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Food of Malta

2023-12-23 14:48 Malta
malta food, malta street food, food in malta, malta traditional food, halal food in malta
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Let's talk about food in Malta.

Food in Malta: history

Malta's culinary landscape reflects a rich tapestry woven from its historical and geographical influences. The necessity to import the majority of food, strategic location along vital trade routes, and the need to cater to various foreign powers that governed the islands collectively shaped Maltese cuisine. This openness allowed the absorption, transformation, and adaptation of foreign tastes and dishes from an early stage.

Notably, Italian (especially Sicilian), Middle Eastern, and Arabic culinary traditions left a strong imprint on Maltese gastronomy. The presence of the Knights of St John and later, the British, introduced elements from diverse European origins. The Knights, originating from countries like France, Italy, and Spain, brought culinary influences from their homelands. For instance, the Maltese dish Aljotta, a fish broth rich in garlic, herbs, and tomatoes, evolved from the French bouillabaisse. Moreover, the Knights' global connections introduced New World foods to Malta, with some speculating that Malta might have been among the first European countries (after Spain) to experience the taste of chocolate.

The British military's impact, including the garrison and later, mass tourism from the UK, introduced British culinary products and preferences to Malta. English mustard, Bovril, HP Sauce, and Worcestershire sauce subtly but pervasively made their mark in Maltese cooking. Certain imports were nominal, such as "aljoli," a Maltese variation of aioli, based on herbs, olives, anchovies, and olive oil. Similarly, the Maltese term "taġen" is linked to "tajine," but in Maltese, it exclusively refers to a metal frying pan.

Traditional food in Malta

Embark on a culinary journey through the rich tapestry of traditional Maltese food, starting with the iconic pastizzi. These beloved savory snacks, made with flaky filo pastry and filled with either mushy peas or ricotta, are a street food staple available at pastizzerias on nearly every corner, with Crystal Palace pastizzeria in Rabat earning acclaim for crafting the finest pastizzi in Malta and Gozo.

As you settle into a local restaurant, immerse yourself in the Maltese dining experience with a refreshing beverage. Opt for Kinnie, a bittersweet fizzy soft drink reminiscent of Italian chinotto, or enjoy the light and crisp Cisk lager. Teetotallers will find Kinnie particularly intriguing, as it is crafted from the bitter fruit of the myrtle-leaved orange tree and extracts of wormwood.

Complementing your drink, your table server may present a basket of bread, showcasing the traditional Maltese staple, Ħobż biż-Żejt (bread with oil). While not always on the menu, seize the opportunity to savor ftira biż-żejt, an open sandwich featuring Maltese bread topped with sweet tomato paste, olive oil, sun-dried tomatoes, tuna, and optional additions like capers, green olives, and chopped green peppers.

For a flavorful start, explore bigilla, a bean paste made from mashed tic beans. Typically spread on Maltese bread or water crackers, this condiment is enriched with parsley, garlic, and an array of herbs, offering a zesty and aromatic delight.

As you transition to main courses, consider indulging in aljotta, a traditional Maltese fish soup that can be enjoyed as both a starter and a main course. Made with rockfish, the soup features the entire fish, head and tail, cooked in its own juices, resulting in a rich and heavenly flavor. Infused with garlic, onions, tomatoes, and herbs, aljotta represents the authentic soul food of Malta, epitomizing the island's culinary heritage. Discover this dish at one of The Telegraph's acclaimed 2022 Best Restaurants in Malta, and savor the diverse flavors that make Maltese cuisine a true delight.

