutes until tender.","url":"https://www.malteserecipes.com/recipes/klamari-mimli/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Remove toothpicks and serve with the tomato sauce.","url":"https://www.malteserecipes.com/recipes/klamari-mimli/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/klamari-mimli/"},"url":"https://www.malteserecipes.com/recipes/klamari-mimli/"},{"contentMarkdown":"# Kusksu (Maltese Broad Bean and Pasta Soup)\n\nSource: https://www.malteserecipes.com/recipes/kusksu/\n\nA traditional Maltese spring soup with broad beans, tiny pasta beads, and fresh gbejna. Comforting, seasonal, and deeply local.\n\nPrep time: 15 minutes\nCook time: 40 minutes\nServings: 4-6 people\nTags: soup, maltese-classic, spring, broad-beans, gbejna, comfort-food, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 3 tbsp olive oil\n\n- 1 large onion (150g), finely chopped\n\n- 2 cloves garlic, minced\n\n- 400g fresh broad beans (fava beans; shelled weight)\n\n- 400g chopped tomatoes (fresh or tinned)\n\n- 1 tbsp tomato paste\n\n- 1.2 litres vegetable stock or water\n\n- 120g kusksu pasta beads or small wheat pastina (not instant couscous)\n\n- 1 tsp dried mint or marjoram\n\n- Salt and black pepper to taste\n\n- Small handful fresh parsley\n\n- 4-6 fresh ġbejniet (Maltese cheeselets, about 200-250g total)\n\n- 1 egg per person (poached directly in the soup)\n\n\n## Instructions\n\n1. **Build the base**: Heat olive oil in a large pot. Saute onion for about 5 minutes until soft. Add garlic and cook briefly.\n\n2. **Add broad beans**: Stir in the fresh broad beans and cook for 3-4 minutes.\n\n3. **Add tomatoes and stock**: Add chopped tomatoes and tomato paste. Pour in stock and bring to a gentle boil. Simmer for 20-25 minutes until the beans are tender.\n\n4. **Add pasta**: Stir in the kusksu pasta and dried mint (or marjoram). Cook another 8-10 minutes until the pasta is soft. The soup should be thick but spoonable.\n\n5. **Add gbejna**: Place whole gbejna into the soup for the last 5 minutes so they warm through but hold their shape. If using eggs, crack them gently into the soup and poach for 3-4 minutes.\n\n6. **Finish**: Adjust seasoning and stir in fresh parsley.\n\nKusksu 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.\n\n## Ingredient Substitutions Outside Malta\n\nFrozen 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](/maltese-ingredients-abroad/#fresh-ġbejniet-and-ricotta).\n\n## How to Serve\n\n- One gbejna and (optionally) one egg per bowl\n- A drizzle of olive oil\n- With crusty Maltese bread\n\n## Traditional Notes \u0026 Tips\n\n- A true spring dish when broad beans are in season\n- The texture should be hearty and thick\n- It is often cooked in large batches for family lunches\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n\n## Serve with or cook next\n\n- [Ful bit-Tewm (Broad Beans with Garlic)](https://www.malteserecipes.com/recipes/ful-bit-tewm/): Cook broad beans with garlic and lemon when you do not want soup.\n\n- [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Try another vegetable soup enriched with fresh cheeselets.\n\n- [Minestra (Thick Maltese Vegetable Soup)](https://www.malteserecipes.com/recipes/minestra/): Choose a thick vegetable soup for a different everyday bowl.","markdownUrl":"https://www.malteserecipes.com/recipes/kusksu/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/kusksu/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT40M","description":"A traditional Maltese spring soup with broad beans, tiny pasta beads, and fresh gbejna. Comforting, seasonal, and deeply local.","image":["https://www.malteserecipes.com/images/recipes/kusksu/illustration.png"],"inLanguage":"en-us","keywords":"soup, maltese-classic, spring, broad-beans, gbejna, comfort-food, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/kusksu/","name":"Kusksu (Maltese Broad Bean and Pasta Soup)","prepTime":"PT15M","recipeCategory":"soup","recipeCuisine":"Maltese","recipeIngredient":["3 tbsp olive oil","1 large onion (150g), finely chopped","2 cloves garlic, minced","400g fresh broad beans (fava beans; shelled weight)","400g chopped tomatoes (fresh or tinned)","1 tbsp tomato paste","1.2 litres vegetable stock or water","120g kusksu pasta beads or small wheat pastina (not instant couscous)","1 tsp dried mint or marjoram","Salt and black pepper to taste","Small handful fresh parsley","4-6 fresh ġbejniet (Maltese cheeselets, about 200-250g total)","1 egg per person (poached directly in the soup)"],"recipeInstructions":[{"@type":"HowToStep","name":"Build the base","position":1,"text":"Build the base: Heat olive oil in a large pot. Saute onion for about 5 minutes until soft. Add garlic and cook briefly.","url":"https://www.malteserecipes.com/recipes/kusksu/#step-1"},{"@type":"HowToStep","name":"Add broad beans","position":2,"text":"Add broad beans: Stir in the fresh broad beans and cook for 3-4 minutes.","url":"https://www.malteserecipes.com/recipes/kusksu/#step-2"},{"@type":"HowToStep","name":"Add tomatoes and stock","position":3,"text":"Add tomatoes and stock: Add chopped tomatoes and tomato paste. Pour in stock and bring to a gentle boil. Simmer for 20-25 minutes until the beans are tender.","url":"https://www.malteserecipes.com/recipes/kusksu/#step-3"},{"@type":"HowToStep","name":"Add pasta","position":4,"text":"Add pasta: Stir in the kusksu pasta and dried mint (or marjoram). Cook another 8-10 minutes until the pasta is soft. The soup should be thick but spoonable.","url":"https://www.malteserecipes.com/recipes/kusksu/#step-4"},{"@type":"HowToStep","name":"Add gbejna","position":5,"text":"Add gbejna: Place whole gbejna into the soup for the last 5 minutes so they warm through but hold their shape. If using eggs, crack them gently into the soup and poach for 3-4 minutes.","url":"https://www.malteserecipes.com/recipes/kusksu/#step-5"},{"@type":"HowToStep","name":"Finish","position":6,"text":"Finish: Adjust seasoning and stir in fresh parsley.","url":"https://www.malteserecipes.com/recipes/kusksu/#step-6"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/kusksu/"},"url":"https://www.malteserecipes.com/recipes/kusksu/"},{"contentMarkdown":"# Kwareżimal (Maltese Lenten Biscuits)\n\nSource: https://www.malteserecipes.com/recipes/kwarezimal/\n\nTraditional Maltese Lenten biscuits made without eggs, butter, or dairy. Dense, aromatic, and rich with almonds, citrus, and warm spices.\n\nPrep time: 20 minutes\nCook time: 25 minutes\nServings: 10-12 biscuits\nTags: dessert, lent, biscuits, vegan, maltese-classic, traditional, almonds\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 250g plain flour (all-purpose flour)\n\n- 250g ground almonds\n\n- 150g sugar\n\n- 2 tbsp cocoa powder (optional but traditional in many recipes)\n\n- 1 tsp ground cloves\n\n- 1 tsp ground cinnamon\n\n- Zest of 1 orange\n\n- Zest of 1 lemon\n\n- 60g candied peel (optional but traditional)\n\n- 120ml water (approximately)\n\n- 80ml orange juice (freshly squeezed)\n\n- 2 tbsp honey\n\n- 2-3 tbsp honey (warmed)\n\n- Whole almonds (for decoration)\n\n\n## Instructions\n\n1. **Mix dry ingredients**: In a large bowl, combine the flour, ground almonds, sugar, cocoa powder (if using), ground cloves, ground cinnamon, orange zest, and lemon zest. Mix well to distribute the spices evenly. Stir in the candied peel if using.\n\n2. **Add liquids**: In a separate small bowl or jug, mix together the honey, freshly squeezed orange juice, and water. Gradually add this liquid mixture to the dry ingredients, mixing with a wooden spoon or your hands, until a firm but pliable dough forms. The dough should not be sticky - if it's too dry, add a little more water; if too wet, add a bit more flour or ground almonds.\n\n3. **Shape**: Divide the dough into 10-12 equal portions. Roll each portion into an oval log shape about 10-12cm long and 4-5cm wide. Place on a lined baking tray with space between them. Flatten each one slightly with your palm. Press 2-3 whole almonds gently into the surface of each biscuit for decoration.\n\n4. **Bake**: Preheat oven to 160°C (fan 150°C). Bake for 20-25 minutes until firm to the touch. The biscuits should remain slightly soft inside but firm on the outside - they will harden further as they cool. Do not overbake or they will be too hard.\n\n5. **Glaze**: While the biscuits are still warm from the oven, brush the tops generously with warmed honey for a beautiful shine and extra sweetness. Allow to cool completely on a wire rack before storing.\n\nKwareżimal 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.\n\n## Ingredient Substitutions Outside Malta\n\nPlain 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](/maltese-ingredients-abroad/#baking-ingredients-and-sweets) if the sugar, almond, or flour labels differ from those you know.\n\n## Serving Suggestions\n\n- Best eaten after 1-2 days when the flavours have deepened and mellowed\n- Traditionally enjoyed with strong black coffee or Maltese spiced coffee\n- Perfect for dunking\n- Often given as gifts during Lent\n- Can be packaged beautifully for Easter presents\n- Excellent alongside afternoon tea\n\n## Traditional Notes \u0026 Tips\n\n- The name \"Kwareżimal\" comes from \"Quaresima,\" meaning Lent\n- Older traditional recipes omit cocoa completely - the chocolate version is a more modern variation\n- The texture should be firm and slightly chewy - not crumbly like a shortbread biscuit\n- They are intentionally plain and not overly sweet, reflecting the penitential nature of Lent\n- Keep well in an airtight container for up to a week, sometimes longer\n- Some families add a splash of whisky or rum to the dough\n- The honey glaze is essential - it adds moisture and shine\n- Don't skip the whole almonds on top - they're traditional and add texture\n- Ground cloves are strong - measure carefully or they can overpower\n- Fresh citrus zest is crucial for authentic flavour\n- The biscuits will firm up as they cool - don't be tempted to bake them until hard\n- Traditionally made from Ash Wednesday onwards\n- Some bakers add sesame seeds to the dough for extra texture\n- Can be made slightly smaller for bite-sized treats\n- The dough should rest for 10 minutes if it seems too sticky\n- These are naturally vegan, making them suitable for various dietary requirements\n- Very dense and filling - one or two with coffee is plenty\n\n## Kwareżimal in the Lenten calendar\n\n[Visit Gozo's account of seasonal sweets](https://visitgozo.com/2024/10/22/delectable-treats-more-gozos-sweets-indulgences/) places the spiced almond biscuit Kwareżimal in Lent, between Carnival's Prinjolata and Easter's Figolli.\n\nThe recipe above has no eggs, butter, or milk and brings together almonds, citrus, and spice. For a spring baking plan, keep its Lenten association distinct from Figolli's Easter setting: these are different sweets for different parts of the calendar, not two names for the same almond pastry.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Compare Lenten almond biscuits with decorated Easter almond pastries.\n\n- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Bake almond macaroons for a smaller, chewy sweet.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the citrus-and-spice biscuits with coffee.","markdownUrl":"https://www.malteserecipes.com/recipes/kwarezimal/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/kwarezimal/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT25M","description":"Traditional Maltese Lenten biscuits made without eggs, butter, or dairy. Dense, aromatic, and rich with almonds, citrus, and warm spices.","image":["https://www.malteserecipes.com/images/recipes/kwarezimal/illustration.png"],"inLanguage":"en-us","keywords":"dessert, lent, biscuits, vegan, maltese-classic, traditional, almonds","mainEntityOfPage":"https://www.malteserecipes.com/recipes/kwarezimal/","name":"Kwareżimal (Maltese Lenten Biscuits)","prepTime":"PT20M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["250g plain flour (all-purpose flour)","250g ground almonds","150g sugar","2 tbsp cocoa powder (optional but traditional in many recipes)","1 tsp ground cloves","1 tsp ground cinnamon","Zest of 1 orange","Zest of 1 lemon","60g candied peel (optional but traditional)","120ml water (approximately)","80ml orange juice (freshly squeezed)","2 tbsp honey","2-3 tbsp honey (warmed)","Whole almonds (for decoration)"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix dry ingredients","position":1,"text":"Mix dry ingredients: In a large bowl, combine the flour, ground almonds, sugar, cocoa powder (if using), ground cloves, ground cinnamon, orange zest, and lemon zest. Mix well to distribute the spices evenly. Stir in the candied peel if using.","url":"https://www.malteserecipes.com/recipes/kwarezimal/#step-1"},{"@type":"HowToStep","name":"Add liquids","position":2,"text":"Add liquids: In a separate small bowl or jug, mix together the honey, freshly squeezed orange juice, and water. Gradually add this liquid mixture to the dry ingredients, mixing with a wooden spoon or your hands, until a firm but pliable dough forms. The dough should not be sticky - if it\u0026rsquo;s too dry, add a little more water; if too wet, add a bit more flour or ground almonds.","url":"https://www.malteserecipes.com/recipes/kwarezimal/#step-2"},{"@type":"HowToStep","name":"Shape","position":3,"text":"Shape: Divide the dough into 10-12 equal portions. Roll each portion into an oval log shape about 10-12cm long and 4-5cm wide. Place on a lined baking tray with space between them. Flatten each one slightly with your palm. Press 2-3 whole almonds gently into the surface of each biscuit for decoration.","url":"https://www.malteserecipes.com/recipes/kwarezimal/#step-3"},{"@type":"HowToStep","name":"Bake","position":4,"text":"Bake: Preheat oven to 160°C (fan 150°C). Bake for 20-25 minutes until firm to the touch. The biscuits should remain slightly soft inside but firm on the outside - they will harden further as they cool. Do not overbake or they will be too hard.","url":"https://www.malteserecipes.com/recipes/kwarezimal/#step-4"},{"@type":"HowToStep","name":"Glaze","position":5,"text":"Glaze: While the biscuits are still warm from the oven, brush the tops generously with warmed honey for a beautiful shine and extra sweetness. Allow to cool completely on a wire rack before storing.","url":"https://www.malteserecipes.com/recipes/kwarezimal/#step-5"}],"recipeYield":"10-12 biscuits","url":"https://www.malteserecipes.com/recipes/kwarezimal/"},"url":"https://www.malteserecipes.com/recipes/kwarezimal/"},{"contentMarkdown":"# Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)\n\nSource: https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/\n\nTraditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.\n\nPrep time: 15 minutes\nCook time: 1 hour 30 minutes to 2 hours\nServings: 4 people\nTags: beef, maltese-classic, traditional, main-course, sunday-lunch, slow-cooked\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 800g beef (brisket, silverside, or topside)\n\n- 1 large onion (150g), halved\n\n- 1 carrot (100g), chunked\n\n- 1 celery stalk\n\n- 1 bay leaf\n\n- 1.5 litres water\n\n- Salt and black pepper to taste\n\n- 3 tbsp olive oil\n\n- 2 cloves garlic, finely chopped\n\n- Small handful fresh parsley, chopped\n\n- Juice of 1/2 lemon\n\n- Boiled potatoes\n\n- Steamed vegetables\n\n\n## Instructions\n\n1. **Cook the beef**: Place beef in a large pot. Add onion, carrot, celery, bay leaf, and water so the meat is just covered. Bring slowly to a boil and skim any foam from the surface. Lower heat and simmer very gently (almost steaming rather than boiling) for 1 1/2-2 hours, until tender.\n\n2. **Rest and slice**: Remove the beef and let it rest for 10 minutes. Slice against the grain.\n\n3. **Prepare dressing**: Mix olive oil, garlic, parsley, lemon juice, salt, and black pepper.\n\n4. **Serve**: Arrange sliced beef on a platter and spoon dressing generously over the top. Serve warm or at room temperature.\n\nLaħam 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.\n\n## How It's Traditionally Served\n\n- As a second course after soup (such as brodu)\n- With boiled potatoes\n- With crusty Maltese bread\n\n## Traditional Notes \u0026 Tips\n\n- Cooking should stay gentle and never be an aggressive boil\n- The broth is often kept and reused for soup the next day\n- Some families add capers to the dressing\n\n\n\n\n\n## Serve with or cook next\n\n- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Try beef in a clear vegetable broth for another gentle cooking method.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the sliced beef.\n\n- [Bragioli (Maltese Beef Olives)](https://www.malteserecipes.com/recipes/bragioli/): Use thin beef slices in stuffed rolls for a richer main.","markdownUrl":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT2H","description":"Traditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.","image":["https://www.malteserecipes.com/images/recipes/laham-tac-canga-fuq-il-fwar/illustration.png"],"inLanguage":"en-us","keywords":"beef, maltese-classic, traditional, main-course, sunday-lunch, slow-cooked","mainEntityOfPage":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/","name":"Laħam taċ-Ċanga fuq il-Fwar (Maltese Simmered Beef)","prepTime":"PT15M","recipeCategory":"beef","recipeCuisine":"Maltese","recipeIngredient":["800g beef (brisket, silverside, or topside)","1 large onion (150g), halved","1 carrot (100g), chunked","1 celery stalk","1 bay leaf","1.5 litres water","Salt and black pepper to taste","3 tbsp olive oil","2 cloves garlic, finely chopped","Small handful fresh parsley, chopped","Juice of 1/2 lemon","Boiled potatoes","Steamed vegetables"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the beef","position":1,"text":"Cook the beef: Place beef in a large pot. Add onion, carrot, celery, bay leaf, and water so the meat is just covered. Bring slowly to a boil and skim any foam from the surface. Lower heat and simmer very gently (almost steaming rather than boiling) for 1 1/2-2 hours, until tender.","url":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/#step-1"},{"@type":"HowToStep","name":"Rest and slice","position":2,"text":"Rest and slice: Remove the beef and let it rest for 10 minutes. Slice against the grain.","url":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/#step-2"},{"@type":"HowToStep","name":"Prepare dressing","position":3,"text":"Prepare dressing: Mix olive oil, garlic, parsley, lemon juice, salt, and black pepper.","url":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/#step-3"},{"@type":"HowToStep","name":"Serve","position":4,"text":"Serve: Arrange sliced beef on a platter and spoon dressing generously over the top. Serve warm or at room temperature.","url":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/"},"url":"https://www.malteserecipes.com/recipes/laham-tac-canga-fuq-il-fwar/"},{"contentMarkdown":"# Lampuki Moqlija (Maltese Fried Mahi-Mahi)\n\nSource: https://www.malteserecipes.com/recipes/lampuki-moqlija/\n\nSimple Maltese fried lampuki seasoned with lemon, garlic, parsley, and olive oil. A seasonal fish dish from late summer and autumn.\n\nPrep time: 15 minutes\nCook time: 15 minutes\nServings: 4 people\nTags: fish, lampuki, maltese-classic, fried, seasonal, main-course, seafood\n\n\nLampuki Moqlija is Maltese pan-fried lampuki, served with lemon, garlic, and parsley. Lampuki are also known as mahi-mahi or dolphinfish, so you may recognise them under another name abroad. The light flour coating gives the fish a golden surface without a heavy batter. Have the accompaniments ready first: this dish is best served as soon as the fish leaves the pan.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 4 lampuki (mahi-mahi or dolphinfish) fillets or steaks\n\n- 100g plain flour (all-purpose flour)\n\n- Salt and black pepper to taste\n\n- 3 tbsp olive oil\n\n- 2 cloves garlic, sliced\n\n- Juice of 1 lemon\n\n- Small handful fresh parsley, chopped\n\n- Lemon wedges, to serve\n\n\n## Instructions\n\n1. **Season the fish**: Pat the lampuki dry and season with salt and pepper.\n\n2. **Dust with flour**: Lightly coat the fish in flour, shaking off the excess.\n\n3. **Fry**: Heat the olive oil in a frying pan over medium-high heat. Add the fish without crowding the pan. Fry for about 3-5 minutes per side, depending on thickness, until golden; the thickest part should reach 63°C (145°F). The flesh should be opaque and separate easily. Lower the heat if the coating browns before the centre cooks.\n\n4. **Add flavour**: In the last minute, add the sliced garlic to the pan. Remove from the heat and squeeze over lemon juice.\n\n5. **Serve**: Sprinkle with parsley and serve with lemon wedges.\n\n## Ingredient Guide\n\n- **Lampuki fillets or steaks:** Choose pieces of similar thickness so they finish together. Steaks may contain a central bone; check fillets for small pin bones.\n- **Plain flour:** Use a thin dusting and shake off the excess. The flour is a coating, not a batter.\n- **Olive oil:** Heat before adding the fish so the coating begins to set immediately. Cook in batches if necessary.\n- **Garlic:** Add it near the end so it flavours the oil without burning during the whole frying time.\n- **Lemon and parsley:** Finish off the heat and serve promptly to preserve the crust.\n\n## Ingredient Substitutions Outside Malta\n\nAsk for **mahi-mahi**: it is another name for lampuki, not a different substitute fish. If it is unavailable, sea bream fillets offer an alternative, although thinner pieces need less time in the pan.\n\nFrozen mahi-mahi can be used after thawing in the fridge. Drain and pat it especially well before flouring. Plain flour may be labelled **all-purpose flour**; avoid sweetened or self-raising mixes.\n\n## Tips for Golden Fish\n\n- Pat the surface dry before seasoning. Water on the fish makes the flour paste-like and encourages steaming.\n- Dust just before cooking rather than leaving the coated fish sitting on a plate.\n- Give each side time to form a crust before turning with a broad spatula.\n- Use thickness and doneness to judge the cooking, not just the minutes. The temperature in the method follows [FoodSafety.gov's fish guidance](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures).\n\n## How to Serve Lampuki Moqlija\n\nServe with lemon wedges and [Patata l-Forn](/recipes/patata-l-forn/), or keep things lighter with salad and bread. [Arjoli](/recipes/arjoli/) makes a garlic-and-tomato accompaniment. For another lampuki dish, try [Torta tal-Lampuki](/recipes/torta-tal-lampuki/), or browse our [Maltese seafood collection](/collections/maltese-seafood/).\n\n## Storage and Reheating\n\nRefrigerate within two hours; eat within 48 hours or freeze. Reheat once, until hot throughout. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nThe coating will soften in storage. An oven can help restore some texture, but the fish will be firmer after reheating, so cooking only the portions you need gives the best result.\n\n## Frequently Asked Questions\n\n### Are lampuki and mahi-mahi the same fish?\n\nYes. Mahi-mahi and dolphinfish are names you may see outside Malta. Dolphinfish is a fish, not a dolphin.\n\n### Can I fry lampuki without flour?\n\nYes. Dry the fish well and use a suitable frying pan, but expect a different surface and take extra care when turning. The light flour coating is what gives this version its particular crust.\n\n### Why does my fish stick or fall apart?\n\nThe pan may not have heated enough, the fish may be wet, or it may have been moved before its crust formed. Let it cook undisturbed for the first side and support the whole piece when turning.\n\n## Lampuki and the autumn catch\n\nLampuki's seasonal place on the Maltese table is connected to a distinctive fishery. Malta's [AgriFair fisheries account](https://agrifair.gov.mt/fisheries-and-aquaculture/) describes autumn catches and the use of floating structures called *kannizzati*, with palm fronds beneath which the fish gather.\n\nThis fried preparation keeps the fish separate from a pie filling or a tomato sauce. Local catch and availability vary; using imported or frozen mahi-mahi lets you cook the recipe outside the Maltese season, but does not reproduce its local fishing context.\n\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Use lampuki in a pastry-covered fish pie on another occasion.\n\n- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Serve a garlic-and-tomato dip alongside the fried fish.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Add roast potatoes to make a fuller fish supper.","markdownUrl":"https://www.malteserecipes.com/recipes/lampuki-moqlija/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/lampuki-moqlija/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT15M","description":"Simple Maltese fried lampuki seasoned with lemon, garlic, parsley, and olive oil. A seasonal fish dish from late summer and autumn.","image":["https://www.malteserecipes.com/images/recipes/lampuki-moqlija/illustration.png"],"inLanguage":"en-us","keywords":"fish, lampuki, maltese-classic, fried, seasonal, main-course, seafood","mainEntityOfPage":"https://www.malteserecipes.com/recipes/lampuki-moqlija/","name":"Lampuki Moqlija (Maltese Fried Mahi-Mahi)","prepTime":"PT15M","recipeCategory":"fish","recipeCuisine":"Maltese","recipeIngredient":["4 lampuki (mahi-mahi or dolphinfish) fillets or steaks","100g plain flour (all-purpose flour)","Salt and black pepper to taste","3 tbsp olive oil","2 cloves garlic, sliced","Juice of 1 lemon","Small handful fresh parsley, chopped","Lemon wedges, to serve"],"recipeInstructions":[{"@type":"HowToStep","name":"Season the fish","position":1,"text":"Season the fish: Pat the lampuki dry and season with salt and pepper.","url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/#step-1"},{"@type":"HowToStep","name":"Dust with flour","position":2,"text":"Dust with flour: Lightly coat the fish in flour, shaking off the excess.","url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/#step-2"},{"@type":"HowToStep","name":"Fry","position":3,"text":"Fry: Heat the olive oil in a frying pan over medium-high heat. Add the fish without crowding the pan. Fry for about 3-5 minutes per side, depending on thickness, until golden; the thickest part should reach 63°C (145°F). The flesh should be opaque and separate easily. Lower the heat if the coating browns before the centre cooks.","url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/#step-3"},{"@type":"HowToStep","name":"Add flavour","position":4,"text":"Add flavour: In the last minute, add the sliced garlic to the pan. Remove from the heat and squeeze over lemon juice.","url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Sprinkle with parsley and serve with lemon wedges.","url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/"},"url":"https://www.malteserecipes.com/recipes/lampuki-moqlija/"},{"contentMarkdown":"# Leftover Roast Chicken Curry\n\nSource: https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/\n\nA quick, comforting curry made with roast chicken, tomatoes, stock, mango chutney, and yoghurt.\n\nPrep time: 15 minutes\nCook time: 35 minutes\nServings: 4 people\nTags: chicken, curry, leftovers, one-pot, quick-dinner\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 2 tbsp oil\n\n- 1 large onion, chopped\n\n- 1/2 tsp salt\n\n- 3 cloves garlic, crushed\n\n- 2.5cm (1 inch) piece ginger, grated\n\n- 2 tbsp curry powder\n\n- 1 x 400g can diced tomatoes\n\n- 2 tbsp mango chutney\n\n- 500ml chicken stock\n\n- 250g cold roast chicken, roughly chopped\n\n- 2 tbsp plain yoghurt\n\n\n## Instructions\n\n1. **Soften the onion**: Heat the oil in a saucepan over medium heat. Add the chopped onion and salt, then fry for about 10 minutes until soft.\n\n2. **Add the aromatics**: Stir in the crushed garlic and grated ginger. Cook for 2 minutes.\n\n3. **Toast the curry**: Add the curry powder and stir for around 2 minutes until fragrant.\n\n4. **Add tomatoes**: Stir in the diced tomatoes, mixing well and scraping up anything stuck to the bottom of the pan.\n\n5. **Simmer with stock**: Pour in the chicken stock and bring to the boil. Lower the heat and let it bubble gently for about 20 minutes, until thickened.\n\n6. **Add chutney**: Stir in 2 tablespoons of mango chutney.\n\n7. **Warm through the chicken**: Add the chopped roast chicken and heat until warmed through and the sauce reaches your preferred consistency.\n\n8. **Finish with yoghurt**: Remove from the heat and stir in one spoonful of yoghurt until fully combined, then stir in the second spoonful.\n\nLeftover 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.\n\n## Serving Suggestions\n\n- Serve with fluffy rice, naan, or warm crusty bread\n- Add a spoonful of extra yoghurt on top if you like a creamier finish\n- A little fresh coriander works well as a garnish\n- Great for using up leftover roast chicken from Sunday lunch\n\n## Tips\n\n- If the sauce becomes too thick, loosen it with a splash of extra stock or water\n- For a spicier curry, add chilli flakes or a chopped fresh chilli with the garlic and ginger\n- Taste before serving, as chutneys vary in sweetness\n- Add the yoghurt off the heat to help prevent it from splitting\n\n\n\n\n\n## Serve with or cook next\n\n- [Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)](https://www.malteserecipes.com/recipes/chicken-hunters-style/): Try a tomato-and-wine chicken braise when cooking with raw chicken.\n\n- [Froġa tat-Tarja (Vermicelli Omelette)](https://www.malteserecipes.com/recipes/froga-tat-tarja/): Choose a quick vermicelli omelette for another economical supper.