This Maltese version of scrambled eggs combines sautéed tomatoes and onions with whisked eggs. The combination is pan-fried and can be elevated with various additions such as meat, cheese, or spices. Buljubata is best served with crusty bread on the side, preferably the traditional Maltese bread variety called hobz tal-Malti. It is usually served for breakfast, lunch, or dinner, but it can also be consumed as a snack or a light main course.
Maltese nut fudge hails from the time when the island was under Arabian rule, and over time it became an important part of local cuisine. Ħelwa tat-tork is made by dissolving tahini and sugar in water to form a dense paste which is then studded with whole roasted almonds.
In Malta, this delicious nut fudge is traditionally served after lunch or dinner, and it is typically enjoyed with coffee.
Called bebbuxu in Maltese, edible land snails are just as beloved and traditional in Malta as they are in countries such as France, Spain, and Portugal, among others. After they’ve been cleansed through fasting over a couple of days, the snails are typically cooked in salted water before being smothered in an aromatic tomato sauce or mixed with a combination of oil, garlic, and herbs.
The Maltese generally consume this culinary specialty as an appetizer, and they often pair it with crusty bread for dipping and a cold beer or whiskey on the side. Cooked bebbux is also a common accompaniment to fenkata, a well-known Maltese rabbit stew.
MOST ICONIC Bebbux
Aljotta is a traditional soup that is especially popular during Lent, when meat is forbidden. Fish is the key ingredient used in this soup – head and tail included, and it is usually made with small fish such as rockfish. The fish is combined with fried onions, garlic, water, tomatoes, and flavorings such as mint and bay leaves.
The soup is then strained and rice is added until fully cooked. All that remains is to garnish the soup with parsley and add a squeeze of lemon into it, and aljotta is ready to be consumed.
MOST ICONIC Aljotta
Qagħaq tal-għasel is a traditional pastry filled with a treacle mixture. The pastry is made with flour, egg yolks, margarine, and either anisette liqueur or water, while the filling is a mix of black treacle, water, sugar, semolina, cocoa powder, aniseeds, orange flower water, and grated tangerine, orange, and lemon zest.
The dough is rolled into long rectangles, filled with a treacle mixture, then shaped into rings. The top is usually decorated with a few slashes before the pastry is baked until it develops a light beige color – it should never be baked until golden brown.
Ftira tar-randan is a Maltese bread made with flour, water, salt, yeast, and olive oil. The dough is traditionally shaped into balls which are then fried in a pan until golden brown. The bread is often drizzled with honey on top, then served while still warm.
Ftira tar-randan is especially popular during the month of Ramadan.
This Maltese dish consists of sliced potatoes which are doused in olive oil, generously seasoned with herbs and spices, then baked until golden and crispy. The potatoes are occasionally elevated with the addition of onions, tomato paste, and spices such as fennel seeds or cloves.
In the past, many bakeries would roast the potatoes on request, but today they are typically prepared as a classic home-cooked meal. Usually served as a side dish, roasted potatoes are a Maltese staple and a perfect accompaniment to various meat-based main courses.
Baked rice is a traditional casserole prepared with a combination of rice and a flavorful sauce that consists of minced meat, tomato sauce, and various spices. Other additions commonly include cheese (which can be incorporated into the dish or sprinkled on top), eggs, vegetables, and occasionally bacon or even offal.
Since it is a common, everyday dish, ross il forn comes in numerous varieties, and every Maltese restaurant and family prepares their favorite version. The dish is best served warm, usually with a salad on the side.
Stuffat tal-qarnit is a Maltese stew made with octopus and Mediterranean staples such as garlic, onions, red wine, olives, capers, and tomatoes. Potatoes can be added when making a one-pot meal, along with thyme, marjoram, raisins, or walnuts. It is recommended to freeze the octopus or tenderize it with a mallet before cooking.
This stew is often served with crusty bread or roasted potatoes on the side.
In Malta, horse meat is regarded as a local delicacy that is occasionally found on the menus of traditional restaurants. The meat is usually prepared as a stew that is marinated and then slowly cooked in a red-wine sauce, typically alongside onions, tomatoes, and various herbs and spices.
Horse meat stew is usually paired with roasted potatoes or crusty sourdough bread on the side.
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