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 Cuisine and dining |
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The Maltese have a rich menu of traditional local dishes. The variety in Maltese cuisine is due to the influence of the cultures that have called Malta their home over the centuries, from the Arabs, Italians, French, Spanish, to the British. Much of the traditional dishes are a mix of Italian and Arabic, delightful and exotic. International cuisine is also easily available in many restaurants and bars.
Traditional Maltese food has a decidedly rustic taste and flavor and is largely dependent on the seasons. There are several basic components of Maltese cuisine. Many dishes use a lot of vegetables and greens, such as artichokes, tomatoes, cabbage, cauliflower, and potatoes. Thick vegetable soups called minestra are a fixture in restaurants' menus.
The Maltese produce a cheese called This is a type of sheep's or goat's milk cheese. This is often served by itself in round pieces as a snack, or melted in certain soups and baked dishes. is another popular Maltese foodstuff.
A lot of Maltese cooking involves fish. Fish dishes are made from a variety of fish, such as bass, stone fish, groupers, red mullet, swordfish, tuna, and the local favorite called lampuka. Lampuka, or dolphin fish, is Malta's national fish. Octopus and squid is also turned into rich stews and pasta sauces.
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The simple, lowly bread and pasta is a mainstay of every Maltese meal. The common bread is made from sour dough, that is, dough that is left over from the previous day's baking. Bread is baked such that it has a crunchy, crisp crust, at the same time retaining a soft springy center. A favorite snack consists of a thick piece of bread dipped in olive oil and ripe tomatoes and filled with tuna, onions, garlic, tomatoes, and capers. For pasta, the local pastizzi is a flaky pastry that is often stuffed with ricotta or a thick pea paste. Variations of pastizzi are also served as desserts; these are sweetened pastry tubes filled with ricotta or chocolate and candied fruit.
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Finally, the last and very important component of every Maltese meal is wine. Full-bodied red or crisp, chilled white, a meal eaten in Malta is not complete without a glass or two. While Malta is not a large-scale international provider of spirits, the local produce holds its own against that of Italy and France.
Malta grows a variety of international wine grape varieties, including Cabernet Sauvignon, Merlot, Syrah, Grenache, Sauvignon Blanc, Chardonnay, Carignan, Chenin Blanc, and Moscato. There are two native varieties, Gellewza and Ghirghentina, which lend a distinct flavor to wines made from them. Thanks to Malta's sunny climate that lasts all year round, grapes tend to ripen much quicker than in the colder northern grape-growing countries.
Sometimes, the best place to get a glass is in the small villages around Malta. Many small villages grow their own grapes and make their own wines. Such wine is guaranteed to be full-bodied and flavorful and would make an excellent accompaniment to any meal or snack. When in Victoria, on the island of Gozo , visitors are well advised to try the Bishop's wine. In fact, locals may make it a point to tell visitors about the delicious red wine grown in the Bishop's own vineyards.
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Aljotta
This is a fish soup in a tomato and garlic base, served with rice.
Bigilla
A thick bean dip.
Bra
Beef garnished with breadcrumbs, bacon, herbs, and eggs and braised in red wine.
Fenek
Lightly-fried rabbit simmered in a red wine casserole and served in a thick gravy with potatoes and a salad.
Figoll
Golden-brown biscuits stuffed with ground almonds.
Small round pieces of goats' milk cheese served together with a main course.
tat-Tork
A sugary mixture of crushed and whole almonds, usually served as a dessert.
A loaf of bread that is crusty outside and soft inside, an important part of every meal in Malta .
Imqaret
Deep-fried pastries stuffed with dates.
Kannoli
A confectionery that is shaped like a cylinder and stuffed with ricotta cheese, pieces of chocolate, and fruit preserves. A very popular dessert food.
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Kapunata
A vegetable stew made from tomatoes, capers, aubergines, and green pimientos. Served with grilled fish.
Kusksu
A thick, hot soup made from broad beans.
Laham taz-Ziemel
Horsemeat that is usually fried or baked in a white wine sauce. Served with various dishes.
Minestra
A thick, hearty vegetable soup that popularly starts all meals. This is served with a slice of bread.
Mqarrun il-Forn
A dish of macaroni, beef, and eggs in a bolognese sauce, often topped with a layer of cheese or a white sauce, and then baked.
Pastizzi
Small, shaped pastry that is flaky and stuffed with ricotta cheese or a pea paste.
Qag ta' l-g
Honey or molasses rings made into a light pastry. Another popular dessert foodstuff.
Qassatat
A pastry that is similar to pastizzi, with similar stuffing.
Ravjul
A type of pasta that is similar to Italian ravioli, albeit with a slightly stronger taste. Ravjul is usually made with ricotta cheese and parsley or with minced meat. The dish is covered with a rich tomato-based sauce that is made with celery and basil leaves and then topped with parmigiano or romano cheese.
Ross il-Forn
A dish similar to mqarrun il-forn, with macaroni substituted by rice.
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