\n\n- [Pudina tal-Ħobż (Maltese Bread Pudding)](https://www.malteserecipes.com/recipes/pudina-tal-hobz/): Use stale bread in a pudding to continue the leftover-saving approach.","markdownUrl":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT35M","description":"A quick, comforting curry made with roast chicken, tomatoes, stock, mango chutney, and yoghurt.","image":["https://www.malteserecipes.com/images/recipes/leftover-roast-chicken-curry/illustration.png"],"inLanguage":"en-us","keywords":"chicken, curry, leftovers, one-pot, quick-dinner","mainEntityOfPage":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/","name":"Leftover Roast Chicken Curry","prepTime":"PT15M","recipeCategory":"chicken","recipeCuisine":"Maltese","recipeIngredient":["2 tbsp oil","1 large onion, chopped","1/2 tsp salt","3 cloves garlic, crushed","2.5cm (1 inch) piece ginger, grated","2 tbsp curry powder","1 x 400g can diced tomatoes","2 tbsp mango chutney","500ml chicken stock","250g cold roast chicken, roughly chopped","2 tbsp plain yoghurt"],"recipeInstructions":[{"@type":"HowToStep","name":"Soften the onion","position":1,"text":"Soften the onion: Heat the oil in a saucepan over medium heat. Add the chopped onion and salt, then fry for about 10 minutes until soft.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-1"},{"@type":"HowToStep","name":"Add the aromatics","position":2,"text":"Add the aromatics: Stir in the crushed garlic and grated ginger. Cook for 2 minutes.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-2"},{"@type":"HowToStep","name":"Toast the curry","position":3,"text":"Toast the curry: Add the curry powder and stir for around 2 minutes until fragrant.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-3"},{"@type":"HowToStep","name":"Add tomatoes","position":4,"text":"Add tomatoes: Stir in the diced tomatoes, mixing well and scraping up anything stuck to the bottom of the pan.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-4"},{"@type":"HowToStep","name":"Simmer with stock","position":5,"text":"Simmer with stock: Pour in the chicken stock and bring to the boil. Lower the heat and let it bubble gently for about 20 minutes, until thickened.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-5"},{"@type":"HowToStep","name":"Add chutney","position":6,"text":"Add chutney: Stir in 2 tablespoons of mango chutney.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-6"},{"@type":"HowToStep","name":"Warm through the chicken","position":7,"text":"Warm through the chicken: Add the chopped roast chicken and heat until warmed through and the sauce reaches your preferred consistency.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-7"},{"@type":"HowToStep","name":"Finish with yoghurt","position":8,"text":"Finish with yoghurt: Remove from the heat and stir in one spoonful of yoghurt until fully combined, then stir in the second spoonful.","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/#step-8"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/"},"url":"https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/"},{"contentMarkdown":"# Minestra (Thick Maltese Vegetable Soup)\n\nSource: https://www.malteserecipes.com/recipes/minestra/\n\nA hearty, rustic Maltese vegetable soup - thicker than brodu and packed with seasonal vegetables. A true everyday home dish.\n\nPrep time: 15 minutes\nCook time: 50 minutes\nServings: 4-6 people\nTags: vegetarian, soup, maltese-classic, comfort-food, seasonal, thick-soup\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 3 tbsp olive oil\n\n- 1 large onion (150g), chopped\n\n- 2 cloves garlic, minced\n\n- 2 carrots (200g), diced\n\n- 2 potatoes (400g), diced\n\n- 1 zucchini (250g), diced\n\n- ¼ small cabbage (300g), shredded\n\n- 200g pumpkin, diced\n\n- 100g peas (fresh or frozen)\n\n- 400g chopped tomatoes (fresh or tinned)\n\n- 1 tbsp tomato paste\n\n- 1.2-1.5 litres vegetable stock or water\n\n- Salt and black pepper to taste\n\n- Small handful fresh parsley, chopped\n\n- Optional: 60-80g small pasta or rice\n\n- Fresh ġbejna (Maltese cheeselet, optional but traditional)\n\n- Crusty Maltese bread\n\n- Extra virgin olive oil for drizzling\n\n\n## Instructions\n\n1. **Build the base**: Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté the onion for 5 minutes until soft and translucent. Add the garlic and cook briefly for about 1 minute until fragrant.\n\n2. **Add vegetables**: Add the diced carrots, potatoes, pumpkin, zucchini, shredded cabbage, and peas. Cook for 5 minutes, stirring occasionally to coat the vegetables with the oil and aromatics.\n\n3. **Add tomatoes and liquid**: Stir in the chopped tomatoes and tomato paste. Pour in enough stock (or water) to cover the vegetables well - start with 1.2 litres and add more if needed. Bring to a boil, then reduce to a gentle simmer.\n\n4. **Simmer**: Cook partially covered for 35-45 minutes, until all vegetables are very tender and starting to break down. If using pasta or rice, add during the last 10-15 minutes of cooking. For a thicker texture, use a potato masher or wooden spoon to lightly mash some of the vegetables against the side of the pot - this creates a naturally creamy consistency.\n\n5. **Finish**: Taste and adjust seasoning with salt and pepper. Stir in the fresh chopped parsley just before serving.\n\nMinestra 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.\n\n## Ingredient Substitutions Outside Malta\n\nZucchini 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.\n\n## Serving Suggestions\n\n- Serve in deep bowls with crusty Maltese bread (ħobż tal-Malti) for dipping\n- Place a fresh ġbejna on the side of each bowl or crumbled into the soup\n- Drizzle with good quality extra virgin olive oil just before eating\n- Excellent as a complete meal on its own\n- Perfect for cold winter evenings\n- Can be a starter followed by a lighter main course\n- Leftovers make an excellent lunch the next day\n\n## Traditional Notes \u0026 Tips\n\n- Minestra should be thick but still spoonable - not as thin as brodu, but not as thick as stew\n- The vegetables change with the season - use whatever is fresh and available\n- Often made in large batches and eaten over two days - it thickens beautifully as it sits\n- Some families add a beaten egg at the end for richness (similar to egg drop soup)\n- The starchiness from potatoes and optional pasta/rice helps thicken the soup naturally\n- Don't cut vegetables too small - they'll break down during the long simmer\n- Fresh ġbejna adds creamy richness when melted into the hot soup\n- You can add other seasonal vegetables like turnips, leeks, or green beans\n- Some cooks add a Parmesan rind while simmering for extra depth\n- The soup freezes well (without pasta, which can become mushy)\n- Traditionally made without meat, though some modern versions add pancetta\n- The tomato base distinguishes it from other vegetable soups\n- If too thick, thin with additional stock; if too thin, simmer uncovered longer\n- A bay leaf or sprig of fresh thyme can be added for extra aroma\n- Children often grow up eating this soup - it's considered very nourishing\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Try a vegetable soup with fresh cheeselets for a richer finish.\n\n- [Fażola Bajda (White Bean Stew)](https://www.malteserecipes.com/recipes/fazola-bajda/): Choose white bean stew for another filling vegetable-based meal.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve the thick soup with slices of crusty bread.","markdownUrl":"https://www.malteserecipes.com/recipes/minestra/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/minestra/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT50M","description":"A hearty, rustic Maltese vegetable soup - thicker than brodu and packed with seasonal vegetables. A true everyday home dish.","image":["https://www.malteserecipes.com/images/recipes/minestra/illustration.png"],"inLanguage":"en-us","keywords":"vegetarian, soup, maltese-classic, comfort-food, seasonal, thick-soup","mainEntityOfPage":"https://www.malteserecipes.com/recipes/minestra/","name":"Minestra (Thick Maltese Vegetable Soup)","prepTime":"PT15M","recipeCategory":"vegetarian","recipeCuisine":"Maltese","recipeIngredient":["3 tbsp olive oil","1 large onion (150g), chopped","2 cloves garlic, minced","2 carrots (200g), diced","2 potatoes (400g), diced","1 zucchini (250g), diced","¼ small cabbage (300g), shredded","200g pumpkin, diced","100g peas (fresh or frozen)","400g chopped tomatoes (fresh or tinned)","1 tbsp tomato paste","1.2-1.5 litres vegetable stock or water","Salt and black pepper to taste","Small handful fresh parsley, chopped","Optional: 60-80g small pasta or rice","Fresh ġbejna (Maltese cheeselet, optional but traditional)","Crusty Maltese bread","Extra virgin olive oil for drizzling"],"recipeInstructions":[{"@type":"HowToStep","name":"Build the base","position":1,"text":"Build the base: Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté the onion for 5 minutes until soft and translucent. Add the garlic and cook briefly for about 1 minute until fragrant.","url":"https://www.malteserecipes.com/recipes/minestra/#step-1"},{"@type":"HowToStep","name":"Add vegetables","position":2,"text":"Add vegetables: Add the diced carrots, potatoes, pumpkin, zucchini, shredded cabbage, and peas. Cook for 5 minutes, stirring occasionally to coat the vegetables with the oil and aromatics.","url":"https://www.malteserecipes.com/recipes/minestra/#step-2"},{"@type":"HowToStep","name":"Add tomatoes and liquid","position":3,"text":"Add tomatoes and liquid: Stir in the chopped tomatoes and tomato paste. Pour in enough stock (or water) to cover the vegetables well - start with 1.2 litres and add more if needed. Bring to a boil, then reduce to a gentle simmer.","url":"https://www.malteserecipes.com/recipes/minestra/#step-3"},{"@type":"HowToStep","name":"Simmer","position":4,"text":"Simmer: Cook partially covered for 35-45 minutes, until all vegetables are very tender and starting to break down. If using pasta or rice, add during the last 10-15 minutes of cooking. For a thicker texture, use a potato masher or wooden spoon to lightly mash some of the vegetables against the side of the pot - this creates a naturally creamy consistency.","url":"https://www.malteserecipes.com/recipes/minestra/#step-4"},{"@type":"HowToStep","name":"Finish","position":5,"text":"Finish: Taste and adjust seasoning with salt and pepper. Stir in the fresh chopped parsley just before serving.","url":"https://www.malteserecipes.com/recipes/minestra/#step-5"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/minestra/"},"url":"https://www.malteserecipes.com/recipes/minestra/"},{"contentMarkdown":"# Mqarrun il-Forn (Maltese Baked Macaroni)\n\nSource: https://www.malteserecipes.com/recipes/mqarrun-il-forn/\n\nTraditional Maltese baked macaroni with rich meat sauce, eggs, and cheese. Comforting, golden, and perfect for Sunday lunch.\n\nPrep time: 25 minutes\nCook time: 1 hour\nServings: 6-8 people\nTags: pasta, beef, maltese-classic, baked, sunday-lunch, comfort-food, main-course\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g macaroni or penne\n\n- 2 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 500g minced beef (ground beef)\n\n- 400g chopped tomatoes\n\n- 2 tbsp tomato paste\n\n- 120ml red wine (optional)\n\n- 3 eggs, beaten\n\n- 100g grated cheese\n\n- 1 tsp dried oregano\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Make the sauce**: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.\n\n2. **Simmer**: Add the wine if using, then the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20-25 minutes until thick.\n\n3. **Cook the pasta**: Boil the pasta until just underdone. Drain well.\n\n4. **Combine**: Preheat the oven to 180°C (fan 170°C). Mix the pasta with the meat sauce. Cool for a few minutes, then stir in the beaten eggs and half the cheese.\n\n5. **Bake**: Spoon into a greased baking dish, top with the remaining cheese, and bake for 30-35 minutes until set and golden. Rest before slicing.\n\nMqarrun 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.\n\n## Serving Suggestions\n\n- Serve with salad or vegetables\n- Cut into squares after resting\n- Good warm or at room temperature\n- Excellent as leftovers the next day\n\n## Traditional Notes \u0026 Tips\n\n- The pasta should be slightly undercooked before baking\n- Let the sauce thicken so the bake sets neatly\n- Eggs help bind the macaroni\n- Timpana wraps a similar filling in pastry; mqarrun il-forn is baked directly in the dish\n- Resting makes slicing easier\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n\n## Serve with or cook next\n\n- [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): Wrap a similar macaroni filling in pastry for a pie.\n\n- [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Swap the pasta bake for a rice-based Sunday lunch dish.\n\n- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Serve a small bowl of broth before the baked macaroni.","markdownUrl":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H","description":"Traditional Maltese baked macaroni with rich meat sauce, eggs, and cheese. Comforting, golden, and perfect for Sunday lunch.","image":["https://www.malteserecipes.com/images/recipes/mqarrun-il-forn/illustration.png"],"inLanguage":"en-us","keywords":"pasta, beef, maltese-classic, baked, sunday-lunch, comfort-food, main-course","mainEntityOfPage":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/","name":"Mqarrun il-Forn (Maltese Baked Macaroni)","prepTime":"PT25M","recipeCategory":"pasta","recipeCuisine":"Maltese","recipeIngredient":["500g macaroni or penne","2 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","500g minced beef (ground beef)","400g chopped tomatoes","2 tbsp tomato paste","120ml red wine (optional)","3 eggs, beaten","100g grated cheese","1 tsp dried oregano","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the sauce","position":1,"text":"Make the sauce: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.","url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/#step-1"},{"@type":"HowToStep","name":"Simmer","position":2,"text":"Simmer: Add the wine if using, then the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20-25 minutes until thick.","url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/#step-2"},{"@type":"HowToStep","name":"Cook the pasta","position":3,"text":"Cook the pasta: Boil the pasta until just underdone. Drain well.","url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/#step-3"},{"@type":"HowToStep","name":"Combine","position":4,"text":"Combine: Preheat the oven to 180°C (fan 170°C). Mix the pasta with the meat sauce. Cool for a few minutes, then stir in the beaten eggs and half the cheese.","url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Spoon into a greased baking dish, top with the remaining cheese, and bake for 30-35 minutes until set and golden. Rest before slicing.","url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/#step-5"}],"recipeYield":"6-8 people","url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/"},"url":"https://www.malteserecipes.com/recipes/mqarrun-il-forn/"},{"contentMarkdown":"# Pastizzi tal-Irkotta (Maltese Ricotta Pastries)\n\nSource: https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/\n\nMalta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven.\n\nPrep time: 45 minutes (plus chilling time)\nCook time: 25 minutes\nServings: 12 pastizzi\nTags: pastry, ricotta, maltese-classic, street-food, snack, vegetarian\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 500g plain flour (all-purpose flour)\n\n- 1 tsp salt\n\n- 250-300ml cold water\n\n- 200g margarine or butter, softened\n\n- 2 tbsp vegetable oil, for stretching\n\n- **Filling**\n\n- 500g ricotta, well drained\n\n- 1 egg\n\n- 2 tbsp grated Parmesan or mature cheese (optional)\n\n- Small pinch salt\n\n- Black pepper to taste\n\n\n## Instructions\n\n1. **Make the dough**: Mix the flour and salt in a large bowl. Add the cold water gradually and knead for 8-10 minutes until smooth, elastic, and only slightly tacky. Cover and rest for 20 minutes.\n\n2. **Stretch and fatten the pastry**: Lightly oil the work surface. Roll or stretch the dough into a thin rectangle, spreading softened margarine or butter over the surface. Fold into thirds, rest for 15 minutes, then repeat the rolling, spreading, and folding once or twice more. Chill until firm enough to handle.\n\n3. **Prepare the filling**: Mix the drained ricotta with the egg, cheese if using, salt, and black pepper. The filling should be thick, not runny.\n\n4. **Shape the pastizzi**: Preheat the oven to 220°C (fan 200°C). Roll the pastry thinly and cut into squares or ovals. Place a spoonful of ricotta filling in the centre of each piece, then fold and pinch the edges to form the traditional boat shape.\n\n5. **Bake**: Place the pastizzi on a lined baking tray and bake for 20-25 minutes until deeply golden and crisp. Serve warm.\n\nPastizzi 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.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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.\n\n## Serving Suggestions\n\n- Serve warm, when the pastry is crispest\n- Pair with tea, coffee, or a cold soft drink\n- Add a small salad for a light lunch\n- Reheat in a hot oven rather than a microwave\n\n## Traditional Notes \u0026 Tips\n\n- The ricotta must be well drained or the pastry will become soggy\n- Maltese pastizzeriji use a very stretchy laminated dough; homemade versions are still delicious with careful folding\n- The outside should be golden and crisp, with a soft centre\n- Some families add a little grated cheese for a sharper filling\n- Eat them the same day if possible\n\n## A pastry-shop snack\n\nJoseph C. Camilleri describes Rabat pastry shops as places to eat pastizzi with tea or coffee and stop for conversation. See [Maltese Folklore, printed page 188](https://ktieb.org.mt/app/uploads/2025/03/Maltese-Folklore_extract_compressed.pdf#page=62).\n\nThat everyday setting is a useful guide to serving these ricotta pastries: offer them warm as a snack, rather than treating them only as party food. Keep the savoury filling distinct from the sweet ricotta used in kannoli.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Pastizzi tal-Piżelli (Maltese Pea Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/): Compare the ricotta filling with a spiced pea version.\n\n- [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): Use a savoury ricotta filling in a larger pie for sharing.\n\n- [Qassatat tal-Piżelli (Maltese Pea Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/): Try open-topped shortcrust pastries instead of flaky pastizzi.","markdownUrl":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT25M","description":"Malta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven.","image":["https://www.malteserecipes.com/images/recipes/pastizzi-tal-irkotta/illustration.png"],"inLanguage":"en-us","keywords":"pastry, ricotta, maltese-classic, street-food, snack, vegetarian","mainEntityOfPage":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/","name":"Pastizzi tal-Irkotta (Maltese Ricotta Pastries)","prepTime":"PT45M","recipeCategory":"pastry","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","500g plain flour (all-purpose flour)","1 tsp salt","250-300ml cold water","200g margarine or butter, softened","2 tbsp vegetable oil, for stretching","**Filling**","500g ricotta, well drained","1 egg","2 tbsp grated Parmesan or mature cheese (optional)","Small pinch salt","Black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","position":1,"text":"Make the dough: Mix the flour and salt in a large bowl. Add the cold water gradually and knead for 8-10 minutes until smooth, elastic, and only slightly tacky. Cover and rest for 20 minutes.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/#step-1"},{"@type":"HowToStep","name":"Stretch and fatten the pastry","position":2,"text":"Stretch and fatten the pastry: Lightly oil the work surface. Roll or stretch the dough into a thin rectangle, spreading softened margarine or butter over the surface. Fold into thirds, rest for 15 minutes, then repeat the rolling, spreading, and folding once or twice more. Chill until firm enough to handle.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/#step-2"},{"@type":"HowToStep","name":"Prepare the filling","position":3,"text":"Prepare the filling: Mix the drained ricotta with the egg, cheese if using, salt, and black pepper. The filling should be thick, not runny.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/#step-3"},{"@type":"HowToStep","name":"Shape the pastizzi","position":4,"text":"Shape the pastizzi: Preheat the oven to 220°C (fan 200°C). Roll the pastry thinly and cut into squares or ovals. Place a spoonful of ricotta filling in the centre of each piece, then fold and pinch the edges to form the traditional boat shape.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Place the pastizzi on a lined baking tray and bake for 20-25 minutes until deeply golden and crisp. Serve warm.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/#step-5"}],"recipeYield":"12 pastizzi","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/"},"url":"https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/"},{"contentMarkdown":"# Pastizzi tal-Piżelli (Maltese Pea Pastries)\n\nSource: https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/\n\nClassic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria.\n\nPrep time: 45 minutes (plus overnight soaking, resting, and chilling)\nCook time: 55-70 minutes\nServings: 12 pastizzi\nTags: pastry, peas, maltese-classic, street-food, snack, vegan, traditional\n\n\nPastizzi tal-Piżelli are Maltese pea-filled pastries with a crisp shell and a soft, savoury centre. This version uses dried split peas with curry powder and cumin, plus a simplified folded pastry for home kitchens. It will differ from the finely stretched and rolled pastry of a skilled pastizzeria. Allow time for soaking, resting, and chilling, and cool the filling before shaping the pastries.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 500g plain flour (all-purpose flour)\n\n- 1 tsp salt\n\n- 250-300ml cold water\n\n- 200g margarine or butter, softened\n\n- 2 tbsp vegetable oil, for stretching\n\n- **Filling**\n\n- 250g dried split peas, soaked overnight\n\n- 1 tbsp olive oil\n\n- 1 small onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 1 tsp curry powder\n\n- 1/2 tsp ground cumin\n\n- Salt and black pepper to taste\n\n- Pinch chilli flakes (optional)\n\n\n## Instructions\n\n1. **Cook the peas**: Drain the soaked split peas and place in a saucepan with fresh water to cover. Simmer for 30-40 minutes until very soft, then drain well.\n\n2. **Make the filling**: Heat the olive oil in a pan and cook the onion for 5 minutes until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the cooked peas and mash roughly. Season with salt and pepper, then cool completely.\n\n3. **Make the pastry**: Mix the flour and salt. Start with 250ml cold water and add more only as needed to make a workable dough. Knead until smooth and elastic, then cover and rest for 20 minutes.\n\n4. **Layer and chill**: Lightly oil the work surface and stretch or roll the dough into a thin rectangle without tearing it. Spread with half the softened margarine or butter, leaving the edges clear. Fold into thirds like a letter, cover, and rest for 20 minutes. Gently roll out again, spread with the remaining fat, and fold into thirds once more. Chill for at least 30 minutes until firm but still workable.\n\n5. **Shape**: Divide the chilled dough into 12 pieces and roll each into a thin oval. Divide the cooled filling between them, leaving the edges clear. Bring the long edges up around the filling and pinch the ends together to make a small boat, leaving a narrow opening along the middle. Place on a lined baking tray with space between them.\n\n6. **Bake**: Preheat the oven to 220°C (fan 200°C). Bake for 20-25 minutes until the pastry is deeply golden and cooked underneath as well as on top. Rotate the tray if it browns unevenly, and allow longer if needed for thicker pastries.\n\n## Ingredient Guide\n\n- **Dried split peas:** The quantity is weighed before soaking. Cook until they mash easily, then drain well so the filling stays thick.\n- **Onion and garlic:** Soften them before mixing with the peas; they should not taste raw in the finished filling.\n- **Curry powder and cumin:** These give this version its warm spice. Curry powders differ, so choose one whose heat you enjoy.\n- **Plain flour:** This makes the pastry dough. Add water gradually rather than assuming the flour needs the full amount.\n- **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.\n\n## Ingredient Substitutions Outside Malta\n\nDried 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.\n\nReady-made puff pastry is a shortcut if you mainly want to make the filling. Cut enough pieces for 12 pastries and follow the pastry pack's baking guidance, checking the underside is cooked. The shape and layers will differ from the homemade version.\n\nFor vegan pastizzi, choose a dairy-free baking fat or vegan pastry and check the curry powder. Butter makes the version above non-vegan, even though the pea filling contains no animal ingredients.\n\n## Tips for Filling and Shaping\n\n- The pea mixture should sit in a mound on a spoon. If wet, return it to the pan briefly to evaporate moisture before cooling.\n- If the dough keeps springing back, cover and rest it before stretching again. Forcing it can tear the layers.\n- If fat starts smearing out of the dough, chill it before continuing. Softened fat should be spreadable, not melted.\n- Keep filling away from the edges you pinch together and avoid packing the pastries too full.\n- Cook until the base is coloured as well as the top; a pale underside may still be doughy.\n\n## How to Serve Pea Pastizzi\n\nServe warm as a snack, or alongside [Pastizzi tal-Irkotta](/recipes/pastizzi-tal-irkotta/) to offer both fillings. Try [Qassatat tal-Piżelli](/recipes/qassatat-tal-pizelli/) for another pea-filled pastry, or pair with [Maltese coffee](/recipes/maltese-coffee/). Explore more doughs in our [baking and pastry collection](/collections/maltese-baking-and-pastry/).\n\n## Storage and Reheating\n\nRefrigerate within two hours; eat within 48 hours or freeze. Reheat once, until the centre is hot. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nUse an oven to restore some crispness; a microwave softens the layers. Store the cooked filling separately if making it ahead, and use it cold for shaping.\n\n## Frequently Asked Questions\n\n### Are pea pastizzi vegan?\n\nThe filling in this recipe is vegan, but the pastry is only vegan when made with a suitable dairy-free fat. Check ready-made pastry ingredients too.\n\n### Why did the filling leak out?\n\nIt may have been too wet or warm, or the pastries may have been overfilled. Cool and thicken the filling before shaping, and keep the pinched ends free of peas.\n\n### Will these have exactly the same layers as bakery pastizzi?\n\nNo. This folded home method is simpler than the stretching and rolling used for traditional bakery pastry. For this version, focus on cool dough, thin shaping, and a fully baked base.\n\n## Pea and ricotta: two familiar choices\n\nPea and ricotta are familiar pastizzi fillings in Camilleri's account of Maltese snacks. His description also distinguishes pastizzi from the larger, bag-shaped qassatat. See [Maltese Folklore, printed pages 197–198](https://ktieb.org.mt/app/uploads/2025/03/Maltese-Folklore_extract_compressed.pdf#page=69).\n\nHere the peas are seasoned with curry powder. For a mixed batch, keep pea and ricotta pastries identifiable so everyone can choose their filling; changing the filling does not turn a pastizz into a qassata.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Pastizzi tal-Irkotta (Maltese Ricotta Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/): Make a ricotta-filled alternative for a mixed pastizzi platter.\n\n- [Qassatat tal-Piżelli (Maltese Pea Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/): Try a similar pea filling in a sturdier open-topped pastry.\n\n- [Qassatat tal-Inċova (Anchovy Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-incova/): Add an anchovy-filled pastry for a different savoury option.","markdownUrl":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H10M","description":"Classic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria.","image":["https://www.malteserecipes.com/images/recipes/pastizzi-tal-pizelli/illustration.png"],"inLanguage":"en-us","keywords":"pastry, peas, maltese-classic, street-food, snack, vegan, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/","name":"Pastizzi tal-Piżelli (Maltese Pea Pastries)","prepTime":"PT45M","recipeCategory":"pastry","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","500g plain flour (all-purpose flour)","1 tsp salt","250-300ml cold water","200g margarine or butter, softened","2 tbsp vegetable oil, for stretching","**Filling**","250g dried split peas, soaked overnight","1 tbsp olive oil","1 small onion, finely chopped","2 cloves garlic, minced","1 tsp curry powder","1/2 tsp ground cumin","Salt and black pepper to taste","Pinch chilli flakes (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the peas","position":1,"text":"Cook the peas: Drain the soaked split peas and place in a saucepan with fresh water to cover. Simmer for 30-40 minutes until very soft, then drain well.