The Bounty of Malta's Seas
Malta, a beautiful Mediterranean archipelago, offers more than stunning views; its cuisine is a diverse mix of flavors that mirrors its rich cultural heritage.
One can’t discuss Maltese food without acknowledging its reliance on the sea. Let’s dive into the recipe of the Maltese staple – “Aljotta”, a traditional fish soup.
Aljotta (Maltese Fish Soup)
Ingredients:
- 1kg mixed fish (mullet, rockfish)
- 4 tomatoes, diced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 lemon, juiced
- A handful of fresh mint
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
- Sauté the onions and garlic in olive oil until translucent.
- Add the tomatoes, and simmer until soft.
- Add the fish, lemon juice, mint, and enough water to cover the ingredients.
- Simmer until the fish is cooked. Season with salt and pepper.
The Taste of Malta's Land
Malta’s cuisine also draws heavily from its fertile soil. A favorite among locals and tourists alike is “Stuffat Tal-Fenek”, a slow-cooked rabbit stew.
Stuffat Tal-Fenek (Rabbit Stew)
Ingredients:
- 1 rabbit, cut into pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 4 tomatoes, chopped
- 1 glass of red wine
- 2 tbsp olive oil
- Fresh herbs (bay leaves, thyme, and rosemary)
- Salt and pepper to taste
Method:
- Sauté the onions and garlic in olive oil. Add the rabbit pieces and brown on all sides.
- Add the tomatoes, herbs, and wine.
- Cover and simmer for about 2 hours until the rabbit is tender. Season with salt and pepper.
The Sweetness of Maltese Life
Lastly, no culinary journey would be complete without dessert. “Imqaret” are Maltese date pastries that are a must-try for any sweet tooth.
Imqaret (Date Pastries)
Ingredients:
- 500g dates, pitted and chopped
- Zest of 1 orange
- 1 tsp cinnamon
- 1 tsp aniseed
- 500g puff pastry
Method:
- Simmer dates, orange zest, cinnamon, and aniseed in a pot with a little water until it forms a thick paste.
- Roll out the pastry and cut into rectangles. Place some date mixture on one side, fold over, and seal.
- Deep-fry until golden.
Cheese, a Cornerstone of Maltese Cuisine
Maltese cuisine is incomplete without its unique cheeses. Gbejniet, a traditional Maltese cheese, is a must-try. It’s versatile and comes in three types: fresh (friski), sundried (moxxa), or peppered (tal-bzar). A favorite way to enjoy this cheese is through a Gbejniet salad.
Gbejniet Salad
Ingredients:
- 2 fresh Gbejniet
- 4 ripe tomatoes, cut into wedges
- 1 red onion, thinly sliced
- A handful of fresh basil leaves
- 1 tbsp capers
- Olive oil and balsamic vinegar
- Salt and pepper to taste
Method:
- Arrange the tomatoes, onion, and Gbejniet on a plate.
- Scatter over capers and basil leaves.
- Drizzle with olive oil and balsamic vinegar. Season to taste.
Maltese Street Food at its Best
Malta offers an array of mouthwatering street food, and Pastizzi, a flaky pastry filled with either ricotta cheese or mushy peas, is an iconic example.
Pastizzi (Cheese Pastries)
Ingredients:
- 500g puff pastry
- 300g ricotta
- 1 egg
- Pinch of salt
Method:
- Mix ricotta, egg, and a pinch of salt for the filling.
- Roll out the pastry thinly and cut into squares.
- Place some filling in the middle of each square, fold it over into a triangle, and seal the edges.
- Bake at 200C until golden.
A Toast to Maltese Cuisine
Finally, wash down all these delicious Maltese dishes with a glass of Kinnie, a unique Maltese soft drink made from bitter oranges and aromatic herbs.
Our culinary journey through the Mediterranean archipelago of Malta demonstrates the diversity and richness of its cuisine, characterized by a blend of tastes and flavors passed down through generations, forever reminding of its storied past and vibrant culture. Every meal is a celebration in Malta – one that invites you to slow down, savor, and enjoy life’s simple pleasures.
