MALTESE
RECIPES

From Grazio's Kitchen



BIGILLA (Spicy Beans)


	1 lb dried broad beans
	2 sprigs parsley
	1 head of garlic crushed
	1 chili pepper
	a dash of Tabasco
	1 tbsp of mixed marjoram & mint, finely chopped
	2 tbsp olive oil


-- Soak beans overnite
-- Replace water. Add salt to taste
-- Bring to boil & simmer until beans are soft
-- Mash beans lightly and place them in a serving dish
-- Pour olive oil on top
-- Add other ingredients to taste


ALJOTTA (Fish soup)


	1 lb white fish
	2 onions, chopped
	12 garlic cloves, minced
	1 lb tomatoes, peeled & sliced
	1 tsp tomato paste
	1 tsp olive oil
	pinch of marjoram & dry mint
	5 peppercorns
	1/2 cup cooked rice (optional)
	4 cups fish stock


-- Fry chopped onion in olive oil until soft
-- Add garlic, herbs, & tomato paste. Cook for a few minutes
-- Add tomatoes and fish stock. Bring to boil
-- Add fish, bring to boil & simmer for about 10 minutes
-- Before serving add cooked rice if desired


KWAREZIMAL (Lenten cake)


	1 lb almonds ground
	3/4 lb flour
	1/4 lb wholemeal flour
	8 oz sugar
	4 oz candied peel
	1 tbsp cocoa
	1 tsp cinnamom
	1 oz roasted nuts, chopped
	1 tsp mixed spices
	1 lemon rind, grated
	1 orange rind, grated

	2 oz margarine
	2 tbsp orange flower water
	1 tsp honey


a] Heat margarine in a saucepan until melted.
b] Sift flours in a bowl. Add bran from wholemeal flour back to flours.
c] Stir in melted margarine & orange flower water.
d] Add remaining ingredients to the flour mixture and add enough water
   to knead into a stiff dough.
e] Form dough into shapes 16" X 3" & 1" thick.
f] Bake in 350 oven for about 15 minutes or until golden brown.
g] While still hot, brush on honey and sprinkle with chopped nuts.


BRUNGIEL MIMLI (Stuffed Eggplant)

    
    4 large eggplants
    1 lb ground meat (beef & pork)
    2 tbsp margarine
    2 eggs, beaten
    1 tbsp parsley, chopped
    2 tsp tomato paste
    1 tomato, chopped
    2 oz bread crumbs
    1 onion, sliced
    3 garlic cloves, crushed
    4 oz grated cheese
    salt & pepper to taste
    
    
    -- Cut each eggplant in half lengthwise. Parboil halves for 10 minutes.
       Scoop out the middle and save.
    
    -- Fry onion and garlic. Add tomato paste, meat, eggplant pulp, tomato,
       parsley, bread crumbs. Cook until meat is done, stirring well.
    
    -- Remove from heat. Add the beaten eggs, cheese, salt and pepper. Use
       this mixture to stuff halved eggplants. Sprinkle the tops with
       breadcrumbs & cheese.
    
    -- Bake in 350-degree oven for about an hour.
    


BRAGOLI (Beef Rolls)


	10 thin slices of rump steak

	Stuffing:

	1/2 lb ground beef
	6 bacon strips
	2 hard-boiled eggs
	2 tbsp chopped parsley
	4 tbsp bread crumbs
	1 carrot grated
	pepper and salt


	Sauce:

	2 large onions, chopped
	3 garlic cloves, crushed
	4 tomatoes, peeled and chopped
	1 tsp tomato paste
	2 carrots, scraped and sliced
	1/2 cup peas
	2 potatoes, peeled and quartered
	2 bay leaves
	1 tsp Worchestershire sauce
	1/2 cup red wine


-- In a bowl combine all stuffing ingredients.
-- Pound and flatten slices of steak.
-- Spoon about 2 tbsp of stuffing on each meat slice. Roll up slice.
   Use string or toothpicks to secure rolled-up meat.
-- In a saucepan cook for a few minutes onion and garlic in enough water
   to cover onion. Add beef rolls and brown over medium heat.
-- Remove beef rolls from saucepan and set aside.
-- Add potatoes, tomatoes, carrots, tomato paste, herbs, and wine to
   saucepan. Add pepper and salt to taste. Stir gently and cook for 
   about 10 minutes.
-- Return beef rolls in saucepan, add peas and bring to boil. Reduce
   heat and simmer to thicken sauce. Add wine if mixture begins to dry up
   before meat is thoroughly cooked.


TIMPANA (Baked Macaroni in a Pastry Case)


	1 lb macaroni
	1 lb mixed ground beef and pork
	1/2 lb chicken livers (optional)
	1 lb flaky pastry or phyllo dough
	2 large onions chopped
	3 garlic cloves crushed
	2 tbsp tomato paste
	4 tbsp grated parmesan cheese
	4 eggs lightly beaten
	1/2 lb ricotta
	salt, pepper



-- Prepare sauce: saute onion and garlic in margarine. Add ground meat.
Salt and pepper to taste. Stir well and cook for about 15 minutes. Add
the tomato paste and a cup of beef stock. Simmer for an hour.

-- Fry livers in margarine for 5 minutes.

-- Boil macaroni until barely tender. Rinse under cold water. mix the
cooked meat and tomato mixture into the macaroni. Add ricotta, beaten
eggs, and grated cheese. Season with salt and pepper to taste. Stir well.

