Malta tourist information

Maltese cuisine is the result of a long relationship between the Islanders and the many foreigners who made Malta their home over the centuries. This marriage of tastes has given Malta an eclectic mix of Mediterranean cooking. Many popular Maltese specialities are Italian/Sicilian or Moorish in origin.

Maltese cuisine is, nowadays, still popular in households and restaurants in Malta, but is by no means the main gastronomical form present on the island. Rather, it is a traditional form of cuisine, which was prepared more exclusively in the past centuries, and which has now become a part of a much more varied diet followed by the Maltese people. Indeed, the Maltese enjoy a Mediterranean diet, with heavy Italian influences. However, for the purpose of this article, Maltese cuisine is seen to be the more traditional form of Maltese cooking, which is still present in the island, but which has now been joined by other different types of cuisine and influences, which are also an integral part of the Maltese diet.

Past and Rice

• Mqarrun il-Forn (Maltese baked macaroni) - A baked dish made with macaroni, bolognese sauce, egg, and various other ingredients varying according
• Ravjul (Maltese ravioli) - The ravjul (sing. ravjula) is typically filled with ricotta and fresh parsley and covered with a simple garlic and tomato sauce garnished with celery and basil. This is served with freshly-grated Parmesan or Romano cheese. Alternatively spinach or minced meat is used as filling. In Gozo, Ravjul are filled with local Sheep's Cheese (Gbejniet). Traditionally ravjul portions are sized by the number of individual ravioli, and always counted in dozens and half dozens. Ravjul can also be caramelized and served as a dessert.
• Ross il-Forn (Maltese baked rice) - Ross il-forn (or Baked Rice) is quite similar to Mqarrun il-Forn (Baked Macaroni), however, it includes curry as an additional ingredient and is placed in the oven uncooked with 2 cups (200ml) of water for every cup of rice.
• Tumpana (Maltese pastry-covered baked macaroni) - Baked macaroni filled with a small amount of minced beef and sometimes with hard-boiled eggs. The macaroni is encased in pastry crust. It can be thought of as a sort of macaroni meat pie. Similar to the Italian Timpano. The basic difference between Tumpana and Mqarrun il-Forn is the addition of the pastry cover.

Meat

• Bragjoli (beef olives) - A thin slice of beef surrounding breadcrumbs, bacon, eggs and herbs. Particularly tasty when braised in red wine. Also known as beef olives in English.
• Fenek (rabbit) - Rabbit is very popular and one of the most well known Maltese dishes. It is served as a traditional dish in restaurants. The rabbit is usually lightly fried, then simmered as a casserole of red wine for several hours. It is usually served with chips or potatoes and salad. It is mostly served in tomato sauce or rich gravy.
• Laham taz-ziemel (stallion meat) - Stallion meat, a common product which is used in various dishes, is usually fried or baked with white wine sauce.
• Zalzett tal-Malti (Maltese sausage) - The Maltese sausage is typically made of pork, sea salt, black peppercorns, coriander seeds and parsley. Another version includes garlic. The plain one can usually be dried whereas the one containing garlic is to be consumed fresh. It is short and thick in shape and can be eaten grilled, fried, stewed or even raw. More recently a 'tal-barbikju' (lit. for the barbecuqe) variety has become popular. This variety is essentially the same as the original but with a much reduced salt content, and making use of a thinner sausage skin. As it's name implies, this variety is primarily targeted for cooking over a barbecue.

Fish

• Lampuka (Dolphin Fish) - Lampuki are perhaps Malta's favourite fish. Better known outside of Malta as Mahi-mahi, dorado, or dolphin fish, it has fine, white meat with only a few large bones, and is found in abundance in the seas between Malta and Tunisia. It can be lightly pan-fried in olive oil, oven-baked with a tomato, onion, caper and wine sauce, or, made into a fish pie with spinach, cauliflower, capers, sultanas, hard-boiled eggs, herbs, and a shortcrust pastry topping.

Vegetables

• Bigilla (Maltese bean dip) - Bigilla is a traditional bean dip. It is made with a type of dried broad beans called ful tal-Girba, which are soaked for 24 hours, rinsed, then boiled until they are very soft. The beans are subsequently mashed and mixed with salt, pepper, olive oil, crushed garlic and chopped parsley. Chili is optional. Usually served with galletti (Maltese crackers) or Hobza tal-Malti drizzled with olive oil.
• Kapunata (Maltese ratatouille) - A Maltese version of Ratatouille made from tomatoes, capers, aubergines and green peppers which goes well with grilled fish, or can be served cold, on its own as a savoury light lunch. Used also on pizza. Can be home-made but can also be found in supermarkets preserved in cans. Similar to Italian (Sicilian) caponata.
• Qargha Baghli Mimli (Maltese stuffed marrows) - These are particular delicious stuffed with minced beef, parsley and baked, or made into a creamy soup. It can also be fried.

Pastry

• Imqaret (Date slices) - Date-filled, deep-fried pastries which are served piping hot from take-away stands. Look out for them at City Gate, Valletta. Some restaurants also offer them as desserts on their menu. There also exist date-filled North African sweets with a similar name (makroudh, which is the singular form of the name meaning "rhombus"). The Imqaret was chosen as the Maltese representative for Cafe Europe during the Austrian Presidency of the European Union in 2006.
• Kannoli (Cheese or cream filled pastry) - Very similar if not virtually identical to the Italian cannoli. A tube-shaped confectionery of deep-fried crisp pastry stuffed with fresh ricotta and sweetened with pieces of chocolate and candied fruit. Eaten as a treat any time of day, and also offered after dinner. The candied fruit included in this snack, is also often used in a delicious type of colourful nougat. Also found as "Kannoli tal-Krema" where fresh whipped cream replaces the ricotta. This has also given rise to the expression "Kannol bla Krema" (a Kannol without cream, therefore and a hollow shell). This is used pejoratively of a person to indicate they are worthless, most specifically in politics with reference to campaign activists below the age of 18, therefore not eligible to vote under Maltese electoral law.
• Pastizzi (ricotta or pea filled pasties) - A popular snack for all Islanders, found at pastizzerias and most bars, pizzerias, and some restaurants and bakeries. Pastizzi are small, diamond-shaped packets of flaky pastry stuffed with either fresh ricotta or a mushy pea mixture. Sometimes they are slightly spicy and made from shortcrust pastry. They have been likened to the Indian Samosas, just with a more neutral filling. Puff pastry variants are served at most restaurants, though tasting totally different.
• Qassatat (ricotta or pea filled pasties) - Considered a "cleaner" alternative to pastizzi, these are made of light pastry traditionally filled with ricotta, peas, or spinach. Alternative fillings are increasingly becoming popular. Usually spanning the palm of a hand, smaller servings are used as finger food at functions.

Kinnie
Kinnie is a non-alcoholic, bitter-tasting drink that is made from bitter oranges and aromatic herbs, and is caramel in colour. The citrus flavour is similar to other chinotto flavoured drinks common in Italy. Since 1984, a diet version (Diet Kinnie) has been available. In 1975, Kinnie was selected beverage of the year by the French organization Comite International d'Action Gastronomique et Touristique.