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#step-1"},{"@type":"HowToStep","name":"Make the filling","position":2,"text":"Make the filling: Heat the olive oil in a pan and cook the onion for 5 minutes until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the cooked peas and mash roughly. Season with salt and pepper, then cool completely.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#step-2"},{"@type":"HowToStep","name":"Make the pastry","position":3,"text":"Make the pastry: Mix the flour and salt. Start with 250ml cold water and add more only as needed to make a workable dough. Knead until smooth and elastic, then cover and rest for 20 minutes.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#step-3"},{"@type":"HowToStep","name":"Layer and chill","position":4,"text":"Layer and chill: Lightly oil the work surface and stretch or roll the dough into a thin rectangle without tearing it. Spread with half the softened margarine or butter, leaving the edges clear. Fold into thirds like a letter, cover, and rest for 20 minutes. Gently roll out again, spread with the remaining fat, and fold into thirds once more. Chill for at least 30 minutes until firm but still workable.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#step-4"},{"@type":"HowToStep","name":"Shape","position":5,"text":"Shape: Divide the chilled dough into 12 pieces and roll each into a thin oval. Divide the cooled filling between them, leaving the edges clear. Bring the long edges up around the filling and pinch the ends together to make a small boat, leaving a narrow opening along the middle. Place on a lined baking tray with space between them.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#step-5"},{"@type":"HowToStep","name":"Bake","position":6,"text":"Bake: Preheat the oven to 220°C (fan 200°C). Bake for 20-25 minutes until the pastry is deeply golden and cooked underneath as well as on top. Rotate the tray if it browns unevenly, and allow longer if needed for thicker pastries.","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/#step-6"}],"recipeYield":"12 pastizzi","url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/"},"url":"https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/"},{"contentMarkdown":"# Patata l-Forn (Maltese Roast Potatoes)\n\nSource: https://www.malteserecipes.com/recipes/patata-l-forn/\n\nMaltese oven-roasted potatoes with onion, garlic, stock, fennel seed, and olive oil. Golden on top, tender underneath, and full of Sunday lunch flavour.\n\nPrep time: 15 minutes\nCook time: 1 hour 15 minutes\nServings: 6 people\nTags: potatoes, side-dish, maltese-classic, baked, sunday-lunch, vegetarian, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1.5kg potatoes, peeled and cut into thick wedges\n\n- 2 onions, thinly sliced\n\n- 4 cloves garlic, sliced\n\n- 3 tbsp olive oil\n\n- 300ml vegetable or chicken stock\n\n- 1 tsp fennel seeds or aniseed\n\n- 1 tsp dried oregano or mixed herbs\n\n- Salt and black pepper to taste\n\n- Small handful fresh parsley, chopped, to serve\n\n\n## Instructions\n\n1. **Prepare the dish**: Preheat the oven to 200°C (fan 190°C). Spread the sliced onions and garlic in the base of a large roasting dish.\n\n2. **Season the potatoes**: Add the potato wedges, olive oil, fennel seeds, dried herbs, salt, and black pepper. Toss well.\n\n3. **Add stock**: Pour the stock around the potatoes, not directly over the top, so some edges remain exposed for browning.\n\n4. **Roast**: Roast for 1 hour to 1 hour 15 minutes, turning once or twice, until the potatoes are tender inside and golden on top. Add a splash more stock or water if the dish dries out too quickly.\n\n5. **Serve**: Sprinkle with parsley and serve hot.\n\nPatata 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.\n\n## Serving Suggestions\n\n- Serve with roast chicken, beef, rabbit, or fish\n- Add to a Sunday lunch table\n- Pair with a green salad for a simple meal\n- Spoon over some of the oniony pan juices\n\n## Traditional Notes \u0026 Tips\n\n- Fennel seed or aniseed gives a very Maltese flavour\n- The stock helps the potatoes become tender before the tops crisp\n- Use a wide roasting dish so the potatoes are not crowded\n- Some families add sliced tomatoes or tomato paste\n- The onions underneath should become soft and sweet\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Fenek Moqli (Maltese Fried Rabbit)](https://www.malteserecipes.com/recipes/fenek-moqli/): Serve the potatoes with garlic-and-wine fried rabbit.\n\n- [Bragioli (Maltese Beef Olives)](https://www.malteserecipes.com/recipes/bragioli/): Pair them with beef rolls and rich tomato sauce.\n\n- [Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)](https://www.malteserecipes.com/recipes/chicken-hunters-style/): Add them to a meal of braised chicken and mushrooms.","markdownUrl":"https://www.malteserecipes.com/recipes/patata-l-forn/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/patata-l-forn/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H15M","description":"Maltese oven-roasted potatoes with onion, garlic, stock, fennel seed, and olive oil. Golden on top, tender underneath, and full of Sunday lunch flavour.","image":["https://www.malteserecipes.com/images/recipes/patata-l-forn/illustration.png"],"inLanguage":"en-us","keywords":"potatoes, side-dish, maltese-classic, baked, sunday-lunch, vegetarian, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/patata-l-forn/","name":"Patata l-Forn (Maltese Roast Potatoes)","prepTime":"PT15M","recipeCategory":"potatoes","recipeCuisine":"Maltese","recipeIngredient":["1.5kg potatoes, peeled and cut into thick wedges","2 onions, thinly sliced","4 cloves garlic, sliced","3 tbsp olive oil","300ml vegetable or chicken stock","1 tsp fennel seeds or aniseed","1 tsp dried oregano or mixed herbs","Salt and black pepper to taste","Small handful fresh parsley, chopped, to serve"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the dish","position":1,"text":"Prepare the dish: Preheat the oven to 200°C (fan 190°C). Spread the sliced onions and garlic in the base of a large roasting dish.","url":"https://www.malteserecipes.com/recipes/patata-l-forn/#step-1"},{"@type":"HowToStep","name":"Season the potatoes","position":2,"text":"Season the potatoes: Add the potato wedges, olive oil, fennel seeds, dried herbs, salt, and black pepper. Toss well.","url":"https://www.malteserecipes.com/recipes/patata-l-forn/#step-2"},{"@type":"HowToStep","name":"Add stock","position":3,"text":"Add stock: Pour the stock around the potatoes, not directly over the top, so some edges remain exposed for browning.","url":"https://www.malteserecipes.com/recipes/patata-l-forn/#step-3"},{"@type":"HowToStep","name":"Roast","position":4,"text":"Roast: Roast for 1 hour to 1 hour 15 minutes, turning once or twice, until the potatoes are tender inside and golden on top. Add a splash more stock or water if the dish dries out too quickly.","url":"https://www.malteserecipes.com/recipes/patata-l-forn/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Sprinkle with parsley and serve hot.","url":"https://www.malteserecipes.com/recipes/patata-l-forn/#step-5"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/patata-l-forn/"},"url":"https://www.malteserecipes.com/recipes/patata-l-forn/"},{"contentMarkdown":"# Pixxispad Mixwi (Grilled Swordfish)\n\nSource: https://www.malteserecipes.com/recipes/pixxispad-mixwi/\n\nMaltese grilled swordfish with lemon, garlic, capers, parsley, and olive oil. Fresh, simple, and perfect for warm weather.\n\nPrep time: 15 minutes (plus marinating time)\nCook time: 10 minutes\nServings: 4 people\nTags: fish, seafood, maltese-classic, grilled, summer, main-course, quick-meal\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 4 swordfish steaks, about 180-200g each\n\n- 3 tbsp olive oil\n\n- 2 cloves garlic, minced\n\n- Juice of 1 lemon\n\n- Zest of 1/2 lemon\n\n- 1 tbsp capers, rinsed and chopped\n\n- Small handful fresh parsley, chopped\n\n- 1 tsp dried oregano\n\n- Salt and black pepper to taste\n\n- Lemon wedges, to serve\n\n\n## Instructions\n\n1. **Marinate the fish**: Pat the swordfish dry. Mix the olive oil, garlic, lemon juice, lemon zest, capers, parsley, oregano, salt, and pepper. Coat the fish and leave to marinate for 20-30 minutes.\n\n2. **Heat the grill**: Preheat a grill pan, barbecue, or oven grill until hot.\n\n3. **Cook**: Grill the swordfish for 3-5 minutes per side, depending on thickness, until just cooked through. Avoid overcooking or it will become dry.\n\n4. **Rest and serve**: Rest for 2 minutes, then serve with lemon wedges and any remaining herb oil spooned over the top.\n\nPixxispad 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.\n\n## Serving Suggestions\n\n- Serve with salad and Maltese bread\n- Pair with patata l-forn or boiled potatoes\n- Add grilled vegetables on the side\n- Finish with extra lemon at the table\n\n## Traditional Notes \u0026 Tips\n\n- Swordfish dries out quickly, so cook it only until just done\n- Capers and lemon balance the richness of the fish\n- A barbecue gives the best flavour in warm weather\n- Tuna steaks can be cooked in a similar way\n- Fresh parsley should be added generously\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Serve a garlic-and-tomato dip with the grilled fish.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Add aubergines, peppers, and tomatoes as a vegetable side.\n\n- [Tonn biz-Zalza (Tuna in Tomato Sauce)](https://www.malteserecipes.com/recipes/tonn-biz-zalza/): Try fresh tuna simmered in tomato sauce for a different fish main.","markdownUrl":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT10M","description":"Maltese grilled swordfish with lemon, garlic, capers, parsley, and olive oil. Fresh, simple, and perfect for warm weather.","image":["https://www.malteserecipes.com/images/recipes/pixxispad-mixwi/illustration.png"],"inLanguage":"en-us","keywords":"fish, seafood, maltese-classic, grilled, summer, main-course, quick-meal","mainEntityOfPage":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/","name":"Pixxispad Mixwi (Grilled Swordfish)","prepTime":"PT15M","recipeCategory":"fish","recipeCuisine":"Maltese","recipeIngredient":["4 swordfish steaks, about 180-200g each","3 tbsp olive oil","2 cloves garlic, minced","Juice of 1 lemon","Zest of 1/2 lemon","1 tbsp capers, rinsed and chopped","Small handful fresh parsley, chopped","1 tsp dried oregano","Salt and black pepper to taste","Lemon wedges, to serve"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the fish","position":1,"text":"Marinate the fish: Pat the swordfish dry. Mix the olive oil, garlic, lemon juice, lemon zest, capers, parsley, oregano, salt, and pepper. Coat the fish and leave to marinate for 20-30 minutes.","url":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/#step-1"},{"@type":"HowToStep","name":"Heat the grill","position":2,"text":"Heat the grill: Preheat a grill pan, barbecue, or oven grill until hot.","url":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/#step-2"},{"@type":"HowToStep","name":"Cook","position":3,"text":"Cook: Grill the swordfish for 3-5 minutes per side, depending on thickness, until just cooked through. Avoid overcooking or it will become dry.","url":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/#step-3"},{"@type":"HowToStep","name":"Rest and serve","position":4,"text":"Rest and serve: Rest for 2 minutes, then serve with lemon wedges and any remaining herb oil spooned over the top.","url":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/"},"url":"https://www.malteserecipes.com/recipes/pixxispad-mixwi/"},{"contentMarkdown":"# Prinjolata (Maltese Carnival Cake)\n\nSource: https://www.malteserecipes.com/recipes/prinjolata/\n\nA festive dome-shaped Maltese dessert for Carnival, layered with sponge, pastry, cream, and nuts, covered in meringue and decorated with pine nuts and cherries.\n\nPrep time: 45 minutes (plus chilling time)\nCook time: 20 minutes\nServings: 8-10 people\nTags: dessert, carnival, festive, cake, maltese-classic, celebration\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 ready-made sponge cake (about 500g) or homemade vanilla sponge\n\n- 250g shortcrust pastry (baked as thin sheets or broken pieces)\n\n- 120g dark chocolate, chopped\n\n- 80g pine nuts (lightly toasted)\n\n- 80g glacé cherries, halved\n\n- 60g mixed peel (optional but traditional)\n\n- 120ml rum or sweet liqueur (optional but common)\n\n- 500ml milk\n\n- 4 egg yolks\n\n- 100g sugar\n\n- 40g cornflour (cornstarch)\n\n- 1 tsp vanilla extract\n\n- 300ml cold double cream\n\n- 2 tbsp icing sugar (powdered sugar)\n\n- 4 egg whites\n\n- 200g caster sugar (superfine sugar)\n\n\n## Instructions\n\n1. **Make the Pastry Cream**: Heat the milk in a saucepan until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth. Gradually add the hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and glossy (about 5 minutes). Stir in the vanilla extract. Transfer to a bowl, cover with cling film touching the surface to prevent a skin, and cool completely in the refrigerator.\n\n2. **Prepare the filling**: Break the sponge cake into rough chunks (about 3-4cm pieces). Break the baked shortcrust pastry into similar-sized pieces. In a large bowl, mix together the sponge pieces, pastry pieces, chopped chocolate, pine nuts (reserving some for decoration), halved cherries (reserving some for decoration), and mixed peel if using. Sprinkle with rum or liqueur if using and toss gently.\n\n3. **Whip the cream**: In a clean bowl, whip the double cream with icing sugar until it forms soft peaks. Don't over-whip.\n\n4. **Combine**: Fold the cooled pastry cream into the sponge mixture until well distributed. Then gently fold in the whipped cream. The mixture should be moist but able to hold a shape.\n\n5. **Shape the dome**: On a large serving plate, pile the mixture into a dome shape, packing it gently with your hands. It should be roughly 20-25cm in diameter and domed like a hill. Refrigerate while you make the meringue.\n\n6. **Make the meringue**: In a very clean bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is glossy, firm, and holds stiff peaks.\n\n7. **Cover with meringue**: Spread the meringue all over the dome, covering it completely. Use a palette knife or the back of a spoon to create swoops and peaks for a textured appearance.\n\n8. **Decorate**: Top generously with the reserved pine nuts, glacé cherries, and a drizzle of melted chocolate. Some people also add colorful sprinkles or candied violets. If desired, lightly torch the meringue with a kitchen blowtorch for golden-brown tips.\n\n9. **Chill**: Refrigerate for at least 3-4 hours before serving to allow everything to set and the flavours to meld together.\n\nPrinjolata 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.\n\n## Ingredient Substitutions Outside Malta\n\nCornflour 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](/maltese-ingredients-abroad/#ingredient-names-at-a-glance).\n\n## Serving Suggestions\n\n- Best served well chilled straight from the refrigerator\n- Very rich - small slices are traditional\n- A true Carnival centrepiece dessert\n- Often the star of Carnival celebrations and parties\n- Can be made a day ahead - keeps well refrigerated\n- Serve on a decorative platter for maximum visual impact\n\n## Traditional Notes \u0026 Tips\n\n- The name comes from \"prinjoli,\" the Maltese word for pine nuts\n- Some older traditional versions include candied pumpkin pieces\n- It's more of an assembled dessert than a baked cake - no oven needed for assembly\n- Every family has slight variations - some add biscuits, others add more chocolate\n- The dome should be stable but not too compact - gentle packing is key\n- If the mixture seems too dry, add a splash more rum or some milk\n- If too wet, add more crushed pastry or sponge pieces\n- The meringue can be torched or left white - both are traditional\n- Some bakers add food coloring to the meringue for a festive look\n- Pine nuts can be expensive - some families use almonds or hazelnuts instead\n- The pastry pieces add crucial texture - don't skip them\n- Can be made in individual portions in small bowls or glasses\n- Traditionally made during Carnival week (February/March) but enjoyed year-round at celebrations\n- The more decorations, the more festive - don't hold back on cherries and chocolate\n\n## Prinjolata belongs to Carnival\n\n[Visit Gozo identifies Prinjolata with Carnival](https://visitgozo.com/2024/10/22/delectable-treats-more-gozos-sweets-indulgences/), describing its mound-like shape, white covering, and coloured cherries.\n\nThe version above is assembled from sponge, baked pastry, custard, cream, and nuts, then finished with meringue. Serve small slices as a shared centrepiece. Its rich construction is different from the simpler almond biscuits associated with the following Lenten season.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n\n## Serve with or cook next\n\n- [Tronchetto tal-Milied (Maltese Christmas Log)](https://www.malteserecipes.com/recipes/tronchetto-tal-milied/): Try another celebration centrepiece with a different assembly method.\n\n- [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Explore decorated almond pastries for an Easter occasion.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve a small slice of Carnival cake alongside spiced coffee.","markdownUrl":"https://www.malteserecipes.com/recipes/prinjolata/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/prinjolata/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT20M","description":"A festive dome-shaped Maltese dessert for Carnival, layered with sponge, pastry, cream, and nuts, covered in meringue and decorated with pine nuts and cherries.","image":["https://www.malteserecipes.com/images/recipes/prinjolata/illustration.png"],"inLanguage":"en-us","keywords":"dessert, carnival, festive, cake, maltese-classic, celebration","mainEntityOfPage":"https://www.malteserecipes.com/recipes/prinjolata/","name":"Prinjolata (Maltese Carnival Cake)","prepTime":"PT45M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["1 ready-made sponge cake (about 500g) or homemade vanilla sponge","250g shortcrust pastry (baked as thin sheets or broken pieces)","120g dark chocolate, chopped","80g pine nuts (lightly toasted)","80g glacé cherries, halved","60g mixed peel (optional but traditional)","120ml rum or sweet liqueur (optional but common)","500ml milk","4 egg yolks","100g sugar","40g cornflour (cornstarch)","1 tsp vanilla extract","300ml cold double cream","2 tbsp icing sugar (powdered sugar)","4 egg whites","200g caster sugar (superfine sugar)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the Pastry Cream","position":1,"text":"Make the Pastry Cream: Heat the milk in a saucepan until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth. Gradually add the hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and glossy (about 5 minutes). Stir in the vanilla extract. Transfer to a bowl, cover with cling film touching the surface to prevent a skin, and cool completely in the refrigerator.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-1"},{"@type":"HowToStep","name":"Prepare the filling","position":2,"text":"Prepare the filling: Break the sponge cake into rough chunks (about 3-4cm pieces). Break the baked shortcrust pastry into similar-sized pieces. In a large bowl, mix together the sponge pieces, pastry pieces, chopped chocolate, pine nuts (reserving some for decoration), halved cherries (reserving some for decoration), and mixed peel if using. Sprinkle with rum or liqueur if using and toss gently.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-2"},{"@type":"HowToStep","name":"Whip the cream","position":3,"text":"Whip the cream: In a clean bowl, whip the double cream with icing sugar until it forms soft peaks. Don\u0026rsquo;t over-whip.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-3"},{"@type":"HowToStep","name":"Combine","position":4,"text":"Combine: Fold the cooled pastry cream into the sponge mixture until well distributed. Then gently fold in the whipped cream. The mixture should be moist but able to hold a shape.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-4"},{"@type":"HowToStep","name":"Shape the dome","position":5,"text":"Shape the dome: On a large serving plate, pile the mixture into a dome shape, packing it gently with your hands. It should be roughly 20-25cm in diameter and domed like a hill. Refrigerate while you make the meringue.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-5"},{"@type":"HowToStep","name":"Make the meringue","position":6,"text":"Make the meringue: In a very clean bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is glossy, firm, and holds stiff peaks.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-6"},{"@type":"HowToStep","name":"Cover with meringue","position":7,"text":"Cover with meringue: Spread the meringue all over the dome, covering it completely. Use a palette knife or the back of a spoon to create swoops and peaks for a textured appearance.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-7"},{"@type":"HowToStep","name":"Decorate","position":8,"text":"Decorate: Top generously with the reserved pine nuts, glacé cherries, and a drizzle of melted chocolate. Some people also add colorful sprinkles or candied violets. If desired, lightly torch the meringue with a kitchen blowtorch for golden-brown tips.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-8"},{"@type":"HowToStep","name":"Chill","position":9,"text":"Chill: Refrigerate for at least 3-4 hours before serving to allow everything to set and the flavours to meld together.","url":"https://www.malteserecipes.com/recipes/prinjolata/#step-9"}],"recipeYield":"8-10 people","url":"https://www.malteserecipes.com/recipes/prinjolata/"},"url":"https://www.malteserecipes.com/recipes/prinjolata/"},{"contentMarkdown":"# Pudina tal-Ħobż (Maltese Bread Pudding)\n\nSource: https://www.malteserecipes.com/recipes/pudina-tal-hobz/\n\nA traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic.\n\nPrep time: 20 minutes (plus soaking time)\nCook time: 1 hour\nServings: 8-10 people\nTags: dessert, bread, maltese-classic, traditional, frugal, cocoa, teatime\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g stale Maltese bread, torn into pieces\n\n- 600ml milk\n\n- 150g sugar\n\n- 2 eggs\n\n- 3 tbsp cocoa powder\n\n- 100g raisins or sultanas\n\n- 75g chopped walnuts or almonds\n\n- Zest of 1 orange\n\n- Zest of 1 lemon\n\n- 1 tsp mixed spice\n\n- 1 tsp vanilla extract\n\n- 2 tbsp melted butter\n\n- Pinch salt\n\n\n## Instructions\n\n1. **Soak the bread**: Place the torn bread in a large bowl and pour over the milk. Leave for 20-30 minutes until very soft.\n\n2. **Mix**: Mash the soaked bread with a fork or your hands until mostly smooth but still rustic. Stir in the sugar, eggs, cocoa, dried fruit, nuts, citrus zest, mixed spice, vanilla, melted butter, and salt.\n\n3. **Prepare the tin**: Preheat the oven to 180°C (fan 170°C). Grease and line a medium baking dish.\n\n4. **Bake**: Spoon the mixture into the dish and smooth the top. Bake for 55-60 minutes until set and slightly firm on top.\n\n5. **Cool**: Leave to cool before cutting into squares.\n\nPudina 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.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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](/maltese-ingredients-abroad/#baking-ingredients-and-sweets) explains these names.\n\n## Serving Suggestions\n\n- Serve in squares at room temperature\n- Pair with tea or coffee\n- Dust lightly with icing sugar if desired\n- Good as an afternoon snack or simple dessert\n\n## Traditional Notes \u0026 Tips\n\n- Stale crusty bread gives the best texture\n- The pudding should be moist and dense, not cake-like\n- Families vary the fruit and nuts depending on what is available\n- Some versions add a splash of rum or brandy\n- It keeps well for several days in an airtight container\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Bake a loaf whose stale leftovers can later go into pudding.\n\n- [Torta tal-Marmurat (Maltese Marble Cake)](https://www.malteserecipes.com/recipes/torta-tal-marmurat/): Choose a chocolate-and-vanilla cake for another sliceable sweet.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the rich bread pudding in small portions with coffee.","markdownUrl":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H","description":"A traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic.","image":["https://www.malteserecipes.com/images/recipes/pudina-tal-hobz/illustration.png"],"inLanguage":"en-us","keywords":"dessert, bread, maltese-classic, traditional, frugal, cocoa, teatime","mainEntityOfPage":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/","name":"Pudina tal-Ħobż (Maltese Bread Pudding)","prepTime":"PT20M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["500g stale Maltese bread, torn into pieces","600ml milk","150g sugar","2 eggs","3 tbsp cocoa powder","100g raisins or sultanas","75g chopped walnuts or almonds","Zest of 1 orange","Zest of 1 lemon","1 tsp mixed spice","1 tsp vanilla extract","2 tbsp melted butter","Pinch salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the bread","position":1,"text":"Soak the bread: Place the torn bread in a large bowl and pour over the milk. Leave for 20-30 minutes until very soft.","url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/#step-1"},{"@type":"HowToStep","name":"Mix","position":2,"text":"Mix: Mash the soaked bread with a fork or your hands until mostly smooth but still rustic. Stir in the sugar, eggs, cocoa, dried fruit, nuts, citrus zest, mixed spice, vanilla, melted butter, and salt.","url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/#step-2"},{"@type":"HowToStep","name":"Prepare the tin","position":3,"text":"Prepare the tin: Preheat the oven to 180°C (fan 170°C). Grease and line a medium baking dish.","url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/#step-3"},{"@type":"HowToStep","name":"Bake","position":4,"text":"Bake: Spoon the mixture into the dish and smooth the top. Bake for 55-60 minutes until set and slightly firm on top.","url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/#step-4"},{"@type":"HowToStep","name":"Cool","position":5,"text":"Cool: Leave to cool before cutting into squares.","url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/#step-5"}],"recipeYield":"8-10 people","url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/"},"url":"https://www.malteserecipes.com/recipes/pudina-tal-hobz/"},{"contentMarkdown":"# Pulpetti tal-Laħam (Maltese Meatballs)\n\nSource: https://www.malteserecipes.com/recipes/pulpetti-tal-laham/\n\nTraditional Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese, then fried or simmered in tomato sauce.\n\nPrep time: 20 minutes\nCook time: 30 minutes\nServings: 4-6 people\nTags: beef, pork, maltese-classic, meatballs, main-course, comfort-food, traditional\n\n\nPulpetti tal-Laħam are Maltese meatballs flavoured with garlic, parsley, and grated cheese. Breadcrumbs and egg help hold the mixture together. Serve them straight from the pan for a browned crust, or finish them in tomato sauce for spooning over pasta. Both routes need the meatballs cooked all the way through; browning the outside is only the first step.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g minced beef (ground beef) or mixed beef and pork\n\n- 80g fresh breadcrumbs\n\n- 1 egg\n\n- 2 cloves garlic, minced\n\n- Small handful fresh parsley, chopped\n\n- 50g grated cheese\n\n- Salt and black pepper to taste\n\n- Flour, for dusting\n\n- Olive oil, for frying\n\n- 400g tomato sauce, optional, for simmering\n\n\n## Instructions\n\n1. **Mix**: Combine the minced meat, breadcrumbs, egg, garlic, parsley, grated cheese, salt, and pepper. Mix gently until combined.\n\n2. **Shape**: Divide into about 20-24 evenly sized meatballs and dust lightly with flour.\n\n3. **Brown**: Heat a thin layer of olive oil in a frying pan over medium heat. Brown the meatballs on all sides, working in batches so the pan is not crowded.\n\n4. **Finish cooking**: For meatballs in sauce, add the tomato sauce and simmer gently for 15-20 minutes, turning occasionally. For the fried version, omit the sauce, reduce the heat, and continue cooking and turning until done. For either method, check the centre of a large meatball with a food thermometer: beef or beef-and-pork mince should reach at least 71°C (160°F).\n\n5. **Serve**: Serve hot with pasta, bread, or potatoes.\n\n## Ingredient Guide\n\n- **Minced meat:** Use beef or a beef-and-pork mixture as listed. Very lean mince gives a firmer, less juicy result.\n- **Fresh breadcrumbs:** Soft crumbs help keep the texture tender. Very fine dried crumbs absorb differently, so they are not a straight swap by volume.\n- **Egg:** This binds the mixture. Add the listed egg before deciding whether the mix needs any adjustment.\n- **Grated cheese:** A mature, hard cheese adds salt as well as flavour. Season lightly at first.\n- **Tomato sauce:** Use a ready-to-simmer sauce for the optional sauced version, not concentrated tomato paste.\n\n## Ingredient Substitutions Outside Malta\n\nLook 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.\n\nPoultry mince needs a different cooking temperature and changes the result; it is not covered by the beef-and-pork method above. Gluten-free crumbs and flour are possible substitutions, but check their absorbency and the other ingredient labels.\n\n## Tips for Tender Meatballs\n\n- Mix only until the ingredients are evenly distributed. Kneading the meat firmly can make the cooked texture dense.\n- Cook a small test piece to check seasoning before shaping the batch.\n- If the mixture is very soft, chill it briefly before rolling. Add extra crumbs sparingly, so the meatballs do not become dry.