-- Cover bottom and sides of a baking dish with pastry or phyllo dough.
Put in a layer of macaroni mixture. If you cooked chicken livers, arrange
these over the macaroni and cover with another layer of macaroni. Cover
with pastry.

-- Bake in 375 oven for an hour or until the top is brown. Let stand for
half an hour before cutting in squares.


STUFFAT TAL-QARNIT (Octopus Stew)

    
    1 1/2 lb octopus
    2 tbsp oil
    3 onions, chopped
    1/2 lb peas
    3 garlic cloves, crushed
    2 tbsp tomato paste
    1 carrot, grated
    8 black olives
    pinches of: basil, oregano, mint
    1 cup of red wine
    dash of Worcestershire sauce
    pepper to taste
    
    
    
    -- Cut octopus into bite-size pieces.
    -- Slightly cook onion and garlic in oil in a pot.
    -- Add octopus and the other ingredients.
    -- Cook for about an hour over medium heat or until octopus is tender.
    
    N.B. This stew may be served hot over spaghetti or it may be cooked
         as a main course by adding 1 lb of peeled and quartered potatoes
         at the beginning of cooking time.    
        


	

STUFFAT TAL-FENEK (Rabbit Stew)

1 rabbit 2 onions, sliced 6 garlic cloves, peeled 3 large tomatoes, peeled and chopped 2 tsp tomato paste 3 potatoes, peeled adn quartered 6 carrots peeled and sliced 1 cup peas 2 bay leaves mixed herbs 1 tsp olive oil 1 stock cube salt and pepper 1 1/4 cups red wine flour 1. Add salt and pepper to flour. Mix well. 2. Roll rabbit portions in seasoned flour. 3. Cook rabbit in olive oil until slightly brown. 4. Add onions, garlic, tomatoes and potatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube and bay leaves. 5. Add kidney, liver and peas. Bring to a boil and simmer for about 1 1/2 hours. Add more wine if sauce begins to dry up.


PASTIZZI (Ricotta cheesecakes)


	Pastry:

	14 oz flour
	Water
	A pinch of salt
	2 oz soft shortening
	2 oz margarine


	Filling:

	14 oz ricotta
	4 eggs
	A pinch of salt
	Pepper



Put the flour in a mixing bowl, add enough water to make  a stiff dough. 
Beat (in electric mixer) on medium speed until smooth. If the pastry is 
at all sticky add more flour.

Roll the pastry out 1/8" thick on a floured board, spread the shorteneing 
over the whole surface, using the hands. Roll up as for Swiss roll. 

Now roll the pastry out again - spread it this time with margarine. When 
ready for use roll it out for the third time.

Make the filling. Mash the ricotta with a fork, add the salt and the 
unbeaten eggs.

The pastizzi may now be made into little tartlets in round tartlet cases 
or they may be cut in the same way as ravioli.

Bake in a hot oven (400 degrees) for 20-25 minutes or until risen and 
golden brown.

N.B.  The most popular pastizzi are made with ricotta, but there are also 
two other varieties; one made with peas and onions and the other with 
anchovy.




BOOKS ON MALTESE COOKING



Bellizzi, Mary and Peter, Health at the Maltese Table, Klabb Kotba Maltin, Vallaetta, Malta, 1992.

Carbonaro, Carmen, Maltese Dishes, Veritas Press, 5th ed., Zabbar, Malta, 1971.

Caruana, Claudia M., Taste of Malta, Hippocrene Books, New York, NY, U.S.A., 1998.

Caruana Galizia, Anne and Helen, Recipes from Malta: A Guide to Traditional Maltese Cookery, Progress Press Co., Ltd. Valletta, Malta, 1972.

Cassar Pullicino, Guze’, Antichi Cibi Maltesi, in Melita Historica, Vol. 2, No. 2, pp. 31-54, 1961.

Dougall, Anton B., Anton Dougall’s Taste of Malta, Klabb tat-Tisjir, Valletta, Malta, 1993.

---------------- Lampuki u Hut Iehor, Klabb tat-Tisjir, Valletta, Malta, 1989.

---------------- Kcina Maltija, Union Press, Valletta, Malta, 1974.

---------------- Helu, Klabb tat-Tisjir, Valletta, Malta, 1990.

Parkinson-Lange, Pamela, A Taste of Malta --- The Food of the Knights of Malta, MAG Publications, Lija, Malta, 1995.

Pickering, Marie L., Simplified Cooking including Maltese Recipes, Midsea Books Ltd., Valletta, Malta, 1975.

Sammut, Lola, Maltese Cookery, in The Malta Yearbook 1976, De La Salle Brothers Publications, Sliema, Malta, pp. 389-397, 1976.

-------------------, A Calendar of Maltese Food, in The Malta Yearbook 1977, De La Salle Brothers Publications, Sliema, Malta, pp. 449-455, 1977.

Scicluna, Jenny & Mattei, Pippa, compilers, Specialties from Malta for Your table, Round Table, Malta, undated.

Wirth, Caroline, The Best of Maltese Cooking, Plurigraph, Narni, Italy, 1994.

Valerie, Maltese Cuisine,Publishers Enterprises Group, Ltd., Marsa, Malta, 1990.

----------, Ricetti Varjati minn Valerie, Gulf Publishing, Ltd., Valletta, Malta, 1980.

----------, Ricetti Maltin minn Valerie, Gulf Publishing, Ltd., Valletta, Malta, 1981.

----------, Ricetti tal-Helu minn Valerie, Gulf Publishing, Ltd., Valletta, Malta, 1981.


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