Balbuljata with parsley sauce and pancakes
 
Cook time
Total time
 
Balbuljata is one of those recipes that just seems to happen in Maltese kitchens. No thought given. Made even more delicious with a parsley vinaigrette and pancakes in celebration of Shrove Tuesday (pancake day). I served my balbuljata and parsley vinaigrette with wholemeal pancakes but you can use any pancakes you wish. Usually balbuljata is served with crusty bread (Maltese hobz if you are lucky)
Author:
Cuisine: Maltese
Ingredients
  • For the parsley vinaigrette:
  • 1 bunch parsley chopped
  • 1 clove garlic crushed
  • 1 teaspoon honey
  • 2 tablespoons white or red wine vinegar
  • 5 tablespoons olive oil
  • Seasoning
  • For the Balbuljata:
  • 2 small onions finely chopped
  • 2 garlic cloves crushed
  • 4 tomatoes chopped
  • 1 tablespoon of parsley and/or mint
  • 6 eggs lightly beaten
  • Olive oil and seasoning
  • Serve with pancakes of your choice (or crusty bread)
Instructions
  1. Firstly make the parsley vinaigrette by mixing all the parsley ingredients together and pulsing quickly with a hand blender.
  2. Add seasoning and adjust to taste if you wish.
  3. Set aside.
  4. In a frying pan, fry the onion until softened (about 5 minutes).
  5. Add the garlic and fry for 1 minute.
  6. Add in the tomatoes and fry for 3 or so minutes until softened.
  7. Mix in the herbs and eggs. Fry for a few minutes. You don't want the eggs to be overly cooked.
  8. Season.
  9. Serve over your pancakes with the green vinaigrette or serve with crusty bread.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/balbuljata-parsley-sauce-pancakes/