\n- Keep the sauce at a gentle simmer. Vigorous boiling can break delicate meatballs apart.\n\nThe temperature check in the method follows the [USDA's guidance for ground meat](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart).\n\n## How to Serve Pulpetti\n\nServe sauced meatballs over pasta or with [Ħobż Malti](/recipes/hobz-malti/). The fried version pairs with [Patata l-Forn](/recipes/patata-l-forn/) and [Kapunata](/recipes/kapunata/). For a family menu, explore our [Maltese Sunday lunch collection](/collections/maltese-sunday-lunch/).\n\n## Storage and Reheating\n\nChill within two hours; use within 48 hours or freeze. Reheat once, until hot through the centre. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nStore sauced meatballs with their sauce to keep them moist. Reheat gently in a covered pan, turning them and adding a splash of water if the sauce becomes too thick.\n\n## Frequently Asked Questions\n\n### Why are my meatballs falling apart?\n\nThe mixture may be too wet, insufficiently combined, or disturbed before the crust has formed. Shape firmly but gently, and let the first side brown before turning.\n\n### Can I serve them without tomato sauce?\n\nYes. Follow the fried finishing route, continuing to cook after browning until the centre reaches the temperature in the method.\n\n### Why are my Pulpetti tough?\n\nOvermixing, too many breadcrumbs, and overcooking can all make them firm. Use a light hand and keep the pieces a similar size so they finish together.\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n\n## Serve with or cook next\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the meatballs.\n\n- [Bragioli (Maltese Beef Olives)](https://www.malteserecipes.com/recipes/bragioli/): Try stuffed beef rolls for another hearty meat main.\n\n- [Pulpetti tal-Makku (Whitebait Fritters)](https://www.malteserecipes.com/recipes/pulpetti-tal-makku/): Compare meat pulpetti with crisp whitebait fritters.","markdownUrl":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT30M","description":"Traditional Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese, then fried or simmered in tomato sauce.","image":["https://www.malteserecipes.com/images/recipes/pulpetti-tal-laham/illustration.png"],"inLanguage":"en-us","keywords":"beef, pork, maltese-classic, meatballs, main-course, comfort-food, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/","name":"Pulpetti tal-Laħam (Maltese Meatballs)","prepTime":"PT20M","recipeCategory":"beef","recipeCuisine":"Maltese","recipeIngredient":["500g minced beef (ground beef) or mixed beef and pork","80g fresh breadcrumbs","1 egg","2 cloves garlic, minced","Small handful fresh parsley, chopped","50g grated cheese","Salt and black pepper to taste","Flour, for dusting","Olive oil, for frying","400g tomato sauce, optional, for simmering"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix","position":1,"text":"Mix: Combine the minced meat, breadcrumbs, egg, garlic, parsley, grated cheese, salt, and pepper. Mix gently until combined.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/#step-1"},{"@type":"HowToStep","name":"Shape","position":2,"text":"Shape: Divide into about 20-24 evenly sized meatballs and dust lightly with flour.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/#step-2"},{"@type":"HowToStep","name":"Brown","position":3,"text":"Brown: Heat a thin layer of olive oil in a frying pan over medium heat. Brown the meatballs on all sides, working in batches so the pan is not crowded.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/#step-3"},{"@type":"HowToStep","name":"Finish cooking","position":4,"text":"Finish cooking: For meatballs in sauce, add the tomato sauce and simmer gently for 15-20 minutes, turning occasionally. For the fried version, omit the sauce, reduce the heat, and continue cooking and turning until done. For either method, check the centre of a large meatball with a food thermometer: beef or beef-and-pork mince should reach at least 71°C (160°F).","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/#step-4"},{"@type":"HowToStep","name":"Serve","position":5,"text":"Serve: Serve hot with pasta, bread, or potatoes.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/#step-5"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/"},"url":"https://www.malteserecipes.com/recipes/pulpetti-tal-laham/"},{"contentMarkdown":"# Pulpetti tal-Makku (Whitebait Fritters)\n\nSource: https://www.malteserecipes.com/recipes/pulpetti-tal-makku/\n\nTraditional Maltese whitebait fritters with egg, parsley, garlic, and lemon. Quick, crisp-edged, and full of seaside flavour.\n\nPrep time: 15 minutes\nCook time: 15 minutes\nServings: 4 people\nTags: fish, seafood, maltese-classic, fritters, quick-meal, traditional, starter\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 400g fresh whitebait, rinsed and patted dry\n\n- 2 eggs\n\n- 3 tbsp plain flour (all-purpose flour)\n\n- 2 cloves garlic, minced\n\n- Small handful fresh parsley, finely chopped\n\n- Zest of 1 lemon\n\n- 1 tbsp lemon juice\n\n- Salt and black pepper to taste\n\n- Pinch chilli flakes (optional)\n\n- Olive oil or vegetable oil, for frying\n\n- Lemon wedges, to serve\n\n\n## Instructions\n\n1. **Prepare the batter**: Beat the eggs in a bowl, then whisk in the flour until smooth. Stir in the garlic, parsley, lemon zest, lemon juice, salt, pepper, and chilli flakes if using.\n\n2. **Add the whitebait**: Fold in the whitebait gently so the fish stays whole and evenly coated.\n\n3. **Fry**: Heat a shallow layer of oil in a frying pan over medium-high heat. Drop spoonfuls of the mixture into the pan and flatten slightly. Fry for 2-3 minutes per side until golden and set.\n\n4. **Drain and serve**: Transfer to kitchen paper, season with a little extra salt if needed, and serve hot with lemon wedges.\n\nPulpetti 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.\n\n## Serving Suggestions\n\n- Serve hot with lemon wedges\n- Add a tomato and onion salad on the side\n- Pair with crusty Maltese bread\n- Serve as part of a seafood spread\n\n## Traditional Notes \u0026 Tips\n\n- Pat the whitebait dry so the batter does not become watery\n- Keep the fritters small so they cook quickly\n- The batter should just hold the fish together\n- Fresh parsley and lemon are important for balance\n- Best eaten immediately while crisp\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Lampuki Moqlija (Maltese Fried Mahi-Mahi)](https://www.malteserecipes.com/recipes/lampuki-moqlija/): Try larger pieces of fried fish for a different seafood supper.\n\n- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Offer garlic-and-tomato dip with the fritters.\n\n- [Pulpetti tal-Laħam (Maltese Meatballs)](https://www.malteserecipes.com/recipes/pulpetti-tal-laham/): Try the meat-based version of pulpetti on another day.","markdownUrl":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT15M","description":"Traditional Maltese whitebait fritters with egg, parsley, garlic, and lemon. Quick, crisp-edged, and full of seaside flavour.","image":["https://www.malteserecipes.com/images/recipes/pulpetti-tal-makku/illustration.png"],"inLanguage":"en-us","keywords":"fish, seafood, maltese-classic, fritters, quick-meal, traditional, starter","mainEntityOfPage":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/","name":"Pulpetti tal-Makku (Whitebait Fritters)","prepTime":"PT15M","recipeCategory":"fish","recipeCuisine":"Maltese","recipeIngredient":["400g fresh whitebait, rinsed and patted dry","2 eggs","3 tbsp plain flour (all-purpose flour)","2 cloves garlic, minced","Small handful fresh parsley, finely chopped","Zest of 1 lemon","1 tbsp lemon juice","Salt and black pepper to taste","Pinch chilli flakes (optional)","Olive oil or vegetable oil, for frying","Lemon wedges, to serve"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the batter","position":1,"text":"Prepare the batter: Beat the eggs in a bowl, then whisk in the flour until smooth. Stir in the garlic, parsley, lemon zest, lemon juice, salt, pepper, and chilli flakes if using.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/#step-1"},{"@type":"HowToStep","name":"Add the whitebait","position":2,"text":"Add the whitebait: Fold in the whitebait gently so the fish stays whole and evenly coated.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/#step-2"},{"@type":"HowToStep","name":"Fry","position":3,"text":"Fry: Heat a shallow layer of oil in a frying pan over medium-high heat. Drop spoonfuls of the mixture into the pan and flatten slightly. Fry for 2-3 minutes per side until golden and set.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/#step-3"},{"@type":"HowToStep","name":"Drain and serve","position":4,"text":"Drain and serve: Transfer to kitchen paper, season with a little extra salt if needed, and serve hot with lemon wedges.","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/"},"url":"https://www.malteserecipes.com/recipes/pulpetti-tal-makku/"},{"contentMarkdown":"# Qagħaq tal-Għasel (Maltese Honey Rings)\n\nSource: https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/\n\nTraditional Maltese honey rings filled with treacle, citrus, spices, and semolina. A fragrant festive sweet with a rich, sticky centre.\n\nPrep time: 50 minutes (plus resting time)\nCook time: 25 minutes\nServings: 12 rings\nTags: dessert, christmas, pastry, maltese-classic, festive, traditional, spiced\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 500g plain flour (all-purpose flour)\n\n- 125g butter or margarine, softened\n\n- Pinch salt\n\n- 180-220ml water\n\n- **Filling**\n\n- 400g black treacle or dark baking molasses (not blackstrap)\n\n- 150ml water\n\n- 150g semolina\n\n- 100g sugar\n\n- Zest of 1 orange\n\n- Zest of 1 lemon\n\n- 1 tsp ground cinnamon\n\n- 1 tsp aniseed or ground anise\n\n- Pinch ground cloves\n\n- 1 tbsp cocoa powder (optional)\n\n\n## Instructions\n\n1. **Make the pastry**: Rub the butter or margarine into the flour and salt. Add water gradually to form a smooth, firm dough. Cover and rest for 30 minutes.\n\n2. **Cook the filling**: Warm the treacle, water, sugar, citrus zest, cinnamon, aniseed, cloves, and cocoa if using in a saucepan. Stir in the semolina and cook gently for 5-8 minutes until thick. Cool completely before shaping.\n\n3. **Shape the rings**: Preheat the oven to 180°C (fan 170°C). Roll the pastry into long strips about 8-10cm wide. Spoon the filling along each strip, fold the pastry around it, and seal the edge. Join the ends to form rings.\n\n4. **Decorate**: Make small slashes around the top of each ring with a sharp knife so the filling shows slightly.\n\n5. **Bake**: Place on a lined baking tray and bake for 20-25 minutes until the pastry is lightly golden. Cool before serving.\n\nQagħaq 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.\n\n## Ingredient Substitutions Outside Malta\n\nDark 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](/maltese-ingredients-abroad/#baking-ingredients-and-sweets).\n\n## Serving Suggestions\n\n- Serve at room temperature with coffee or tea\n- Cut larger rings into slices for sharing\n- Add to a Christmas sweet platter\n- Store in an airtight tin once cooled\n\n## Traditional Notes \u0026 Tips\n\n- Despite the name, treacle is the usual base for the filling\n- The filling must cool before it is wrapped in pastry\n- The small slashes are traditional and let the dark filling peek through\n- Do not overbake; the pastry should stay relatively pale\n- The flavour improves after a day of resting\n\n## Honey rings at Christmas\n\nCamilleri records Qagħaq tal-Għasel among the sweets sold for Christmas and New Year, and describes their treacle filling. See [Maltese Folklore, printed page 198](https://ktieb.org.mt/app/uploads/2025/03/Maltese-Folklore_extract_compressed.pdf#page=70).\n\nThe English name 'honey rings' does not mean that the recipe above contains honey: its filling uses treacle or dark molasses. The festive association is useful when planning a sweets table, but you can also bake these rings for coffee at another time of year.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Imqaret (Maltese Date Pastries)](https://www.malteserecipes.com/recipes/imqaret/): Try date-filled pastries with a similar citrus-and-spice profile.\n\n- [Qagħaq tal-Ġulġlien (Maltese Sesame Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/): Compare filled treacle rings with simpler sesame rings.\n\n- [Tronchetto tal-Milied (Maltese Christmas Log)](https://www.malteserecipes.com/recipes/tronchetto-tal-milied/): Add a no-bake chocolate log to a Christmas sweets table.","markdownUrl":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT25M","description":"Traditional Maltese honey rings filled with treacle, citrus, spices, and semolina. A fragrant festive sweet with a rich, sticky centre.","image":["https://www.malteserecipes.com/images/recipes/qaghaq-tal-ghasel/illustration.png"],"inLanguage":"en-us","keywords":"dessert, christmas, pastry, maltese-classic, festive, traditional, spiced","mainEntityOfPage":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/","name":"Qagħaq tal-Għasel (Maltese Honey Rings)","prepTime":"PT50M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","500g plain flour (all-purpose flour)","125g butter or margarine, softened","Pinch salt","180-220ml water","**Filling**","400g black treacle or dark baking molasses (not blackstrap)","150ml water","150g semolina","100g sugar","Zest of 1 orange","Zest of 1 lemon","1 tsp ground cinnamon","1 tsp aniseed or ground anise","Pinch ground cloves","1 tbsp cocoa powder (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pastry","position":1,"text":"Make the pastry: Rub the butter or margarine into the flour and salt. Add water gradually to form a smooth, firm dough. Cover and rest for 30 minutes.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/#step-1"},{"@type":"HowToStep","name":"Cook the filling","position":2,"text":"Cook the filling: Warm the treacle, water, sugar, citrus zest, cinnamon, aniseed, cloves, and cocoa if using in a saucepan. Stir in the semolina and cook gently for 5-8 minutes until thick. Cool completely before shaping.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/#step-2"},{"@type":"HowToStep","name":"Shape the rings","position":3,"text":"Shape the rings: Preheat the oven to 180°C (fan 170°C). Roll the pastry into long strips about 8-10cm wide. Spoon the filling along each strip, fold the pastry around it, and seal the edge. Join the ends to form rings.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/#step-3"},{"@type":"HowToStep","name":"Decorate","position":4,"text":"Decorate: Make small slashes around the top of each ring with a sharp knife so the filling shows slightly.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Place on a lined baking tray and bake for 20-25 minutes until the pastry is lightly golden. Cool before serving.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/#step-5"}],"recipeYield":"12 rings","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/"},"url":"https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/"},{"contentMarkdown":"# Qagħaq tal-Ġulġlien (Maltese Sesame Rings)\n\nSource: https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/\n\nTraditional Maltese sesame rings with a crisp crust, tender crumb, and fragrant aniseed. A simple bakery classic for tea or snacking.\n\nPrep time: 35 minutes (plus rising time)\nCook time: 25 minutes\nServings: 10-12 rings\nTags: bread, sesame, maltese-classic, bakery, snack, traditional, vegetarian\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g plain flour (all-purpose flour) or bread flour\n\n- 7g dried yeast\n\n- 1 tsp salt\n\n- 1 tbsp sugar\n\n- 1 tsp aniseed\n\n- 60ml olive oil\n\n- 260-300ml lukewarm water\n\n- 100g sesame seeds\n\n- 1 egg, beaten, or water for brushing\n\n\n## Instructions\n\n1. **Make the dough**: Mix the flour, yeast, salt, sugar, and aniseed in a large bowl. Add the olive oil and enough lukewarm water to form a soft dough.\n\n2. **Knead and rise**: Knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.\n\n3. **Shape the rings**: Divide the dough into 10-12 pieces. Roll each piece into a rope, join the ends firmly, and place on lined baking trays.\n\n4. **Coat with sesame**: Brush each ring with beaten egg or water, then sprinkle generously with sesame seeds. Leave to rest for 20 minutes.\n\n5. **Bake**: Preheat the oven to 200°C (fan 190°C). Bake for 20-25 minutes until golden and hollow-sounding when tapped.\n\nQagħaq 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.\n\n## Serving Suggestions\n\n- Serve with tea or coffee\n- Eat plain, with butter, or with ġbejna\n- Add to a breakfast or snack table\n- Good with dips such as bigilla\n\n## Traditional Notes \u0026 Tips\n\n- Aniseed gives the rings their familiar aroma\n- Seal the ends well so the rings do not open while baking\n- Sesame seeds should be generous, not decorative\n- Some versions are crisp and dry, while others are softer and bread-like\n- Store in an airtight container once cooled\n\n\n\n\n## Explore the collections\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the sesame rings with spiced coffee.\n\n- [Qagħaq tal-Għasel (Maltese Honey Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/): Try a filled ring pastry with treacle and citrus.\n\n- [Biskuttini tal-Lewż (Maltese Almond Macaroons)](https://www.malteserecipes.com/recipes/biskuttini-tal-lewz/): Bake almond macaroons for a softer, chewy contrast.","markdownUrl":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT25M","description":"Traditional Maltese sesame rings with a crisp crust, tender crumb, and fragrant aniseed. A simple bakery classic for tea or snacking.","image":["https://www.malteserecipes.com/images/recipes/qaghaq-tal-gulglien/illustration.png"],"inLanguage":"en-us","keywords":"bread, sesame, maltese-classic, bakery, snack, traditional, vegetarian","mainEntityOfPage":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/","name":"Qagħaq tal-Ġulġlien (Maltese Sesame Rings)","prepTime":"PT35M","recipeCategory":"bread","recipeCuisine":"Maltese","recipeIngredient":["500g plain flour (all-purpose flour) or bread flour","7g dried yeast","1 tsp salt","1 tbsp sugar","1 tsp aniseed","60ml olive oil","260-300ml lukewarm water","100g sesame seeds","1 egg, beaten, or water for brushing"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","position":1,"text":"Make the dough: Mix the flour, yeast, salt, sugar, and aniseed in a large bowl. Add the olive oil and enough lukewarm water to form a soft dough.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/#step-1"},{"@type":"HowToStep","name":"Knead and rise","position":2,"text":"Knead and rise: Knead for 8-10 minutes until smooth. Cover and leave to rise for 1-2 hours, until doubled.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/#step-2"},{"@type":"HowToStep","name":"Shape the rings","position":3,"text":"Shape the rings: Divide the dough into 10-12 pieces. Roll each piece into a rope, join the ends firmly, and place on lined baking trays.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/#step-3"},{"@type":"HowToStep","name":"Coat with sesame","position":4,"text":"Coat with sesame: Brush each ring with beaten egg or water, then sprinkle generously with sesame seeds. Leave to rest for 20 minutes.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Preheat the oven to 200°C (fan 190°C). Bake for 20-25 minutes until golden and hollow-sounding when tapped.","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/#step-5"}],"recipeYield":"10-12 rings","url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/"},"url":"https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/"},{"contentMarkdown":"# Qarabagħli Mimli (Stuffed Marrows)\n\nSource: https://www.malteserecipes.com/recipes/qarabaghli-mimli/\n\nTraditional Maltese stuffed marrows filled with minced meat, rice, herbs, and tomato sauce. A comforting baked family dish.\n\nPrep time: 30 minutes\nCook time: 1 hour\nServings: 4-6 people\nTags: vegetables, beef, pork, maltese-classic, baked, stuffed, main-course\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 6 medium marrows or large courgettes (zucchini)\n\n- 2 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 400g minced beef (ground beef) or mixed beef and pork\n\n- 80g rice\n\n- 400g chopped tomatoes\n\n- 2 tbsp tomato paste\n\n- Small handful fresh parsley, chopped\n\n- 1 tsp dried oregano\n\n- Salt and black pepper to taste\n\n- 60g grated cheese (optional)\n\n\n## Instructions\n\n1. **Prepare the marrows**: Cut the marrows in half lengthways and scoop out the centres, leaving sturdy shells. Chop some of the scooped flesh and set aside.\n\n2. **Cook the filling**: Heat the olive oil and cook the onion until soft. Add the garlic, minced meat, and chopped marrow flesh. Cook until the meat browns.\n\n3. **Add rice and tomato**: Stir in the rice, half the chopped tomatoes, tomato paste, parsley, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat.\n\n4. **Stuff**: Preheat the oven to 190°C (fan 180°C). Place the marrow shells in a baking dish and fill with the meat mixture. Spoon the remaining tomatoes around them.\n\n5. **Bake**: Cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese if using, and bake for another 15-20 minutes until tender and golden.\n\nQarabagħli 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.\n\n## Serving Suggestions\n\n- Serve with roast potatoes or crusty bread\n- Add a green salad on the side\n- Spoon over the tomato juices from the dish\n- Good warm or at room temperature\n\n## Traditional Notes \u0026 Tips\n\n- Do not scoop the marrows too thinly or they may collapse\n- The rice finishes cooking in the oven\n- Some families add an egg to bind the filling\n- Cheese on top is optional but common\n- Leftovers reheat well the next day\n\n\n\n\n\n## Serve with or cook next\n\n- [Bżar Mimli (Stuffed Peppers)](https://www.malteserecipes.com/recipes/bzar-mimli/): Try a similar meat-and-rice filling in peppers.\n\n- [Brunġiel Mimli (Stuffed Aubergines)](https://www.malteserecipes.com/recipes/brungiel-mimli/): Use aubergines for another stuffed-vegetable main.\n\n- [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Bake rice and minced meat together when you do not want to fill vegetables.","markdownUrl":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H","description":"Traditional Maltese stuffed marrows filled with minced meat, rice, herbs, and tomato sauce. A comforting baked family dish.","image":["https://www.malteserecipes.com/images/recipes/qarabaghli-mimli/illustration.png"],"inLanguage":"en-us","keywords":"vegetables, beef, pork, maltese-classic, baked, stuffed, main-course","mainEntityOfPage":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/","name":"Qarabagħli Mimli (Stuffed Marrows)","prepTime":"PT30M","recipeCategory":"vegetables","recipeCuisine":"Maltese","recipeIngredient":["6 medium marrows or large courgettes (zucchini)","2 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","400g minced beef (ground beef) or mixed beef and pork","80g rice","400g chopped tomatoes","2 tbsp tomato paste","Small handful fresh parsley, chopped","1 tsp dried oregano","Salt and black pepper to taste","60g grated cheese (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the marrows","position":1,"text":"Prepare the marrows: Cut the marrows in half lengthways and scoop out the centres, leaving sturdy shells. Chop some of the scooped flesh and set aside.","url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/#step-1"},{"@type":"HowToStep","name":"Cook the filling","position":2,"text":"Cook the filling: Heat the olive oil and cook the onion until soft. Add the garlic, minced meat, and chopped marrow flesh. Cook until the meat browns.","url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/#step-2"},{"@type":"HowToStep","name":"Add rice and tomato","position":3,"text":"Add rice and tomato: Stir in the rice, half the chopped tomatoes, tomato paste, parsley, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat.","url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/#step-3"},{"@type":"HowToStep","name":"Stuff","position":4,"text":"Stuff: Preheat the oven to 190°C (fan 180°C). Place the marrow shells in a baking dish and fill with the meat mixture. Spoon the remaining tomatoes around them.","url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Cover with foil and bake for 40 minutes. Uncover, sprinkle with cheese if using, and bake for another 15-20 minutes until tender and golden.","url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/#step-5"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/"},"url":"https://www.malteserecipes.com/recipes/qarabaghli-mimli/"},{"contentMarkdown":"# Qarnit bit-Tewm (Maltese Octopus with Garlic)\n\nSource: https://www.malteserecipes.com/recipes/qarnit-bit-tewm/\n\nA bold Maltese octopus dish with garlic, olive oil, lemon, and herbs, served warm or at room temperature.\n\nPrep time: 15 minutes\nCook time: 35-45 minutes\nServings: 4 people\nTags: seafood, maltese-classic, traditional, garlic, octopus, main-course\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 kg octopus, cleaned\n\n- 4 tbsp olive oil\n\n- 6 cloves garlic, thinly sliced\n\n- Juice of 1 lemon\n\n- Small handful fresh parsley, finely chopped\n\n- 1 tsp dried mint or marjoram (optional but traditional)\n\n- Salt and freshly ground black pepper to taste\n\n- Optional: pinch chilli flakes\n\n\n## Instructions\n\n1. **Cook the octopus**: Place the octopus in a pot without adding water. Cover and cook over low heat for 25-35 minutes; it will release its own liquid. When tender (a knife should slide in easily), remove and let cool slightly. Reserve a few tablespoons of the cooking liquid, then cut the octopus into bite-sized pieces.\n\n2. **Prepare garlic oil**: Heat olive oil gently in a wide pan. Add sliced garlic and cook slowly until fragrant and just lightly golden. Do not let it brown.\n\n3. **Combine**: Add octopus pieces to the pan and toss gently for 3-5 minutes. Add a few tablespoons of reserved octopus liquid for extra flavour.\n\n4. **Finish**: Remove from heat. Add lemon juice, parsley, dried mint (if using), salt, pepper, and chilli flakes if desired. Toss well.\n\nQarnit 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.\n\n## How to Serve\n\n- Warm or at room temperature\n- With crusty Maltese bread\n- Over boiled potatoes\n- As part of a seafood spread\n\n## Traditional Notes \u0026 Tips\n\n- The garlic flavour should be pronounced but not burnt\n- Octopus must be tender; slow cooking is key\n- Some families drizzle a little extra olive oil before serving\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Stuffat tal-Qarnit (Maltese Octopus Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/): Try octopus in a tomato-and-wine stew instead.\n\n- [Klamari Mimli (Stuffed Calamari)](https://www.malteserecipes.com/recipes/klamari-mimli/): Choose stuffed calamari for another seafood cooking project.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve bread to catch the garlic, olive oil, and lemon dressing.","markdownUrl":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"A bold Maltese octopus dish with garlic, olive oil, lemon, and herbs, served warm or at room temperature.","image":["https://www.malteserecipes.com/images/recipes/qarnit-bit-tewm/illustration.png"],"inLanguage":"en-us","keywords":"seafood, maltese-classic, traditional, garlic, octopus, main-course","mainEntityOfPage":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/","name":"Qarnit bit-Tewm (Maltese Octopus with Garlic)","prepTime":"PT15M","recipeCategory":"seafood","recipeCuisine":"Maltese","recipeIngredient":["1 kg octopus, cleaned","4 tbsp olive oil","6 cloves garlic, thinly sliced","Juice of 1 lemon","Small handful fresh parsley, finely chopped","1 tsp dried mint or marjoram (optional but traditional)","Salt and freshly ground black pepper to taste","Optional: pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the octopus","position":1,"text":"Cook the octopus: Place the octopus in a pot without adding water. Cover and cook over low heat for 25-35 minutes; it will release its own liquid. When tender (a knife should slide in easily), remove and let cool slightly. Reserve a few tablespoons of the cooking liquid, then cut the octopus into bite-sized pieces.","url":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/#step-1"},{"@type":"HowToStep","name":"Prepare garlic oil","position":2,"text":"Prepare garlic oil: Heat olive oil gently in a wide pan. Add sliced garlic and cook slowly until fragrant and just lightly golden. Do not let it brown.","url":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/#step-2"},{"@type":"HowToStep","name":"Combine","position":3,"text":"Combine: Add octopus pieces to the pan and toss gently for 3-5 minutes. Add a few tablespoons of reserved octopus liquid for extra flavour.","url":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Remove from heat. Add lemon juice, parsley, dried mint (if using), salt, pepper, and chilli flakes if desired. Toss well.","url":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/"},"url":"https://www.malteserecipes.com/recipes/qarnit-bit-tewm/"},{"contentMarkdown":"# Qassatat tal-Inċova (Anchovy Pies)\n\nSource: https://www.malteserecipes.com/recipes/qassatat-tal-incova/\n\nMaltese savoury pies filled with anchovies, tomato, capers, and olives. A salty, tangy fish-filled alternative to pea qassatat.