The following is a list of dishes in Maltese cuisine:
Appetizers Żebbuġ mimli (pitted green olives stuffed with tuna mixture) Fażola bajda bit-tewm u t-tursin (white beans with parsley, garlic and olive oil) Ful bit-tewm Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans)) Galletti (Maltese biscuit) Bebbux (escargot) Arjoli (dip, a Maltese version of aioli without eggs but with added breadcrumbs/crushed galletti, tomato paste and various other pureed ingredients such as olives, capers, onions and anchovies, and herbs such as mint and parsley)
Soups
Brodu (beef or chicken broth) Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables) Kusksu (vegetable soup with small pasta beads called kusksu and fresh broad beans in season) Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs) Aljotta (fish soup with plenty of garlic, herbs, and tomatoes) Kawlata (cabbage and pork soup)
Pasta and rice
Imqarrun (macaroni, Bolognese-style meat sauce, and egg casserole) Timpana (macaroni and tomato sauce casserole) Ravjul (ravioli and tomato sauce) Ross il-forn (baked rice) Għaġin grieg (small pasta beads with minced pork and cheese) Froġa tat-tarja (fried omelette with vermicelli pasta) Spagetti biz-zalza tal-fenek (spaghetti with rabbit sauce)
Meat Stuffat tal-fenek (rabbit stew) Fenek moqli (fried rabbit) Braġjoli (thin slices of meat that are stuffed and rolled as a roulade) Laħam fuq il-fwar (steamed slices of beef) Falda Mimlija (stuffed flank of pork) Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce) Zalzett tal-Malti (a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley) Mazzit (Maltese blood sausage)
Fish
Lampuka Stuffat tal-qarnit (octopus stew) Qarnit bit-tewm (octopus with garlic) Klamari mimlija (stuffed calamari) Pixxispad (fried swordfish)
Eggs and cheeses Ġbejna (plural ), a small round cheese, varieties of which include: Ġbejna friska ("fresh ġbejna") – fresh, soft cheese stored in its natural state, without whey, with a similar taste to mozzarella Ġbejna tal-ilma ("ġbejna in water") – ġbejna preserved in whey Ġbejna maħsula – ġbejna rubbed with salt Ġbejna tal-bżar – ġbejna coated in pepper Ġbejna tal-żejt – dried ġbejna, often with pepper, and preserved in oil, sometimes with wine vinegar Ġbejna moxxa – sun-dried ġbejna Ġbejna t'Għawdex – sun-dried ġbejna from Gozo Ġbejna bajda – white ġbejna Ġbejna mħawra – ġbejna with mixed herbs Ġbejna tal-ħabaq – ġbejna with basil Ġbejna sagħtar u kosbor – ġbejna with thyme and coriander Froġa (omelette with ġbejna, broad beans or meat) Balbuljata (scrambled eggs cooked with tomatoes and onions)
Vegetable-based entrees and side dishes
Qarabagħli mimli (stuffed marrows) Qarabagħli mimli (stuffed courgette) Brunġiel mimli (stuffed aubergine) Bżar mimli (stuffed peppers) Patata l-forn (baked sliced potatoes) Kapunata Qaqoċċ mimli (stuffed artichokes) Tadam mimli (cold summer dish, tomatoes stuffed with cold rice salad, mayo, olives, capers)
Savoury pastries
Torta tal-irkotta (ricotta pie) Sfineġ (vegetable, fish or cheese fritters); Pastizzi Qassatat (qassata) Torti tar-ross u l-qargħa ħamra (rice and pumpkin pie)
Bread
Ħobża tal-Malti Ftira (a Maltese flatbread) Ħobż biż-żejt u t-tadam (bread with olive oil and tomato) Ftira Għawdxija Qagħaq tal-Appostli
Sweets
Qagħaq tal-ħmira (or just "Kagħak" in some dialects, soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds) Imqaret (deep fried diamond-shaped pastry)Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets, Habeeb Salloum, Muna Salloum, I.B.Tauris, Λονδίνο 2013, σελ. 132, Proceedings of the First Congress on Mediterranean Studies of Arbo-Berber Influence, Micheline Galley, David R. Marshall, Société nationale d'édition et de diffusion, 1973 Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes) Ravjul moqli (sweet toasted ravioli) Torta tat-tamal (date and cocoa tart) Torta tal-marmorat (almond and chocolate pie) Ħelwa tat-Tork (nut studded sesame seed and sugar halva) Pudina tal-ħobż (baked bread pudding with raisins and cocoa powder) Prinjolata (Carnival sweet, made of biscuit and sponge cake covered with frosting and decorated with glacè cherries and melted chocolate) Kwareżimal (Lenten almond biscuit scented with the zest of orange, lemon and Maltese mixed spice, cinnamon and orange blossom) Ftira tar-Randan (Lenten honey drizzled squares of crisp deep fried pastry) Karamelli tal-ħarrub (Lenten hard candy flavoured with carob) Figolla (Easter icing-coated biscuit stuffed with a mixture of sweet ground almonds called intrita) Ħobża ta' San Martin (sweet bread roll, sweetened with mastic associated with Saint Martin's Day) Qagħaq tal-għasel or tal-Qastanija (Christmas sweet rings made from a light pastry with a filling made of treacle, honey, semolina, citrus zest, cinnamon and cloves) Għadam tal-mejtin (Pastry shaped in the form of a bone filled with almond paste) Zeppoli Qubbajt (Traditional Maltese Nougat) Ġelat Malti (Ġelat tan-nanna) a traditional ice cream made from condensed milk, cinnamon, nuts, and candied peel.
Beverages Ġulepp tal-ħarrub (carob syrup) Imbuljuta (chestnut, tangerine zest and cocoa drink) Kafè (coffee boiled with aniseed, cinnamon sticks and/or rosewater, alternatively with cloves in some communities) Kafè bl-aniżetta (coffee with anisette liqueur) Ruġġata (a drink made from cinnamon, vanilla, bitter almonds, sugar, water and milk; similar to Italian 'orzata') Te fit-tazza (a local variety of builder's tea, traditionally served with condensed milk and sweetened in a glass) Kinnie (a bittersweet soft drink) Liqueur tal-bajtar (a prickly pear-based liqueur)
References
External links