Maltese cuisine

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Fenek  - rabbit stewed in wine with garlic

The Maltese cuisine is one of the Mediterranean kitchens and has been significantly influenced by the English and Italian cuisine. The spices used are borrowed from North African cuisine. Since meat is rare on the rocky island, vegetables and fish are mainly used. In summer and autumn when the golden mackerel (Coryphaena hippurus) is caught , this fish, known there as lampuki , can be found on many menus in Malta . The golden mackerel is the national fish of Malta and was minted on Maltese 10-cent coins from 1986 to 2007. The most popular meat dishes on the islands are made from rabbit ( fenek ).

The kitchen is very vegetable-oriented; Tomatoes, courgettes, beans, peas, carrots, onions, peppers, spinach and artichokes are used, but also cabbage and cauliflower. Often used, as in almost all Mediterranean kitchens, olives, olive oil and bread.

Food

Presentation of fresh fish ( lampuki , golden mackerel ) and u. a. local wine in a restaurant in Malta
Hobz biz-Zejt  - sourdough bread with toppings
  • Aljotta: A very spicy fish soup with garlic, peppers, tomatoes, rice and a lot of chopped marjoram or parsley .
  • Bigilla: A heavy paste made from broad beans with garlic .
  • Bragjoli: beef roulade cooked in red wine filled with ham and egg.
  • Brungiel mimli: eggplant stuffed with meat, olives and capers .
  • Fenek or fenek stuffat: rabbit, fried, baked or braised with tomatoes and capers in red wine.
  • Hobz biz-zejt: A round sourdough bread that is topped with different combinations of tuna , onions , garlic, olives, capers, tomatoes, mint or anchovies and drizzled with olive oil.
  • Kannoli: crispy rolls of pastry filled with ricotta , chocolate or candied fruit.
  • Kapunata: The Maltese variant of the ratatouille , based on the Sicilian Caponata .
  • Lampuki casserole: A casserole with spinach , cauliflower , chestnuts and raisins made with fillet of golden mackerel .
  • Pastizzi: puff pastry filled with ricotta cheese or pea sauce .
  • Ross fil-forn (“Rice from the oven”): A Maltese dish similar to risotto . It consists of rice with minced meat , eggs, saffron and - typical for the cuisine of the archipelago - is slowly cooked on a low flame. According to tradition, it was brought to the island by the Phoenicians . In the modern variant, tomatoes are also added.
  • Soppa tal-qarħa ħamra: Maltese pumpkin soup.
  • Soppa tal-armla ("widow's soup"): A bean soup to which a small round cheese ("gbejna") made from sheep or goat milk is added.

beverages

  • Kinnie : A tart lemonade made from unpeeled bitter oranges and wormwood .
  • Wines: Some are only produced in Malta, but some are also grown there.
  • Beer: The Simonds Farsons Cisk brewery produces according to the English model. A well-known brand of this brewery in Malta is Cisk .
  • Bajtra : A liqueur made of prickly pears .

Web links

Commons : Maltese Cuisine  - Collection of Images, Videos and Audio Files