Today the Maltese people enjoy a varied Mediterranean cuisine, influenced mainly by the Italian cuisine. However, Malta has many historical links with other countries, and many other influences can be seen, for example, in Maltese cuisine, Moorish influences.
Some popular Maltese dishes include:
- Aljotta - a fish soup with garlic, herbs and tomatoes, which is often served with rice.
- Brod - a soup with meat (beef or chicken as a rule) and vegetables, andserved with pasta.
- Kusksu - a thick soup made from chicken broth, and beans, pasta pearls (known as "kusksu"), onions, tomato paste and garlic.
- Minestrone - A thick vegetable soup, especially popular in winter, and usually with crusty bread as a Maltese "Hobza" eaten known.
- Soppa ta 'l-armla - literally translated, "Soppa ta' l-armla" means "widow's soup, the dish supposedly GOTS its name because it neighbors donated to poor widows living in theirCommunities. Soppa ta 'l-armla is a thinner version of minestra (vegetable soup), but has the addition of fresh gbejniet (small round cheese made from sheep's milk), which melt in the soup, and raw eggs to coagulate at the end of the soup.
- Bigilla - A traditional bean from mashed beans and dried spices and chilli dip if necessary.
- Kapunata - The Maltese version of ratatouille. Served hot or cold, and even used as a pizza topping.
- Mqarrun il-Forn -Baked Macaroni with Bolognese sauce and egg. Bacon, and peas are included in some versions of the recipe, and the dish is usually topped with a layer of grated cheese or bescamella (white sauce).
- Timpana - A dough covered version Mqarrun il-Forn (baked macaroni). be a small amount of ground (minced) beef, and sometimes hard-boiled egg added, then the whole is then wrapped in a pastry bag crust.
- Ross il-Forn - Baked rice. This dish is similar Mqarrun il-Forn, but withRice instead of noodles (water before cooking) has, and the addition of curry.
- Ravjul - The Maltese version of ravioli filled with ricotta and parsley (and sometimes spinach), or with minced meat. The dish is a tomato sauce and cheese.
- Bragjoli - a thin slice of beef surrounding a mixture of breadcrumbs, bacon, eggs and cheese.
- Fenkata - Rabbit in tomato sauce or serve sauce. The meat is usually slightly roasted and braised then as anPot for several hours.
- Taz-Laham ziemel - Stallion meat with white wine sauce.
- Lampuka - Mahi-Mahi, a white fish. It can be eaten pan with olive oil, baked with tomato and white wine sauce or made into fish pies.
- Qargha Baghli - Stuffed Zucchini with soil (minced) beef and parsley. You can baked or made into a creamy soup.
- Zalzett tal-Malti - A traditional Maltese pork sausage, seasoned with black pepper, coriander,Parsley, salt, garlic and sometimes. There are varieties which are dried and others that are eaten fresh.
- Imqaret - A deep-fried pastries stuffed with dates.
- Pastizzi - pastries filled with ricotta or a mushy pea mixture.
- Figolla - An icing-coated biscuit, filled with sweet almonds. It is traditionally eaten at Easter, and made in shapes like a fish, a lamb, a heart, etc.
- Helwa tat-Tork - "Turk's sweet" - The Maltese versionHalva.
- Kwarezimal - Biscuits, traditionally eaten during Lent.
- Pudina ta 'l-Hobz - Bread Pudding. Pudina ta 'l-Hobz is made from old bread, soaked in water overnight, and milk, cocoa, sugar, dried fruits, nuts, and sometimes liqueur, is added.
- Qaghaq ta 'l-Ghazal - A light pastry ring made with honey or syrup. Originally eaten at Christmas, but now popular all year round.
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