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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Maltese

       
     

    How to Cook dishes from Malta


    Malta Today, the Maltese people enjoy a varied Mediterranean cuisine, particularly influenced by Italian cuisine. Malta however has many historic links with other countries, and many other influences can be seen in Maltese cuisine, for example, Moorish influences.

    Some popular Maltese recipes and dishes include:
    • Aljotta - A fish soup containing garlic, herbs and tomatoes that is often served with rice.

    • Bigilla - A traditional bean dip made from mashed dried broad beans with seasonings and optionally chili.

    • Bragjoli - A thin slice of beef surrounding a mixture of breadcrumbs, bacon, eggs and cheese.

    • Brodu - A broth containing meat (beef or chicken usually) and vegetables, and served with pasta.

    • Fenkata - Rabbit served in tomato sauce or gravy. The meat is usually lightly fried and then simmered as a casserole for several hours.

    • Imqaret - A deep-fried pastry filled with dates.

    • Kapunata - The Maltese version of ratatouille. Served hot or cold, and even used as a pizza topping.

    • Kusksu - A thick soup made from chicken stock, and containing broad beans, pasta beads (known as "kusksu"), onions, tomato paste and garlic.

    • Laham taz-ziemel - Stallion meat with white wine sauce.

    • Lampuka - Mahi-mahi, a white fish. It can be eaten pan-fried with olive oil, oven-baked with a tomato and wine sauce, or made into fish pies.

    • Minestra - A thick vegetable soup, particularly popular in Winter, and usually eaten with crusty Maltese bread known as "hobza".

    • Mqarrun il-Forn - Baked macaroni with bolognese sauce and egg. Bacon and peas are added in some versions of the recipe, and the dish is usually topped with a layer of grated cheese or bescamella (white sauce).

    • Pastizzi - Pastry stuffed with ricotta or a mushy pea mixture.

    • Ravjul - The Maltese version of ravioli, filled with ricotta and parsley (and sometimes spinach), or with minced meat. The dish is covered with a tomato sauce and topped with cheese.

    • Ross il-Forn - Baked rice. This dish is similar to Mqarrun il-Forn, but with rice instead of macaroni (water is added before cooking), and the addition of curry.

    • Qargha Baghli - Stuffed marrows with ground beef and parsley. They can be baked or made into a creamy soup.

    • Soppa ta' l-armla - Literally translated, "soppa ta' l-armla" means "widow's soup", the dish supposedly having gots its name because neighbors donated it poor widows living in their communities. Soppa ta' l-armla is a thinner version of minestra (vegetable soup), but with the addition of fresh gbejniet (small, round cheeses, made from sheep's milk) which melt in the soup, and raw eggs added at the end to coagulate the soup.

    • Timpana - A pastry covered version of Mqarrun il-Forn (baked macaroni). A small amount of ground (minced) beef, and sometimes hard-boiled eggs, are added, then then the whole thing is encased in a pastry crust.

    • Zalzett tal-Malti - A traditional Maltese sausage made from pork and flavored with black peppercorns, coriander seeds, parsley, sea salt, and sometimes garlic. There are varieties which are dried and others that are eaten fresh.
    Some Maltese desserts and sweets include:
      Figolla
    • Figolla - An icing-coated biscuit stuffed with sweet ground almonds. It is traditionally eaten at Easter, and made into shapes such as a fish, a lamb, a heart, etc.

    • Helwa tat-Tork - "Turk's sweet" - The Maltese version of Halva.

    • Kwarezimal - Biscuits, traditionally eaten during Lent.

    • Pudina ta' l-Hobz - Bread pudding. Pudina ta' l-Hobz is made from stale bread, soaked in water over night, and milk, cocoa, sugar, dried fruit, nuts, and sometimes liqueurs, are then added.

    • Qaghaq ta' l-Ghasel - A light pastry ring made with honey or treacle. Originally eaten at Christmas, but now popular all yexar round.


