Starters / Nibbles
Zebbug Mimli (Stuffed Olives)
Large green pitted olives filled with a piquant chopped anchovy, caper and breadcrumb mixture.
Fazola Bajda Bit-Tewm U It-Tursin
Beans with parsley, garlic and olive oil large dried white beans previously soaked overnight simmered till cooked, dressed with finely minced garlic, chopped parsley and olive oil and served cold. Flaked canned tuna (tonn taz-zejt) or salt cured tuna (tonn mielah) black olives may be added.
Fritturi Tal-Qaqocc (Artichoke Fritters)
Floured and fried artichoke hearts, previously poached with olive oil and garlic, dipped in a batter of flour mixed with parsley and salted anchovy or garlic and deep fried. Vegetable fritters are also made of slices of pumpkin, kohlrabi, zucchini, aubergine or long gourd (qara’ twil) as well as with cauliflower florets and even wedges of Roma or curly endive lettuce. The vegetables are usually raw though they may have been previously parboiled.
Fritturi Tal-Makku (Whitebait Fritters)
Fresh whitebait are dipped in a flour, chopped parsley and minced garlic mix and deep fried in small handfuls. Served with lemon wedges.
Bigilla (Bean Paste Or Dip)
Bigilla is a traditional bean paste. It is made with a type of dried broad beans called ful tal-Girba, similar to those used for Egyptian Ful Medames, which are soaked for 24 hours, rinsed, then boiled until they are very soft. The beans are subsequently mashed and mixed with salt, pepper, olive oil, crushed garlic and chopped parsley. Chili is optional. Usually served with traditional Maltese ship’s biscuits called Galletti or Hobza tal-Malti drizzled with olive oil.
Angels on Horseback
In British cuisine, oysters or (sometimes scallops) wrapped in bacon and grilled are called “Angels on Horseback” while “Devils on horseback” are grilled bacon-wrapped prunes, two savouries now considered rather “retro” and 70s though originating in Victorian times. In Malta no one has ever stopped enjoying the local version adapted to what is locally available and no Maltese cocktail buffet or catered wedding is complete without Maltese “Angels on Horseback” which consist of grilled, bacon-wrapped small pieces of liver.
Bebbux (Snails)
Snails simmered in red wine, Lacto (a local ale), and Kinnie (see Soft Drinks below) with mint, basil and marjoram. Often served with Ajjoli sauce or Salsa Hadra, see below.
Soppa (Soup Dishes)
Aljotta (Maltese Fish Soup)
A rich fish soup, similar to broth in consistency, with plenty of garlic, herbs and tomatoes. Often served with rice.
Kusksu (Maltese Broad Bean & Pasta Soup)
A thick, rustic soup made with fresh broad beans, a form of pasta beads called kusksu (not to be confused with couscous, which in Tunisia is called Kusksi or sometimes Kusksu), and onions and tomato paste.Traditionally a spring favorite, since it is the time when one of its main ingredients, broad beans, are in season. The use of kusksu pasta beads give it a particular texture. [1]
Minestra (Maltese Vegetable Soup)
The start of many Maltese meals is soup. Traditionally minestra is a healthy, thick soup combining numerous fresh and dried vegetables and accompanied by a hearty, slice of crusty Maltese bread, ħobża. This dish is eaten all year round, but usually preferable in Winter as a hearty, warming dinner.
Soppa ta’ l-Armla (Widow’s Soup)
Supposedly got its name from the tradition of neighbours donating products to poor widows living in their neighbourhood. This dish is vaguely similar to minestra, a thick vegetable soup, but it is slightly thinner, and rounded off with fresh ġbejniet which melt into the hot soup. Usually raw eggs are added at the end and when they coagulate, the soup is ready.
Brodu (Maltese Broth)
A soup, similar to broths cooked in other countries. Contains a variety of vegetables. Also contains meat, with beef or chicken being the most commonly used. Served with different types of pasta. A dish which contains all the major food groups.
Ghagin U Ross (Pasta And Rice Dishes)
Mqarrun il-Forn (Maltese Baked Macaroni)
A baked dish made with macaroni, bolognese sauce, egg, and various other ingredients varying according to family tradition including peas and bacon. The macaroni is usually topped with a layer of grated cheese or besciamella (béchamel) that will melt during the baking process and aid in binding.