\n\nPrep time: 20 minutes (plus 30 minutes chilling)\nCook time: 30 minutes\nServings: 8-10 small pies\nTags: lent, pastry, savoury, anchovies, maltese-classic, snack, mediterranean\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 400g plain flour (all-purpose flour)\n\n- 200g cold butter (or 150g butter + 50g lard for traditional texture)\n\n- ½ tsp salt\n\n- 120ml cold water (approx.)\n\n- **Filling**\n\n- 8–10 anchovy fillets in oil, chopped\n\n- 2 tbsp olive oil\n\n- 1 small onion (120g), finely chopped\n\n- 2 cloves garlic, minced\n\n- 300g chopped tomatoes, well-drained\n\n- 1 tbsp tomato paste\n\n- 1 tbsp capers, rinsed and chopped\n\n- 40g green olives, sliced\n\n- Small handful fresh parsley, chopped\n\n- Black pepper to taste\n\n- Optional: pinch dried oregano, tiny pinch chilli flakes\n\n\n## Instructions\n\n1. **Make the pastry**: Rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually, mixing until the dough just comes together. Do not overwork. Wrap in cling film and chill for 30 minutes.\n\n2. **Sauté the aromatics**: Heat the olive oil in a pan over medium heat. Add the chopped onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute.\n\n3. **Build the filling**: Stir in the chopped tomatoes and tomato paste. Cook over medium heat for 10–15 minutes, until the mixture is thick and no longer watery. Remove from heat.\n\n4. **Finish the filling**: Stir in the anchovies, capers, olives, and parsley. Season with black pepper and add oregano or chilli flakes if using. Allow the filling to cool completely before shaping.\n\n5. **Shape the qassatat**: Preheat the oven to 180°C (fan 170°C). Roll the chilled pastry to about 3–4mm thickness. Cut out circles roughly 10–12cm in diameter. Place a spoonful of filling in the centre of each circle. Fold the edges inward in pleats, leaving the centre slightly open — this is the traditional Maltese style.\n\n6. **Bake**: Place on a lined baking tray and bake for 25–30 minutes until golden. Cool slightly before serving.\n\nQassatat 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.\n\n## Serving Suggestions\n\n- Serve warm or at room temperature\n- Add a squeeze of lemon to brighten the filling\n- Great as a snack, light lunch, or part of a spread\n- Pair with a simple salad or olives on the side\n\n## Traditional Notes \u0026 Tips\n\n- The centre is traditionally left open, unlike pastizzi — this is intentional and distinctive\n- Drain the tomatoes well and reduce the sauce properly; a watery filling will make the pastry soggy\n- Anchovy flavour should be pronounced but balanced by the tomato and capers\n- Using lard alongside butter gives the pastry a more authentic, slightly crumbly texture\n- The filling must be completely cool before shaping, or the pastry will soften\n- Qassatat are best eaten the same day but can be reheated in a low oven\n\n## An anchovy version of a bakery pastry\n\n[Visit Gozo's bakery guide](https://visitgozo.com/experience/bakeries/) places qassatat alongside ftira and lampuki pies in the island's baking repertoire.\n\nThe anchovy, tomato, caper, and olive filling here is a fish-based variation. It is meat-free in the everyday sense of containing no meat or poultry, but it is not vegetarian. Choose the pea qassatat if you want a different filling while keeping the open-topped pastry format.\n\n\n\n\n\n## Explore the collections\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Qassatat tal-Piżelli (Maltese Pea Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/): Make a pea-filled alternative using the same open pastry style.\n\n- [Ftira Għawdxija (Gozitan Potato Flatbread)](https://www.malteserecipes.com/recipes/ftira-ghawdxija/): Try anchovies, olives, and capers on a Gozitan flatbread.\n\n- [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Choose a larger fish pie when you want something to slice and share.","markdownUrl":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT30M","description":"Maltese savoury pies filled with anchovies, tomato, capers, and olives. A salty, tangy fish-filled alternative to pea qassatat.","image":["https://www.malteserecipes.com/images/recipes/qassatat-tal-incova/illustration.png"],"inLanguage":"en-us","keywords":"lent, pastry, savoury, anchovies, maltese-classic, snack, mediterranean","mainEntityOfPage":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/","name":"Qassatat tal-Inċova (Anchovy Pies)","prepTime":"PT20M","recipeCategory":"lent","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","400g plain flour (all-purpose flour)","200g cold butter (or 150g butter + 50g lard for traditional texture)","½ tsp salt","120ml cold water (approx.)","**Filling**","8–10 anchovy fillets in oil, chopped","2 tbsp olive oil","1 small onion (120g), finely chopped","2 cloves garlic, minced","300g chopped tomatoes, well-drained","1 tbsp tomato paste","1 tbsp capers, rinsed and chopped","40g green olives, sliced","Small handful fresh parsley, chopped","Black pepper to taste","Optional: pinch dried oregano, tiny pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pastry","position":1,"text":"Make the pastry: Rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually, mixing until the dough just comes together. Do not overwork. Wrap in cling film and chill for 30 minutes.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#step-1"},{"@type":"HowToStep","name":"Sauté the aromatics","position":2,"text":"Sauté the aromatics: Heat the olive oil in a pan over medium heat. Add the chopped onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#step-2"},{"@type":"HowToStep","name":"Build the filling","position":3,"text":"Build the filling: Stir in the chopped tomatoes and tomato paste. Cook over medium heat for 10–15 minutes, until the mixture is thick and no longer watery. Remove from heat.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#step-3"},{"@type":"HowToStep","name":"Finish the filling","position":4,"text":"Finish the filling: Stir in the anchovies, capers, olives, and parsley. Season with black pepper and add oregano or chilli flakes if using. Allow the filling to cool completely before shaping.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#step-4"},{"@type":"HowToStep","name":"Shape the qassatat","position":5,"text":"Shape the qassatat: Preheat the oven to 180°C (fan 170°C). Roll the chilled pastry to about 3–4mm thickness. Cut out circles roughly 10–12cm in diameter. Place a spoonful of filling in the centre of each circle. Fold the edges inward in pleats, leaving the centre slightly open — this is the traditional Maltese style.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#step-5"},{"@type":"HowToStep","name":"Bake","position":6,"text":"Bake: Place on a lined baking tray and bake for 25–30 minutes until golden. Cool slightly before serving.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/#step-6"}],"recipeYield":"8-10 small pies","url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/"},"url":"https://www.malteserecipes.com/recipes/qassatat-tal-incova/"},{"contentMarkdown":"# Qassatat tal-Piżelli (Maltese Pea Pies)\n\nSource: https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/\n\nTraditional Maltese open savoury pastries filled with spiced mushy peas. Hearty, inexpensive, and perfect warm from the bakery.\n\nPrep time: 25 minutes (plus soaking and chilling time)\nCook time: 45 minutes\nServings: 8-10 qassatat\nTags: pastry, peas, maltese-classic, savoury, snack, vegan, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 400g plain flour (all-purpose flour)\n\n- 200g cold butter or margarine\n\n- 1/2 tsp salt\n\n- 120ml cold water (approx.)\n\n- **Filling**\n\n- 250g dried split peas, soaked overnight\n\n- 1 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 1 tsp curry powder\n\n- 1/2 tsp ground cumin\n\n- Salt and black pepper to taste\n\n- Pinch chilli flakes (optional)\n\n\n## Instructions\n\n1. **Make the pastry**: Rub the cold butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap and chill for 30 minutes.\n\n2. **Cook the peas**: Drain the soaked peas and simmer in fresh water for 30-40 minutes until very soft. Drain well.\n\n3. **Make the filling**: Heat the olive oil and cook the onion until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the peas and mash to a thick paste. Season well and cool completely.\n\n4. **Shape the qassatat**: Preheat the oven to 180°C (fan 170°C). Roll the pastry to 3-4mm thickness and cut into 10-12cm circles. Add a spoonful of pea filling to each circle and pleat the edges inward, leaving the centre open.\n\n5. **Bake**: Place on a lined tray and bake for 25-30 minutes until golden. Serve warm or at room temperature.\n\nQassatat 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.\n\n## Ingredient Substitutions Outside Malta\n\nUse 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.\n\n## Serving Suggestions\n\n- Serve warm as a snack or light lunch\n- Pair with tea, coffee, or a cold drink\n- Add a simple salad for a fuller meal\n- Reheat in a low oven until crisp\n\n## Traditional Notes \u0026 Tips\n\n- The filling should be thick, not loose\n- The open centre is part of the classic qassatat shape\n- Split peas are more traditional than fresh peas\n- Curry powder is common in bakery-style pea fillings\n- Let the filling cool fully before shaping\n\n## Qassatat in the bakery repertoire\n\nQassatat are not just another name for pastizzi. Camilleri describes them as larger, bag-shaped pastries with fillings including peas or ricotta. See [Maltese Folklore, printed pages 197–198](https://ktieb.org.mt/app/uploads/2025/03/Maltese-Folklore_extract_compressed.pdf#page=69).\n\nIn this recipe, the shortcrust shell is folded around a thick pea filling with an open centre. Serve them as individual snacks or with salad for lunch; their shape and pastry distinguish them from the flaky pea pastizzi linked below.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)\n\n\n## Serve with or cook next\n\n- [Pastizzi tal-Piżelli (Maltese Pea Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/): Compare the pea filling in a flaky pastizzi shell.\n\n- [Qassatat tal-Inċova (Anchovy Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-incova/): Try an anchovy filling in another open savoury pastry.\n\n- [Pastizzi tal-Irkotta (Maltese Ricotta Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/): Add ricotta pastizzi to a mixed savoury pastry platter.","markdownUrl":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"Traditional Maltese open savoury pastries filled with spiced mushy peas. Hearty, inexpensive, and perfect warm from the bakery.","image":["https://www.malteserecipes.com/images/recipes/qassatat-tal-pizelli/illustration.png"],"inLanguage":"en-us","keywords":"pastry, peas, maltese-classic, savoury, snack, vegan, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/","name":"Qassatat tal-Piżelli (Maltese Pea Pies)","prepTime":"PT25M","recipeCategory":"pastry","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","400g plain flour (all-purpose flour)","200g cold butter or margarine","1/2 tsp salt","120ml cold water (approx.)","**Filling**","250g dried split peas, soaked overnight","1 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","1 tsp curry powder","1/2 tsp ground cumin","Salt and black pepper to taste","Pinch chilli flakes (optional)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pastry","position":1,"text":"Make the pastry: Rub the cold butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap and chill for 30 minutes.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/#step-1"},{"@type":"HowToStep","name":"Cook the peas","position":2,"text":"Cook the peas: Drain the soaked peas and simmer in fresh water for 30-40 minutes until very soft. Drain well.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/#step-2"},{"@type":"HowToStep","name":"Make the filling","position":3,"text":"Make the filling: Heat the olive oil and cook the onion until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the peas and mash to a thick paste. Season well and cool completely.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/#step-3"},{"@type":"HowToStep","name":"Shape the qassatat","position":4,"text":"Shape the qassatat: Preheat the oven to 180°C (fan 170°C). Roll the pastry to 3-4mm thickness and cut into 10-12cm circles. Add a spoonful of pea filling to each circle and pleat the edges inward, leaving the centre open.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Place on a lined tray and bake for 25-30 minutes until golden. Serve warm or at room temperature.","url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/#step-5"}],"recipeYield":"8-10 qassatat","url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/"},"url":"https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/"},{"contentMarkdown":"# Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)\n\nSource: https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/\n\nTraditional Maltese ravioli filled with fresh sheep cheese and served with a simple tomato and basil sauce.\n\nPrep time: 1 hour\nCook time: 35 minutes\nServings: 4 people\nTags: pasta, maltese-classic, traditional, gbejna, vegetarian, sunday-lunch\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 400g plain flour (all-purpose flour)\n\n- 4 medium eggs\n\n- Pinch salt\n\n- 500g fresh sheep's-milk ġbejniet (Maltese cheeselets, unsalted if possible)\n\n- 1 egg\n\n- 2 tbsp finely chopped fresh parsley\n\n- Small handful grated Pecorino (optional but traditional)\n\n- Black pepper to taste\n\n- 3 tbsp olive oil\n\n- 2 cloves garlic, sliced\n\n- 700g fresh ripe tomatoes (or 2 x 400g tins)\n\n- Salt and black pepper to taste\n\n- Small handful fresh basil\n\n- Optional: extra grated cheese for serving\n\n\n## Instructions\n\n1. **Make the dough**: Place flour on a clean work surface and form a well in the centre. Add eggs and salt. Gradually mix into the flour, then knead for 8-10 minutes until smooth and elastic. Wrap and rest for 30 minutes.\n\n2. **Prepare the filling**: Mash ġbejna with a fork until smooth. Mix in egg, parsley, black pepper, and grated cheese if using. The filling should be creamy but firm.\n\n3. **Shape the ravioli**: Roll the dough thinly (about 2mm). Cut into circles or squares (8-10 cm). Place a spoonful of filling in the centre, brush edges lightly with water, then fold and seal well while pressing out air. Dust lightly with flour.\n\n4. **Prepare the sauce**: Heat olive oil gently. Add garlic and cook lightly without browning. Add tomatoes and simmer for 20-25 minutes until thick. Season and stir in basil at the end.\n\n5. **Cook the ravioli**: Boil in salted water for 3-4 minutes, until they float. Drain carefully.\n\n6. **Serve**: Toss gently with tomato sauce and sprinkle with extra grated cheese if desired.\n\nRavjul 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.\n\n## Ingredient Substitutions Outside Malta\n\nIf 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.\n\n## Serving Notes\n\n- Traditionally served as a Sunday lunch first course\n- Often paired with a glass of local red wine\n- Best eaten fresh\n\n## Traditional Notes \u0026 Tips\n\n- The filling should taste fresh and slightly tangy\n- Some versions use mint instead of parsley\n- In Gozo, the ġbejna flavour is often stronger\n\n## Sheep's cheese and Gozitan ravioli\n\n[Visit Gozo describes sheep's-milk cheeselets being used to fill homemade ravioli](https://visitgozo.com/experience/local-delicacies/). That gives the cheese in this recipe a regional context, rather than making it an interchangeable garnish.\n\nThe fresh cheese is enclosed in pasta here and served with tomato sauce. If using the ricotta alternative discussed above, describe it as a variation: fresh sheep's cheese and ricotta are not the same ingredient, even though both can make a useful filling.\n\n\n\n\n\n## Explore the collections\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n\n## Serve with or cook next\n\n- [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Use fresh cheeselets in a soup for a simpler cheese-based meal.\n\n- [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): Try a savoury ricotta pie when you want a filling wrapped in pastry.\n\n- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Begin a longer lunch with a small bowl of clear broth.","markdownUrl":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT35M","description":"Traditional Maltese ravioli filled with fresh sheep cheese and served with a simple tomato and basil sauce.","image":["https://www.malteserecipes.com/images/recipes/ravjul-bil-gbejniet-tan-naghag/illustration.png"],"inLanguage":"en-us","keywords":"pasta, maltese-classic, traditional, gbejna, vegetarian, sunday-lunch","mainEntityOfPage":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/","name":"Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)","prepTime":"PT1H","recipeCategory":"pasta","recipeCuisine":"Maltese","recipeIngredient":["400g plain flour (all-purpose flour)","4 medium eggs","Pinch salt","500g fresh sheep's-milk ġbejniet (Maltese cheeselets, unsalted if possible)","1 egg","2 tbsp finely chopped fresh parsley","Small handful grated Pecorino (optional but traditional)","Black pepper to taste","3 tbsp olive oil","2 cloves garlic, sliced","700g fresh ripe tomatoes (or 2 x 400g tins)","Salt and black pepper to taste","Small handful fresh basil","Optional: extra grated cheese for serving"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","position":1,"text":"Make the dough: Place flour on a clean work surface and form a well in the centre. Add eggs and salt. Gradually mix into the flour, then knead for 8-10 minutes until smooth and elastic. Wrap and rest for 30 minutes.","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#step-1"},{"@type":"HowToStep","name":"Prepare the filling","position":2,"text":"Prepare the filling: Mash ġbejna with a fork until smooth. Mix in egg, parsley, black pepper, and grated cheese if using. The filling should be creamy but firm.","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#step-2"},{"@type":"HowToStep","name":"Shape the ravioli","position":3,"text":"Shape the ravioli: Roll the dough thinly (about 2mm). Cut into circles or squares (8-10 cm). Place a spoonful of filling in the centre, brush edges lightly with water, then fold and seal well while pressing out air. Dust lightly with flour.","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#step-3"},{"@type":"HowToStep","name":"Prepare the sauce","position":4,"text":"Prepare the sauce: Heat olive oil gently. Add garlic and cook lightly without browning. Add tomatoes and simmer for 20-25 minutes until thick. Season and stir in basil at the end.","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#step-4"},{"@type":"HowToStep","name":"Cook the ravioli","position":5,"text":"Cook the ravioli: Boil in salted water for 3-4 minutes, until they float. Drain carefully.","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#step-5"},{"@type":"HowToStep","name":"Serve","position":6,"text":"Serve: Toss gently with tomato sauce and sprinkle with extra grated cheese if desired.","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/#step-6"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/"},"url":"https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/"},{"contentMarkdown":"# Ross il-Forn (Maltese Baked Rice)\n\nSource: https://www.malteserecipes.com/recipes/ross-il-forn/\n\nMalta's comforting baked rice dish with minced meat and tomato, baked until golden. A classic Sunday family dish.\n\nPrep time: 20 minutes\nCook time: 1 hour 15 minutes\nServings: 6 people\nTags: rice, main-course, maltese-classic, baked, beef, sunday-lunch\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 400g short-grain rice\n\n- 2 tbsp olive oil\n\n- 1 large onion (150g), finely chopped\n\n- 2 cloves garlic, minced\n\n- 500g beef mince (or beef and pork mix)\n\n- 400g chopped tomatoes\n\n- 2 tbsp tomato paste\n\n- 120ml red wine (optional but traditional)\n\n- 100g frozen peas\n\n- 2 eggs, lightly beaten\n\n- 80g grated Parmesan or Pecorino\n\n- 1 tsp dried oregano\n\n- Salt and black pepper to taste\n\n- 1.2 litres beef stock (approximately)\n\n\n## Instructions\n\n1. **Cook the rice**: Bring the beef stock to a boil in a large pot. Add the rice and cook until just al dente (about 10-12 minutes). The rice should still have a slight bite as it will continue cooking in the oven. Drain if there's excess liquid and set aside.\n\n2. **Prepare the meat sauce**: Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add the garlic and cook briefly for about 1 minute until fragrant.\n\n3. **Brown the meat**: Add the mince to the pan and brown well, breaking it up with a wooden spoon. If using red wine, pour it in now and let it reduce for 2-3 minutes.\n\n4. **Simmer the sauce**: Stir in the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer uncovered for 20 minutes until the sauce is thick and rich. Add the peas during the last 5 minutes of cooking.\n\n5. **Combine**: In a large bowl, mix the cooked rice with the meat sauce. Stir in the beaten eggs and grated cheese, mixing well to distribute evenly. The mixture should be moist but not soupy - if it seems too dry, add a splash of stock.\n\n6. **Bake**: Preheat oven to 180°C (fan 170°C). Grease a baking dish (about 25x20cm or similar) with butter or oil. Transfer the rice mixture to the dish, spreading it evenly and leveling the surface. Sprinkle a little extra grated cheese on top for a golden crust. Bake for 35-45 minutes until set and golden brown on top. Allow to rest for 15-20 minutes before slicing - this resting time is important so it holds together when cut.\n\nRoss 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.\n\n## Serving Suggestions\n\n- Serve warm or at room temperature\n- Often paired with a simple green salad\n- Excellent for Sunday family lunches\n- Perfect for feeding a crowd at gatherings\n- Even better the next day - flavours deepen overnight\n- Can be served as part of a buffet spread\n- Leftovers can be reheated or eaten cold\n\n## Traditional Notes \u0026 Tips\n\n- Some families add diced hard-boiled eggs layered into the mixture\n- Others include small cubes of fried aubergine for extra texture and flavour\n- The texture should hold firm when sliced, not crumble or fall apart\n- The rice must be al dente before baking or the final dish will be mushy\n- Some cooks add a layer of sliced tomatoes on top before baking\n- Using short-grain rice (like arborio) gives the best texture\n- The meat sauce should be quite thick - excess liquid makes the dish soggy\n- Can be assembled the day before and baked when needed\n- Freezes well - defrost fully before reheating\n- The eggs act as a binder, helping the dish set properly\n- Don't skip the resting time after baking\n- Some families add chicken livers to the meat sauce for deeper flavour\n- A mix of beef and pork mince gives more complexity\n- The top should be golden but not burnt - cover with foil if browning too quickly\n- Traditionally made in large rectangular baking dishes for easy slicing\n- Can be made in individual portions using ramekins\n- The dish is very filling - serve smaller portions than you might think\n- Often appears at village festas and celebrations\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n\n## Serve with or cook next\n\n- [Mqarrun il-Forn (Maltese Baked Macaroni)](https://www.malteserecipes.com/recipes/mqarrun-il-forn/): Compare baked rice with Maltese baked macaroni.\n\n- [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): Choose the pastry-covered macaroni pie for a larger baking project.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Serve vegetables alongside a slice of the rice bake.","markdownUrl":"https://www.malteserecipes.com/recipes/ross-il-forn/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/ross-il-forn/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H15M","description":"Malta's comforting baked rice dish with minced meat and tomato, baked until golden. A classic Sunday family dish.","image":["https://www.malteserecipes.com/images/recipes/ross-il-forn/illustration.png"],"inLanguage":"en-us","keywords":"rice, main-course, maltese-classic, baked, beef, sunday-lunch","mainEntityOfPage":"https://www.malteserecipes.com/recipes/ross-il-forn/","name":"Ross il-Forn (Maltese Baked Rice)","prepTime":"PT20M","recipeCategory":"rice","recipeCuisine":"Maltese","recipeIngredient":["400g short-grain rice","2 tbsp olive oil","1 large onion (150g), finely chopped","2 cloves garlic, minced","500g beef mince (or beef and pork mix)","400g chopped tomatoes","2 tbsp tomato paste","120ml red wine (optional but traditional)","100g frozen peas","2 eggs, lightly beaten","80g grated Parmesan or Pecorino","1 tsp dried oregano","Salt and black pepper to taste","1.2 litres beef stock (approximately)"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the rice","position":1,"text":"Cook the rice: Bring the beef stock to a boil in a large pot. Add the rice and cook until just al dente (about 10-12 minutes). The rice should still have a slight bite as it will continue cooking in the oven. Drain if there\u0026rsquo;s excess liquid and set aside.","url":"https://www.malteserecipes.com/recipes/ross-il-forn/#step-1"},{"@type":"HowToStep","name":"Prepare the meat sauce","position":2,"text":"Prepare the meat sauce: Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add the garlic and cook briefly for about 1 minute until fragrant.","url":"https://www.malteserecipes.com/recipes/ross-il-forn/#step-2"},{"@type":"HowToStep","name":"Brown the meat","position":3,"text":"Brown the meat: Add the mince to the pan and brown well, breaking it up with a wooden spoon. If using red wine, pour it in now and let it reduce for 2-3 minutes.","url":"https://www.malteserecipes.com/recipes/ross-il-forn/#step-3"},{"@type":"HowToStep","name":"Simmer the sauce","position":4,"text":"Simmer the sauce: Stir in the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer uncovered for 20 minutes until the sauce is thick and rich. Add the peas during the last 5 minutes of cooking.","url":"https://www.malteserecipes.com/recipes/ross-il-forn/#step-4"},{"@type":"HowToStep","name":"Combine","position":5,"text":"Combine: In a large bowl, mix the cooked rice with the meat sauce. Stir in the beaten eggs and grated cheese, mixing well to distribute evenly. The mixture should be moist but not soupy - if it seems too dry, add a splash of stock.","url":"https://www.malteserecipes.com/recipes/ross-il-forn/#step-5"},{"@type":"HowToStep","name":"Bake","position":6,"text":"Bake: Preheat oven to 180°C (fan 170°C). Grease a baking dish (about 25x20cm or similar) with butter or oil. Transfer the rice mixture to the dish, spreading it evenly and leveling the surface. Sprinkle a little extra grated cheese on top for a golden crust. Bake for 35-45 minutes until set and golden brown on top. Allow to rest for 15-20 minutes before slicing - this resting time is important so it holds together when cut.","url":"https://www.malteserecipes.com/recipes/ross-il-forn/#step-6"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/ross-il-forn/"},"url":"https://www.malteserecipes.com/recipes/ross-il-forn/"},{"contentMarkdown":"# Soppa tal-Armla (Widow's Soup)\n\nSource: https://www.malteserecipes.com/recipes/soppa-tal-armla/\n\nA traditional Maltese vegetable soup enriched with small fresh cheeselets (ġbejna). Simple, rustic, and deeply comforting.\n\nPrep time: 15 minutes\nCook time: 40 minutes\nServings: 4-6 people\nTags: vegetarian, soup, maltese-classic, comfort-food, gbejna\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 2 tbsp olive oil\n\n- 1 medium onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 2 medium carrots, diced\n\n- 2 medium potatoes, peeled and cubed\n\n- 150g cauliflower florets\n\n- 1 medium zucchini (courgette), diced\n\n- 100g frozen peas (or fresh when in season)\n\n- 400g canned chopped tomatoes\n\n- 1.2 litres vegetable stock\n\n- 200g fresh ġbejna (Maltese sheep cheeselets), crumbled or cubed\n\n- Salt and black pepper to taste\n\n- Fresh parsley, chopped (for garnish)\n\n- Optional: 1 egg, beaten (for traditional egg ribbon)\n\n\n## Instructions\n\n1. **Sauté the aromatics**: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.\n\n2. **Add the vegetables**: Add the carrots, potatoes, cauliflower, and zucchini to the pot. Stir well to coat the vegetables with the oil and aromatics. Cook for 3-4 minutes.\n\n3. **Add tomatoes and stock**: Pour in the chopped tomatoes and vegetable stock. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until all vegetables are tender.\n\n4. **Add peas**: Stir in the frozen peas and cook for another 5 minutes.\n\n5. **Add ġbejna**: Gently stir in the crumbled or cubed ġbejna. Let it warm through for 2-3 minutes. The cheese will soften slightly but should retain its shape.\n\n6. **Optional egg ribbon**: For a traditional touch, slowly drizzle the beaten egg into the simmering soup while stirring gently with a fork. This creates delicate egg ribbons throughout.\n\n7. **Season and serve**: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.\n\nSoppa 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.\n\n## Ingredient Substitutions Outside Malta\n\nZucchini 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](/maltese-ingredients-abroad/#fresh-ġbejniet-and-ricotta) before choosing a replacement.