Have you ever wondered how Malta tastes? If you want to find out you have two possibilities.
The best option is to visit our beautiful Island of Malta and stay in our hotel. However, if you miss Malta and it is not possible for you to come then you can cook the following menu:
- Soppa tal-Armla (Widow’s Soup)
- Fenek Moqli (Fried Rabit)
- 1 onion, diced
- 3 to 4 cloves garlic, crushed
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 1 kohlrabi, peeled and chopped
- 1 cup broad beans
- 2 celery sticks, sliced
- 1 cup peas
- ½ or a small cauliflower cut into bite size pieces
- ½ cup chopped parsley, plus extra for garnish
- Gbejniet (Maltese cheese), allow one per person
- Stock – enough to cover vegetables (chicken or vegetable)
- 1 ½ tbsp. tomato paste
- Salt & pepper to taste
Sauté garlic, onion and parsley in the butter and olive oil until soft. Add potato, carrot, kohlrabi, broad beans, celery, peas and cauliflower. Pour in stock and tomato paste. Stir well and season to taste with salt and pepper. Bring to the boil, cover and simmer for about 15 to 20 minutes, until the vegetables are just cooked. Add gbejniet and press down lightly to submerge. Cover and cook for a couple of minutes to heat through. Garnish with parsley and stir through. Serve with one piece of gbejniet in each bowl.
- 1 Rabbit
- Sunflower Oil
- Fresh Garlic
- Dry White Wine (local!)
Cut rabbit in medium sized pieces (not too big so they can marinade well). Chop some garlic. Place the rabbit in a large bowl and cover with white wine. Mix in the garlic, thyme, and add some salt and pepper. Cover and leave the rabbit in the fridge overnight or for approx. 6 hrs. Heat some sunflower oil in a large shallow frying pan. Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown). Take the rabbit pieces and fry in large frying pan, turning occasionally, till rabbit cooks well. You may add salt, pepper and thyme. Sprinkle some white wine occasionally.
- 2 cups plain flour (approx. 400 grms)
- Anisette Liqueur
- 1 tablespoon lard
- 1 tablespoon margarine
- 1 tablespoon sugar
- 1.2 kg pitted dates
- 1 orange peel grated
- 1 tablespoon anisette
- 1 tablespoon orange flower water
- A pinch of ground cloves
Method for dough
To make the dough, rub the lard into the flour, add Anisette and sugar and mix. Knead well with hands to turn mix into a soft dough. Roll into a long, wide strip to be used later when making the Mqaret.
Method for Filling
Mash the dates and mix with the cloves, orange peel, anisette and orange flower water. Note: If the dates are hard, soak in water for about thirty minutes to soften. Drain before using. Roll the dough out into a long wide strip and spread the prepared filling on the top half of the dough to form a layer about a quarter of an inch thick. Wet the edge of the pastry and fold over to cover the filling. Press all edges well together to seal. Cut into diamond or rectangular shapes (about 3.5 x 2.5 inches.). Fry in deep hot oil till golden in colour. Let drain and eat while still hot.