Ravjul (Maltese Ravioli)
The ravjul (sing. ravjula) is typically filled with ricotta and fresh parsley and covered with a simple garlic and tomato sauce garnished with celery and basil. This is served with freshly-grated Parmesan or Romano cheese. Alternatively spinach or minced meat is used as filling. In Gozo, Ravjul are filled with local Sheep’s Cheese (Ġbejniet). Traditionally ravjul portions are sized by the number of individual ravioli, and always counted in dozens and half dozens. Ravjul can also be caramelized and served as a dessert.
Ross il-Forn (Maltese Baked Rice)
Ross il-forn (or Baked Rice) is quite similar to Mqarrun il-Forn (Baked Macaroni), however, it includes saffron as an additional ingredient and is placed in the oven uncooked with 2 cups (200ml) of water for every cup of rice.
Timpana (Maltese Pastry-Covered Baked Macaroni)
Baked macaroni filled with a small amount of minced beef and sometimes with hard-boiled eggs. The macaroni is encased in pastry crust. It can be thought of as a sort of macaroni meat pie. Similar to the Italian Timpano. The basic difference between Timpana and Mqarrun il-Forn is the addition of the pastry cover.
Ghagin Bl-Incova (Pasta With Anchovy Sauce)
Spaghetti dressed with a piquant sauce of tomato paste, salted anchovies and garlic is fried till crisp. Often a supper dish.
Ghagin Grieg (Pasta “Beads” With Minced Pork And Cheese)
A short local pasta that resembles Italian “ditali” is dressed with a sauce made of minced pork, diced bacon and sliced onions long simmered in chicken broth. The separately cooked pasta is tossed first in butter, then in the pork and bacon mixture and finally with lots of grated cheese. The cheese used to be British Cheddar but today it is more often Parmigiano-Reggano Reggiano. Why this should be called “Greek Pasta” - or by some “Turkish Pasta” or even “Greek Rice” - is a complete mystery!
Laham (Meat Dishes)
Braġjoli (Beef Olives)
A thin slice of beef surrounding breadcrumbs, bacon, eggs and herbs. Particularly tasty when braised in red wine. Also known as beef olives in English.
Rabbit Fried With Wine And Garlic
Perhaps because the Knights of Malta - who could eat rabbit any time they chose and enjoyed hunting them for sport - prohibited the islanders from eating rabbit with the one exception of L’Imnarja, the feast of Saints Peter and Paul held at the end of June, or maybe because most Maltese families kept rabbits as courtyard animals destined for the pot, rabbit is very popular and one of the most well known Maltese dishes, one of the few served in restaurants. The rabbit, often previously marinated, is lightly browned with garlic and herbs, then simmered for several hours, ideally in a terracotta casserole, in red wine or in a rich tomato sauce. Restaurants usually serve it with chips (the ubiquitous British legacy) and salad, though crusty local bread to soak up the rich sauces and a cooked green vegetable are more appropriate. Traditionally rabbit stew is served on spaghetti. The meal based on spaghetti with rabbit and rabbit stew is called “Fenkata” (from fenek = rabbit) and for many it is the unofficial national dish. It is enjoyed to this day in the Buskett woods on the feast day of St Peter and St Paul.
Laham Fuq Il-Fwar (Steamed Meat)
Since many Maltese meals begin with soup this was a way for the frugal Maltese cook to utilise the heat from the soup pot. Thin slices of beef (most often) are placed on an oiled plate and layered with the filling for Bragjoli (see above) or else with garlic, chopped herbs like marjoram and parsley, and breadcrumbs or cooked spinach. The meat and filling layers, which must not be too many, are covered with a second plate or with greaseproof paper and the meat is left to cook gently and slowly till tender. A very healthy cooking method also used for cooking liver, Maltese Sausage or thin pork chops, and also for simmering fish fillets over an Aljotta.
Falda Mimlija (Stuffed Flank)
Beef or more usually pork flank with a pocket cut into it. The pocket is filled with a mixture based on minced pork, grated cheese and parsley bound with egg. The stuffed meat may be steamed, poached in broth or baked on a bed of potatoes.