\n\n## Serving Suggestions\n\n- Serve with crusty Maltese bread (ħobż tal-Malti) for dipping\n- Perfect as a light lunch or dinner on cooler evenings\n- Pairs wonderfully with a simple green salad\n- Excellent as a starter before a heartier main course\n- Can be enjoyed year-round but especially comforting in winter\n\n## Traditional Notes \u0026 Tips\n\n- Ġbejna is essential for authentic flavour - fresh sheep's milk cheeselets give this soup its distinctive character\n- If you can't find ġbejna, ricotta salata or feta can be substituted, though the flavour will differ\n- The egg ribbon technique is optional but traditional in many Maltese households\n- This soup is naturally vegetarian and very wholesome\n- Originally made by widows with whatever vegetables were available - hence the name\n- The soup tastes even better the next day as flavours meld together\n- Can be frozen without the ġbejna - add fresh cheese when reheating\n- Adjust vegetable quantities based on seasonal availability and personal preference\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Kusksu (Maltese Broad Bean and Pasta Soup)](https://www.malteserecipes.com/recipes/kusksu/): Try fresh cheeselets with broad beans and small pasta beads.\n\n- [Minestra (Thick Maltese Vegetable Soup)](https://www.malteserecipes.com/recipes/minestra/): Choose a thicker vegetable soup for a different everyday meal.\n\n- [Ġbejniet Moqlija (Fried Cheeselets)](https://www.malteserecipes.com/recipes/gbejniet-moqlija/): Explore fried cheeselets when you want to serve cheese outside a soup.","markdownUrl":"https://www.malteserecipes.com/recipes/soppa-tal-armla/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT40M","description":"A traditional Maltese vegetable soup enriched with small fresh cheeselets (ġbejna). Simple, rustic, and deeply comforting.","image":["https://www.malteserecipes.com/images/recipes/soppa-tal-armla/illustration.png"],"inLanguage":"en-us","keywords":"vegetarian, soup, maltese-classic, comfort-food, gbejna","mainEntityOfPage":"https://www.malteserecipes.com/recipes/soppa-tal-armla/","name":"Soppa tal-Armla (Widow's Soup)","prepTime":"PT15M","recipeCategory":"vegetarian","recipeCuisine":"Maltese","recipeIngredient":["2 tbsp olive oil","1 medium onion, finely chopped","2 cloves garlic, minced","2 medium carrots, diced","2 medium potatoes, peeled and cubed","150g cauliflower florets","1 medium zucchini (courgette), diced","100g frozen peas (or fresh when in season)","400g canned chopped tomatoes","1.2 litres vegetable stock","200g fresh ġbejna (Maltese sheep cheeselets), crumbled or cubed","Salt and black pepper to taste","Fresh parsley, chopped (for garnish)","Optional: 1 egg, beaten (for traditional egg ribbon)"],"recipeInstructions":[{"@type":"HowToStep","name":"Sauté the aromatics","position":1,"text":"Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-1"},{"@type":"HowToStep","name":"Add the vegetables","position":2,"text":"Add the vegetables: Add the carrots, potatoes, cauliflower, and zucchini to the pot. Stir well to coat the vegetables with the oil and aromatics. Cook for 3-4 minutes.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-2"},{"@type":"HowToStep","name":"Add tomatoes and stock","position":3,"text":"Add tomatoes and stock: Pour in the chopped tomatoes and vegetable stock. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until all vegetables are tender.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-3"},{"@type":"HowToStep","name":"Add peas","position":4,"text":"Add peas: Stir in the frozen peas and cook for another 5 minutes.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-4"},{"@type":"HowToStep","name":"Add ġbejna","position":5,"text":"Add ġbejna: Gently stir in the crumbled or cubed ġbejna. Let it warm through for 2-3 minutes. The cheese will soften slightly but should retain its shape.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-5"},{"@type":"HowToStep","name":"Optional egg ribbon","position":6,"text":"Optional egg ribbon: For a traditional touch, slowly drizzle the beaten egg into the simmering soup while stirring gently with a fork. This creates delicate egg ribbons throughout.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-6"},{"@type":"HowToStep","name":"Season and serve","position":7,"text":"Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/#step-7"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/"},"url":"https://www.malteserecipes.com/recipes/soppa-tal-armla/"},{"contentMarkdown":"# Stuffat tal-Bebbux (Maltese Snail Stew)\n\nSource: https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/\n\nA traditional Maltese snail stew slow-cooked with garlic, red wine, tomato, and herbs until rich and deeply flavoured.\n\nPrep time: 25 minutes\nCook time: 1 hour 10 minutes\nServings: 4 people\nTags: stew, maltese-classic, traditional, snails, festa, slow-cooked\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 kg cleaned snails (purged and washed)\n\n- 3 tbsp olive oil\n\n- 1 large onion (150g), finely chopped\n\n- 5-6 cloves garlic, sliced\n\n- 400g chopped tomatoes (fresh or tinned)\n\n- 2 tbsp tomato paste\n\n- 120ml red wine\n\n- 1 bay leaf\n\n- 1 tsp dried marjoram or mint\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- Optional: pinch chilli flakes\n\n\n## Instructions\n\n1. **Prepare the snails**: If using fresh snails, ensure they have been properly purged and cleaned. Rinse thoroughly in salted water and vinegar, then rinse again. Parboil the snails in water for 10 minutes, then drain and set aside.\n\n2. **Build the base**: Heat olive oil in a heavy pot over medium heat. Saute onion for about 5 minutes until soft. Add garlic and cook gently without browning.\n\n3. **Add tomatoes and wine**: Stir in chopped tomatoes and tomato paste. Pour in red wine and let it reduce for 2-3 minutes. Add bay leaf, dried herbs, salt, pepper, and chilli flakes if using. Simmer for 10 minutes.\n\n4. **Add snails**: Add parboiled snails to the sauce. Cover partially and simmer gently for 45-60 minutes, stirring occasionally. The sauce should thicken and coat the snails well.\n\n5. **Finish**: Remove bay leaf, stir in fresh parsley, and adjust seasoning.\n\nStuffat 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.\n\n## How to Serve\n\n- With crusty Maltese bread (essential for dipping)\n- In small bowls during village festas\n- With a toothpick to extract the snails\n\n## Traditional Notes \u0026 Tips\n\n- Snails were historically considered humble rural food\n- A strong garlic flavour is typical\n- Some families add potatoes to the stew\n\n\n\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve plenty of bread with the garlic-and-tomato sauce.\n\n- [Kirxa (Maltese Tripe Stew)](https://www.malteserecipes.com/recipes/kirxa/): Try a slow-cooked tripe stew for another traditional pot dish.\n\n- [Stuffat tal-Fenek (Rabbit Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-fenek/): Choose rabbit stew for a different tomato-and-wine main.","markdownUrl":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H10M","description":"A traditional Maltese snail stew slow-cooked with garlic, red wine, tomato, and herbs until rich and deeply flavoured.","image":["https://www.malteserecipes.com/images/recipes/stuffat-tal-bebbux/illustration.png"],"inLanguage":"en-us","keywords":"stew, maltese-classic, traditional, snails, festa, slow-cooked","mainEntityOfPage":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/","name":"Stuffat tal-Bebbux (Maltese Snail Stew)","prepTime":"PT25M","recipeCategory":"stew","recipeCuisine":"Maltese","recipeIngredient":["1 kg cleaned snails (purged and washed)","3 tbsp olive oil","1 large onion (150g), finely chopped","5-6 cloves garlic, sliced","400g chopped tomatoes (fresh or tinned)","2 tbsp tomato paste","120ml red wine","1 bay leaf","1 tsp dried marjoram or mint","Small handful fresh parsley, chopped","Salt and black pepper to taste","Optional: pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the snails","position":1,"text":"Prepare the snails: If using fresh snails, ensure they have been properly purged and cleaned. Rinse thoroughly in salted water and vinegar, then rinse again. Parboil the snails in water for 10 minutes, then drain and set aside.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/#step-1"},{"@type":"HowToStep","name":"Build the base","position":2,"text":"Build the base: Heat olive oil in a heavy pot over medium heat. Saute onion for about 5 minutes until soft. Add garlic and cook gently without browning.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/#step-2"},{"@type":"HowToStep","name":"Add tomatoes and wine","position":3,"text":"Add tomatoes and wine: Stir in chopped tomatoes and tomato paste. Pour in red wine and let it reduce for 2-3 minutes. Add bay leaf, dried herbs, salt, pepper, and chilli flakes if using. Simmer for 10 minutes.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/#step-3"},{"@type":"HowToStep","name":"Add snails","position":4,"text":"Add snails: Add parboiled snails to the sauce. Cover partially and simmer gently for 45-60 minutes, stirring occasionally. The sauce should thicken and coat the snails well.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/#step-4"},{"@type":"HowToStep","name":"Finish","position":5,"text":"Finish: Remove bay leaf, stir in fresh parsley, and adjust seasoning.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/"},"url":"https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/"},{"contentMarkdown":"# Stuffat tal-Fenek (Rabbit Stew)\n\nSource: https://www.malteserecipes.com/recipes/stuffat-tal-fenek/\n\nMalta's national dish - slow-cooked rabbit in rich tomato and wine sauce.\n\nPrep time: 15 minutes\nCook time: 1 hour 10 minutes\nServings: 4 people\nTags: rabbit, stew, maltese-classic, main-course, slow-cooked\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 2 tsp olive oil\n\n- 800g rabbit pieces\n\n- 1 large onion, chopped\n\n- 3 garlic cloves, minced\n\n- 1 carrot, diced\n\n- 1/2 tsp salt\n\n- 1/2 tsp pepper\n\n- 100ml red wine\n\n- 1 tsp Worcestershire sauce\n\n- 2 tsp tomato paste (kunserva)\n\n- 1/4 tsp sugar\n\n- 1 tsp oregano\n\n- 1 beef stock cube\n\n- 400g polpa di pomodoro (canned chopped tomatoes)\n\n- 100ml water\n\n- 3 bay leaves\n\n- 150g potatoes, cubed\n\n- 50g frozen peas\n\n\n## Instructions\n\n1. **Brown the rabbit**: In a saucepan, add olive oil and gently fry the rabbit for 5 minutes or until well browned. Remove and set aside.\n\n2. **Sweat the onion**: In the same pan, sweat the onion until it becomes translucent.\n\n3. **Add aromatics**: Add garlic and carrot, cooking for about 3 minutes on medium heat while stirring constantly.\n\n4. **Return the rabbit**: Add the browned rabbit back to the pan.\n\n5. **Build the sauce**: Add salt, pepper, red wine, Worcestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, and bay leaves. Gently stir everything together.\n\n6. **Simmer**: Bring to a boil, then lower the heat and simmer for at least 45 minutes.\n\n7. **Add vegetables**: Add potatoes and peas, cover, and simmer for a further 20 minutes.\n\nStuffat tal-Fenek is Malta's beloved national dish. This hearty rabbit stew is slow-cooked with tomatoes, wine, and aromatic herbs until the meat is fall-off-the-bone tender. It's a cornerstone of Maltese home cooking and Sunday family meals.\n\n## Serving Suggestions\n\n- Serve with freshly cooked spaghetti\n- Excellent with chips (Maltese-style)\n- Perfect with lots of fresh Maltese bread to soak up the rich sauce\n- Pairs wonderfully with a glass of robust red wine\n\n## Tips\n\n- Ask your butcher to cut the rabbit into pieces for you\n- Make sure to brown the rabbit well for maximum flavor\n- The tomato paste (kunserva) adds authentic Maltese depth to the sauce\n- For a thicker sauce, you can add 1 tsp cornflour mixed with water in step 5\n- Leftovers are even more delicious the next day as the flavors develop\n\n## One rabbit meal, two courses\n\nOne documented fenkata serving pattern starts with spaghetti dressed in rabbit sauce, then brings the rabbit itself to the table for sharing. This is how [Il-Barri in Mġarr describes its rabbit meal](https://il-barri.com.mt/about-the-restaurant/); it is an example of the tradition, not a compulsory menu for every home.\n\nThe stew above can also be the whole meal with bread. If planning a separate pasta course, allow enough sauce for both courses instead of leaving the rabbit and vegetables dry.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Fenek Moqli (Maltese Fried Rabbit)](https://www.malteserecipes.com/recipes/fenek-moqli/): Try rabbit fried with garlic and wine instead of stewing it.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the rabbit and sauce.\n\n- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Start a longer Sunday lunch with a small serving of broth.","markdownUrl":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H10M","description":"Malta's national dish - slow-cooked rabbit in rich tomato and wine sauce.","image":["https://www.malteserecipes.com/images/recipes/stuffat-tal-fenek/illustration.png"],"inLanguage":"en-us","keywords":"rabbit, stew, maltese-classic, main-course, slow-cooked","mainEntityOfPage":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/","name":"Stuffat tal-Fenek (Rabbit Stew)","prepTime":"PT15M","recipeCategory":"rabbit","recipeCuisine":"Maltese","recipeIngredient":["2 tsp olive oil","800g rabbit pieces","1 large onion, chopped","3 garlic cloves, minced","1 carrot, diced","1/2 tsp salt","1/2 tsp pepper","100ml red wine","1 tsp Worcestershire sauce","2 tsp tomato paste (kunserva)","1/4 tsp sugar","1 tsp oregano","1 beef stock cube","400g polpa di pomodoro (canned chopped tomatoes)","100ml water","3 bay leaves","150g potatoes, cubed","50g frozen peas"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the rabbit","position":1,"text":"Brown the rabbit: In a saucepan, add olive oil and gently fry the rabbit for 5 minutes or until well browned. Remove and set aside.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-1"},{"@type":"HowToStep","name":"Sweat the onion","position":2,"text":"Sweat the onion: In the same pan, sweat the onion until it becomes translucent.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-2"},{"@type":"HowToStep","name":"Add aromatics","position":3,"text":"Add aromatics: Add garlic and carrot, cooking for about 3 minutes on medium heat while stirring constantly.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-3"},{"@type":"HowToStep","name":"Return the rabbit","position":4,"text":"Return the rabbit: Add the browned rabbit back to the pan.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-4"},{"@type":"HowToStep","name":"Build the sauce","position":5,"text":"Build the sauce: Add salt, pepper, red wine, Worcestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, and bay leaves. Gently stir everything together.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-5"},{"@type":"HowToStep","name":"Simmer","position":6,"text":"Simmer: Bring to a boil, then lower the heat and simmer for at least 45 minutes.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-6"},{"@type":"HowToStep","name":"Add vegetables","position":7,"text":"Add vegetables: Add potatoes and peas, cover, and simmer for a further 20 minutes.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/#step-7"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/"},"url":"https://www.malteserecipes.com/recipes/stuffat-tal-fenek/"},{"contentMarkdown":"# Stuffat tal-Qarnit (Maltese Octopus Stew)\n\nSource: https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/\n\nA rich Maltese octopus stew slowly simmered with tomato, red wine, garlic, and herbs.\n\nPrep time: 20 minutes\nCook time: 1 hour 10 minutes\nServings: 4 people\nTags: stew, seafood, maltese-classic, lent, traditional, slow-cooked\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 kg octopus, cleaned\n\n- 3 tbsp olive oil\n\n- 1 large onion (150g), finely chopped\n\n- 4 cloves garlic, sliced\n\n- 400g chopped tomatoes (fresh or tinned)\n\n- 2 tbsp tomato paste\n\n- 120 ml red wine\n\n- 1 bay leaf\n\n- 1 tsp dried marjoram or thyme\n\n- 150g peas (optional but traditional)\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- Optional: pinch chilli flakes\n\n\n## Instructions\n\n1. **Prepare the octopus**: Rinse well and cut into medium chunks. There is no need to pre-boil, as it will cook in its own juices.\n\n2. **Build the base**: Heat olive oil in a heavy pot over medium heat. Saute onion until soft, about 5 minutes. Add garlic gently without browning.\n\n3. **Add octopus**: Add octopus pieces and cook for 5-7 minutes. They will release their liquid.\n\n4. **Add tomatoes and wine**: Stir in chopped tomatoes, tomato paste, red wine, bay leaf, and dried herbs. Bring to a gentle simmer. Cover partially and cook on low heat for 45-60 minutes, stirring occasionally.\n\n5. **Add peas**: If using peas, add them during the last 10-15 minutes. Cook until the octopus is tender and the sauce is thick.\n\n6. **Finish**: Remove bay leaf. Stir in fresh parsley and adjust seasoning.\n\nStuffat 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.\n\n## How to Serve\n\n- With crusty Maltese bread\n- Over boiled potatoes\n- Sometimes served with spaghetti\n- Best enjoyed warm with a squeeze of lemon\n\n## Traditional Notes \u0026 Tips\n\n- The octopus should be tender, never rubbery\n- The sauce should be thick and rich\n- Some families add capers or black olives for extra depth\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Qarnit bit-Tewm (Maltese Octopus with Garlic)](https://www.malteserecipes.com/recipes/qarnit-bit-tewm/): Compare stewed octopus with a garlic-and-lemon preparation.\n\n- [Klamari Mimli (Stuffed Calamari)](https://www.malteserecipes.com/recipes/klamari-mimli/): Try stuffed calamari simmered in tomato sauce.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve bread to soak up the rich octopus sauce.","markdownUrl":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H10M","description":"A rich Maltese octopus stew slowly simmered with tomato, red wine, garlic, and herbs.","image":["https://www.malteserecipes.com/images/recipes/stuffat-tal-qarnit/illustration.png"],"inLanguage":"en-us","keywords":"stew, seafood, maltese-classic, lent, traditional, slow-cooked","mainEntityOfPage":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/","name":"Stuffat tal-Qarnit (Maltese Octopus Stew)","prepTime":"PT20M","recipeCategory":"stew","recipeCuisine":"Maltese","recipeIngredient":["1 kg octopus, cleaned","3 tbsp olive oil","1 large onion (150g), finely chopped","4 cloves garlic, sliced","400g chopped tomatoes (fresh or tinned)","2 tbsp tomato paste","120 ml red wine","1 bay leaf","1 tsp dried marjoram or thyme","150g peas (optional but traditional)","Small handful fresh parsley, chopped","Salt and black pepper to taste","Optional: pinch chilli flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the octopus","position":1,"text":"Prepare the octopus: Rinse well and cut into medium chunks. There is no need to pre-boil, as it will cook in its own juices.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#step-1"},{"@type":"HowToStep","name":"Build the base","position":2,"text":"Build the base: Heat olive oil in a heavy pot over medium heat. Saute onion until soft, about 5 minutes. Add garlic gently without browning.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#step-2"},{"@type":"HowToStep","name":"Add octopus","position":3,"text":"Add octopus: Add octopus pieces and cook for 5-7 minutes. They will release their liquid.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#step-3"},{"@type":"HowToStep","name":"Add tomatoes and wine","position":4,"text":"Add tomatoes and wine: Stir in chopped tomatoes, tomato paste, red wine, bay leaf, and dried herbs. Bring to a gentle simmer. Cover partially and cook on low heat for 45-60 minutes, stirring occasionally.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#step-4"},{"@type":"HowToStep","name":"Add peas","position":5,"text":"Add peas: If using peas, add them during the last 10-15 minutes. Cook until the octopus is tender and the sauce is thick.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#step-5"},{"@type":"HowToStep","name":"Finish","position":6,"text":"Finish: Remove bay leaf. Stir in fresh parsley and adjust seasoning.","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/#step-6"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/"},"url":"https://www.malteserecipes.com/recipes/stuffat-tal-qarnit/"},{"contentMarkdown":"# Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)\n\nSource: https://www.malteserecipes.com/recipes/chicken-hunters-style/\n\nTender chicken braised with onions, mushrooms, and tomatoes in white wine - a rustic Maltese classic.\n\nPrep time: 15 minutes\nCook time: 45 minutes\nServings: 4-6 people\nTags: chicken, main-course, maltese-classic, one-pot, mushrooms\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1.3-1.4 kg chicken, cut into serving pieces\n\n- 3 tbsp olive oil\n\n- 2-4 medium onions, thinly sliced\n\n- 1 garlic clove, finely chopped\n\n- 140ml dry white wine\n\n- 400g canned tomatoes\n\n- ¼ tsp dried oregano\n\n- 100g mushrooms, sliced\n\n- Salt and black pepper, to taste\n\n- 1 tsp sugar (optional)\n\n- 1-2 tbsp fresh parsley, chopped\n\n\n## Instructions\n\n1. **Brown the chicken**: Heat the olive oil in a large heavy pan over medium heat. Brown the chicken pieces well on all sides (about 12-15 minutes). Remove and set aside if needed.\n\n2. **Cook the onions**: In the same pan, add the thinly sliced onions and cook over medium-low heat until soft and lightly golden (about 10-12 minutes).\n\n3. **Add garlic**: Stir in the chopped garlic and cook for about 1 minute until fragrant.\n\n4. **Deglaze with wine**: Pour in the white wine and let it simmer until slightly reduced.\n\n5. **Add tomatoes and seasoning**: Return the chicken to the pan. Add the tomatoes, oregano, salt, pepper, and sugar if using. Stir well.\n\n6. **Simmer**: Cover and cook gently for about 20 minutes.\n\n7. **Add mushrooms**: Stir in the sliced mushrooms and cook uncovered for another 10 minutes, until the chicken is tender and the sauce has thickened.\n\n8. **Finish and serve**: Adjust seasoning and sprinkle with fresh parsley before serving.\n\nTiġieġa 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.\n\n## Serving Suggestions\n\n- Serve over pasta, rice, or with crusty bread to soak up the delicious sauce\n- Excellent with roasted potatoes on the side\n- Pairs wonderfully with a glass of dry white wine\n- Perfect for Sunday family dinners\n\n## Tips\n\n- Use chicken thighs for extra flavor and moisture\n- Don't skip the browning step - it adds depth to the dish\n- The sugar helps balance the acidity of the tomatoes\n- Fresh mushrooms work best, but you can use any variety you prefer\n- This dish tastes even better the next day as the flavors meld together\n- Can be made ahead and reheated gently\n\n**Gawdi l-ikel!** (Enjoy your food!)\n\n\n\n\n\n## Serve with or cook next\n\n- [Wild Mushroom Soup](https://www.malteserecipes.com/recipes/wild-mushroom-soup/): Use mushrooms in a creamy soup for a different way to enjoy their earthy flavour.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve the braised chicken with potatoes and oniony pan juices.\n\n- [Leftover Roast Chicken Curry](https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/): For a different chicken meal, use leftover roast chicken in a quick curry.\n\n- [Stuffat tal-Fenek (Rabbit Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-fenek/): Explore another tomato-and-wine braise with rabbit.","markdownUrl":"https://www.malteserecipes.com/recipes/chicken-hunters-style/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"Tender chicken braised with onions, mushrooms, and tomatoes in white wine - a rustic Maltese classic.","image":["https://www.malteserecipes.com/images/recipes/chicken-hunters-style/illustration.png"],"inLanguage":"en-us","keywords":"chicken, main-course, maltese-classic, one-pot, mushrooms","mainEntityOfPage":"https://www.malteserecipes.com/recipes/chicken-hunters-style/","name":"Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)","prepTime":"PT15M","recipeCategory":"chicken","recipeCuisine":"Maltese","recipeIngredient":["1.3-1.4 kg chicken, cut into serving pieces","3 tbsp olive oil","2-4 medium onions, thinly sliced","1 garlic clove, finely chopped","140ml dry white wine","400g canned tomatoes","¼ tsp dried oregano","100g mushrooms, sliced","Salt and black pepper, to taste","1 tsp sugar (optional)","1-2 tbsp fresh parsley, chopped"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the chicken","position":1,"text":"Brown the chicken: Heat the olive oil in a large heavy pan over medium heat. Brown the chicken pieces well on all sides (about 12-15 minutes). Remove and set aside if needed.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-1"},{"@type":"HowToStep","name":"Cook the onions","position":2,"text":"Cook the onions: In the same pan, add the thinly sliced onions and cook over medium-low heat until soft and lightly golden (about 10-12 minutes).","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-2"},{"@type":"HowToStep","name":"Add garlic","position":3,"text":"Add garlic: Stir in the chopped garlic and cook for about 1 minute until fragrant.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-3"},{"@type":"HowToStep","name":"Deglaze with wine","position":4,"text":"Deglaze with wine: Pour in the white wine and let it simmer until slightly reduced.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-4"},{"@type":"HowToStep","name":"Add tomatoes and seasoning","position":5,"text":"Add tomatoes and seasoning: Return the chicken to the pan. Add the tomatoes, oregano, salt, pepper, and sugar if using. Stir well.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-5"},{"@type":"HowToStep","name":"Simmer","position":6,"text":"Simmer: Cover and cook gently for about 20 minutes.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-6"},{"@type":"HowToStep","name":"Add mushrooms","position":7,"text":"Add mushrooms: Stir in the sliced mushrooms and cook uncovered for another 10 minutes, until the chicken is tender and the sauce has thickened.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-7"},{"@type":"HowToStep","name":"Finish and serve","position":8,"text":"Finish and serve: Adjust seasoning and sprinkle with fresh parsley before serving.","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/#step-8"}],"recipeYield":"4-6 people","url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/"},"url":"https://www.malteserecipes.com/recipes/chicken-hunters-style/"},{"contentMarkdown":"# Timpana (Maltese Baked Macaroni Pie)\n\nSource: https://www.malteserecipes.com/recipes/timpana/\n\nA classic Maltese baked macaroni pie with rich meat sauce, eggs, and cheese wrapped in golden pastry. A true Sunday and festa favourite.\n\nPrep time: 30 minutes\nCook time: 1 hour 20 minutes\nServings: 6-8 people\nTags: pasta, main-course, maltese-classic, baked, beef, festa\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g short pasta (traditionally macaroni)\n\n- 2 tbsp olive oil\n\n- 1 large onion (150g), finely chopped\n\n- 2 cloves garlic, minced\n\n- 500g beef mince (ground beef)\n\n- 400g chopped tomatoes (tin or fresh)\n\n- 2 tbsp tomato paste\n\n- 120ml red wine\n\n- 1 tsp dried oregano\n\n- 1 bay leaf\n\n- 100g frozen peas (optional but traditional)\n\n- 2 eggs, lightly beaten\n\n- 80g grated Parmesan or Pecorino\n\n- Salt and black pepper to taste\n\n- 2 sheets shortcrust pastry (about 500g total)\n\n- 1 egg, beaten (for glazing)\n\n\n## Instructions\n\n1. **Cook the pasta**: Boil pasta in salted water until very al dente (1-2 minutes less than packet instructions). This is important as it will continue cooking in the oven. Drain and set aside.\n\n2. **Make the meat sauce**: Heat olive oil in a large pan over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for another minute until fragrant.\n\n3. **Brown the meat**: Add beef mince and brown well, breaking it up with a wooden spoon. Pour in red wine and let it reduce for 2-3 minutes.\n\n4. **Simmer the sauce**: Stir in chopped tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Simmer uncovered for 20-25 minutes until thick and rich. Stir in peas during the last 5 minutes if using. Remove bay leaf and let cool slightly.\n\n5. **Combine the filling**: In a large bowl, mix together the cooked pasta, meat sauce, beaten eggs, and grated cheese. The mixture should be moist but not watery.\n\n6. **Assemble**: Preheat oven to 180°C (fan 170°C). Line a 24cm round baking dish with one sheet of pastry, leaving some overhang. Fill with the pasta mixture and press down gently. Cover with the second pastry sheet. Seal the edges well and trim excess pastry. Brush the top generously with beaten egg. Prick the top lightly with a fork to allow steam to escape.\n\n7. **Bake**: Bake for 45-55 minutes, until the pastry is golden brown and crisp. Allow to rest for 20-30 minutes before slicing - this resting time is crucial so the timpana sets properly and doesn't fall apart when cut.\n\nTimpana 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.\n\n## Serving Suggestions\n\n- Best served warm or at room temperature\n- Often paired with a simple green salad\n- Perfect for Sunday family lunches\n- Excellent for feeding a crowd at festas or celebrations\n- Even better the next day - flavours deepen overnight\n- Can be served as part of a buffet spread\n\n## Traditional Notes \u0026 Tips\n\n- Traditionally made with homemade shortcrust pastry, but ready-made works perfectly well\n- Some families add diced chicken livers to the sauce for deeper, richer flavour\n- Others use a mix of beef and pork mince\n- Older recipes sometimes include hard-boiled eggs layered inside\n- The pasta must be very al dente - if it's fully cooked before baking, it becomes mushy\n- Don't skip the resting time after baking - it needs to set\n- Can be assembled the day before and baked when needed\n- Freezes well before baking - defrost fully before baking\n- A deep baking dish works better than a shallow one\n- The bottom pastry should be slightly thicker than the top\n\n\n\n\n## Explore the collections\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Mqarrun il-Forn (Maltese Baked Macaroni)](https://www.malteserecipes.com/recipes/mqarrun-il-forn/): Make a similar macaroni bake without the pastry casing.