Traditional Mediterranean Cuisine
Browse our collection of authentic Maltese recipes, from everyday soups and seafood dishes to festive bakes, Sunday lunch favourites, and sweets passed down through generations.
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Make traditional Maltese aljotta: a light garlic fish soup with fresh fish, tomatoes, rice, lemon, and herbs, ready in about 50 minutes.
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Make traditional Maltese balbuljata with ripe tomatoes, softly scrambled eggs, garlic, and mint. A quick, rustic meal ready in 30 minutes.
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Make Bigilla with dried broad beans, garlic, olive oil, lemon, and parsley, with tips for a rustic texture and serving it with Maltese bread.
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Make traditional Gozitan ftira with a crisp, chewy base topped with potato, tomato, olives, capers, and anchovies or tuna. Serves four.
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Traditional Maltese honey rings filled with treacle, citrus, spices, and semolina. A fragrant festive sweet with a rich, sticky centre.
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Bake Maltese qassatat with shortcrust pastry and a bold anchovy, tomato, caper, and olive filling. This traditional recipe makes 8–10 savoury pies.
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Make traditional Maltese qassatat with shortcrust pastry and a warmly spiced split-pea filling. A bakery-style recipe for 8–10 savoury pies.
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Malta's comforting baked rice dish with minced meat and tomato, baked until golden. A classic Sunday family dish.
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A traditional Maltese vegetable soup enriched with small fresh cheeselets (ġbejna). Simple, rustic, and deeply comforting.
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Traditional Maltese rabbit stew slow-cooked with tomato, red wine, garlic, potatoes, and peas. A rich national dish for sharing.
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Bragioli are Maltese stuffed beef rolls with pork, egg, and parsley, simmered in tomato sauce. Learn how to fill, roll, and cook them gently.
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Bake a crusty Maltese-style loaf with bread flour, dried yeast, and two rises. This home version of ħobż Malti needs no sourdough starter.
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A warming Maltese drink of tender chestnuts, cocoa, dark chocolate, orange, and cinnamon. Start the dried chestnuts soaking the night before.
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Simple Maltese fried lampuki seasoned with lemon, garlic, parsley, and olive oil. A seasonal fish dish from late summer and autumn.
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Make 10 Maltese ricotta qassatat with shortcrust pastry, a savoury cheese filling, and an open pleated top. Includes shaping and troubleshooting advice.
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Maltese lampuki pie with mahi-mahi, spinach, olives, capers, and pine nuts in shortcrust pastry. Makes one 24cm pie for 6-8 people.
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A bold Maltese dip made with garlic, tomato, olive oil, breadcrumbs, parsley, and lemon. Excellent with fish, bread, or galletti.
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Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.
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Malta's comforting winter soup - a clear, rich meat broth simmered with seasonal vegetables. Simple, nourishing, and traditionally served on cold days.
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Traditional Maltese stuffed aubergines filled with minced meat, tomato, herbs, and breadcrumbs, then baked until tender.
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Maltese stuffed peppers baked with minced meat, rice, tomato, herbs, and garlic. Colourful, hearty, and ideal for family meals.
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A comforting Maltese white bean stew with tomato, garlic, herbs, and olive oil. Rustic, economical, and excellent with bread.
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A traditional Maltese fried rabbit dish, marinated then cooked with garlic, white wine, and herbs until golden and fragrant.
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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.
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A simple Maltese vermicelli omelette made with eggs, pasta, cheese, and parsley. Quick, frugal, and excellent hot or cold.
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A simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. Rustic, fresh, and full of spring flavour.
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A traditional Maltese liver dish cooked quickly with onions, garlic, wine, and parsley. Simple, rich, and deeply savoury.
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Maltese cheeselets lightly coated and fried until golden, served with lemon, pepper, and fresh herbs.
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Malta's iconic rustic sandwich of crusty bread, kunserva, olive oil, tuna, capers, onion, and tomato.
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Traditional Maltese fried date pastries scented with citrus, aniseed, and warm spice. Crisp outside, sticky and aromatic inside.
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Strong, dark coffee gently spiced with cloves and citrus. A Mediterranean blend of Italian espresso culture and North African spice traditions.
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Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.
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A vibrant Mediterranean vegetable stew with aubergines, peppers, tomatoes, capers, and olives.
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A traditional Maltese winter stew with cabbage, seasonal vegetables, and pork. Rustic, hearty, and slow-simmered.
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An old-style Maltese tripe stew slowly cooked with tomato, onion, garlic, wine, and herbs until tender and rich.
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Maltese stuffed calamari filled with breadcrumbs, garlic, parsley, capers, olives, and tentacles, simmered in tomato sauce.
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A traditional Maltese spring soup with broad beans, tiny pasta beads, and fresh gbejna. Comforting, seasonal, and deeply local.