Laham Taz-Ziemel (Horse Or Stallion Meat)
Stallion meat was fairly widely eaten in the past when available, usually steamed (see above) or fried with garlic or else simmered on top of the stove or in the oven in an onion and white wine sauce. As noted by the British Food Journalist Matthew Fort farmers and country folk simply could not afford to be too attached to their working farm animals. “In the frugal, unsentimental manner of agricultural communities, all the animals were looked on as a source of protein. Waste was not an option.
Zalzett Tal-Malti (Maltese Sausage)
Maltese sausage is typically made of pork, sea salt, black peppercorns, coriander seeds and parsley. Another version includes garlic. The plain version is dried whereas the one containing garlic is to be consumed fresh. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. More recently a ‘tal-barbikju’ (lit. for the barbecuqe) variety has become popular. This variety is essentially the same as the original but with a much reduced salt content, and has a thinner skin. As its name implies, this variety is primarily targeted for cooking over a barbecue.
Hut (Fish)
Lampuka (Mahi Mahi or Dolphin Fish)
Lampuki are perhaps Malta’s favourite fish. Better known outside of Malta as Mahi-mahi, dorado, or dolphin fish, the Lampuka has fine, white flesh with only a few large bones, and is found in abundance in the seas between Sicily and Tunisia.
It may be poached (ghad-dobbu) with rosemary and red wine; lightly pan-fried in olive oil and finished with garlic and vinegar or lemon juice and marjoram; it may be oven-baked in white wine and olive oil with tomatoes, onions, olives and capers or grilled and served with Zalza Pikkanti or cut into small filleted pieces and deep fried; best of all for many of Maltese it may be made into a surprsing fish pie of many flavours with spinach or cauliflower, walnuts or chestnuts, capers, sultanas, hard-boiled eggs, herbs, and lemon zest, all enclosed in a shortcrust pastry.
Stuffat Tal-Qarnit (Slow Braised Octopus)
Octopus, onions, tomato paste, olives, peas, bay leaves, walnuts and raisins slowly simmered in red wine. Many family variations exist: in one it is simmered in red wine, olives, tomatoes, black pepper and mint, in another with peas, tomatoes, lemon or orange zest, a bay leaf and a hint of curry powder. May be used as a sauce for pasta or served accompanied by Maltese bread.
Stuffat Tal-Bakkaljaw (Salt Cod Stew)
Previously soaked salt cod simmered with chunks of potatoes and diced carrots, as well as onions, garlic, tomatoes, salted anchovies, raisins and nutmeg. The recipe may be changed according to the availability of seasonal vegetables. A winter version has pumpkin chunks and cauliflower florets and black olives along with the potatoes, onions and tomatoes and bay leaf and thyme are used for flavoring.
Sawrell Mimli L-Forn (Baked Stuffed Mackerel)
Filled with a mixture of breadcrumbs, olives, salted anchovies and parsley and baked between layers of potatoes, onions and tomatoes sprinkled with salt and pepper, fresh marjoram leaves and olive oil.
Klamari Mimili Fl-Inbid (Red Wine Braised Stuffed Calamari)
The filling is made of breadcrumbs, parsley, garlic and capers with sometimes a slice of hardboiled egg in the middle. The filled calamaris are then gently stewed in red wine with sultanas and nutmeg. Usually served with boiled potatoes dressed with olive oil and chopped parsley.
Bragjoli Tat-Tonn (Fresh Tuna Roll-Ups)
Thin slices of fresh tuna (or other large fish like Accola (amberjack), Denci (a large pink sea bream), Cerna (grouper) or Pixxispad (swordfish) are rolled around a filling of breadcrumbs, mint or marjoram, capers, olives, salted anchovy fillets and chopped hardboiled egg. The rolls are browned then briefly and very gently simmered in garlic scented olive oil deglazed with a little vinegar.
Pixxispad Mixwi Mhawwar(Grilled Sword Fish Steaks With Fresh Herb Topping)
Thick swordfish steaks are grilled on gentle heat and when just done they are topped with a mixture of chopped fresh herbs, lemon zest, capers and olives and drizzled with olive oil. Grilled fish is usually served with a crisp fresh salad or else with kapunata.
