Pastizzi, rabbit and the Maltese table
12 traditional dishes, from flaky pastizzi and sourdough ftira to rabbit stew, fish soup and date-filled imqaret, each with its background, its ingredients and how it is cooked.
Pastizzi
Malta's favourite savoury snack: small, flaky pastry parcels filled with ricotta or mushy peas, eaten hot from pastizzerias, bars and kiosks.
Ftira
Malta's flattened sourdough bread, shaped by hand and filled with tomato, olive oil, tuna, capers and olives. Inscribed by UNESCO as intangible cultural heritage in 2020.
Stuffat tal-Fenek (Rabbit Stew)
Rabbit stewed slowly with wine, garlic and tomato, its sauce served on spaghetti and the meat with potatoes. The dish behind the Maltese fenkata, a shared rabbit feast.
Lampuki Pie
A pastry pie filled with lampuki (dolphin fish) and vegetables, made with fresh fish during the lampuki season, associated with late summer and autumn.
Aljotta
A light, garlic-led Maltese fish soup with tomato and herbs, made when the catch is plentiful. Found at seaside restaurants and in family kitchens.
Bragioli (Beef Olives)
Maltese beef olives: thin slices of beef rolled around a savoury stuffing and braised until tender. A family Sunday dish, served with potatoes or with the sauce on pasta.
Timpana
A rich Maltese pie of macaroni in a meat and tomato sauce, bound with egg and cheese and baked in pastry. A special-occasion first course before the main dish.
Kapunata
A cooked vegetable mix of aubergine, peppers, tomato and capers, served as a starter, a side or a dip with bread. Vegan and full of summer flavour.
Bigilla
A thick Maltese paste of broad beans and garlic, served with crusty bread and olive oil as a starter or bar snack. Vegan and found on most food shop counters.
Gbejniet (Gozo Cheeselets)
Gozo's small round cheeses, usually made from sheep's milk and eaten fresh, dried, or peppered and preserved. A staple of Maltese platters, soups and pies.
Imqaret
Pastries filled with dates and deep-fried until crisp. A favourite street sweet at Maltese village feasts, best eaten hot.
Qaghaq tal-Ghasel (Honey Rings)
Rings of crisp pastry with a sweet, dark treacle filling, associated with Christmas; check bakery availability. Called honey rings, they have been part of Maltese baking for centuries.
Build a trip around the table, not just the beach
Each dish page explains the ingredients, how it is made and where it comes from, so you know what to order at a bakery counter, a village restaurant or a Gozo farmhouse kitchen.