CUISINE Traditional Recipes
Sausage * Bigilla (Bean
Dip) * Pastizzi
* Beef Olives *
Baked Rice * Baked
Macaroni * Ravioli *
* Fried rabbit *
Rabbit Stew) *
Vegitable Soup * Fish
Soup * Squid
* Bread Puding
Koskos * Maltese Bread * Fried
Noodles Ruggata * Date
Pastry (Imqaret) * Honey Rings
* Maltese Nougat * Easter
Cookies (Figolli) * Kwarezimal * Qassatat
Sesame Seed Rings *
Malti - Maltese Sausage
1 kg. thickly
minced pork with fat. + 100g.salt.
40g. crashed black
40g. crashed coriander
5 cloves of garlic
5 tbsp. chopped parsley
Pork intestines skin (for filling )
Mix the pork well with the salt, making sure that the salt has dispersed
and that all the meat
has been salted properly.
Add the other ingredients, mix again thoroughly and let it rest in a cool
place for half an
Using a sausage filler, fill the skins with the mixture then tie
with string at 3-4 inch. apart
to form sausage,
For drying, prick each sausage with fine pins and hang in the coolest place
possible for 2-4
days to dry.
- Broad Beans Dip
1lb dried broad beans
2 tablespoons chopped parsley
1 garlic crushed
1 tablespoons of mixed fresh
mint, finely chopped
2 tbsp olive oil
preferred hot and spicy add;
2/3 chili peppers
a dash of Tabasco
Soak beans overnight replace water. add salt to taste bring to boil &
simmer until beans
are soft mash beans and place them in a serving dish Pour olive oil on
top Add other
ingredients to taste. Can be served hot or cold as an appetiser.
200 ml. cold
or lard, or butter
salt and pepper
3 eggs beaten
for the pastry:
Mix the sieved flour and salt
with approximately 200ml. of cold water into a soft pliable but not sticky
dough, knead well
leave to rest for about 90 minutes When rested, roll stretch and
pull the dough on a floured surface, into long strips, spread
fat over the entire length of dough, first with a palette knife then with
clean hands, take one end of the dough and
roll it up like a Swiss roll,
make it uneven turning it tightly sometimes then more loosely. Rest it in a cool place. repeat
rolling and sometimes so that the roll is once more a long strip, spread
the remaining fat, roll it up again like a swiss roll this
time in a different
direction from the first roll, all these rolling enhance the flakiness
of the finished pastry, rest it again.
for the filling:
Mash the ricotta with the salt
and pepper, if preferred add the beaten eggs, (The addition of eggs
makes the filling drier
Cut off pieces of dough the
size of a small ball with a sharp knife, pull out each piece with your
fingers like a thin disc
place a spoonful of ricotta
mixture in the center, close the dough around it and seal the edge with
Place on a lightly oiled baking
sheet and bake on 200'c / 400'f /gas 6. for 25 minutes or till golden.
- Beef olives Beef olives Beef olives
4 slices lean beef
75g. tomato paste
4 rashes of chopped
salt and pepper
2 hard boiled eggs
cut to small pieces
tsp dried basil
Prepare the beef by flatting
them on a board.
In a bowl mix the chopped bacon,
chopped eggs , parsley, salt and pepper and a little bread crumbs.
Fill the flatting beef with
the mixture then roll them up and put tooth picks so the filling won't
In a hot frying pan fry
the beef olives slightly to seal them and set them aside.
Fry the shredded onions, add
the spice , basil ,tomato paste and chopped tomatoes to make a salsa (sauce)
Pour the salsa on the beef olives
cover with water or beef stock, bring to the boil, simmer for 20 mns. add
peas and continue simmering for another hour on very low flame till
il-Forn - Bake Rice
250g.rice for the
1 tablespoon cooking
1 sliced onion
50g. tomato puree
300g. beef stock
salt and pepper
4 beaten eggs
1 tablespoon basil
In a frying pan heat the oil
then fry the meat and sliced onion until meat is browned then add chopped
and tomato puree. Add the stock and simmer for 30 mns.