Haxix (Vegetables)
Ful Bit-Tewm (Beans With Mint And Garlic)
Dried broad beans are soaked overnight and then cooked with garlic and fresh or dried mint. Dressed with oil and vinegar this dish usually accompanies fish dishes.
Patata L-Forn (Maltese Style Baked Potatoes)
Layers of medium thick potato rounds are placed on a bed of medium thick slces of onions, seasoned with salt, pepper and anise seeds or caraway or more rarely dried thyme (saghtar), and almost covered in a half/half mixture of olive oil and water. Roast meats or game birds or meat stuffed vegetables like aubergine (see below) are usually cooked on top of these potatoes. The potatoes on top get a chewy dark skin while those submerged are meltingly tender - everyone has a preference for “uncovered” or “covered” baked potatoes
Kapunata (Summer Vegetable Medley)
A summer dish of pan braised tomatoes, capers, aubergines and green peppers, often served as a side dish for grilled or fried fish, or cold on its own as a savoury summer’s lunch. Used also on pizza or pasta or on Maltese bread as a snack, or mixed with cold long grain rice and topped with canned tuna or hard-boiled eggs for summer rice salad. Kapunata is best home-made - traditionally large bowls of it were ever present in the fridge through the hot summer months. A relative of Sicilian caponata which also includes celery, pine nuts and raisins and uses tomato paste instead of fresh tomatoes.
Haxix Mimli (Stuffed Vegetables)
A rich chapter in Maltese cuisine. The fillings for cabbage leaves, small courgettes (zucchini or marrows), artichokes, the two varieities of gourds used in Malta (qargha twil and centinarja or chayote), potatoes, onions, curly endive, tomatoes, aubergines (eggplants) and green bell peppers range from ricotta, herbs and cheese, to ground beef with bacon, cheese, and parsley, to rice with cheese, garlic and olives, to fresh or canned fish like lampuki or tuna and to breadcrumb based fillings with cheese, olives and/or capers and anchovy or garlic. These may constitute a one course meal.
Qargha Baghli Mimli (Stuffed Round Small Marrows Or Long Pale Green Gourds)
Round pale green zucchini or courgettes, particularly delicious stuffed with minced beef, cheese and parsley or with ricotta and grated sharp cheese. The stuffed vegetable is subsequently baked or braised in tomato sauce or else cooked in chicken or meat broth. Sliced rounds may also be fried, and served hot or cold, or the marrows may be made into a creamy soup. They can also be made into fritters or fried vegetarian rissoles or patties. The long smooth skinned pale green gourd (Qargha Twil) can be cooked in similar ways.
Brungiel or Bringiel Mimli (Baked Stuffed Aubergines)
The aubergines are halved and some of the flesh scopped out leaving a shell. The pulp is cooked with ground beef, tomato paste, garlic and onions and mixed when cool with egg and cheese. The shells are filled with this mix and topped with breadcrumbs mixed with grated cheese, dotted with butter and baked till crisp and crusty on top. May be baked alone but usually cooked on a bed of Maltese style baked potatoes as above.
Hass, Ful U Pizelli (Braised Lettuce, Fresh Broad Beans And Peas)
A spring dish of the above vegetables braised in olive oil with green onion or young leek tops. Nice paired up with juicy slices of the locally produced delicacy, cooked ham on the bone called perzut tal-ghadma.
Stuffat Tal-Qargha Hamra (Pumpkin Stew)
Sliced or diced orange flesh pumpkin cooked with onions, garlic, sultanas and mint, usually served with rice.
Zalza (Sauces)
The word zalza usually denotes a sauce meant for use as a dressing for pasta, thus zalza tat-taddam (tomato sauce), tal-perzut (with cooked ham on the bone), tal-bringiel (aubergine pasta sauce), tal-klamari (a pasta sauce with calamari), though each has many variations according to family traditions. Sauces in the generally understood sense are few, the following are very popular:
Zalza Pikkanti (Bell pepper and caper sauce)
Vinegar sharpened stewed bell peppers with tomato paste, garlic and mint or marjoram, sometimes also black or green olives, capers and softened onions, most often used with fish.
Zalza tal-Kappar (Caper sauce)
Capers, olives, parsley and mint, with or without stewed fresh tomatoes, onions and tomato paste. Good with grilled fish like swordfish steaks.
