Maltese cuisine, inspired by the Mediterranean, uses local produce, but still has influences from Sicilian, Oriental and British gastronomy. From appetizers to desserts, eating Maltese food can be an original experience, no matter what the price. My Little Malta gives you an insight into the culinary habits of Malta and Gozo and introduces you to Maltese specialties.
Pastizzis and other snacks
If you don’t have the time or are temporarily lazy, feel free to buy this snack in one of the many pastry shops in the streets of Malta. These are all kinds of bars or kiosks, very inexpensive, where you can buy Pastizzi (a Delight filled with ricotta cheese or pea purée); ftira, a casserole filled with tomatoes, tuna, capers and olives; and timpana (baked macaroni with minced meat and sometimes eggs wrapped in puff pastry).
Typical dishes of Malta
Malta ‘s food is rich in all kinds of dishes and some of them are real specialties that you must try:
- Fenek (rabbit) stew: This is the national dish of Malta. Locally called Stuffat tal-fenek. Rabbits are marinated and then cooked in a red wine sauce, served in a crust or seasoned with garlic, bay leaves and white wine, often accompanied by vegetables and juicy potatoes.
- Lestuffat: tomato and meat (beef, pork) based stew with potatoes and fennel.
- Latorta-tal-lampuki: a fish pie (lampuki = local snapper) served with spinach, cauliflower, nuts and raisins.
- Lesbiz-zalzatal-fenek (rabbit penne): pasta with small pieces browned in white wine and herbs.
- Ravjul: ravioli filled with egg, ricotta and parsley and served with a tomato sauce.
Desserts in Malta
Figolli, Imqaret, Kwareżimal? Maltese cakes have as many flavors as candied fruits, dates, chopped almonds, pistachios or honey! Aromas of vanilla, cinnamon, clove, orange peel, lemon or orange blossom. It’s hard to resist because there are delicatessens (pastry stores) on every street corner in Malta!
Cheeses of Malta
Maltese cheese, small and round, traditionally made from sheep or goat milk, gbejniet is eaten fresh, dried, peppered or marinated in olive oil. The largest variety of gbejniet is produced on the island of Gozo. Sold in all food stores in Malta, you can also find them on restaurant menus.