Boil rice in salted water ,
when half cooked strain and cool under a runny water.
mix the rice well with the sauce
then add the beaten eggs and the other ingredients.
Put the mixture into a greased
baking dish and cook in a moderate oven for 45 mns or till top is brown.
fil- Forn - Baked Macaroni
400 g. macaroni
50 g. tomato paste
2 hard boil eggs
50 g. grated cheese
600 ml beef stock
200 g. minced beef
100 g. onions
salt and pepper
Peel and chop onions and fry
till golden color.
add meat and continue cooking
Add tomato paste and stock and
cook for further 20 mns.
Boil the macaroni in plenty
of salted water when ready drain off the water.
Add the meat, sauce, cheese,
chopped hard boiled eggs and seasoning to the macaroni.
Blend everything together
In a greased pie dish put the
macaroni in the dish and bake for 30 minutes in a medium to hot oven.
To make Timpana ... encase
a backing dish with plain pastry, Fill up with the unbaked macaroni, cover
with 4 beaten eggs a
nd sprinkle with
shredded cheese of your choice. Bake
in a moderate oven for 40 minutes.
- Maltese Ravioli
200g. plain flour
pinch of salt
2 beaten eggs
For the filling)
salt and pepper
2 eggs beaten
4tbsp. grated parmesan
1 tbsp. chopped parsley
Mix the sieved flour, semolina
and salt carefully, add the eggs and knead until dough is like elastic,
if to stiff add a drop of cold water.
Rest the dough for 1 hour and
prepare the filling.
Put all the other ingredients
ricotta, beaten eggs cheese parsley salt and pepper into a mixing bowl
mix everything well.
Divide the dough into 4 pieces
and roll into long thin strips dampen the edges with water.
Put small balls of ricotta some
2cm from the edge of the pastry and 4cm apart.
Turn one edge of the pastry
on the other one and press to seal, using a ravioli cutter cut out the
pastry 10 cms away from the filling.
Leave to nest for few minutes,
boil in salted water till soft.
with tomato sauce (Zalza) and grated cheese
tal-Irkotta - Ricotta-filled Cannelloni
8 oz flour
2 tablespoons sugar
2 tablespoons drinking
2 tablespoons margarine
2 tablespoons shortening
2 tablespoons red
1/4 pint cold water
14 oz ricotta
2 oz plain chocolate
4 oz glace' cherries
2 oz icing sugar
4 oz blanched &
Mash the ricotta, chop up the
chocolate, cherries and almonds.
Stir these into the ricotta
together with the sugar.
Make the pastry: using an electric
mixer or mix by hand, using the rubbing-in method.
Roll the pastry out thinly.
Cut into rounds with a cutter and place each round over a tube.
In a deep pan fry the cannelloni
a few at a time turning them until they are evenly brown.
Cool the cannelloni on
Fill cannelloni when
cool with the prepared filling.
Moqli - Fried Rabbit
1 tablespoon Cooking
Dry White Wine
1 tablespoon Thyme
Salt and Pepper to taste
rabbit in medium sized pieces Chop
some garlic In
a large bowl place the rabbit and cover with white wine Mix
in the garlic, Thyme, and add some salt and pepper. Cover
and leave in the fridge overnight or for approx. 6 hrs
a large shallow frying pan heat the oil. Add
some garlic to the oil and fry for a few minutes on moderate heat (do not
fry till golden brown) Take
the rabbit pieces and fry in large frying pan, turning occasionally, till
rabbit cooks well.
may add salt, pepper and thyme (or your favourite herb). Sprinkle
more white wine occasionally.Rabbit
may be served with French fries and salad.