\n\n- [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Choose baked rice for another sliceable Sunday lunch main.\n\n- [Torta tal-Laħam (Maltese Meat Pie)](https://www.malteserecipes.com/recipes/torta-tal-laham/): Try a meat-filled pie when you want pastry without pasta.","markdownUrl":"https://www.malteserecipes.com/recipes/timpana/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/timpana/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H20M","description":"A classic Maltese baked macaroni pie with rich meat sauce, eggs, and cheese wrapped in golden pastry. A true Sunday and festa favourite.","image":["https://www.malteserecipes.com/images/recipes/timpana/illustration.png"],"inLanguage":"en-us","keywords":"pasta, main-course, maltese-classic, baked, beef, festa","mainEntityOfPage":"https://www.malteserecipes.com/recipes/timpana/","name":"Timpana (Maltese Baked Macaroni Pie)","prepTime":"PT30M","recipeCategory":"pasta","recipeCuisine":"Maltese","recipeIngredient":["500g short pasta (traditionally macaroni)","2 tbsp olive oil","1 large onion (150g), finely chopped","2 cloves garlic, minced","500g beef mince (ground beef)","400g chopped tomatoes (tin or fresh)","2 tbsp tomato paste","120ml red wine","1 tsp dried oregano","1 bay leaf","100g frozen peas (optional but traditional)","2 eggs, lightly beaten","80g grated Parmesan or Pecorino","Salt and black pepper to taste","2 sheets shortcrust pastry (about 500g total)","1 egg, beaten (for glazing)"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pasta","position":1,"text":"Cook the pasta: Boil pasta in salted water until very al dente (1-2 minutes less than packet instructions). This is important as it will continue cooking in the oven. Drain and set aside.","url":"https://www.malteserecipes.com/recipes/timpana/#step-1"},{"@type":"HowToStep","name":"Make the meat sauce","position":2,"text":"Make the meat sauce: Heat olive oil in a large pan over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for another minute until fragrant.","url":"https://www.malteserecipes.com/recipes/timpana/#step-2"},{"@type":"HowToStep","name":"Brown the meat","position":3,"text":"Brown the meat: Add beef mince and brown well, breaking it up with a wooden spoon. Pour in red wine and let it reduce for 2-3 minutes.","url":"https://www.malteserecipes.com/recipes/timpana/#step-3"},{"@type":"HowToStep","name":"Simmer the sauce","position":4,"text":"Simmer the sauce: Stir in chopped tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Simmer uncovered for 20-25 minutes until thick and rich. Stir in peas during the last 5 minutes if using. Remove bay leaf and let cool slightly.","url":"https://www.malteserecipes.com/recipes/timpana/#step-4"},{"@type":"HowToStep","name":"Combine the filling","position":5,"text":"Combine the filling: In a large bowl, mix together the cooked pasta, meat sauce, beaten eggs, and grated cheese. The mixture should be moist but not watery.","url":"https://www.malteserecipes.com/recipes/timpana/#step-5"},{"@type":"HowToStep","name":"Assemble","position":6,"text":"Assemble: Preheat oven to 180°C (fan 170°C). Line a 24cm round baking dish with one sheet of pastry, leaving some overhang. Fill with the pasta mixture and press down gently. Cover with the second pastry sheet. Seal the edges well and trim excess pastry. Brush the top generously with beaten egg. Prick the top lightly with a fork to allow steam to escape.","url":"https://www.malteserecipes.com/recipes/timpana/#step-6"},{"@type":"HowToStep","name":"Bake","position":7,"text":"Bake: Bake for 45-55 minutes, until the pastry is golden brown and crisp. Allow to rest for 20-30 minutes before slicing - this resting time is crucial so the timpana sets properly and doesn\u0026rsquo;t fall apart when cut.","url":"https://www.malteserecipes.com/recipes/timpana/#step-7"}],"recipeYield":"6-8 people","url":"https://www.malteserecipes.com/recipes/timpana/"},"url":"https://www.malteserecipes.com/recipes/timpana/"},{"contentMarkdown":"# Tonn biz-Zalza (Tuna in Tomato Sauce)\n\nSource: https://www.malteserecipes.com/recipes/tonn-biz-zalza/\n\nA simple Maltese tuna dish simmered with tomato, onion, garlic, capers, olives, and herbs. Quick, savoury, and full of coastal flavour.\n\nPrep time: 10 minutes\nCook time: 25 minutes\nServings: 4 people\nTags: fish, tuna, maltese-classic, tomato, quick-meal, main-course, seafood\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 4 tuna steaks or 2 tins good-quality tuna, drained\n\n- 3 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 400g chopped tomatoes\n\n- 1 tbsp tomato paste\n\n- 2 tbsp capers, rinsed\n\n- 60g olives, sliced\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Make the sauce**: Heat the olive oil and cook the onion until soft. Add the garlic and cook for 1 minute.\n\n2. **Simmer**: Add the chopped tomatoes, tomato paste, capers, olives, and black pepper. Simmer for 15 minutes until thick.\n\n3. **Add tuna**: If using fresh tuna, nestle the steaks into the sauce and cook for 3-5 minutes per side until just done. If using tinned tuna, fold it in gently and heat through.\n\n4. **Finish**: Taste before adding salt, then sprinkle with parsley.\n\nTonn 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.\n\n## Serving Suggestions\n\n- Serve with spaghetti, rice, or potatoes\n- Eat with Maltese bread\n- Add a squeeze of lemon at the table\n- Good as a quick weeknight meal\n\n## Traditional Notes \u0026 Tips\n\n- Capers and olives bring the familiar Maltese coastal flavour\n- Fresh tuna should stay slightly moist, not dry\n- Tinned tuna makes a practical pantry version\n- The sauce should be thick enough to cling\n- Taste before salting because capers and olives are salty\n\n\n\n\n## Explore the collections\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Pixxispad Mixwi (Grilled Swordfish)](https://www.malteserecipes.com/recipes/pixxispad-mixwi/): Try grilled swordfish with lemon and capers for a different fish main.\n\n- [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Serve vegetables with the tuna and tomato sauce.\n\n- [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Use canned tuna in a sandwich when you want a no-cook alternative.","markdownUrl":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT25M","description":"A simple Maltese tuna dish simmered with tomato, onion, garlic, capers, olives, and herbs. Quick, savoury, and full of coastal flavour.","image":["https://www.malteserecipes.com/images/recipes/tonn-biz-zalza/illustration.png"],"inLanguage":"en-us","keywords":"fish, tuna, maltese-classic, tomato, quick-meal, main-course, seafood","mainEntityOfPage":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/","name":"Tonn biz-Zalza (Tuna in Tomato Sauce)","prepTime":"PT10M","recipeCategory":"fish","recipeCuisine":"Maltese","recipeIngredient":["4 tuna steaks or 2 tins good-quality tuna, drained","3 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","400g chopped tomatoes","1 tbsp tomato paste","2 tbsp capers, rinsed","60g olives, sliced","Small handful fresh parsley, chopped","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the sauce","position":1,"text":"Make the sauce: Heat the olive oil and cook the onion until soft. Add the garlic and cook for 1 minute.","url":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/#step-1"},{"@type":"HowToStep","name":"Simmer","position":2,"text":"Simmer: Add the chopped tomatoes, tomato paste, capers, olives, and black pepper. Simmer for 15 minutes until thick.","url":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/#step-2"},{"@type":"HowToStep","name":"Add tuna","position":3,"text":"Add tuna: If using fresh tuna, nestle the steaks into the sauce and cook for 3-5 minutes per side until just done. If using tinned tuna, fold it in gently and heat through.","url":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/#step-3"},{"@type":"HowToStep","name":"Finish","position":4,"text":"Finish: Taste before adding salt, then sprinkle with parsley.","url":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/#step-4"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/"},"url":"https://www.malteserecipes.com/recipes/tonn-biz-zalza/"},{"contentMarkdown":"# Torta tal-Irkotta (Maltese Ricotta Pie)\n\nSource: https://www.malteserecipes.com/recipes/torta-tal-irkotta/\n\nA traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold.\n\nPrep time: 25 minutes\nCook time: 45 minutes\nServings: 6 people\nTags: pie, ricotta, maltese-classic, vegetarian, baked, savoury, traditional\n\n\nTorta tal-Irkotta is a Maltese savoury ricotta pie with a mild, creamy filling enclosed in shortcrust pastry. Eggs help the filling set, while parsley and grated cheese give it flavour. This is a lunch or supper pie rather than a sweet ricotta dessert. Drain the ricotta before mixing, and give the baked pie time to rest so each slice holds its shape.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g shortcrust pastry\n\n- 750g ricotta, well drained\n\n- 3 eggs\n\n- 60g grated Parmesan or mature cheese\n\n- Small handful fresh parsley, chopped\n\n- 1 spring onion or small onion, finely chopped (optional)\n\n- Pinch grated nutmeg (optional)\n\n- Salt and black pepper to taste\n\n- 1 egg, beaten, for glazing\n\n\n## Instructions\n\n1. **Prepare the filling**: Mix the drained ricotta with the eggs, grated cheese, parsley, onion if using, nutmeg, salt, and black pepper. The mixture should be creamy but not loose.\n\n2. **Line the dish**: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a 24cm pie dish, leaving a little overhang.\n\n3. **Fill**: Spoon in the ricotta filling and smooth the top.\n\n4. **Cover**: Roll out the remaining pastry and place over the filling. Seal and crimp the edges, trim any excess, and prick the top with a fork. Brush with beaten egg.\n\n5. **Bake**: Bake for 40-45 minutes until the pastry is golden and the filling is set. Rest for at least 15 minutes before slicing.\n\n## Ingredient Guide\n\n- **Ricotta:** The key is moisture. A very wet tub needs draining before it goes into the pastry, even if the label says ricotta.\n- **Three filling eggs:** These bind the cheese mixture as it bakes. Keep them separate from the extra egg used for glazing.\n- **Grated hard cheese:** This adds savoury depth and salt. Taste the cheeses before deciding how much extra salt to add.\n- **Parsley:** Fresh chopped parsley lifts the mild filling. The optional onion and nutmeg add another layer of flavour.\n- **Shortcrust pastry:** Use unsweetened pastry. The 500g is for the base and lid of a 24cm pie.\n\n## Ingredient Substitutions Outside Malta\n\nOrdinary 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.\n\nUse a finely grated mature cheese if you cannot find the one you usually buy. For a vegetarian pie, choose cheese made with vegetarian rennet and pastry made without animal fat. Cottage cheese is wetter and lumpier, so it will not give the same filling without further adjustment.\n\n## Tips for a Set Filling and Crisp Base\n\n- Drain wet ricotta in a fine sieve over a bowl in the fridge. It should hold a soft mound without liquid pooling around it.\n- Mix the filling just until combined. There is no need to beat air into it.\n- Keep pastry cool and avoid stretching it tightly into the dish, which can encourage shrinking.\n- Check that the centre is set as well as the lid being golden. Rest for at least 15 minutes before slicing.\n\n## How to Serve Torta tal-Irkotta\n\nServe with salad, olives, or [Kapunata](/recipes/kapunata/). For individual ricotta pastries, try [Pastizzi tal-Irkotta](/recipes/pastizzi-tal-irkotta/). [Torta tal-Laħam](/recipes/torta-tal-laham/) is a meat-filled alternative for another day, and our [baking and pastry collection](/collections/maltese-baking-and-pastry/) brings the pies together.\n\n## Storage and Reheating\n\nRefrigerate within two hours; use within 48 hours or freeze. Reheat once, until hot throughout. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nWrap individual slices for storage. Reheat in an oven to help the pastry crisp; cover the lid loosely if needed. Keep slices chilled for lunchboxes or picnics until ready to eat. Freezing may leave the ricotta filling a little grainier after thawing.\n\n## Frequently Asked Questions\n\n### Is Torta tal-Irkotta sweet or savoury?\n\nThis recipe is savoury, with parsley, cheese, and black pepper. It contains no sugar in the filling.\n\n### Why did the filling release water?\n\nThe ricotta may not have been drained enough. Extra vegetables can also introduce moisture; drain any additions and avoid increasing the filling beyond what the pastry case can hold.\n\n### Can I make it without the onion or nutmeg?\n\nYes. Both are optional. Ricotta, eggs, grated cheese, and parsley provide the main flavour and structure.\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Pastizzi tal-Irkotta (Maltese Ricotta Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/): Try savoury ricotta in smaller flaky pastries.\n\n- [Torta tal-Laħam (Maltese Meat Pie)](https://www.malteserecipes.com/recipes/torta-tal-laham/): Choose a meat-filled pie for another family meal.\n\n- [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Explore a fish pie with olives and capers for a different filling.","markdownUrl":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"A traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold.","image":["https://www.malteserecipes.com/images/recipes/torta-tal-irkotta/illustration.png"],"inLanguage":"en-us","keywords":"pie, ricotta, maltese-classic, vegetarian, baked, savoury, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/","name":"Torta tal-Irkotta (Maltese Ricotta Pie)","prepTime":"PT25M","recipeCategory":"pie","recipeCuisine":"Maltese","recipeIngredient":["500g shortcrust pastry","750g ricotta, well drained","3 eggs","60g grated Parmesan or mature cheese","Small handful fresh parsley, chopped","1 spring onion or small onion, finely chopped (optional)","Pinch grated nutmeg (optional)","Salt and black pepper to taste","1 egg, beaten, for glazing"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the filling","position":1,"text":"Prepare the filling: Mix the drained ricotta with the eggs, grated cheese, parsley, onion if using, nutmeg, salt, and black pepper. The mixture should be creamy but not loose.","url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/#step-1"},{"@type":"HowToStep","name":"Line the dish","position":2,"text":"Line the dish: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a 24cm pie dish, leaving a little overhang.","url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/#step-2"},{"@type":"HowToStep","name":"Fill","position":3,"text":"Fill: Spoon in the ricotta filling and smooth the top.","url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/#step-3"},{"@type":"HowToStep","name":"Cover","position":4,"text":"Cover: Roll out the remaining pastry and place over the filling. Seal and crimp the edges, trim any excess, and prick the top with a fork. Brush with beaten egg.","url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Bake for 40-45 minutes until the pastry is golden and the filling is set. Rest for at least 15 minutes before slicing.","url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/#step-5"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/"},"url":"https://www.malteserecipes.com/recipes/torta-tal-irkotta/"},{"contentMarkdown":"# Torta tal-Laħam (Maltese Meat Pie)\n\nSource: https://www.malteserecipes.com/recipes/torta-tal-laham/\n\nA traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals.\n\nPrep time: 30 minutes\nCook time: 1 hour\nServings: 6 people\nTags: pie, beef, maltese-classic, baked, main-course, comfort-food, traditional\n\n\nTorta tal-Laħam is a Maltese meat pie with a savoury beef, pea, and tomato filling inside a pastry case. This version uses shortcrust pastry for a sturdy base and lid. The main trick is to cook the filling until thick and let it cool before assembly, so the pastry has a chance to bake properly underneath.\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 500g shortcrust pastry\n\n- 2 tbsp olive oil\n\n- 1 onion, finely chopped\n\n- 2 cloves garlic, minced\n\n- 500g minced beef (ground beef)\n\n- 200g peas\n\n- 300g chopped tomatoes\n\n- 2 tbsp tomato paste\n\n- 1 tsp dried oregano\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- 1 egg, beaten, for glazing\n\n\n## Instructions\n\n1. **Cook the filling**: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.\n\n2. **Simmer**: Stir in the peas, chopped tomatoes, tomato paste, oregano, parsley, salt, and pepper. Simmer for 15-20 minutes until thick, then cool.\n\n3. **Line the dish**: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a 24cm pie dish, leaving a little overhang.\n\n4. **Fill and cover**: Add the cooled meat filling. Cover with the remaining pastry, seal the edges, prick the top, and brush with beaten egg.\n\n5. **Bake**: Bake for 35-40 minutes until golden and crisp. Rest for 10-15 minutes before slicing.\n\n## Ingredient Guide\n\n- **Minced beef:** Brown it before adding tomatoes, breaking up large clumps so the filling spreads evenly.\n- **Peas:** Fresh or frozen peas add sweetness and colour. Frozen peas can go straight into the simmering filling.\n- **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.\n- **Shortcrust pastry:** Use it for both the base and lid. Keep it cool while the filling cools.\n- **Egg wash:** The separate beaten egg is for brushing the lid, not mixing into the beef.\n\n## Ingredient Substitutions Outside Malta\n\nMinced 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.\n\nPuff pastry can make a different, lighter lid, but it will not behave like the shortcrust base in this recipe. Treat that as a variation rather than expecting the same pie.\n\n## Tips for a Crisp Pie\n\n- Let excess tomato liquid evaporate before cooling the filling. Adding wet filling is a common cause of a soft base.\n- Spread the filling in a shallow dish to cool more quickly while you prepare the pastry.\n- Seal the edges and prick the lid so steam can escape. Brush egg over the top without flooding the edges.\n- Rest the baked pie for 10-15 minutes before cutting; the filling will hold together more neatly.\n\n## How to Serve Torta tal-Laħam\n\nServe warm wedges with salad or [Patata l-Forn](/recipes/patata-l-forn/). For another family pie, try [Torta tal-Irkotta](/recipes/torta-tal-irkotta/) or [Torta tal-Lampuki](/recipes/torta-tal-lampuki/). Our [Maltese Sunday lunch collection](/collections/maltese-sunday-lunch/) helps you plan the rest of the meal.\n\n## Storage and Reheating\n\nRefrigerate within two hours; eat within 48 hours or freeze. Reheat once, until piping hot throughout. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food).\n\nStore in portions. An oven helps restore the pastry's texture; cover the top loosely if it browns before the centre is hot. Keep picnic portions chilled until serving.\n\n## Frequently Asked Questions\n\n### Can I make the filling ahead?\n\nYes. Cool it promptly and refrigerate it in a covered container. Assemble with chilled filling, allowing extra oven time if needed for the centre to become hot.\n\n### Why is the bottom pastry soggy?\n\nThe filling may have been too wet or warm, or the base may need more baking. Check the underside as well as the lid before taking the pie out.\n\n### Can I add hard-boiled eggs?\n\nChopped hard-boiled eggs are an optional variation. Add them to the cooled filling; the beaten egg listed in the recipe is still needed for glazing.\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)\n\n\n## Serve with or cook next\n\n- [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): Try a savoury ricotta filling in your next family pie.\n\n- [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Choose fish, vegetables, and capers for a contrasting pie filling.\n\n- [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): Wrap baked macaroni in pastry for another substantial centrepiece.","markdownUrl":"https://www.malteserecipes.com/recipes/torta-tal-laham/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/torta-tal-laham/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H","description":"A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals.","image":["https://www.malteserecipes.com/images/recipes/torta-tal-laham/illustration.png"],"inLanguage":"en-us","keywords":"pie, beef, maltese-classic, baked, main-course, comfort-food, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/torta-tal-laham/","name":"Torta tal-Laħam (Maltese Meat Pie)","prepTime":"PT30M","recipeCategory":"pie","recipeCuisine":"Maltese","recipeIngredient":["500g shortcrust pastry","2 tbsp olive oil","1 onion, finely chopped","2 cloves garlic, minced","500g minced beef (ground beef)","200g peas","300g chopped tomatoes","2 tbsp tomato paste","1 tsp dried oregano","Small handful fresh parsley, chopped","Salt and black pepper to taste","1 egg, beaten, for glazing"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the filling","position":1,"text":"Cook the filling: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.","url":"https://www.malteserecipes.com/recipes/torta-tal-laham/#step-1"},{"@type":"HowToStep","name":"Simmer","position":2,"text":"Simmer: Stir in the peas, chopped tomatoes, tomato paste, oregano, parsley, salt, and pepper. Simmer for 15-20 minutes until thick, then cool.","url":"https://www.malteserecipes.com/recipes/torta-tal-laham/#step-2"},{"@type":"HowToStep","name":"Line the dish","position":3,"text":"Line the dish: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a 24cm pie dish, leaving a little overhang.","url":"https://www.malteserecipes.com/recipes/torta-tal-laham/#step-3"},{"@type":"HowToStep","name":"Fill and cover","position":4,"text":"Fill and cover: Add the cooled meat filling. Cover with the remaining pastry, seal the edges, prick the top, and brush with beaten egg.","url":"https://www.malteserecipes.com/recipes/torta-tal-laham/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Bake for 35-40 minutes until golden and crisp. Rest for 10-15 minutes before slicing.","url":"https://www.malteserecipes.com/recipes/torta-tal-laham/#step-5"}],"recipeYield":"6 people","url":"https://www.malteserecipes.com/recipes/torta-tal-laham/"},"url":"https://www.malteserecipes.com/recipes/torta-tal-laham/"},{"contentMarkdown":"# Torta tal-Lampuki (Maltese Fish Pie)\n\nSource: https://www.malteserecipes.com/recipes/torta-tal-lampuki/\n\nA beloved Maltese autumn fish pie with lampuki (dolphinfish), spinach, olives, capers, and pine nuts wrapped in flaky pastry.\n\nPrep time: 30 minutes\nCook time: 1 hour\nServings: 6-8 people\nTags: fish, pie, maltese-classic, seasonal, lampuki, baked, autumn\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 700g lampuki (mahi-mahi or dolphinfish) fillets, skinned and deboned\n\n- 2 tbsp olive oil\n\n- 1 large onion (150g), finely chopped\n\n- 2 cloves garlic, minced\n\n- 200g fresh spinach, chopped\n\n- 400g chopped tomatoes (fresh or tinned)\n\n- 2 tbsp tomato paste\n\n- 2 tbsp capers, rinsed\n\n- 60g green olives, sliced\n\n- 30g pine nuts\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n- Optional: pinch dried mint or marjoram\n\n- 2 sheets shortcrust pastry (about 500g total)\n\n- 1 egg, beaten (for glazing)\n\n\n## Instructions\n\n1. **Prepare the fish**: Cut the lampuki into medium chunks (roughly 3-4cm pieces). Lightly season with salt and pepper and set aside.\n\n2. **Cook the filling**: Heat olive oil in a large pan over medium heat. Sauté the onion for 5 minutes until soft and translucent. Add garlic and cook briefly for about 1 minute until fragrant.\n\n3. **Add tomatoes**: Stir in the chopped tomatoes and tomato paste. Simmer for 10 minutes until the mixture thickens slightly.\n\n4. **Add greens and flavourings**: Add the chopped spinach and cook until wilted (about 2-3 minutes). Stir in capers, sliced olives, pine nuts, fresh parsley, and any optional herbs. Season with salt and pepper.\n\n5. **Add fish**: Add the lampuki pieces and cook gently for 3-4 minutes only - they should be just barely cooked as they will finish cooking in the oven. Remove from heat and let the filling cool slightly.\n\n6. **Assemble**: Preheat oven to 180°C (fan 170°C). Line a 24cm round baking dish with one sheet of pastry, leaving some overhang. Fill with the fish mixture, spreading it evenly. Cover with the second pastry sheet. Seal the edges well and trim any excess pastry. Brush the top generously with beaten egg. Prick the top lightly with a fork to allow steam to escape.\n\n7. **Bake**: Bake for 40-50 minutes, until the pastry is golden brown and crisp. Let rest for at least 15-20 minutes before slicing to allow the filling to set.\n\nTorta tal-Lampuki is a beloved Maltese autumn dish made during the lampuki (dolphinfish) season, which runs from August to November. This savoury pie combines flaky golden pastry with a rich filling of fresh lampuki, spinach, olives, capers, and pine nuts. It's a celebration of Malta's fishing heritage and seasonal eating.\n\n## Serving Suggestions\n\n- Best served warm or at room temperature\n- Often paired with a simple green salad\n- Excellent the next day - flavours deepen overnight\n- Perfect for autumn gatherings and celebrations\n- Can be served as part of a buffet spread\n- Traditional at village festas during lampuki season\n\n## Traditional Notes \u0026 Tips\n\n- Lampuki (dolphinfish/mahi-mahi) is only in season August-November - this is when the pie is traditionally made\n- Some families add diced potatoes or small cauliflower florets to the filling\n- Others include a handful of raisins for slight sweetness - a Sicilian influence\n- The pie is deeply associated with Maltese fishing villages in autumn\n- Fresh lampuki is essential - the flavour is incomparable to frozen\n- Ask your fishmonger to fillet and debone the lampuki for you\n- Don't overcook the fish before baking or it will be dry\n- The bottom pastry should be slightly thicker than the top to prevent sogginess\n- Some cooks add a beaten egg to the filling mixture to help bind it\n- Can be made in individual portions using smaller dishes\n- If lampuki is unavailable, sea bass or sea bream can substitute, though it won't be quite the same\n- The pine nuts can be lightly toasted first for extra flavour\n- This pie travels well and is often taken on autumn picnics\n\n## From seasonal fish to bakery pie\n\nLampuki pie connects fishing with pastry-making: [AgriFair describes lampuki as an autumn fish](https://agrifair.gov.mt/fisheries-and-aquaculture/), while [Visit Gozo lists lampuki pies among village-bakery foods](https://visitgozo.com/experience/bakeries/).\n\nThe spinach, olives, capers, and pine nuts in this recipe are its particular filling combination. A pie and a plate of fried lampuki offer different ways to use the same fish; neither makes the other less Maltese. Plan this one as a dish to slice and share, with the fish carefully deboned before filling.\n\n\n\n\n\n## Explore the collections\n\n- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)\n\n- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)\n\n- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)\n\n\n## Serve with or cook next\n\n- [Lampuki Moqlija (Maltese Fried Mahi-Mahi)](https://www.malteserecipes.com/recipes/lampuki-moqlija/): Cook the fish simply with lemon and garlic when you do not want pastry.\n\n- [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): Choose a savoury cheese filling for another pie.\n\n- [Torta tal-Laħam (Maltese Meat Pie)](https://www.malteserecipes.com/recipes/torta-tal-laham/): Try a meat-and-pea filling for a different family bake.","markdownUrl":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT1H","description":"A beloved Maltese autumn fish pie with lampuki (dolphinfish), spinach, olives, capers, and pine nuts wrapped in flaky pastry.","image":["https://www.malteserecipes.com/images/recipes/torta-tal-lampuki/illustration.png"],"inLanguage":"en-us","keywords":"fish, pie, maltese-classic, seasonal, lampuki, baked, autumn","mainEntityOfPage":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/","name":"Torta tal-Lampuki (Maltese Fish Pie)","prepTime":"PT30M","recipeCategory":"fish","recipeCuisine":"Maltese","recipeIngredient":["700g lampuki (mahi-mahi or dolphinfish) fillets, skinned and deboned","2 tbsp olive oil","1 large onion (150g), finely chopped","2 cloves garlic, minced","200g fresh spinach, chopped","400g chopped tomatoes (fresh or tinned)","2 tbsp tomato paste","2 tbsp capers, rinsed","60g green olives, sliced","30g pine nuts","Small handful fresh parsley, chopped","Salt and black pepper to taste","Optional: pinch dried mint or marjoram","2 sheets shortcrust pastry (about 500g total)","1 egg, beaten (for glazing)"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the fish","position":1,"text":"Prepare the fish: Cut the lampuki into medium chunks (roughly 3-4cm pieces). Lightly season with salt and pepper and set aside.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-1"},{"@type":"HowToStep","name":"Cook the filling","position":2,"text":"Cook the filling: Heat olive oil in a large pan over medium heat. Sauté the onion for 5 minutes until soft and translucent. Add garlic and cook briefly for about 1 minute until fragrant.