Best foods of Malta

  1. Ftira Bread is a fundamental element in many culinary traditions, and Malta is no exception. Among the diverse array of Maltese bread, ftira holds a special place. This ring-shaped, leavened Maltese sourdough bread is distinguishable by its thick crust, light internal structure, and large, irregular holes. Often sliced in half, it transforms into a delightful sandwich known as "ftira biz-zejt," featuring Mediterranean ingredients like olive oil, tuna, sardines, tomatoes, olives, and capers. The versatility of this bread extends to the Gozitan ftira, resembling a Maltese pizza, where the dough is flattened and baked with toppings.
  2. Aljotta Aljotta is a renowned fish soup in Maltese cuisine, characterized by its lemony and garlicky flavors. Particularly popular during Lent when meat is avoided, this soup has roots in the French bouillabaisse but incorporates Maltese twists such as mint, lemon, and rice. Made with whole small fish, including the head, tail, and fins, aljotta achieves a rich flavor profile. The combination of garlic, fried onions, tomatoes, mint, bay leaves, and rice creates a soulful and authentic Maltese dining experience.
  3. Bigilla Bigilla is a traditional Maltese dish featuring mashed tic beans, locally known as ful ta’ Ġirba. Similar to broad beans but smaller, darker, and with a harder skin, these beans form the base of bigilla. Recipes may vary, but common ingredients include tic beans, olive oil, garlic, herbs, and seasonings. The beans are typically soaked to soften before being mashed. Bigilla is enjoyed as a dip or spread, often paired with Maltese bread or crackers like galletti.
  4. Imqarrun il-forn Imqarrun il-forn is a classic Maltese baked pasta dish rooted in Italian cuisine. Featuring tubular pasta such as penne or rigatoni, the pasta is coated in a flavorful meat- and tomato-based sauce enriched with herbs and spices. Eggs are added for richness, and the dish is baked until a crunchy crust forms on top. This beloved dish is a staple in Maltese households, served for either lunch or dinner.
  5. Stuffat tal-Fenek (Maltese Rabbit Stew) Fenkata, a communal meal in Malta, revolves around rabbit cooked in various styles. Among the popular rabbit dishes is stuffat tal-fenek, a Maltese rabbit stew. This national dish features rabbit, vegetables, and spices simmered in a robust red wine and tomato sauce. With a history dating back to the Knights of St. John, rabbit remains a significant protein choice in Maltese cuisine, often reserved for special occasions and family gatherings.
  6. Bragioli Bragioli, also known as "beef olives," are Maltese beef rolls made by wrapping flattened pieces of beef steak around a filling of bacon, ground beef, hard-boiled egg, breadcrumbs, herbs, and seasonings. Held together with toothpicks, these beef rolls are braised in red wine and served with mashed potatoes and peas. The name "beef olives" is derived from the dish's appearance when cooked, resembling stuffed olives. This flavorful dish is a testament to Malta's culinary diversity.

Street food in Malta

  1. Stuffatt tal-fenek (Rabbit Stew) Stuffatt tal-fenek, or rabbit stew, stands as Malta's national dish, ingrained in the culinary culture and passed down through generations. Introduced by the Phoenicians, the popularity of rabbit soared during Roman times, driven by beliefs in its cosmetic benefits. Despite a decline during the Knights of Saint John era, rabbit's resurgence was fueled by the need to control crop-damaging populations. Typically prepared with red wine, tomato paste, olive oil, garlic, onions, bay leaves, and rabbit, each Maltese family adds its unique touch. A quintessential Maltese experience involves attending a fenkata, a lavish feast celebrating the abundance of rabbit, or savoring rabbit stew at renowned establishments like Tal-Petut in Birgu.
  2. Torta tal-lampuki (Lampuki Pie) Lampuki, Malta's unofficial national fish, becomes a culinary delight from August to December when it migrates in schools. Fishermen employ traditional methods, using palm tree fronds to attract the fish beneath their boats. Lampuki pie, a fusion of English, Arab, and Italian influences, features the fish encased in a flaky pastry crust. Mint, lemon peel, raisins, tomatoes, capers, and olives contribute to a flavorful medley. Café Jubilee offers a delectable torta tal-lampuki, showcasing Malta's diverse cultural influences with every bite.
  3. Hobza and Ftira (Maltese Bread) Hobza, a classic Maltese bread, reminiscent of sourdough with a dark-brown crust and chewy interior, is a cherished staple. Its counterpart, ftira, is a ring-shaped, flatter bread often adorned with toppings like sardines, tuna, potatoes, tomatoes, onions, capers, or olives. Both bread varieties hold cultural significance and were recognized in 2020 on UNESCO's Intangible Cultural Heritage of Humanity list. Nenu the Artisan Baker in Valletta and the bakeries in Qormi, a town celebrated for its numerous bakeries, offer delightful renditions of these Maltese bread classics.

