is an interesting mix of Sicilian, Italian, African, English and Mediterranean cuisine
. Among the main courses there are delicious fish soups (’”aljotta” and “soppa ta’l-armla
“), mixed vegetables prepared with eggs, ricotta cheese and “gbejniet”, the little cheese from Gozo; the “timpana”
, a timbale made with pasta, beef and pork meat; the “ravjul, ravioli filled with ricotta cheese and served with tomato sauce; and the “ross fil-forn”
, rice cooked in the oven like a timbale, with crushed meat and beacon.
The most typical Maltese dish
is the rabbit (fenek), cooked in many different ways: the “fenek biz zalza”
, prepared with wine, onions and herbs and the “torta talfenek”
a sort of pie. The typical dish served for dinner is called “fenkata”
, which includes spaghetti with rabbit sauce, roasted or grilled rabbit, nuts and figs as dessert. Fish
is present on every table in Malta,
especially the lampuka, prepared in a pie, and the “torta tal-lampuki”
, which represents the local fish specialty. According to tradition this fish, known as the dolphin fish, is cooked in the oven with a sauce made with tomatoes, onions, black olives, capers, spinaches, eggs and nuts. Very tasty is also the octopus, stewed in red wine (“stufatt tal-qarnit”
). Another delicacy not to miss is bread, with a crispy crust and very smooth inside.
Hereunder are some other typical dishes
- Putizza, the traditional Maltese snack, made of a thin layer of pasta filled with ricotta cheese or peas purée.
- Aljotta, fish soup made with tomato, rice and lots of garlic.
- Bragioli, smashed meat rolled and cooked in a red wine sauce.
- Uabbajt, the typical Maltese torrone, flavoured with nuts and almonds, while the Mqaret are some diamond-shaped fried pastries filled with spiced pieces of dates.
It is not unusual to find in Malta restaurants which serve some good Italian dishes, especially pizza and pasta.