Maltese Recipies

Malta does have its own food. Like every other Mediterranean country, it is blessed with fresh fish, tasty vegetables, sweet fruit and an abundance of lemons, olives, garlic and capers, mint and basil etc and so much more sun soaked goodness which enables the Maltese cook to prepare the most appetising dishes both traditional and spontaneous. Below are some maltese and local recipes.

Brungiel Mimli – Stuffed aubergines

2 aubergines
200g of minced meat (pork or beef)
Grated cheese
Semolina
1 onion
2 eggs
1 tablespoon tomato puree
Salt and pepper

METHOD:
Parboil the aubergines. Strain and let cool. When cool slice each aubergine in half lengthways and scoop out some of the aubergine, leaving a hollow in the centre. Chop the onion mix with the minced meat and fry in a saucepan. Add half of the aubergine pulp and tomato puree. Simmer gently.

When cooked remove from heat, add the beaten eggs and season with salt and pepper. Fill the aubergines with the mixture. Place the aubergines in a baking dish and add a little oil. Sprinkle tops with semolina and grated cheese. Bake in a hot oven for 30 minutes.

Froga Tat-Tarja – Vemicelli Omlette

400g vermicelli
3 eggs
2 tablespoons parmesan
Oil
Salt & pepper
Chopped parsley

METHOD:
Boil the vermicelli for 5 minutes. Drain the pasta. Lightly beat the eggs, and the grated parmesan and chopped parsley. Mix teh egg mixture into the pasta and stir well. Season with salt and pepper.

Fry in an omlette pan. When it has began to cook well, turn the Froga so as to continue cooking on the other side. Continue to cook till solid and lightly golden. Serve hot with a sprinking of parsley.

Laham Fuq Il-Fwar – Steamed Beef with Garlic

8 very thin slices of rump
2 tablespoons of chopped parsley
3 cloves of garlic finely chopped
200g of bacon finely chopped
2 knobs butter
Salt and pepper

METHOD:
In a greased large soup plate layer the meat, garlic, bacon and chopped parsley. Place the butter on top and season with salt and pepper. Cover with foil or another plate and steam over hot water or a saucepan of simmering soup for about an hour.

Fenek Bit-Tewm u Bl-Inbid – Rabbit Cooked in Garlic and Wine

1 rabbit per two persons
1/2 bottle of red wine
6 cloves garlic
2 bay leaves
Peas Salt and pepper
Oil for frying

METHOD:
Cut the rabbit into portions, cover these with wine and marinate overnight. In a frying pan gently heat some oil and fry the garlic. fry the rabbit portions until brown on both sides. When the rabbit is cooked pour in the wine marinade. Add the bay leaves and simmer gently until the rabbit is tender. The flesh should almost fall of the bone. Include the peas for the last ten minutes.

Imqaret – Date Slices

For Dough
400g flour
Anisette
1 tablespoon lard
Orange flower water
1 tablespoon margerine
1 tablespoon sugar

For the Filling
1.2Kg dates
Pinch of ground cloves
1 orange peel grated
1 tablespoon anisette
1 tablespoon orange flower water

Makes approximately 25 date slices and oil is required for frying.

METHOD:
Rub the fat into the flower. Add the sugar and mix. Moisten with anisette and orange water. Make into a soft dough.

Stone the dates and soak in water for 30 minutes. Mash well and mix with the rest of the ingredients. Roll the dough out into a long wide strip and spread the prepared filling along the dough to within a 1/4 of an inch. Wet the edge of the pastry and fold the pastry over to cover the filling. Press edges well together. Cut into diamond shapes. Fry in deep hot oil till golden and when ready place on kitchen absorbing paper. They are best eaten hot.

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