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-2"},{"@type":"HowToStep","name":"Add tomatoes","position":3,"text":"Add tomatoes: Stir in the chopped tomatoes and tomato paste. Simmer for 10 minutes until the mixture thickens slightly.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-3"},{"@type":"HowToStep","name":"Add greens and flavourings","position":4,"text":"Add greens and flavourings: Add the chopped spinach and cook until wilted (about 2-3 minutes). Stir in capers, sliced olives, pine nuts, fresh parsley, and any optional herbs. Season with salt and pepper.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-4"},{"@type":"HowToStep","name":"Add fish","position":5,"text":"Add fish: Add the lampuki pieces and cook gently for 3-4 minutes only - they should be just barely cooked as they will finish cooking in the oven. Remove from heat and let the filling cool slightly.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-5"},{"@type":"HowToStep","name":"Assemble","position":6,"text":"Assemble: Preheat oven to 180°C (fan 170°C). Line a 24cm round baking dish with one sheet of pastry, leaving some overhang. Fill with the fish mixture, spreading it evenly. Cover with the second pastry sheet. Seal the edges well and trim any excess pastry. Brush the top generously with beaten egg. Prick the top lightly with a fork to allow steam to escape.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-6"},{"@type":"HowToStep","name":"Bake","position":7,"text":"Bake: Bake for 40-50 minutes, until the pastry is golden brown and crisp. Let rest for at least 15-20 minutes before slicing to allow the filling to set.","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/#step-7"}],"recipeYield":"6-8 people","url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/"},"url":"https://www.malteserecipes.com/recipes/torta-tal-lampuki/"},{"contentMarkdown":"# Torta tal-Marmurat (Maltese Marble Cake)\n\nSource: https://www.malteserecipes.com/recipes/torta-tal-marmurat/\n\nA homely Maltese marble cake with vanilla and chocolate swirls. Soft, simple, and perfect with tea or coffee.\n\nPrep time: 20 minutes\nCook time: 45 minutes\nServings: 8-10 people\nTags: dessert, cake, maltese-classic, teatime, chocolate, traditional, vegetarian\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 250g butter, softened\n\n- 220g caster sugar (superfine sugar)\n\n- 4 eggs\n\n- 250g self-raising flour\n\n- 1 tsp vanilla extract\n\n- 3 tbsp milk\n\n- 2 tbsp cocoa powder\n\n- 1 tbsp warm water\n\n- Pinch salt\n\n\n## Instructions\n\n1. **Prepare the tin**: Preheat the oven to 180°C (fan 170°C). Grease and line a 22cm round cake tin or loaf tin.\n\n2. **Make the batter**: Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, salt, vanilla, and milk.\n\n3. **Make the chocolate batter**: Spoon about one third of the batter into a separate bowl. Mix the cocoa powder with warm water to make a paste, then stir it into this portion.\n\n4. **Marble**: Spoon alternating dollops of vanilla and chocolate batter into the tin. Swirl gently with a skewer or knife, taking care not to overmix.\n\n5. **Bake**: Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.\n\nTorta 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.\n\n## Serving Suggestions\n\n- Serve with tea or coffee\n- Dust with icing sugar if desired\n- Good for lunchboxes and family gatherings\n- Slice once fully cooled\n\n## Traditional Notes \u0026 Tips\n\n- Do not over-swirl or the marble effect will disappear\n- A loaf tin gives neat slices, while a round tin feels more traditional for sharing\n- Some families add a little orange zest to the vanilla batter\n- The cake keeps well for several days in an airtight container\n- It should be soft and buttery rather than heavily iced\n\n\n\n\n## Explore the collections\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n\n## Serve with or cook next\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve a slice of marble cake with spiced coffee.\n\n- [Pudina tal-Ħobż (Maltese Bread Pudding)](https://www.malteserecipes.com/recipes/pudina-tal-hobz/): Try bread pudding with cocoa and citrus for another homely dessert.\n\n- [Prinjolata (Maltese Carnival Cake)](https://www.malteserecipes.com/recipes/prinjolata/): Move on to a decorated celebration cake for a larger project.","markdownUrl":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT45M","description":"A homely Maltese marble cake with vanilla and chocolate swirls. Soft, simple, and perfect with tea or coffee.","image":["https://www.malteserecipes.com/images/recipes/torta-tal-marmurat/illustration.png"],"inLanguage":"en-us","keywords":"dessert, cake, maltese-classic, teatime, chocolate, traditional, vegetarian","mainEntityOfPage":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/","name":"Torta tal-Marmurat (Maltese Marble Cake)","prepTime":"PT20M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["250g butter, softened","220g caster sugar (superfine sugar)","4 eggs","250g self-raising flour","1 tsp vanilla extract","3 tbsp milk","2 tbsp cocoa powder","1 tbsp warm water","Pinch salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the tin","position":1,"text":"Prepare the tin: Preheat the oven to 180°C (fan 170°C). Grease and line a 22cm round cake tin or loaf tin.","url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/#step-1"},{"@type":"HowToStep","name":"Make the batter","position":2,"text":"Make the batter: Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, salt, vanilla, and milk.","url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/#step-2"},{"@type":"HowToStep","name":"Make the chocolate batter","position":3,"text":"Make the chocolate batter: Spoon about one third of the batter into a separate bowl. Mix the cocoa powder with warm water to make a paste, then stir it into this portion.","url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/#step-3"},{"@type":"HowToStep","name":"Marble","position":4,"text":"Marble: Spoon alternating dollops of vanilla and chocolate batter into the tin. Swirl gently with a skewer or knife, taking care not to overmix.","url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/#step-4"},{"@type":"HowToStep","name":"Bake","position":5,"text":"Bake: Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.","url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/#step-5"}],"recipeYield":"8-10 people","url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/"},"url":"https://www.malteserecipes.com/recipes/torta-tal-marmurat/"},{"contentMarkdown":"# Tronchetto tal-Milied (Maltese Christmas Log)\n\nSource: https://www.malteserecipes.com/recipes/tronchetto-tal-milied/\n\nA no-bake Maltese Christmas log made with crushed biscuits, nuts, chocolate, condensed milk, and candied fruit.\n\nPrep time: 30 minutes (plus chilling time)\nCook time: No cooking\nServings: 10-12 slices\nTags: dessert, christmas, chocolate, maltese-classic, no-cook, festive, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 300g plain biscuits, crushed\n\n- 150g mixed nuts, chopped\n\n- 100g dark chocolate, melted\n\n- 200g sweetened condensed milk\n\n- 80g glacé cherries, chopped\n\n- 60g candied peel\n\n- 2 tbsp cocoa powder\n\n- 2 tbsp brandy, rum, or orange juice\n\n- Zest of 1 orange\n\n- Icing sugar or melted chocolate, to finish\n\n\n## Instructions\n\n1. **Mix the dry ingredients**: Combine the crushed biscuits, chopped nuts, cherries, candied peel, cocoa powder, and orange zest in a large bowl.\n\n2. **Bind**: Stir in the melted chocolate, condensed milk, and brandy, rum, or orange juice. Mix until the ingredients hold together.\n\n3. **Shape**: Spoon the mixture onto baking paper and shape into a log. Roll tightly and twist the ends to compact it.\n\n4. **Chill**: Refrigerate for at least 4 hours, or overnight, until firm.\n\n5. **Finish**: Dust with icing sugar or cover with melted chocolate before slicing.\n\nTronchetto 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.\n\n## Serving Suggestions\n\n- Serve chilled in thin slices\n- Add to a Christmas dessert table\n- Dust with icing sugar for a snowy look\n- Pair with coffee, tea, or a small glass of liqueur\n\n## Traditional Notes \u0026 Tips\n\n- Every family has its own mix of nuts and dried fruit\n- The log should be compact so it slices cleanly\n- Orange juice can replace alcohol for children\n- Chilling overnight gives the best texture\n- It is rich, so small slices are enough\n\n\n\n\n## Explore the collections\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/)\n\n\n## Serve with or cook next\n\n- [Qagħaq tal-Għasel (Maltese Honey Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/): Add treacle-filled rings to the Christmas sweets table.\n\n- [Prinjolata (Maltese Carnival Cake)](https://www.malteserecipes.com/recipes/prinjolata/): Try a different assembled centrepiece for Carnival.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve thin slices of the chocolate log with coffee.","markdownUrl":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT0M","description":"A no-bake Maltese Christmas log made with crushed biscuits, nuts, chocolate, condensed milk, and candied fruit.","image":["https://www.malteserecipes.com/images/recipes/tronchetto-tal-milied/illustration.png"],"inLanguage":"en-us","keywords":"dessert, christmas, chocolate, maltese-classic, no-cook, festive, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/","name":"Tronchetto tal-Milied (Maltese Christmas Log)","prepTime":"PT30M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["300g plain biscuits, crushed","150g mixed nuts, chopped","100g dark chocolate, melted","200g sweetened condensed milk","80g glacé cherries, chopped","60g candied peel","2 tbsp cocoa powder","2 tbsp brandy, rum, or orange juice","Zest of 1 orange","Icing sugar or melted chocolate, to finish"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dry ingredients","position":1,"text":"Mix the dry ingredients: Combine the crushed biscuits, chopped nuts, cherries, candied peel, cocoa powder, and orange zest in a large bowl.","url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/#step-1"},{"@type":"HowToStep","name":"Bind","position":2,"text":"Bind: Stir in the melted chocolate, condensed milk, and brandy, rum, or orange juice. Mix until the ingredients hold together.","url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/#step-2"},{"@type":"HowToStep","name":"Shape","position":3,"text":"Shape: Spoon the mixture onto baking paper and shape into a log. Roll tightly and twist the ends to compact it.","url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/#step-3"},{"@type":"HowToStep","name":"Chill","position":4,"text":"Chill: Refrigerate for at least 4 hours, or overnight, until firm.","url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/#step-4"},{"@type":"HowToStep","name":"Finish","position":5,"text":"Finish: Dust with icing sugar or cover with melted chocolate before slicing.","url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/#step-5"}],"recipeYield":"10-12 slices","url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/"},"url":"https://www.malteserecipes.com/recipes/tronchetto-tal-milied/"},{"contentMarkdown":"# Wild Mushroom Soup\n\nSource: https://www.malteserecipes.com/recipes/wild-mushroom-soup/\n\nA rich, earthy mushroom soup made with dried porcini, mixed wild mushrooms, herbs, stock, and a spoonful of mascarpone.\n\nPrep time: 20 minutes\nCook time: 40 minutes\nServings: 4 people\nTags: soup, mushrooms, vegetarian, comfort-food, autumn\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 1 small handful dried porcini mushrooms\n\n- Olive oil\n\n- 600g mixed fresh wild mushrooms (such as chanterelles, girolles, trompettes de mort, shiitake, and oyster), cleaned and sliced\n\n- 2 cloves garlic, peeled and finely sliced\n\n- 1 red onion, peeled and finely chopped\n\n- 1 handful fresh thyme leaves\n\n- Sea salt, to taste\n\n- Freshly ground black pepper, to taste\n\n- 1 litre organic chicken or vegetable stock\n\n- 1 handful fresh flat-leaf parsley, roughly chopped\n\n- 1 tbsp mascarpone cheese\n\n- 1 lemon\n\n- Truffle oil, optional\n\n\n## Instructions\n\n1. **Soak the porcini**: Place the dried porcini in a small bowl, cover with boiling water, and leave to soak.\n\n2. **Cook the fresh mushrooms**: Heat a large casserole or heavy pan until hot. Add a generous amount of olive oil, then add the fresh mushrooms. Stir quickly for about 1 minute.\n\n3. **Add the aromatics**: Stir in the garlic, red onion, thyme, and a little salt and pepper. Cook for about 1 minute more.\n\n4. **Add porcini and soaking liquid**: Chop half of the soaked porcini and leave the rest whole, then add them to the pan. Strain the soaking liquid carefully to remove any grit and pour it in as well. Cook for about 20 minutes until most of the moisture has evaporated.\n\n5. **Add stock and simmer**: Taste for seasoning, then pour in the stock. Bring to the boil and simmer gently for about 20 minutes.\n\n6. **Blend part of the soup**: Remove about half the soup and blend it until smooth, then return it to the pan. Stir in the parsley and mascarpone, then adjust the seasoning carefully.\n\n7. **Finish with lemon**: Mix a pinch of salt and pepper with the zest of the lemon and the juice of half of it. Spoon a little into each bowl just before serving and stir it through for brightness.\n\n8. **Serve**: Finish as you like with grilled crostini, a few fried mushrooms on top, or a few drops of truffle oil just before serving.\n\nWild 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.\n\n## Serving Suggestions\n\n- Serve with grilled crostini or crusty bread\n- Top with a few extra sautéed mushrooms for a more elegant finish\n- Add a few drops of truffle oil just before serving if you like a stronger earthy aroma\n- Excellent as a starter for an autumn or winter meal\n\n## Tips\n\n- Strain the porcini soaking liquid carefully so no grit ends up in the soup\n- Blend only part of the soup to keep a good balance of creamy texture and mushroom pieces\n- Use vegetable stock to keep the soup vegetarian\n- Taste before adding too much lemon at the end, as you want brightness without overpowering the mushrooms\n\n\n\n\n\n## Serve with or cook next\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve crusty bread alongside the creamy mushroom soup.\n\n- [Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)](https://www.malteserecipes.com/recipes/chicken-hunters-style/): Use mushrooms in a chicken braise for a more substantial meal.\n\n- [Minestra (Thick Maltese Vegetable Soup)](https://www.malteserecipes.com/recipes/minestra/): Try a thick Maltese vegetable soup for a different meat-free bowl.","markdownUrl":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT40M","description":"A rich, earthy mushroom soup made with dried porcini, mixed wild mushrooms, herbs, stock, and a spoonful of mascarpone.","image":["https://www.malteserecipes.com/images/recipes/wild-mushroom-soup/illustration.png"],"inLanguage":"en-us","keywords":"soup, mushrooms, vegetarian, comfort-food, autumn","mainEntityOfPage":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/","name":"Wild Mushroom Soup","prepTime":"PT20M","recipeCategory":"soup","recipeCuisine":"Maltese","recipeIngredient":["1 small handful dried porcini mushrooms","Olive oil","600g mixed fresh wild mushrooms (such as chanterelles, girolles, trompettes de mort, shiitake, and oyster), cleaned and sliced","2 cloves garlic, peeled and finely sliced","1 red onion, peeled and finely chopped","1 handful fresh thyme leaves","Sea salt, to taste","Freshly ground black pepper, to taste","1 litre organic chicken or vegetable stock","1 handful fresh flat-leaf parsley, roughly chopped","1 tbsp mascarpone cheese","1 lemon","Truffle oil, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the porcini","position":1,"text":"Soak the porcini: Place the dried porcini in a small bowl, cover with boiling water, and leave to soak.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-1"},{"@type":"HowToStep","name":"Cook the fresh mushrooms","position":2,"text":"Cook the fresh mushrooms: Heat a large casserole or heavy pan until hot. Add a generous amount of olive oil, then add the fresh mushrooms. Stir quickly for about 1 minute.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-2"},{"@type":"HowToStep","name":"Add the aromatics","position":3,"text":"Add the aromatics: Stir in the garlic, red onion, thyme, and a little salt and pepper. Cook for about 1 minute more.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-3"},{"@type":"HowToStep","name":"Add porcini and soaking liquid","position":4,"text":"Add porcini and soaking liquid: Chop half of the soaked porcini and leave the rest whole, then add them to the pan. Strain the soaking liquid carefully to remove any grit and pour it in as well. Cook for about 20 minutes until most of the moisture has evaporated.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-4"},{"@type":"HowToStep","name":"Add stock and simmer","position":5,"text":"Add stock and simmer: Taste for seasoning, then pour in the stock. Bring to the boil and simmer gently for about 20 minutes.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-5"},{"@type":"HowToStep","name":"Blend part of the soup","position":6,"text":"Blend part of the soup: Remove about half the soup and blend it until smooth, then return it to the pan. Stir in the parsley and mascarpone, then adjust the seasoning carefully.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-6"},{"@type":"HowToStep","name":"Finish with lemon","position":7,"text":"Finish with lemon: Mix a pinch of salt and pepper with the zest of the lemon and the juice of half of it. Spoon a little into each bowl just before serving and stir it through for brightness.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-7"},{"@type":"HowToStep","name":"Serve","position":8,"text":"Serve: Finish as you like with grilled crostini, a few fried mushrooms on top, or a few drops of truffle oil just before serving.","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/#step-8"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/"},"url":"https://www.malteserecipes.com/recipes/wild-mushroom-soup/"},{"contentMarkdown":"# Zalzett Malti biz-Zalza (Maltese Sausage in Tomato Sauce)\n\nSource: https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/\n\nRustic Maltese sausage simmered in tomato sauce with onion, garlic, wine, herbs, and peas. Rich, hearty, and perfect with bread or pasta.\n\nPrep time: 10 minutes\nCook time: 40 minutes\nServings: 4 people\nTags: pork, sausage, maltese-classic, main-course, one-pot, tomato, comfort-food\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- 600g fresh Maltese pork sausage (zalzett Malti)\n\n- 2 tbsp olive oil\n\n- 1 large onion, finely chopped\n\n- 3 cloves garlic, minced\n\n- 120ml red or white wine\n\n- 400g chopped tomatoes\n\n- 2 tbsp tomato paste\n\n- 150g peas, fresh or frozen\n\n- 1 tsp dried oregano\n\n- 1 bay leaf\n\n- Small handful fresh parsley, chopped\n\n- Salt and black pepper to taste\n\n\n## Instructions\n\n1. **Brown the sausage**: Heat the olive oil in a wide pan. Brown the Maltese sausage on all sides, then remove and set aside.\n\n2. **Cook the aromatics**: Add the onion to the same pan and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.\n\n3. **Deglaze**: Pour in the wine and simmer for 2-3 minutes, scraping up any browned bits from the pan.\n\n4. **Simmer the sauce**: Add the chopped tomatoes, tomato paste, oregano, bay leaf, and black pepper. Return the sausage to the pan, cover, and simmer gently for 25 minutes.\n\n5. **Finish**: Add the peas and cook uncovered for another 5-10 minutes until the sauce thickens. Taste before adding salt, as Maltese sausage is already salty. Sprinkle with parsley before serving.\n\nZalzett 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.\n\n## Ingredient Substitutions Outside Malta\n\nLook 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.\n\n## Serving Suggestions\n\n- Serve with Maltese bread to mop up the sauce\n- Spoon over spaghetti or short pasta\n- Pair with patata l-forn\n- Add a green salad on the side\n\n## Traditional Notes \u0026 Tips\n\n- Maltese sausage is usually salty, garlicky, and flavoured with coriander seed\n- Taste before adding extra salt\n- Some families split the sausage into smaller pieces before simmering\n- Peas add sweetness and are common in home versions\n- The sauce should be thick and glossy, not watery\n\n\n\n\n\n## Serve with or cook next\n\n- [Kawlata (Maltese Pork and Cabbage Soup)](https://www.malteserecipes.com/recipes/kawlata/): Try Maltese sausage in a pork-and-cabbage soup.\n\n- [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes with the sausage and tomato sauce.\n\n- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Use crusty bread to scoop up the sauce.","markdownUrl":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT40M","description":"Rustic Maltese sausage simmered in tomato sauce with onion, garlic, wine, herbs, and peas. Rich, hearty, and perfect with bread or pasta.","image":["https://www.malteserecipes.com/images/recipes/zalzett-malti-biz-zalza/illustration.png"],"inLanguage":"en-us","keywords":"pork, sausage, maltese-classic, main-course, one-pot, tomato, comfort-food","mainEntityOfPage":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/","name":"Zalzett Malti biz-Zalza (Maltese Sausage in Tomato Sauce)","prepTime":"PT10M","recipeCategory":"pork","recipeCuisine":"Maltese","recipeIngredient":["600g fresh Maltese pork sausage (zalzett Malti)","2 tbsp olive oil","1 large onion, finely chopped","3 cloves garlic, minced","120ml red or white wine","400g chopped tomatoes","2 tbsp tomato paste","150g peas, fresh or frozen","1 tsp dried oregano","1 bay leaf","Small handful fresh parsley, chopped","Salt and black pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the sausage","position":1,"text":"Brown the sausage: Heat the olive oil in a wide pan. Brown the Maltese sausage on all sides, then remove and set aside.","url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/#step-1"},{"@type":"HowToStep","name":"Cook the aromatics","position":2,"text":"Cook the aromatics: Add the onion to the same pan and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.","url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/#step-2"},{"@type":"HowToStep","name":"Deglaze","position":3,"text":"Deglaze: Pour in the wine and simmer for 2-3 minutes, scraping up any browned bits from the pan.","url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/#step-3"},{"@type":"HowToStep","name":"Simmer the sauce","position":4,"text":"Simmer the sauce: Add the chopped tomatoes, tomato paste, oregano, bay leaf, and black pepper. Return the sausage to the pan, cover, and simmer gently for 25 minutes.","url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/#step-4"},{"@type":"HowToStep","name":"Finish","position":5,"text":"Finish: Add the peas and cook uncovered for another 5-10 minutes until the sauce thickens. Taste before adding salt, as Maltese sausage is already salty. Sprinkle with parsley before serving.","url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/#step-5"}],"recipeYield":"4 people","url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/"},"url":"https://www.malteserecipes.com/recipes/zalzett-malti-biz-zalza/"},{"contentMarkdown":"# Żeppoli ta' San Ġużepp (Maltese St Joseph's Pastries)\n\nSource: https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/\n\nTraditional Maltese St Joseph's pastries filled with sweet ricotta and finished with honey, nuts, or icing sugar.\n\nPrep time: 40 minutes\nCook time: 30 minutes\nServings: 12 zeppoli\nTags: dessert, st-joseph, pastry, ricotta, maltese-classic, festive, traditional\n\n\n\n## Ingredients\n\nMeasures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).\n\n\n\n- **Pastry**\n\n- 250ml water\n\n- 75g butter\n\n- 150g plain flour (all-purpose flour)\n\n- Pinch salt\n\n- 4 eggs\n\n- Vegetable oil, for frying\n\n- **Filling**\n\n- 500g ricotta, well drained\n\n- 80g icing sugar (powdered sugar)\n\n- Zest of 1 orange\n\n- 1 tsp vanilla extract\n\n- 40g dark chocolate, finely chopped\n\n- Honey, chopped pistachios, or icing sugar (powdered sugar), to finish\n\n\n## Instructions\n\n1. **Make the choux pastry**: Put the water, butter, and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until the dough pulls away from the sides. Cool for 5 minutes.\n\n2. **Add the eggs**: Beat in the eggs one at a time until the dough is smooth and glossy.\n\n3. **Fry**: Heat oil to 170°C. Drop spoonfuls of dough into the oil and fry until puffed, golden, and cooked through, turning often. Drain on kitchen paper.\n\n4. **Make the filling**: Mix the ricotta with icing sugar, orange zest, vanilla, and chopped chocolate.\n\n5. **Fill and finish**: Split the cooled zeppoli and fill with ricotta. Drizzle with honey and sprinkle with nuts, or dust with icing sugar.\n\nŻeppoli 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.\n\n## Serving Suggestions\n\n- Serve on St Joseph's Day or during festive gatherings\n- Finish with honey and chopped pistachios\n- Dust with icing sugar for a simpler version\n- Best eaten the day they are made\n\n## Traditional Notes \u0026 Tips\n\n- The ricotta should be well drained so the filling stays thick\n- Fry at a steady temperature so the centres cook through\n- Some versions are baked rather than fried\n- Orange zest is a classic flavour with the ricotta\n- Fill shortly before serving for the best texture\n\n## Pastries for St Joseph's Day\n\nCamilleri associates sweet ricotta-filled Żeppoli with St Joseph's feast on 19 March. See [Maltese Folklore, printed page 199](https://ktieb.org.mt/app/uploads/2025/03/Maltese-Folklore_extract_compressed.pdf#page=71).\n\nThat occasion is distinct from Easter Sunday, even though both sit in the spring calendar. The version above pairs the filling with honey, nuts, or icing sugar; choose a finish that leaves the ricotta flavour noticeable and fill the pastries close to serving for a crisper shell.\n\n\n\n\n\n## Explore the collections\n\n- [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/)\n\n- [Maltese desserts and sweets](https://www.malteserecipes.com/collections/maltese-desserts-and-sweets/)\n\n- [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/)\n\n\n## Serve with or cook next\n\n- [Kannoli Maltin (Maltese Cannoli)](https://www.malteserecipes.com/recipes/kannoli-maltin/): Try sweet ricotta in crisp pastry tubes.\n\n- [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Explore another sweet associated with Malta's spring celebrations.\n\n- [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Serve the filled pastries with a small cup of spiced coffee.","markdownUrl":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/index.md","recipe":{"@context":"https://schema.org/","@id":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/#recipe","@type":"Recipe","author":{"@type":"Organization","name":"Maltese Recipes","url":"https://www.malteserecipes.com/"},"cookTime":"PT30M","description":"Traditional Maltese St Joseph's pastries filled with sweet ricotta and finished with honey, nuts, or icing sugar.","image":["https://www.malteserecipes.com/images/recipes/zeppoli-ta-san-guzepp/illustration.png"],"inLanguage":"en-us","keywords":"dessert, st-joseph, pastry, ricotta, maltese-classic, festive, traditional","mainEntityOfPage":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/","name":"Żeppoli ta' San Ġużepp (Maltese St Joseph's Pastries)","prepTime":"PT40M","recipeCategory":"dessert","recipeCuisine":"Maltese","recipeIngredient":["**Pastry**","250ml water","75g butter","150g plain flour (all-purpose flour)","Pinch salt","4 eggs","Vegetable oil, for frying","**Filling**","500g ricotta, well drained","80g icing sugar (powdered sugar)","Zest of 1 orange","1 tsp vanilla extract","40g dark chocolate, finely chopped","Honey, chopped pistachios, or icing sugar (powdered sugar), to finish"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the choux pastry","position":1,"text":"Make the choux pastry: Put the water, butter, and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until the dough pulls away from the sides. Cool for 5 minutes.","url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/#step-1"},{"@type":"HowToStep","name":"Add the eggs","position":2,"text":"Add the eggs: Beat in the eggs one at a time until the dough is smooth and glossy.","url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/#step-2"},{"@type":"HowToStep","name":"Fry","position":3,"text":"Fry: Heat oil to 170°C. Drop spoonfuls of dough into the oil and fry until puffed, golden, and cooked through, turning often. Drain on kitchen paper.","url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/#step-3"},{"@type":"HowToStep","name":"Make the filling","position":4,"text":"Make the filling: Mix the ricotta with icing sugar, orange zest, vanilla, and chopped chocolate.","url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/#step-4"},{"@type":"HowToStep","name":"Fill and finish","position":5,"text":"Fill and finish: Split the cooled zeppoli and fill with ricotta. Drizzle with honey and sprinkle with nuts, or dust with icing sugar.","url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/#step-5"}],"recipeYield":"12 zeppoli","url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/"},"url":"https://www.malteserecipes.com/recipes/zeppoli-ta-san-guzepp/"}],"schemaVersion":1,"title":"Maltese Recipes","url":"https://www.malteserecipes.com/"}