This island Mediterranean state, freed from colonial dependence only in the sixties of the last century, has been known in world history since the eighth century BC. The most beautiful islands in the center of all sea routes attracted conquerors. Carthaginians, Romans, Byzantines, Arabs, Normans, Spaniards - everyone here left a memory of themselves.
The number of cultural monuments of all eras in a small territory of Malta is impressive. Thanks to the Knights of Malta, the island has become famous in history, fiction and cinema. Malta has always been at the epicenter of major events in European history, which has enriched the history and architecture of the state. In addition to them, tourists are attracted here by the climate - warm, stable and healthy. Even the hottest months on the islands are easily tolerated, thanks to the constant breeze, in the way of which there are no mountains or tall buildings.
Lovers of history, fishing, diving, beach recreation, and just curious people go to Malta. And the local cuisine will help you get to know better about Malta, its inhabitants, their tastes and habits. What to try in Malta?
Food in Malta
The national cuisine has developed from the culinary customs of the peoples who inhabited it at different times. Features of Moorish cuisine, traditions of British, Italian and French chefs are intertwined in this "cocktail". But it is based on Mediterranean cuisine, with special attention to seafood, vegetables and herbs.
Maltese food is simple, clean, light, with the right use of spices and unlimited use of olive oil. The neighborhood with Italy is especially evident in gastronomic traditions. They love and know how to cook pizza and pasta here. In any pizzeria, and there are many of them, you can try real Italian pizza cooked on charcoal - with a thin crust and a crispy crust.
Top 10 Maltese Dishes
Hobza and hobz biz zate
Traditional Maltese bread is so special that it deserves a special mention. It is baked according to old recipes in full compliance with the technology - on coals in large ovens. This wonderful crunchy bread is difficult to describe, it is best to try any of the dozen varieties. The famous Maltese sandwich hobz biz zeyt is made on the basis of the bread. In the classic version, the bread is soaked in olive oil, then soaked in tomato paste and turns red. Now in restaurants, Maltese pate is more often served with hobza, from which everyone independently makes a hobz biz zeyt sandwich. The pate includes tomatoes, olives, garlic, tuna or anchovies. All this is flavored with basil and mint. Great appetizer.
Jbeina
Jbeina
Classic goat cheese, sometimes sheep milk. Produced on the island of Gozo, the regional name is protected in the EU. Tourists most often bring this gastronomic souvenir from Malta. It is round in shape, prepared in special molds and dried in a draft. In the original recipe, the molds were made of reeds, now they are made of plastic, this practically does not affect the taste of the cheese.
Jbeina comes in three forms. Fresh cheese is reminiscent of mozzarella in taste and texture and is also stored in whey. Dried cheese with notes of nutmeg is very spicy in taste. The third type is cheese in black ground pepper. It is stored in a special marinade or olive oil; the longer the shelf life, the sharper and more interesting its taste.
Bigilla
This light snack traditionally starts a Maltese lunch. It is a vegetable pate, even a paste. The main component is legumes, to which garlic, red pepper, and herbs are added. Often pickled vegetables, olives, artichokes, sometimes even tangerines are present in the pasta. Bigilla is served on crackers, biscuits, just in a bowl, and everyone himself spreads this wonderful snack on Maltese bread.
This must-have meal is served in all Maltese food service establishments. Bigilla is sold in stores, packaged and by weight. In this case, you should prefer the weight one - it is fresh.
Lamp
Lamp
Lampuka is the most popular fish in the Maltese cuisine, better known as dorada. It is caught only during the migration period, from August to November. During the lamp season, a lot of various dishes are prepared from it, and they all delight the taste. Lampuka baked in wine with herbs is a real delicacy. Even just fried in oil, this fish, which tastes like tuna, turns out to be a delicacy. A closed pie with filling, lampuka pie, is a traditional Maltese dish. The dough according to Italian recipes and the juicy filling of the dense white meat of the lamp will leave an unforgettable experience. It is imperative to try it. This fish is interesting in a sauce of chili peppers, onions, garlic, basil and capers. Very spicy taste.
Karnit mimli
Karnit mimli - stuffed octopus. In island cuisine, seafood is used as much as possible, and octopuses are held in high esteem. They are prepared in different ways - stewed, fried, boiled. The octopus is stuffed with Italian-style pasta. It is considered a national dish and is worth the risk to try. By the way, a special sauce is prepared from octopus ink, also for spaghetti.
Another exotic seafood dish is babbush. Of course, snails can be very conditionally called seafood. Stew of them with herbal and garlic sauce, just delicious. Served cold as an appetizer.
Stuffat tal fenech
Fenkata
Braised rabbit. The dish, unusual for the Mediterranean, fell into the category of traditional ones thanks to the British colonization. The British introduced rabbit breeding as a commercially viable venture. The Maltese have invented many dishes from this dietary meat, Stuffat tal fenech is the most famous. Another name, Maltese rabbit, emphasizes its strong position in the local cuisine. Rabbit meat is stewed in overripe tomato sauce for a very long time, so that the dish acquires a unique aroma.
Fenkata is another rabbit meat dish, soaked in dry red wine with garlic and vegetables and fried over an open fire. Unusually delicious. Rabbit meat is also baked on an onion-potato pillow. The most unusual use of this meat is as a sauce. Chopped meat is stewed with vegetables until smooth, and the pasta is poured with this sauce.
Bragioli
Outwardly, the dish looks like an ordinary meatloaf, or rather, rolls. In Maltese cuisine, it is turned into an incredibly delicious roast. In the most common variant in Malta restaurants, minced meat is stuffed with boiled eggs, garlic, herbs, bread, rolled into rolls / rolls and fried. Sometimes they use not minced meat, but a thin steak, stuffed with minced meat and bacon. Other ingredients are used for the filling, but the first two are the most delicious. Especially with gravy and new potatoes.
Tympana
The dish can be called a borrowing from Greek cuisine, or a traditional Mediterranean dish. This is a pasta-based casserole. Boiled pasta is mixed with tomato sauce, minced beef, raw egg, allspice. The resulting mixture is sprinkled with grated cheese, sometimes nutmeg and baked. Hard-boiled eggs and corned beef are often added to the mixture. There are options when the paste is not mixed, but sandwiched with a filling of the above components. Then on top it is poured with béchamel sauce. Try tympanum better with light vegetable salads.
Pizza
Pizza
This popular street food is a must-try, if only to understand that simple pies can be gorging. They are made from puff pastry, very small in size - for a snack. The filling is lentil paste or ricotta (soft cheese). Pizza is sold everywhere: in shops, pizzerias. There are special pastizzerias where these freshest pies are served with sweet tea. The Maltese have their own places where they get their favorite snack, for example, at the entrance to Valletta. They say that the most delicious pies are made in the bars of Rabat.
Confectionery
For those with a sweet tooth, Malta is simply a holiday of taste. How not to try the legendary Maltese cannoli - waffle rolls filled with chocolate, cheese and cherries. Sometimes ricotta is used as a filling, adding sugar.
Recipes for nut nougat, halva with almonds, biscuits with figs came from the Arabian cuisine to the islands.
Imgaret or maret are fried pies filled with dates and eggplant. The taste is unusual but exquisite. Same as almond biscuit tart leuz, and almond biscuit cake, figolla.