Zalza Hadra (Green Sauce)
Very green sauce of parsley, fresh breadcrumbs, garlic and filleted salted anchovies with either vinegar or lemon juice.
Ajjoli (Garlic Sauce)
At least two versions exist. One is made by pounding softened Maltese Galletti, with basil, mint, parsley, garlic, capers, olives and anchovy fillets and diluting with oil, the other is made by mixing chopped fresh tomato pulp with large amounts of garlic, parsley and fresh or dried mint and olive oil. Most commonly used as dip or sauce for snails or to accompany shellfish or octopus.
Pastry
Imqaret (Date Slices)
Date-filled, deep-fried pastries which are served piping hot from take-away stands. Look out for them at City Gate, Valletta. Some restaurants also offer them as desserts on their menu.
There also exist date-filled North African sweets with a similar name (makroudh, which is the singular form of the name meaning “rhombus”). The Imqaret was chosen as the Maltese representative for Café Europe during the Austrian Presidency of the European Union in 2006.
Kannoli (Cheese Or Cream Filled Pastry)
Very similar if not virtually identical to the Italian cannoli. A tube-shaped confectionery of deep-fried crisp pastry stuffed with fresh ricotta and sweetened with pieces of chocolate and candied fruit. Eaten as a treat any time of day, and also offered after dinner. The candied fruit included in this snack, is also often used in a delicious type of colourful nougat. Also found as “Kannoli tal-Krema” where fresh whipped cream replaces the ricotta. This has also given rise to the expression “Kannol bla Krema” (a Kannol without cream, therefore and a hollow shell). This is used pejoratively of a person to indicate they are worthless, most specifically in politics with reference to campaign activists below the age of 18, therefore not eligible to vote under Maltese electoral law.
Pastizzi (Ricotta Or Pea Filled Pasties)
A popular snack for all Islanders, found at pastizzerias and most bars, pizzerias, and some restaurants and bakeries. Pastizzi are small, diamond-shaped packets of flaky pastry stuffed with either fresh ricotta or a mushy pea mixture. Sometimes they are slightly spicy and made from shortcrust pastry. They have been likened to the Indian Samosas, just with a more neutral filling. Puff pastry variants are served at most restaurants, though tasting totally different.
Qassatat (Ricotta Or Pea Filled Pasties)
Considered a “cleaner” alternative to pastizzi, these are made of light pastry traditionally filled with ricotta, peas, or spinach. Alternative fillings are increasingly becoming popular. Usually spanning the palm of a hand, smaller servings are used as finger food at functions.
Bajd U Gobon (Eggs And Cheese)
Ġbejniet (Gozo Cheeselets)
These are small, round cheeses, made from sheep or sometimes goat milk, often served as part of a light lunch, or as part of a hearty dinner. These cheeselets come in four varieties, fresh (friski or tal-ilma), sun dried (moxxi), salt cured (mahsula) or peppered (tal-bzar). The fresh variety have a smooth texture and a subtle, milky creamy flavour and are kept in their own whey in a similar manner to fresh Mozzarella. The sundried variety have a more definite, nutty almost musky, taste, and are fairly hard, but can keep for a long time without refrigeration. The pepper cured variety are covered in crushed black pepper and cured, after which they may be stored in oil, ot sometimes pickled with the addition of vinegar. These last are the tastiest. and their sharp taste becomes more piquant the more they age. They also they develop a lovely crumbly texture. The dried varieties are traditionally served with Galletti an ancient local type of ship’s biscuit and a glass of robust red wine.
”Gbejniet are often referred to as a goat cheese, as indeed they originally were, though today these are almost always made from sheep milk. In the early 20th Century using unpasteurised milk led to an Undulant Fever epidemic in the Maltese islands. Undulant fever is also referred to as the Maltese Fever since the link between the illness and unpasteurised milk was identified by the eminent Maltese doctor, archaeologist and scholar Sir Temi Zammit. Today thanks to a strict regime of certification of milk animals and widespread use of pasturisation the illness is completely eliminated from the islands and Gbejniet are not only completely safe to eat, they are a widely used and much appreciated local speciality. Still most Maltese much prefer the tastier unpasteurised artisan-farmer prouced cheeselets to the mass produced vacuum-sealed version!See below:
The widespread belief that Gbejniet made from pasturised milk are less tasty than those made from unpasturised milk has never been corroborated by scientific evidence. Still, mass produced Gbejniet, made exclusively from pasturised milk, tend to be less tasty than those produced by the cottage industry that makes use of certified but unpasturised milk.
