Our traditional flatbread mainly famous in Gozo and topped with special Maltese/mediterranean ingredients has become to be known as Gozitan ftira or ftira Ghawdxija. This is served all over Gozo and Malta.
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Food inspiration from the Maltese Islands - Shared by an Australian Maltese home cook and food writer living in London
Our traditional flatbread mainly famous in Gozo and topped with special Maltese/mediterranean ingredients has become to be known as Gozitan ftira or ftira Ghawdxija. This is served all over Gozo and Malta.
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We have a little obsession with fritters and patties in Malta. We call them pulpetti and they range from many vegetable varieties to different meat varieties. Here is my version of chicken pulpetti with thyme and fennel seeds. Easy and quick too!…
The simplicity of this Maltese white bean salad is what sometimes makes Maltese food so great. Just chop a few ingredients and there you have it, a simple and tasty appetiser or snack. …
Maltese style marrows/courgettes/zucchinis are our way of celebrating this wonderful vegetable! A tomato piquant sauce is all that is needed to make courgettes that little bit more special….
Hobz biz zejt (translated to meaning bread with oil) is a simple food tradition that the Maltese love. I had a picnic outside in the garden last week with my girls and we made our very own Maltese sandwich famously known as hobz biz zejt….
Childhood memories of eating a freshly picked watermelon by my dad from the farm and eating it with our own dried, peppered gbejniet (Maltese cheese), is what resulted in this recipe. That and all things Mediterranean. …
Ooh, every time I hear the words biskuttini tar-rahal, I get excited. My childhood is brought back to life with these biscuits. One of my favourites! …
Stuffed artichokes are a favourite meal in many Maltese households. This is not the most common way we stuff our artichokes but it is an old traditional recipe that my family loves. Mince, chicken livers, a little rice, tomato paste and a few other ingredients are perfect for stuffing artichokes. Removing the choke is painstakingly annoying but really is worth it. …
I have been practicing my pastizzi skills today. I am running a private cookery class this weekend and I wanted to brush up a little. I made about 25 pastizzi and we ate them all today. Saying this, they turned out well. …
You are in for a real treat with these biscuits. These wonderful sesame biscuits were one of the many Maltese biscuits my mum would bake when I was younger. Mum was here in London to tell me how it was done….