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Traditional Maltese Lenten biscuits made without eggs, butter, or dairy. Dense, aromatic, and rich with almonds, citrus, and warm spices.
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Traditional Maltese gently simmered beef served with garlic, parsley, olive oil, and lemon.
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A quick, comforting curry made with roast chicken, tomatoes, stock, mango chutney, and yoghurt.
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A hearty, rustic Maltese vegetable soup - thicker than brodu and packed with seasonal vegetables. A true everyday home dish.
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Traditional Maltese baked macaroni with rich meat sauce, eggs, and cheese. Comforting, golden, and perfect for Sunday lunch.
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Malta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven.
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Classic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria.
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Maltese oven-roasted potatoes with onion, garlic, stock, fennel seed, and olive oil. Golden on top, tender underneath, and full of Sunday lunch flavour.
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Maltese grilled swordfish with lemon, garlic, capers, parsley, and olive oil. Fresh, simple, and perfect for warm weather.
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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.
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A traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic.
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Traditional Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese, then fried or simmered in tomato sauce.
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Traditional Maltese whitebait fritters with egg, parsley, garlic, and lemon. Quick, crisp-edged, and full of seaside flavour.
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Traditional Maltese sesame rings with a crisp crust, tender crumb, and fragrant aniseed. A simple bakery classic for tea or snacking.
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Traditional Maltese stuffed marrows filled with minced meat, rice, herbs, and tomato sauce. A comforting baked family dish.
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A bold Maltese octopus dish with garlic, olive oil, lemon, and herbs, served warm or at room temperature.
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Traditional Maltese ravioli filled with fresh sheep cheese and served with a simple tomato and basil sauce.
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A traditional Maltese snail stew slow-cooked with garlic, red wine, tomato, and herbs until rich and deeply flavoured.
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A rich Maltese octopus stew slowly simmered with tomato, red wine, garlic, and herbs.
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Tender chicken braised with onions, mushrooms, and tomatoes in white wine - a rustic Maltese classic.
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A classic Maltese baked macaroni pie with rich meat sauce, eggs, and cheese wrapped in golden pastry. A true Sunday and festa favourite.
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A simple Maltese tuna dish simmered with tomato, onion, garlic, capers, olives, and herbs. Quick, savoury, and full of coastal flavour.
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A traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold.
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A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals.
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A homely Maltese marble cake with vanilla and chocolate swirls. Soft, simple, and perfect with tea or coffee.
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A no-bake Maltese Christmas log made with crushed biscuits, nuts, chocolate, condensed milk, and candied fruit.
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A rich, earthy mushroom soup made with dried porcini, mixed wild mushrooms, herbs, stock, and a spoonful of mascarpone.
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Rustic Maltese sausage simmered in tomato sauce with onion, garlic, wine, herbs, and peas. Rich, hearty, and perfect with bread or pasta.
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Traditional Maltese St Joseph's pastries filled with sweet ricotta and finished with honey, nuts, or icing sugar.
View RecipeDiscover 30 traditional Maltese dishes, from Bigilla and pastizzi to rabbit stew, lampuki pie, and almond sweets, grouped to help you plan a meal.
Explore collectionExplore Maltese bread, ricotta and pea pastizzi, qassatat, savoury pies, and sweet pastries, with guidance on choosing your next baking project.
Explore collectionPlan a Maltese Sunday lunch with Brodu, Ross il-Forn, Timpana, rabbit stew, Bragioli, and roast potatoes, grouped into starters, mains, and sides.
Explore collectionCook Maltese fish and seafood with recipes for Aljotta, fried lampuki, lampuki pie, octopus stew, stuffed calamari, grilled swordfish, and tuna.
Explore collectionExplore Maltese food for gatherings and the festive calendar, from pastizzi and Imqaret to Carnival Prinjolata, Easter Figolli, and Christmas sweets.
Explore collectionChoose a Maltese sweet by filling, technique, and occasion: almond biscuits, date pastries, ricotta kannoli, bread pudding, and seasonal celebration cakes.
Explore collectionPlan a Maltese-inspired Christmas table with treacle rings, a no-bake chocolate log, and suggested soups, mains, and sides from our recipe collection.
Explore collectionChoose Maltese recipes for the spring calendar: Kwareżimal in Lent, St Joseph's Żeppoli, Easter Figolli, and suggested dishes for a shared lunch.
Explore collectionExplore Malta's snack foods and make them at home: flaky pastizzi, open-topped qassatat, bread with tomato and tuna, Gozitan ftira, and date pastries.
Explore collectionChoose among Maltese soup recipes for fish, beef broth, broad beans and pasta, vegetables, cheeselets, pork, and cabbage.
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