The Maltese cuisine
Maltese cuisine is a unique blend of Mediterranean, Arabic, and Sicilian influences, reflecting the island's rich history and cultural diversity. It is known for its hearty dishes, fresh ingredients, and bold flavours, with a strong emphasis on seafood and vegetables. Maltese cuisine also showcases the island's history, with recipes passed down from generation to generation. From traditional stews and hearty soups to grilled meats and fresh pasta, the Maltese culinary experience is one that is not to be missed.
Maltese bread
The tradition is that every morning there is fresh Maltese bread baked at the bakeries. Maltese people often eat it with olive oil, and tomato paste, sprinkled with salt and pepper, and there are olives and capers on the side (hobz biz zejt). In many restaurants, this simple dish is served as pre-appetizer in combination with a fish soup (aljotta), with its delicate lemon taste.Pastry
Pastry recipes are very popular in Malta. Easily on almost every corner, you can find Pastizzeria or another shop selling the product. The most popular are Pastizzi, filled with ricotta or mushed peas. There are also pizza with olives, bread rolls with sausage, cheese and ham pastry, rice specialities and much more.Cheese
The cheese (gbejnet) over here is mainly produced from a sheep’s milk, mixed with salt and also dried. This kind of cheese is usually covered with herbs or pepper, or sealed in olive oil. It has a strong salty taste, and I really like it. Not everyone can eat it though, some find it way to strong.Sea Food
Obviously, that seafood will be very dominant in Maltese cuisine. Different kinds of fish, octopuses, squid, and prawns can be served very fresh on your plates. Coming directly from the sea, they can be found in a lot of recipes. Fishes are mostly steamed or fried, and they come in many different recipes and ways of cooking.Meat
Maltese people are meat eaters. They like sausages flavoured with herbs and garlic. Malta’s national meat is the rabbit which is prepared in many ways, like slow-cooked in wine and garlic, or fried in oil. The most popular cooking method is rabbit stew, served with spaghetti, as a first course, and the rabbit as a main course with a lot of wine. In the autumn the snails get on their popularity. Many restaurants offer them as appetizers, cooked with olive oil and a lot of garlic. Still haven't tried both things.Pasta
The biggest influence, regarding pasta, comes from Sicily, the closest neighbour. The most popular are the ravioli, stuffed with ricotta cheese. Then, there are other kinds of pasta prepared in different ways. Maltese people really like beef Bragjoli, beef fillets stuffed with mincemeat, an onion and a mixture of herbs, along with a tomato sauce.Sweets and Desserts
The sweets and desserts are often served as finger food. You can try a pastry with dates, called Imqaret, the Turkish speciality Halva, or a Sicilian Kannoli, a tasty very sweet pastry filled with sweet ricotta cheese, being among the most popular pastries. Than Baci Cace, Mandrola, Rumbaba, Red Valvet an much more.Drinks
The coffee here is served in the Italian style, mainly espresso and cappuccino, and they do have a very nice coffee. On the healthier side, there are the popular smoothies, made from fruits and nothing more. The most popular Maltese drink would probably be Kinnie, a sparkling citrus drink, a tip is to drink it with ice. The most popular beer is Chisk, which is produced locally, and there are some wines and the popular Maltese liker.Maltese people eat spicy things, a lot of pasta and meat, and they do eat a lot. You can find some very interesting and tasty specialities in some of the finest Maltese restaurants.
Have you ever tried anything, Maltese? Feel free to share what's best for you in the comments.
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