Balbuljata Or Barbuljata (Scrambled Egg Dish)
Eggs scrambled with tomatoes, onions, fresh herbs, corned beef (another British legacy) and grated cheese. There are also versions using broad beans or gbejniet instead of the corned beef or simply omitting it. Traditionally the grated cheese was an imported peppercorn studded sharp Pecorino known as gobon tal-bzar or more recently a Cheddar cheese, though Parmigiano Reggiano is used these days.
Torta Ta L-Irkotta (Fresh Ricotta And Parsley Pie)
Open faced or closed short crust pastry pie with local artisan sheep’s milk ricotta, a sharp grated cheese and chopped fresh parsley bound with eggs.
Froga Bil-Ful U L-Gbejniet Friski (Eggs With Fresh Broad Beans And Fresh Local Cheeselets)
The beaten eggs are mixed with shelled broad beans and mint and the finished omelette is topped with fresh gbejna slices which melt on the omelette.
Froga Tat-Tarja Or Tarja Bil-Bajd (Pasta “Omelette” In Spanish Tortilla Style)
Angel’s hair pasta cooked and tossed in cheese and butter, is mixed with eggs and shallow fried into a crisp coated two inch high savoury “cake”.
Froga Bil-Laham (Potato And Meat “Omelette”)
Made with mashed potato mixed with small pieces of finely chopped cooked beef and green fresh onion tops bound with eggs and grated Cheddar cheese. The thrifty Maltese way of making a tasty nutritious meal while making a little left over cooked meat go a long way.
Hobz (Bread)
Hobza Tal-Malti (Maltese Bread)
A very crusty sourdough bread loaf with a deliciously soft inside which is the mainstay of a meal. It is a snack in itself served with simple local produce like fresh tomatoes or kunserva (tomato paste), and gbejniet. This type of bread proves extremely popular: most households have a loaf delivered daily including Sundays, while tourists specifically request it wherever they eat. There is also a low rise, less crusty and more compact bread called Ftira. Maltese bread is best eaten fresh but cooled off, as it loses most of its taste and crunchiness within a day. Even so, some people prefer to eat when it is straight out of the oven.
Hobz Biz-Zejt U It-Tadam (Malta’s Favourite Sandwich)
Two slices of crusty Maltese bread, or sometimes a very small whole loaf are rubbed generously with a juicy ripe (large, flat and multi-segmente) local tomato cut in half, then drenched in olive oil, seasoned with salt and Malta ground black pepper and filled with one or more of the following items: canned flaked tuna, thinly sliced fresh onion, olives, basil, salted anchovy fillets, tiny Malta capers, fresh mint, sliced hard boiled egg, lettuce, small pickled vegetables, white beans, pickled onions. A truly memorably delicious and healthy meal in itself. Traditionally a portable lunch for shepherds and fishermen, it is today mainly eaten as on its own as a healthy snack, though restaurants may serve small pieces as a starter. Reminiscent of Nice’s Pan-bagnat and of Catalan Pa amb tomàquet. In winter tomato paste or sun dried tomatoes, home made or shop bought, replace the fresh tomato rub.
Galletti (Ship’s Biscuits)
Round hard dry white savoury biscuits[8] rarely home made today but available commercially in smaller and larger versions. Frequently accommpany pre-meal nibbles and dips like Bigilla. May be soaked to soften and used as a base for fish and vegetables or added to soups.
Ftira (Another Maltese Bread)
Ftira is a low rise, ring shaped, small and less crusty loaf. It is also delicious filled as for Hobz biz-Zejt. In Gozo, ftira filled with sardines or anchovies was a typical supper snack during Lent fast days, when eating meat was not allowed.
