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Maltese Food: 7 Must-Try Traditional Dishes of Malta

Maltese Food: 7 Must-Try Traditional Dishes of Malta

Malta is an island country located in the central Mediterranean Sea. Situated between Europe and Africa, the influences of both continents can be felt on the island. Despite its size (Malta is the tenth smallest country in the world by geographical area) the island is steeped in history, with a rich cultural heritage who celebrate the contributions of Arabic and European influences in their language and cuisine.

Most Popular Maltese Dishes

Maltese food is a diverse mix of culinary influences, largely inspired by Italy dishes, with hint of Arabic / North African flavor. Rustic, seasonal dishes form the basis of the Maltese menu and in keeping with the location in the heart of the Mediterranean Sea you can expect plenty of fresh, locally sourced fish, too.

Timpana

Timpana Maltese Macaroni and cheese casserole

Timpana, is essentially a fancy macaroni and cheese enclosed within a crispy pastry. Penne pasta is mixed with a tomato, meat, egg, and cheese sauce, before its placed the mixture in a casserole dish, then wrapped within a shortcrust pastry dough, and topped with puff pastry. A successful timpana will be golden-brown and crispy on the outside, gooey and cheesy on the inside.

Generations of Maltese mothers and grandmas have leaned on this recipe as a go-to dish, thanks to its affordability and the fact that it feels you up quite quickly. Taken from Sicilian cuisine, nowadays timpana is typically served as part of a traditional Maltese Christmas lunch, alongside turkey and all the trimmings.

Soppa Tal-Armla

Soppa Tal-Armla is a traditional dumpling and vegetable soup is considered the country’s signature soup – a traditional family kitchen is rarely without the rich, comforting smell of this traditional recipe at least once a week.

The ingredients list can vary, but generally it is made with white and green vegetables such as broccoli, cauliflower, and peas mixed with other vegetable like carrots and potatoes in a tomato paste broth known locally as kunserva.

Soups are rarely eaten as starters or appetizers in Malta. Instead, they’re often the main entrée in the meal, so keep that in mind as you load up the soup with chunky ingredients. 

Pastizzi

Pastizzi is a Maltese stuffed croissant

Pastizzi are traditional pastries reminiscent of a croissant in texture and flavor, but stuffed with savory fillings like mushed peas or ricotta. Malta’s street-food-of-choice, pastizzi’s are sold from local pastizzerias – stalls or hole-in-the-wall bakeries, found in just about every towns or village across the country – the most famous of which is Crystal Palace in the village of Rabat. 

If you’re planning on making this treat at home, it’s a fairly simple dish to prepare, but you might not wind up emulating the exact flavour of the traditionally prepared variants your first time around. The key is to get the outside crispy while drying out the interior.

Torta Tal-Lampuki

Torta tal-Lampuki is a traditional fish pie based around the locally sourced lampuka fish. This fish is also commonly referred to as mahi-mahi or dolphinfish and can be found in abundance swimming between Malta and its sister island of Gozo between the months of August to November.

Many Maltese families have unique lampuki-based recipes that are handed down from generation to generation, filling their pies with spinach, olives, and any other flavorful ingredients that are laying around. If you’re going to be making this dish while visiting the island, you can find some of the best lampuki deals in the quaint fishing village of Marsaxlokk. 

Christmas Log

Christmas log Maltese desert

The Maltese Christmas Log is a variation of the traditional Christmas Log that is prepared in other countries like Belgium, France, and Germany. The Maltese rendition calls for biscuits that have been crushed into crumbs, nuts, dried cherries, condensed milk, and liquor, all rolled into the shape of a log and covered in a coating of melted chocolate. In most cases, this dish is served cold after being chilled overnight, but it can also be delicious when served warm alongside a glass of cold milk.

Fenkata

Fenkata is a Maltese rabbit stew

Fenkata is the region’s signature rabbit stew served two ways and, if you want to follow the authentic version, eaten over two courses. This first is a rich, aromatic rabbit ragu cooked on a low heat with herbs and wine and heaped on spaghetti. The second is the rabbit itself, served alongside a similar ragu sauce alongside peas and potato fries.

Due to the island’s bustling population of wild rabbits, the dish became highly popular during the 18th century after the local government lifted the hunting ban. In fact, this recipe is so well-loved on the island that may people refer to it as Malta’s national dish. 

Kannoli

Kannoli is a popular pastry in Malta

Like their Sicilian cousins, Maltese kannoli are tube-shaped pastries filled with a sweet ricotta filling and topped with crushed nuts. Found in cafes and eateries across the island, kannoli is serious business in Malta, whose bakeries will often be judged on how good their kannoli is.

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