Sliced roasted curried potatoes
Ingredients: 6 large poatoes washed unpeeled and sliced (1/2 inch) 2 onions sliced 1 teaspoon hot or medium curry according to taste 4 garlic cloves chopped 1 cup water seasoning. Method: In a large saucepan heat some oil then fry … Read More →
This dish is Malta’s answer to pasta pie. It is most likely Sicilian in origin, given the proximity of the two Mediterranean islands, however countless regional versions exist in Italy, where it is known as timballo. The basis for this home-style pie is macaroni, penne or other tubular-shaped pasta tossed in a stew made from several different meats, including beef and offal, then encased in puff pastry for an extra-hearty bake.
Bigilla - Broad bean dip. A Maltese Mouthful
The Maltese dip of choice. Just make sure to soak the beans for 24 hours with a little bicarbonate soda and salt. This will make sure that they soften enough.
Maltese Bragioli (Beef Olives)
Maltese bragioli are also known as beef olives which is kind of funny because they don't contain any olives. They are stuffed rolled beef bundles of joy!
Stuffed Marrows (Qarabaghli mimli bil-kapuljat) - A Maltese Mouthful
When I make marrows filled with meat I use pork mince, but you can use any meat and even a mixture too. I also used grated mozzarella but you can use any grated cheese.
Maltese ravioli (ravjul) - A Maltese Mouthful
Make the dough and place in the fridge for at least two hours before rolling out. This recipe makes about 4 trays. You can freeze the ravioli also and serve another time. Just make sure to freeze the ravioli in the trays first and then place in a container once semi frozen. Otherwise they will stick together.
Maltese Stuffed Olives (Zebbug Mimli)
Maltese stuffed olives called zebbug mimli are a lovely little snack or appetizer. These stuffed green olives can be found at nearly every festive occasion. They can be served by themselves or with some cheese