See recipe below
tal-Fenek - Rabbit Stew
A hearty rabbit stew to get
you through a cold winter's night! Preparation time, 30 minutes; Cooking
time, 3 hours. Serves 4 to 8.
rabbit, cut up in pieces
large onion, chopped
medium turnip (kohl rabi) Gidra
water (1/4 cup)
clove garlic, crushed
In a large frying pan, lightly
brown the rabbit pieces in cooking oil. Add the 2 cups of water with dissolved
beef cubes, salt, pepper
and rosemary. Cover tightly and simmer for 1 hour,
stirring occasionally, or until rabbit is getting tender.
Peel and chop vegetables.
Remove rabbit from heat and pick out fine bones, if desired and transfer
to a larger pot.
Add vegetables to rabbit
pot. Mix the flour or gravy powder with the 60 mL water and the crushed
garlic. Add to the stew stirring occasionally.
Simmer for another 40 minutes,
until all vegies are soft and the stew slightly thickened.
Use this stew as topping to dishes of boiled spaghetti
(Maltese Vegetable Soup)
50g white onions
20g celery stick
20g tomato paste
50g rice or small
Slice and wash all the vegetables.
Fry the onions, till tender.
Add all vegetables except the
Add the water, bring to the
boil, and simmer till vegetables are cooked.
Add the washed rice or pasta.
Cook until quite thick.
500gr fish (Traditionally
2 large onion
5 cloves garlic
4 peeled tomatoes
I tablespoon oregano
(fresh if available)
2 tablespoons chopped
2 tablespoons tomatoe
Half cup uncooked
Salt, pepper, olive
In a large saucepan heat 2 tbsp
olive oil and fry the sliced onions until soft.
Add the crushed garlic and the
Fry for a few minutes then add
the tomatoes, salt and pepper to make the salsa.
Add the fish pieces to the sauce
while adding enough water to cover the fish. Ideally use a strainer place
the fish in it.
Cover the pot with a lid and
bring to the boil. cook for 30 min until fish meat separates from the bones.
Remove any bones from the soup
and add the rice.
Cook for another 20 min or until
the rice is cooked, but not overcooked.
biz-zalza tal-Qarnit (Spaghetti with octopus sauce)
112g black olives
250ml red wine
84g tomato paste
salt and pepper
Peel and slice the onions. Cut
the octupus into even sized pieces, fry in a little oil and water.
Add the tomato paste and herbs,
continue cooking for about 20 minutes.
Prepare the tomato, by peeling
them and chopping them finely, add to the onions.
Strain the octupus but save
Slice the olives and lemon zest.
Add all remaining ingredients to the first mixture and simmer.
Add the octupus liquid and simmer
for another 15 minutes.
Cook spaghetti until soft or
Bil-Ful (Pasta with Broad Beans)
10 oz. Kuskus small pasta that looks like shotgun pellets
5 oz. peeled broad
3 oz. peeled tomatoes
2 oz. tomato paste
2 sprigs garlic
2 pt. water
onion and garlic and fry in a little olive oil till golden brown.
chopped tomatoes and tomato paste.
mixed herbs, and the water. Bring to the boil.
kuskus, and simmer untill cooked.
broad beans and cook for a further 10 minutes.
tal-Hobs (Bread Pudding)
2 large Maltese loaves
(or equivalent), preferably a day or two old
400 g. sugar
350 g. margarine
1 grated rind of
2 tablespoons chocolate
100g. currants or
500g dates cut into
small pieces, some walnuts or almonds (roasted and cut into
one small glass brandy
or rum (optional)
Soak bread in water for two
hours until soft, drain bread properly
Add margarine and sugar. Mix
Beat eggs and add to the mixture.
Add the other ingredients.
Put mixture in a container well
greased and cook in a moderate oven for about an hour (Till top is brown
Serve hot with custard or cold
on it's own.
