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 Bigilla is a traditional Maltese dish, made of mashed beans, olive oil, salt and red pepper. It is usually served as a dip. Tic beans, known in Malta as "ful ta' Ġirba" (Djerba beans), are used. These are similar to but smaller than broad bea ...

(mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans)) *

Galletti Galletti is a surname. Notable people with the surname include: * Alessio Galletti, Italian racing cyclist * Arthur Galletti (1877–1967), British Indian civil servant * Carlo Galletti, Italian footballer * Filippo Maria Galletti, Italian pain ...

(Maltese

biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be ...

) * Bebbux ( escargot)

Soups

* Brodu (beef or chicken broth) * Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables) *

Kusksu Kusksu is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be light ...

(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 This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...

(fish soup with plenty of garlic, herbs, and tomatoes) *

Kawlata Kawlata is a traditional Maltese vegetable soup. It is typically made with cabbage and pork, and consumed during the winter months. The first Maltese newspaper was called '' Il-kawlata maltija'' ("Maltese Medley"). During World War II, Kawlata was ...

(cabbage and pork soup)

Pasta and rice

* Imqarrun (macaroni, bolognese style meat sauce, and egg casserole) *

Timpana Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Name and origin Pastitsio takes its name from t ...

(macaroni and tomato sauce casserole) * Ravjul (Ravioli and tomato sauxe) * Ross il-forn (baked rice) * Għaġin Grieg (small pasta beads with minced pork and cheese) * Froġa tat-tarja (fried omelette with

vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to ...

pasta)

Meat

* Stuffat tal-fenek (

rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

) *

Fenek moqli The Fenek Monastery ( sr, Манастир Фенек, Manastir Fenek) is the male monastery in the eparchy of Srem of the Serbian Orthodox Church. The monastery is situated near the village of Јаkovo, 25 km from Belgrade, former Municipa ...

(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 sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. W ...

(a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley) * Mazzit (Maltese

blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

)

Fish

* Lampuka * Stuffat tal-qarnit ( octopus stew) * Qarnit bit-tewm (octopus with garlic) * Klamari mimlija (stuffed Calamari) * Pixxispad (fried

swordfish Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfis ...

)

Eggs and cheeses

Ġbejna Ġbejna (, plural ''ġbejniet'') is the diminutive of the Maltese word ġobna, which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes 'Ġbejna tan-nagħaġ', a ty ...

(a small round cheese) * Froġa ( omelette with

ġbejna Ġbejna (, plural ') is the diminutive of the Maltese word , which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes '', a type of Maltese cheeselet made in Malta ...

, broad beans or meat) * Balbuljata ( scrambled eggs cooked with tomatoes and onions)

Vegetables and sauces

Qargħa Bagħli Mimli (Stuffed marrows - Maltese Style)

* Qarabagħli mimli (stuffed courgette) * Brunġiel mimli (stuffed aubergine) * Bżar mimli ( stuffed peppers) * Patata l-Forn (baked sliced

potatoes The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United ...

) * Kapunata * Aljoli (arjoli) (Maltese

Aioli Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...

which contains no egg) * Qaqocc Mimli (stuffed artichokes)

Savoury pastries

Torta tal-irkotta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a t ...

( ricotta pie) * Sfineġ (vegetable, fish or cheese fritters); *

Pastizzi A pastizz (plural ''pastizzi'') is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (''tal-ħaxu'', ''pastizzi tal-irkotta'', cheese cake) or curried peas (, pea cake). Pastizzi are a popular and well-kno ...

* Qassatat ( qassata) * Torti tar-ross u l-qargħa ħamra (rice and pumpkin pie)

Bread

Ħobża tal-Malti Maltese bread ( mt, Il-Ħobż tal-Malti, tal-malti) is a crusty sourdough bread from Malta, usually baked in wood ovens. It is typically eaten with spread olive oil (Ħobż biż-żejt), where the bread is rubbed with tomatoes (as with the Catalan ...

Ftira Ftira is a ring-shaped, leavened, Malta, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. Regional variations include Gozitan, Gozo ftira, which is served more like a pizza than a ...

(a Maltese

flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...

) * Ħobż biż-żejt u t-tadam (bread with olive oil and tomato) *

Ftira Għawdxija Ftira is a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. Regional variations include Gozo ftira, which is served more like a pizza than a sandwich. Gozit ...

* Qagħaq tal-Appostli

Sweets

* Qagħaq tal-ħmira (soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds) *

Imqaret Imqaret () are traditional Maltese sweets made with pastry and a filling of dates. The word imqaret in Maltese, is the plural of maqrut (diamond-shaped) and it signifies the diamond shape of the sweets – even though in many cases they are sold ...

(deep fried diamond-shaped pastry)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) * Torti tat-tamal (date and cocoa tart) * Torti tal-marmorat (

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...

and chocolate pie) * Ħelwa tat-Tork (nut studded sesame seed and sugar

halva Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

) *

Pudina tal-ħobż ''Mentha arvensis'', the corn mint, field mint, or wild mint, is a species of flowering plant in the mint family Lamiaceae. It has a circumboreal distribution, being native to the temperate regions of Europe and western and central Asia, east to ...

(baked bread pudding with raisins and cocoa powder) *

Prinjolata Prinjolata is a traditional dessert from Malta. The dessert gets its name from the Maltese word ''prinjol'' meaning pine nuts which are used in both the filling and the topping. Cultural Significance Prinjolata is generally prepared as a treat to ...

(Carnival sweet, made of biscuit and sponge cake covered with frosting and decorated with glacè cherries and melted chocolate) *

Kwareżimal A kwarezimal ( mt, kwareżimal; ) is a Maltese cuisine, traditional Maltese biscuit, usually baked during Lent. It contains flour, sugar, orange Zest (ingredient), rind and ground almonds (). They are vegan, since they contain no animal protein, ...

(Lenten almond biscuit scented with the zest of orange, lemon and Maltese mixed spice, cinnamon and orange blossom) *

Ftira tar-Randan Ftira is a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. Regional variations include Gozo ftira, which is served more like a pizza than a sandwich. Gozit ...

(Lenten honey drizzled squares of crisp deep fried pastry) * Karamelli tal-ħarrub (Lenten hard candy flavoured with carob) *

Figolla Figolla is a Maltese pastry stuffed with a marzipan-like filling and served as an Easter sweet. These are often shaped like hearts, crosses, stars, fish, bunnies, any symbol which links to Christianity, particularly Catholicism, but in modern ti ...

(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 A zeppola (; plural: zeppole; sometimes called frittelle, and in Sardinia the italianized ''zippole'' or ''zeppole sarde'' from the original Sardinian ) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically ab ...

Beverages

* Ġulepp tal-ħarrub (Carob Syrup) * Imbuljuta (Chestnut, Tangerine zest and Cocoa Drink) * Kafè (coffee boiled with aniseed, cinnamon sticks and/or

rosewater Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to flavour ...

) * 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 Kinnie () is a Maltese bittersweet carbonated soft drink brewed from bitter oranges and extracts of wormwood. It was first introduced in 1952 by the brewery Simonds Farsons Cisk, and continued to be produced by Farsons in Attard, Malta. Kinnie ...

(A bittersweet soft drink) *

Bajtra ''Opuntia'', commonly called prickly pear or pear cactus, is a genus of flowering plants in the cactus family Cactaceae. Prickly pears are also known as ''tuna'' (fruit), ''sabra'', '' nopal'' (paddle, plural ''nopales'') from the Nahuatl word ...

(a prickly pear-based liqueur)

References

External links

* {{DEFAULTSORT:Maltese Dishes Lists of foods by nationality Dishes *