Seafood in Malta

Lampuki Pie:

  • Description: Lampuki (mahi-mahi) fish encased in a flaky pastry crust, often prepared with mint, lemon peel, raisins, tomatoes, capers, and olives.
  • Where to try: Café Jubilee and seafood restaurants in Marsaxlokk.

Stuffatt tal-fenek (Rabbit Stew):

  • Description: Rabbit stew, a national dish of Malta, prepared with red wine, tomato paste, olive oil, garlic, onions, bay leaves, and rabbit.
  • Where to try: Tal-Petut in Birgu.

Fenkata:

  • Description: A communal feast featuring rabbit cooked in various styles, celebrating Malta's love for rabbit dishes.
  • Where to try: Local households during festive occasions.

Bragioli (Beef Olives):

  • Description: Flattened pieces of beef steak wrapped around a filling of bacon, ground beef, hard-boiled egg, breadcrumbs, herbs, and seasonings.
  • Where to try: Traditional Maltese restaurants.

Aljotta (Fish Soup):

  • Description: Lemony and garlicky fish soup made with whole small fish, garlic, onions, tomatoes, mint, bay leaves, and rice.
  • Where to try: Traditional Maltese restaurants, possibly featuring rockfish.

Halal food in Malta

  1. Tuna Ftira: Ftira is a traditional Maltese bread, and tuna is often used as a filling.
  2. Lampuki (Maltese Fish Dish): This is a Maltese fish dish, often prepared in the form of a pie or stew.
  3. Harira: A soup made from red lentils, tomatoes, and lemon, which can be prepared following halal principles.
  4. Maltese Vegetable Dishes: Maltese cuisine also offers various vegetable dishes made using local ingredients.
  5. Maltese Honey Rings: These are traditional honey cookies that could serve as a suitable dessert.

Kosher food in Malta

  1. Gefilte Fish: Fish patties often served with horseradish.
  2. Matzo Ball Soup: Dumplings made from matzo meal and served in chicken broth.
  3. Cholent: A traditional Jewish stew often prepared and slow-cooked before the Sabbath.
  4. Latkes: Potato pancakes typically served with applesauce.
  5. Falafel: Fried chickpea patties, often served in pita with vegetables and tahini sauce.

Chinese and Vietnamese food in Malta

  1. Sweet and Sour Chicken: Fried chicken with a sweet and tangy sauce.
  2. Kung Pao Chicken: Stir-fried chicken with peanuts, vegetables, and chili peppers.
  3. Beef with Broccoli: Sliced beef stir-fried with broccoli in a savory sauce.
  4. Spring Rolls: Vegetables or meat wrapped in thin rice paper and fried until crispy.
  5. Peking Duck: Roasted duck served with thin pancakes, hoisin sauce, and sliced scallions.
  6. Dim Sum: Various bite-sized dishes, such as dumplings and buns, often steamed or fried.
  7. Fried Rice and Noodles: Various combinations of fried rice or stir-fried noodles with vegetables, meat, or seafood.
  8. Pho: A Vietnamese noodle soup with broth, rice noodles, herbs, and either beef or chicken.
  9. Banh Mi: A Vietnamese sandwich with a variety of fillings, including pork, chicken, or tofu.
  10. Goi Cuon (Spring Rolls): Fresh spring rolls made with rice paper, shrimp, herbs, and vermicelli noodles.
  11. Bun Cha: Grilled pork served with vermicelli noodles, fresh herbs, and dipping sauce.
  12. Com Ga (Chicken Rice): Fragrant rice served with poached or roasted chicken and dipping sauce.
  13. Bo Luc Lac (Shaking Beef): Cubes of beef stir-fried and "shaken" in a hot wok, served with vegetables.
  14. Pho Cuon: Fresh spring rolls with beef, herbs, and rice noodles, often served cold.