1 tablespoon milk
four, salt and margarine. Add the yeast.
mixture of the luke warm water, sugar and the milk.
to the flour and knead the mixture well until the dough is white and elasticated.
in a bowl, seal with cling film and a wet dish towel, place in a warm place
for about 1 hour.
dough, cut into small pieces (50g). Place on a baking tray, paste with
egg, cut with a knife and let
the pieces rest for about 15 minutes.
oven 450F (232C) gas mark 6-8 for 12-15 minutes.
Bil- Bajt (Fried Noodles )
600g. Fine noodles (thin spaghetti)
butter or vegetable oil
the noodles in boiling salted water and drain
in a big bowl, add the eggs, cheese, salt and pepper, mix together.
a frying pan, warm up the butter, margarine or veg. oil.
the mixed noodles and fry till golden then turn and fry the other side
till both sides are golden.
(Orzata - Almond Soft Drink Cordial)
There seem to be many different
ways to make this Almond Syrup, but the one following seems to be very
to the real thing.
500 grms Barley powder.
100 mls Almond
250 grms white
Put barley in water and boil
for 30 mns.
Let cool and drain well. using
just the liquid.
Add the essence and sugar and
boil again for another 30 mns, making sure that the sugar has melted.
Cool and put mixture in glass
bottles and place in a refrigerator.
As this is a syrup, use the
same as normal cordials by adding small amount of the syrup to a glass
of ice-cold water
to make a refreshing drink.
flour and baking powder together and work until smooth. Mix sugar and egg
Add to the
flour and work to a smooth dough. Leave to rest for 2 hours.
Put the dates
with two tablespoons of water in a small pan and heat for a few minutes.
Add zests and brandy and work the mixture with a fork.
pastry into long strips about 10 cm wide.
edges with water. Put a little filling in the centre.
Press both edges to keep the filling in. Using a ravioli cutter cut into
large diamond shaped slices
about 40cms long.
Cook in plenty
of hot oil until golden brown.
Ta L-Ghasel (Treacle Rings)
Rime of lemon,
orange and tangerine
2 egg yolks
50g. very finely
chopped candied peel
pinch of ground
Before cooking, take a sharp knife and lash the top of the pastry ring
in different places.
Put all the
filling ingredients (except the semolina) into a saucepan and bring to
thicken with semolina, adding only a little at a time.
cooking tor a few seconds and leave to cool.
pastry by rubbing the margarine into the flour, and bind with the yolks
and a little water.
pastry to set for two hours before using. Roll out the pastry into long
strips of 8cm by 15cm.
filling in the middle, the whole length of the pastry. fold the pastry.
now bring the two ends of
the pastry together to form a ring.
a baking sheet with semolina, put the rings on the sheet and bake in a
moderate oven for 25 minutes.
800 g sugar
300 g roasted
almonds or hazelnuts
freshly powdered cinnamon
a shallow baking tray and line first with greaseproof, then a sheet of
the sugar in 250 ml water over low heat in a heavy saucepan, shaking but
not stirring, boil to 154 c.
a marble or a similar slab with a little oil mixed with water and spread
the nuts over it, sprinkle the cinnamon,
then pour the hot syrup turn and
work the mixture with two spatulas.
it starts to harden spoon it into a container lined with the rice paper
and leave to cool.
(Maltese Traditional Easter Cookies)
are a type of (gingerbread men) you can do them in all kinds of shapes
in Malta its tradition in Easter time
Popular with the Maltese, the children
and grown ups during Easter.
800gr plain flour,
4 eggs yolks,
1 teaspoon vanilla essence,
2 teaspoons baking powder,
I f required to rise
the almond paste
600 g caster or icing sugar
2-3 egg whites
of I lemon
A few drops
orange flower water
600 grams almonds,
pastry by mixing the sugar with the flour, then rubbing in the butter until
the mixture resembles fine crumbs.
Add the grated
lemon rind, the essence
and the yolks, mixed with a little water or milk
to make a dough. Leave to chill.