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    Maltese Cooking Made Easy: How To Easily Create Maltese Cuisine At Home

    By Leon Cutajar

    CreateSpace Independent Publishing Platform
    Paperback (30 pages)

    Maltese Cooking Made Easy: How To Easily Create Maltese Cuisine At Home
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    Product Description:
    Cooking is very important to the Maltese way of life and meals with the family are a tradition that has endured with the passage of time. Maltese cooking has evolved over millenia and as it's been passed down from generation to generation by word of mouth and each family has their own variation of the recipes contained in this book. In this book you will find ten traditional Maltese recipes which are simple to make, using ingredients readily available in most parts of the world.

    Taste of Malta

    By Claudia Caruana

    Hippocrene Books
    Hardcover (306 pages)

    Taste of Malta
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    Product Description:
    More than a cookbook, Taste of Malta also includes a brief history of Malta and Maltese cooking, an appendix with basic recipes for various dough's, sauces and stocks, along with an extensive section of resources, to ensure that everything you need to prepare an authentic Maltese meal is right at your fingertips. This collection features Maltese favourites like timpana (macaroni baked with tomatoes and ground meat enclosed in pastry), ross fil-forn (rice baked in meat sauce), and aljotta (fish soup with potatoes and garlic).

    Hypothyroidism Diet Secrets Revealed "Simple Plans For All Occasions With 50 Healthy & Delicious Recipes!" Vol III (Life With Hypothyroidism Book 3)

    By Kelly Malta

    Released: 2012-12-22
    Kindle Edition (116 pages)

    Hypothyroidism Diet Secrets Revealed "Simple Plans For All Occasions With 50 Healthy & Delicious Recipes!"   Vol III (Life With Hypothyroidism Book 3)
     
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    Life With Hypothyroidism Vol III


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    My friend, in our first volume of this series we discussed the basics to getting your Hypothyroidism under control. In the second volume we discussed more advanced topics concerning getting your hormones under control. Now in our third and final volume you'll be armed with several diet plans and delicious recipes to choose from.

    Please feel free to preview all three Life With Hypothyroidism volumes for a complete no-holds barred discussion on regaining your life back from the ravaging effects of hypothyroidism.

    Kelly Malta's Three Volumes of Life With Hypothyroidism Series are all Available

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    I know you have a choice in which source of information will give you the best advice for your money and I know how hard it is to battle Hypothyroidism on a day-to-day basis. I promise the information you receive in all three of these volumes will be life changing if you apply the techniques. I've been and I still am in your shoes but my life is now more manageable and I have regained my energy levels, enhanced my libido, lost most of my weight and I have gained a new lease on life. What you are about to get in your hands will provide you the tools to understand Hypothyroidism and take control of your life.

    Let's work on the new you and take this journey together.

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    The Way We Ate: Memories of Maltese Meals

    By Matty Cremona

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    The Way We Ate: Memories of Maltese Meals
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    What is Maltese Food? Like the food of all nations, it moves with the times, and food fashions or fads are quick to come and go. It is the signature dishes - the tried and tested dishes - that endure to become "traditional." But even these are subject to change and availability. Imagine if food purists sneered when potatoes were woven into the tapestry of Maltese food? What then of Malta's famous patata Maltija, patata fgat, or patata fil-forn? Or their perfect hobz biz-zejt, which was probably first made with oil and a few olives? If traditionalists had sniffed at the tomato and said, "What's this strange foreign fruit?", where would Malta's national dish be today? So it is far more interesting to trace the evolution of Malta's favourite dishes: why they eat what they eat and how they eat it, and when they eat it. All of these play a part in stitching together a multi-flavoured backdrop to Malta's history, because eating is something people have to (and want to) do every day and always have. The foods they chose to eat were the result of the environment in which they lived. The foods they choose to eat today are conditioned by their choices and influenced by their situation. Therefore, one's meals are a tiny, if slightly cloudy, window into the past, kindly held open by recipes handed on down through the generations. This book traces the history of some of Malta's popular dishes, meals, and festivals. The information therein creates a wonderful picture of the past. Over 200 Maltese recipes are included.

    Recipes from Malta: A Guide to Traditional Maltese Cookery

    By Anne & Helen Carvana Galizia

    Progress Pub.
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    Recipes from Malta: A Guide to Traditional Maltese Cookery
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    Chile Pepper Magazine December 2002 the Mansion on Turtle Creek Holiday Menu, Colorado Christmas, Fondue, Reader Recipe Winners, Malta Cuisine

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    A single issue magazine as pictured.

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