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Traditional Maltese Recipes

Stuffed Globe Artichokes

4 artichokes
75g anchovy fillets
crushed garlic
150g fresh breadcrumbs
50g olives
oil and vinegar
salt and pepper


  1. Chop the anchovy fillets, garlic, olives and parsley and mix with the breadcrumbs. Add the oil and vinegar and work into a dry paste. Season.
  2. Wash the artichokes and fill between the leaves with this mixture.
  3. Place the artichokes upright in a small saucepan. Half cover them with water and add some oil. Cover with a lid, bring to boil and simmer for 1 hour. Serve hot.

    Fenek Moqli (Fried Rabbit) by Josef

    1 Rabbit
    Sunflower Oil
    Fresh Garlic
    Dry White Wine

    1. Cut rabbit in medium sized pieces
    2. Chop some garlic
    3. In a large bowl place the rabbit and cover with white wine
    4. Mix in the garlic, Thyme, and add some salt and pepper
    5. Cover and leave in the fridge overnight or for approx. 6 hrs
    6. In a large shallow frying pan heat some sunflower oil.
    7. Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown)
    8. Take the rabbit pieces and fry in large frying pan, turning occasionally, till rabbit cooks well.
    9. You may add salt, pepper and thyme (or your favourite herb)
    10. Sprinkle more white wine occasionally.
    11. Rabbit may be served with French fries and salad. (U ghidli x'qed tiekol!)

      Bragioli l-Forn (Baked Beef Olives) by Josef

      8 very thin slices of beef (for 4 persons)
      3 hard boiled eggs
      8 slices of streaky bacon
      4 sausages (preferably Maltese)
      Cheddar Cheese (optional)
      One red onion
      Fresh garlic
      Fresh parsley
      1 pint of Ale.
      Salt and Pepper

      1. Chop the eggs, bacon, sausages and cheddar cheese and mix in a bowl.
      2. Add salt, pepper and fresh parsley, if no Maltese sausage was found, you may add some Coriander Seeds
      3. Open a slice of beef and place approx. 2 tablespoons of mixture towards the edge of the steak
      4. Roll the steak and fold (like a Spring Roll)
      5. Stick a tooth-pick right through, to hold the fold
      6. Preheat oven (half)
      7. In a large frying pan heat some oil, and fry the beef olives with some garlic, till blood is slightly drained
      8. Prepare a medium sized dish, and place the beef olives side by side in this dish
      9. Slice the onion and place in dish
      10. Drown half the beef olives in beer and add salt and pepper to taste.
      11. Cover with baking foil and put in preheated oven for about 45 mins.
      12. Uncover the dish and cook for a further 30 mins.

      You may serve with traditional baked potatoes

      Hobz (Maltese Bread)

      600g flour
      10g salt
      15g sugar
      15g margerine
      25g yeast
      345ml luke warm water
      1 tablespoon milk

      1. Mix the flour, salt and margerine. Add the yeast.
      2. Make a mixture of the luke warm water, sugar and the milk.
      3. Add on to the flour and knead the mixture well until the dough is white and elasticated.
      4. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour.
      5. Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes.
      6. Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.

      Minestra (Thick Vegetable Soup)

      84g cauliflower
      84g carrots
      84g pumpkin
      56g white onions
      28g celery stick
      21g tomato paste
      56g rice
      1250ml water

      1. Slice and wash all the vegetables.
      2. Fry the onions, till tender.
      3. Add all vegetables except the rice.
      4. Add the water, bring to the boil, and simmer till vegetables are cooked.
      5. Add the washed rice. Soup must be very thick.

      Spagetti biz-zalza tal-Qarnit (Spaghetti with octupus sauce)

      1kg Octupus
      224g onions
      168g peas
      224g tomatoes
      112g black olives
      250ml red wine
      674g spaghetti
      84g tomato paste
      lemon zest
      olive oil
      salt and pepper

        Peel and slice the onions. Cut the octupus into even sized pieces, fry in a little oil and water. Add the tomato paste and herbs, continue cooking for about 20 minutes. Prepare the tomato concasse, by peeling the tomatoes and chopping them finely, add to the onions. Strain the octupus but save the liquid. Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer for a while. Add the octupus liquid and simmer for another 15 minutes. Cook spaghetti for not more than 7 minutes or till it is al dente

      Timpana (Baked Macaroni)

      1.5 lb. short pastry
      1.5 lb. macaroni
      1 lb. minced meat
      4 oz. chicken liver
      6 oz. peeled tomatoes
      4 oz. chopped onion
      2 oz. grated cheese
      2 oz. tomato paste
      1/4 pt. water
      2 hard boiled eggs
      4 eggs
      clove of garlic
      olive oil
      salt and pepper

        Fry the onion and garlic. Add the meat and liver, fry till it is cooked. Add the tomatoes and the tomato paste. Cook for a few seconds. Slowly add the water and simmer till the meat is tender. Boil the macaroni, drain and cool. Chop the hard boiled eggs. Mix everything and season. Roll the pastry into a greased dish. Pour the mixture and cover with the pastry. Brush the top with egg wash. Cook in a moderate to hot oven.

      Kosksu Bil-Ful (Kosksu with Broad Beans)

      10 oz. Kosksu
      1 onion
      5 oz. peeled broad beans
      3 oz. peeled tomatoes
      2 oz. tomato paste
      mixed herbs
      2 pt. water

        Chop the onion and garlic. Fry in a little olive oil till golden brown. Add the chopped tomatoes and tomato paste. Add some mixed herbs, and the water. Bring to the boil, add the kosksu, and simmer till cooked. Add the broad beans 10 mins before removing from the cooker

      Kosksu is small pasta that looks like shotgun pellets. It is manufactured in Malta.

      Other Maltese and World Recipe Links

  4. More recipes from Anton B. Dougall's Taste of Malta
  5. Popular Maltese Dishes by Wilfred Camilleri
  6. Ray Calleja - Ghandi Pjacir (TV Programme Recipes)
  7. Easter Delicacies
  8. Speak on Malta Speak on Food
  9. The Vegitarian Society of Malta

    This page will be updated from time to time, more recipes will be included, so don't forget to bookmark this site!

    Most of the recipes were taken from Anton B. Dougall M.C.F.A. (C.G.) "Kcina Maltija Maltese Cuisine" 1974, Union Press, Malta.
    To my friend Zyloric, I'm glad you like the recipes :D

    Back to Home Page

    Last Updated November 2010

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