Add the sugar,
orange flower water and lemon rind to the ground almonds, and bind with
the egg whites
(See also KWAREZIMAL
The Figolli shapes
Roll out the pastry and cut out your
shapes. Make two of each figure as they will be sandwiched with almond paste.
Lay the first
shape on a greased and floured baking tray, spread with almond paste, leaving
a small margin.
Lay the second
shape over the top and press the edges together. It helps if you wet the
edges with a pastry brush to stick Bake
at 200'C/400'F/gas 6 for 5 minutes,
then at 180'C/350'F/gas 4, for about 20 minutes, until pale golden. Cool
on the tray.
cold, coat with glace icing, then decorate with royal icing in a different
While the icing is soft,
press a small foil-wrapped Easter egg in the middle
of each shape.
Cakes (Almond Filling)
200 grams blanched almonds
200 grams plain
250 grams caster
or golden caster sugar
of 1 lemon, 1 orange and 1 tangerine
Honey and additional
the almonds. Grind coarsely. Mix with the flour, sugar, cinnamon, rinds
and a little orange-flower water.
enough water to make a stiff dough. Knead lightly until well amalgamated
and shape into ovals, approximately
17.5 cm long, 5 cm wide and 2 cm thick.
greased and floured baking trays and bake at 190'C/375'F/gas 5 for about
still hot, spread with honey and press on the almonds.
Dough Ricotta Filling: or Peas/beef Filling
1 kg plain flour
1 kg ricotta 1x 250 gr. tin peas
8 ozs butter or
1 x 250 gr. Corn Beef
1 large onion sliced
1 cup chopped parsley
1 cup peas (if desired)
Salt & pepper to taste
Cream the butter
with the eggs and salt. Add the flour and knead well. If necessary
add water to hold dough together.
Allow the dough to rest for a good while (about an hour).
Meanwhile, prepare the filling
the ricotta, eggs, parsley and salt in a bowl and mix to a firm texture. Let
for 15 minutes
Prepare the Peas/beef Filling as for a normal meat pie and let it cool
roll out the dough (1/8" or more) and using a circular cutter (such as
a wide mouthed
cup) press out circles onto which you can drop a heaping tablespoon of
filling. Lift the
circle of dough at four points, pinching each point so that the filling is
enveloped in a
small bag of dough. This takes practice to perfect as dough has a tendency
to release itself.
Do not overfill. Bake on a lightly greased/floured double cookie sheet,
in a 375F oven, just until the dough firms up and a light brown crust of
filling can be seen
at the top of the cakes.
bil-Gulglien ( Yeasted Sesame Seed Rings )
300g plain flour
15g fresh yeast
100g caster sugar
pinch of ground cloves
½ tsp. ground aniseed
grated rind of 1 orange or tangerine and 1 lemon
½ a lemon
juice of ½ an orange or tangerine
Prepare a yeast sponge,
sift 200g of flour into a large basin, cream the yeast with 125ml. warm water
25'C , make a well in the flour and add the liquid, sprinkle over some of the
flour from the sides of the basin, cover and leave in a warm place for
Rub the butter into the
remaining 100g flour, add the sugar, spices, orange and lemon rind, mix this
with the sponge, adding the citrus juice, add more warm water if the dough is
to dry, ( but it should not be too slack) bring the dough together, then turn
on to a work surface and knead for 10 minutes, put to rise, covered in a warm
place for at least 1 hour, until doubled in bulk.
Return the dough to the
work surface and knock out any air bubbles, divide into 6 or 8 pieces, roll
each into a long even sausage but more the width of a chipolata, they should
not be too thick, form each into a ring by joining the ends and pressing
firmly together, have a plate well covered with sesame seeds amd press each
ring down on to the seeds so the top is thickly coated, place on greased
baking sheet, cover again and keep in a warm place until doubled in size.
Bake at 200'c/400F/gas 6
for 25-30minutes, until golden brown, cover with a clean tea towel as soon as
they come out of the oven and leave until cold, this serve to keep the crust