Maltese Recipes and Cuisine

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Today, citizens of Malta, a variety of Mediterranean cuisine, influenced mainly by Italian cuisine. However, Malta has many historical links with other countries, and many other influences can be seen in Maltese cuisine, Moorish, for example, influences.

Maltese Some popular dishes include:

- Aljotta - a fish soup with herbs, garlic and tomatoes, which are often served with rice.

- Brod - a soup with meat (usually beef or chicken) and vegetables, andServe with pasta.

- Kusksu - A thick soup made of chicken soup made with beans, pasta pearls (known as "kusksu"), onions, tomato sauce and garlic.

- Minestrone - a thick soup of vegetables, especially in winter, very popular, and usually eaten with crusty bread Maltese as Hobz known.

L - ta soppa '-MLA - Literally, "soppa ta' l-MLA" means "widow soup", presumably under the bowl gots its name because neighbors donated to poor widows living in theirCommunity. L soppa ta '-MLA is a simplified version of minestrone (vegetable soup), but with the addition of fresh gbejniet (small round cheese made from sheep's milk), which blend with the soup, and raw eggs have coagulated finally the soup.

- Bigilla - A traditional bean dip made of mashed beans and dried spices and pepper if necessary.

- Kapunata - The Maltese version of ratatouille. Serve hot or cold, and also used a pizza surface.

- The Mqarrun-Forn --Fried noodles with meat sauce and eggs. Bacon and peas in some versions have the recipe, and the dish is usually exceeded by a layer of grated cheese or bescamella (white sauce).

- Timpani - a mixture of which the Mqarrun version-Forn (baked macaroni). A small amount of ground (minced) beef, and sometimes hard-boiled egg is added, and then the whole crust wrapped in a pastry bag.

- The Ross-Forn - Baked rice. This dish is similar MqarrunIl-Forn, but with rice instead of pasta (water before cooking), and the addition of curry.

- Ravjul - The Maltese language version of ravioli stuffed with ricotta and parsley (and sometimes) and spinach, meat or minced meat. The tank is equipped with a tomato sauce and topped with melted cheese.

- Bragjoli - A slice of meat around a mixture of breadcrumbs, bacon, eggs and cheese.

- Fenkata - Rabbit in tomato sauce or salsa to serve. The meat is usually roasted and lightlythen boil in a saucepan for several hours.

- Taz-Laham Ziemele - horse meat with sauce of white wine.

- Lampuki - Mahi-mahi, a white fish. It can be eaten pan with olive oil, baked with tomato and wine sauce, or made into fish cakes.

- Qargha Baghli - zucchini stuffed with ground (minced) beef and parsley. They can be baked or as a creamy soup.

- Zalzett tal-Malti - Maltese traditional sausage made of pork and seasoned with black pepper,Coriander seeds, parsley, salt and sometimes garlic. There are varieties that are dry, and others that are consumed fresh.

- Imqaret - a deep fried dumplings filled with data.

- Pastizzi - dumplings stuffed with ricotta or mushy peas mixture.

- Figolla - An ice-covered almond cake filled with earth. It is traditionally eaten at Easter, and made in shapes like a fish, a lamb, a heart, etc.

- Helwa tat-Tork - "Turk is the sweet version" - The MalteseHalva.

- Kwarezimal - biscuits, traditionally eaten during Lent.

L - Pudina ta '-Hobz - Bread Pudding. L Made Pudina ta '-Hobz from stale bread, soaked overnight in water and milk, cocoa, sugar, dried fruits, nuts, and sometimes liqueur, is added.

L - ta Qaghaq '-Ghazal - A ring of light pastry with honey or syrup product. Originally eaten at Christmas, but now all year.