Mexican seafood in Malta

  1. Ceviche: Raw seafood, such as fish or shrimp, marinated in lime or lemon juice with tomatoes, onions, and cilantro.
  2. Seafood Tacos: Soft or hard tortillas filled with various seafood, such as shrimp, octopus, or fish, seasoned with sauces and fresh vegetables.
  3. Shrimp Guacamole: Guacamole, a traditional Mexican dish made with mashed avocado, with added shrimp.
  4. Coctel de Mariscos (Seafood Cocktail): A mix of various seafood, including shrimp, mussels, and octopus, in a tomato-based sauce with lemon juice.
  5. Mexican Seafood Rice: Rice cooked with different types of seafood, seasoned with Mexican spices and herbs.

Italian food in Malta

  1. Pizza: Classic Italian pizzas with a variety of toppings. Some popular choices include Margherita, Quattro Formaggi, and Prosciutto e Funghi.
  2. Pasta: Various pasta dishes with different sauces. Look for classics like Spaghetti Bolognese, Carbonara, and Alfredo.
  3. Risotto: Creamy rice dishes cooked with a variety of ingredients. Seafood risotto and mushroom risotto are common options.
  4. Bruschetta: Toasted bread topped with tomatoes, garlic, basil, and olive oil.
  5. Caprese Salad: A refreshing salad made with fresh tomatoes, mozzarella cheese, basil, and olive oil.

Is food expensive in Malta?

Prices for everyday food items in Malta are generally affordable, particularly for locally produced goods. However, imported food items come with a premium ranging from 20 to 300 percent compared to their original country prices. Here is a list of various food items and their prices in Malta:

  • Maltese Bread (500 grams): 0.90 Euro
  • Wholemeal Bread (500 grams): 1.80 Euro
  • Baguettes (300 grams): 0.60 Euro
  • White Bread (400 grams): 0.40 Euro
  • Toast (500 grams): 1.00 Euro
  • Wholemeal Flour Toast (500 grams): 1.40 Euro
  • Bread Roll: 0.30 Euro
  • Pretzel: 0.80 Euro
  • Ciabatta: 0.40 Euro
  • German Roll: 0.50 Euro
  • Sunflower Seed Roll: 0.70 Euro
  • Golden Harvest Barley & Oats: 3.30 Euro
  • Pumpkin Seed Bread (750 grams): 6.60 Euro
  • 1 kg Flour: 0.70 Euro
  • 1 kg Wholemeal Flour: 1.00 Euro
  • Corn (can, 340 grams): 0.70 Euro
  • 1 kg Coconut Flour: 6.00 Euro
  • 1 kg Baking Powder: 4.00 Euro
  • Baking Powder (10 × 15 grams): 0.50 Euro
  • 1 kg Yeast: 3.80 Euro
  • Yeast (10 × 7 grams): 0.50 Euro
  • 1 kg Rice: 1.50 Euro
  • 1 kg Potatoes: 1.10 Euro
  • 1 kg French Fries: 1.20 Euro
  • 1 kg Croquettes: 1.50 Euro
  • 1 kg Noodles: 1.00 Euro
  • 1 kg Barilla Noodles: 1.40 Euro
  • 1 kg Lasagne (frozen): 4.20 Euro
  • 1 kg Gnocchi: 3.60 Euro
  • 1 kg Flakes Oat: 1.70 Euro
  • 1 kg Pizza Base (pre-baked): 3.00 Euro
  • Pizza Margherita (frozen, 175 grams): 1.75 Euro
  • 1 kg Pizza Capricciosa: 4.70 Euro
  • 1 kg Whole Wheat Wraps: 4.00 Euro
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