Ftira Ghawdxija (Gozo Ftira)
Gozo bakeries cook the Ftira dough as a round flat bread which may be closed or open. The closed Gozo ftira enclosed a filling and was intended to serve as a workman’s lunch. Toppings and fillings usually have potatoes and /or gbjeniet for example: gbjeniet, eggs and grated cheese; potatoes, tomato, anchovies and olive; or ricotta topped with slices of potato; or sliced potato, Maltese Sausage, gbjeniet and rosemary. Among many others!
Helu (Sweets)
Figolla (Maltese Easter Sweet)
This dish is an Easter-time favourite. It is a book-sized golden, icing-coated biscuit stuffed with a mixture of sweet ground almonds (called intrita). Found in various shapes. The most traditional shapes are that of a lamb and that of a fish (due to its connotations with religion). Other common shapes are Hearts, Ducks and Sirenes, and more recently Cars, Rabbits (Easter Bunny) and many more shapes that might appeal to children.
Ħelwa tat-Tork (Turk’s Sweet)
This is a local variation of Halva most similar to the Greek or Turkish varieties (hence the name) Usually containing ground almonds and often also containing chocolate.
Kwarezimal (Maltese Lent Sweets)
Kwarezimal is a biscuit that is consumed during the Lenten period. This is often home made or purchased from a caterer during Lent.
Pudina ta’ l-Ħobż (Bread Pudding)
Sweet made from stale bread which is soaked in water overnight to re-moisten it, ad then mixed together with milk, cocoa, sugar, dried fruit and nuts. Sometimes liqueurs such as anisette or sherry are added. Commonly eaten all year round as a great way of using up leftover bread which has gone stale.
Qagħaq ta’ l-Għasel (Maltese Honey Ring)
Honey or treacle rings made from a light pastry. They are often served in small pieces as an after-dinner accompaniment to coffee. Originally a Christmas delicacy but you’ll find them in most confectioneries all year round.
Snacks
Seeds And Nuts
Salted savoury nibbles like dried pumpkin and melon seeds, crisp fried dried broad beans and dry roasted peanuts called Karawett Inkaljat are served to accompany a glass of wine or beer.
Karamelli Tal-Harrub
Artisan hard square candies wrapped in greaseproof paper made from the fruit of the Carob tree. Traditionally sold by street hawkers, now mostly available only at village festas.
Cicri
Street hawkers used to sell fresh green chickpeas still on their leafy branches as late as the early 1960s, alas the fresh legume is now hard to find on the islands.
Twistees
Twistees are a popular Maltese baked crisp savory snack popular since the 1960s/70s. They are produced in Malta and are made from rice and corn grits.
Xorb (Beverages)
Gulepp tal-Harrub (Carob Syrup)
Considered to be very soothing for coughs and sore throats, this is also used drizzled on ricotta, ice cream or fresh fruit.
Imbuljuta (Chestnut And Cocoa Drink)
Traditional homemade drink of sweetened chestnuts cooked with cocoa, tangerine zest, cinnamon and cloves, normally drunk hot but can also be served cold. For many this drink is associated with Christmas.
Ruggata
Long drink made by diluting concentrated almond “milk” or syrup with cold water, very refreshing in hot weather.
Flip
Sugar, milk and raw egg, considered a very nourishing drink for a growing child.
Kafé Biz-Zokk
Coffee scented with a piece of stick cinnamon. Other spices like cloves and anis seeds are used singly or together to flavour Kafé Msajjar or “cooked” coffee, which may also be perfumed with orange blossom water or chicory.
Soft Drink - Kinnie
Kinnie is a non-alcoholic, mildy and pleasantly bitter soft drink that is very refreshing. Made from a citrus fruit called Chino and aromatic herbs, it is caramel in color. Since 1984, a diet version (Diet Kinnie) has been available. In 1975, Kinnie was selected beverage of the year by the French organization Comité International d’Action Gastronomique et Touristique.
Soft Drink - Krest / Fanta Amara
Krest is a similar soft drink to Kinnie manufactured by the Coca Cola Company. It was introduced in 1997 in regular and diet versions. It has been recently replaced by Fanta Amara which is also available for purchase on the Italian market.
Soft Drink - Swish
Swish is a soft drink similar to Sprite and 7 up. It’s taste is a little lighter that of sprite and 7 up. A diet version was also released.
