Banana Cake

The banana and walnut cake is delicious, moist and a guaranteed family favorite. The recipe has been submitted by Marsha Gatt.

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Torta tat-tigieg – Chicken Pie

Preheated oven at 200 degrees. Heat oil in frying pan in a moderate non-fire. Salt and pepper the chicken and cook from all sides for 5-8 minutes. Remove the chicken to a plate and…

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Stuffed Rabbit Loin with a bean cassoulette – by Tony Farrugia

This recipe shows you an nontraditional way of cooking rabbit. It is a combination of rabbit, meat, vegetables and ham which help enhance the rabbit’s taste.

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You can either have the kawlata as a single course dish – thick stew with crusty Maltese bread. Alternatively just before serving you can remove the meat, first eating a more liquid version of the stew (simpley add a bit more water whilst cooking) and then eat the meat afterwards.

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Spaghetti Cacio e Pepe by Mary Kelly

Cacio and Pepe are cheese and pepper. This is a traditional Roman dish which is quite easy to make.

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Stuffed Pork Flank (Falda tal-Majjal Mimlija)

Pork is a thin meat which in this recipe is stuffed with various ingredients in order to flavour it up. The Maltese sausage help enhance and give it a unique taste.

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Spaghetti and Anchovies

The sauce used in this recipe contains anchovies, unlike other sauces which are more popular such as bolognese, white sauce, marinara and others. However it is still quite delicious even though containing little ingredients, the anchovy taste can be savoured immediately.

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Qarabali ikkuppat by Patricia Azzopardi

This dish is an old dish that goes back to the Knights. Our cooking was not meat but vegetables. This is a healthy meal that can be served as a Sunday lunch.

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Lampuki Pie (Torta tal-Lampuki)

Unlike other types of pies this is a lampuki pie which thus consists of fish. Other ingredients are added in order to enhance its taste.

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Shepherd’s Pie

This is a simple, hearty dish, ideal for any cold winter evening. Cottage Pie or Shepherd’s Pie is mainly made of meat with gravy, potatoes and some vegetables. There are many varieties, as some people prefer certain ingredients instead of others. Most of the variants are easy to prepare.

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Qarabaghli mimli fil-forn – Stuffed Marrows

Stuffed marrows can be taken with broth,but they can also be baked and served with some delicious oven baked potatoes as a main plate. It doesn’t take long to make this recipe and it is also healthy due to its ingredients.

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Lentil Soup with Croutons

This type of soup is mostly taken during the winter period. The vegetables which are used to make the soup help make this dish a healthy one.

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Stuffed Green Peppers

My nanna, Nanna Camilla, has helped me fall in love with Maltese food. Maltese food is humble yet so tasty, simple yet so genuine. I used to spend hours watching my nanna prepare all sorts of delicious dishes. Stuffed green peppers were cheap so they were a common summer dish.

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Spaghetti with Sea Urchin Roe

I can still remember as a child diving in Xemxija at a place called “Ghar il-Fekruna” collecting sea urchins. We used to collect big bags full of fresh sea urchins split them open with a penknife and eat them raw.

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Spaghetti Rizzi

Cod Balls

These cod balls are usually served together with tomato sauce or a type of garlic sauce. They are similar to the anchovy puffs though the fish is different of course. This recipe will only take you about an hour to prepare after that you have left the cod overnight.

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Sweet Peppers stuffed with Auberigines

Aubergines are quite filling and also healthy since they have almost no fat. Though it may take some time to make this recipe it is worth it especially since it would be good for your diet. Normally the aubergines are stuffed with tuna, however this is another way of having aubergines.

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Mushroom Risotto

Mushroom risotto is easy to make. Though some may prefer fish together with rice, there are others who like mushrooms too. It is enhanced with the white wine and the other ingredients.

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Baked Lampuki – Lampuki il-Forn

The lampuki season is here, and those who love fish will be eager to taste the lampuki with some type of tomato sauce or in this case with potatoes, capers, olives and other ingredients to enhance the taste.

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Baked lamb with crispy potatoes

This could be a typical Sunday lunch. The crispy potatoes can be used as a side dish to the baked lamb.

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Rabbit Stew – Stuffat Tal-Fenek

Rabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.

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Torta Tal-Bulu Bijf – Corned Beef Pie

This pie has been in my family and possibly in loads more Maltese households since World War 2. Tinned Corned Beef (Bulu Bijf) used to be used as a substitute for fresh meat which was scarce during the war.

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Baked Maccaroni – Imqarrun

Heat the oil and fry the onion until soft and transparent.

Add the minced meat and cook until brown. Remove any excess fat from the pan.

Add the paste and herbs, if used. Then simmer for about an hour on medium heat.

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Stuffat tal-Majjal – Pork Stew

Cut the onions, garlic, carrots and potatoes into small pieces. Then fry the olive oil for a few minutes. Slice the pork and bacon into cubes and put them in the frying pan with the olive oil. Insert the tomato paste and wine and stir well.

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Fresh Black Pasta with Sea Urchin and Tomato Salsa

Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open the dough on a well floured surface and cut into the tagliatelle. Boil for 6 minutes.

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Ravjul il-Forn – Baked Ravjoli

Place Ravioli in the dish (uncooked) in  layers covered with sauce. Make sure you have lots of sauce since ravioli will cook in this sauce.

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Ghagina tat-torti

In a bowl sieve the flour. Add the margarine and mix well till the mixture becomes like breadcrumbs. Insert some salt and continue stirring.

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Laham taz-Ziemel – Horse Meat

Stallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.

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Bragioli (Beef Olives)

In a bowl combine all stuffing ingredients. Pound and flatten slices of steak. Spoon about 2 tbsp of stuffing on each meat slice and roll up the slice.

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Imqarrun il-Forn

This is a traditional Maltese recipe inherited from neighboring Sicily, and which, with a few tweaks here and there we went on to adopt as our own. It might take some time to prepare but the good news is that this dish improves with keeping.

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Soppa tal-Qara Ahmar – Pumpkin Soup

Heat the oil and fry the onion. Then add tomato pure and pumpkin. Fry gently for 5 minutes, make sure to stir continuously. Add 1 litre of boiling water, salt and pepper
Simmer until the pumpkin is well cooked.

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