Maltese delicacies and Maltese Food

 

Maltese Honey
By far, one of the most popular Maltese delicacies is definitely honey. It is said that Maltese honey is among the most delicious honey in the world. In fact, there is a legend that Malta (the name of our country) derives from Melita (the old name for Malta) which means honey in Greek.

Honey

 

Maltese Cheeselets
Maltese cheese (called gbejna) is made from goat milk and is also called Gozo cheese. The preparation of this cheese is exclusive in Malta. “Ġbejna” is shaped in a cheese hurdle made of dried reeds, although now, for hygiene purposes, plastic ones are used. Ġbejniet are prepared and served in a variety of forms: fresh, sun dried, salt, cured or peppered . The fresh variety have a smooth texture and a milky flavour and are kept in their own whey in a similar manner to mozzarella. The sun dried variety have a more definite, nutty almost musky taste, and are fairly hard. The peppered ones are covered in black pepper and cured, after which they may be stored in oil or pickled in vinegar. Their sharp taste becomes more piquant the more they age and they also develop a crumbly texture.

Peppered Goat's Cheese

 

Maltese Wine
Wine production in Malta dates back to over two thousand years ago to the Roman era. Wines in Malta are famous for their great taste because of the warm climate (weather) and because it’s cheap to produce. There are 5 main wineries in malta. Be sure to try Maltese wine when you visit Malta.

Marsovin Wine

 

Maltese Beer
Farsons is the name of the biggest beverage company in Malta which also produces the popular beer, CISK. Cisk Lager is a golden-coloured, bottom-fermented lager with an alcohol content of 4.2% .

Cisk Beer

 

Maltese tomatoes / tomato paste
‘Kunserva’ is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and finally cooking them again to reduce them to a thick, rich concentrate. In contrast, tomato purée which consists of tomatoes that have been boiled briefly and strained, is a liquid with a consistency between crushed tomatoes and tomato paste.

Tomato Paste

 

Cactus Liqueur (prickly pear)
Bajtra is a traditional Maltese Liquor made from the prickly pear plant only found in Malta. Bajtra is a popular drink bought by tourists as a souvenir during their stay in Malta.

Bajtra Liquer

 

Maltese Capers
Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. Capers are grown in the wild, not in farms and is very popular in Malta. Dishes which contain capers are traditional fish dishes and pasta dishes.

Capers

 

Maltese Bread
Ħobż tal-Malti is a crusty (hard crust outside and soft inside) bread from Malta, usually baked in wooden ovens. Although it can be eaten as an accompaniment to food and with a variety of fillings, the typical and favourite way to eat it is the “Ħobż biż-żejt” which is the traditional maltese bread snack prepared with olive oil, tomatoes, olives and capers.

Maltese Bread

 

Helwa Tat - tork
In Malta, the term ħelwa tal-Tork (English: Turk's sweet) is used to refer to a tahini-based block confection sometimes containing pistachios or almonds. It forms part of the Maltese cuisine, and is a common sweet snack on the islands, especially served at the end of wedding celebrations and during feasts.

Helwa Tat-tork

 

Pastizzi
pastizzi is a savoury pastry from Malta, usually stuffed with ricotta or mushy peas; popular and best known culinary export of Malta. Pastizzi are usually diamond-shaped and made of filo pastry (although there is also a puff pastry version). They are typically baked in batches of 30 on wood furnaces on black metal trays in "pastizzerias".

Pastizzi

 

Imqaret
This traditional snack is usually found in kiosks scattered around traditional places like Valletta and also during festivals. This snack is made from deep fried pastry and dates inside. They are served hot!

Imqaret

 

Maltese Rabbit
The traditional and most famous cuisine in Malta. Rabbit is not eaten regularly but only occasionally, but the recipe is something which is traditionally Maltese. Rabbit is a white meat animal and tastes similar to chicken although has a slightly different texture (it feels more poshy than chicken). The traditional Maltese rabbit is usually cooked with either red or white wine, onion and garlic and vinegar. A must try for all those gourmets out there!

Maltese Rabbit

 

Lampuki (fish dish)
This fish is found in the Mediterranean and is the traditional fish dish in Malta. They are usually fried with fries. If you visit the traditional village of Marsaxlokk, make sure to visit one of the many restaurants there and taste some freshly prepared fish cuisines from there.

Lampuki

 

Bajtar Tax - xewk
Prickly Pears (originating in the Americas) and coming from the cactus species are found in abundance in Malta. They usually grow flat and rounded with lots of spines coming out of them. There is a trick in peeling them. One should first cut both top and bottom in a circular fashion, then score vertical lines from top to bottom with a knife, and finally peel away. This way, it will be easier to scoop the fruit inside.

Bajtar Tax-xewk

 

Maltese Timpana
This really tasty snack, is very cheap in price and can be found in pastizzerias around Malta and Gozo. It is basically Maccaroni with a type of bolognese sauce baked in a pastry case.

Maltese Timpana

 

Kinnie
Kinnie is an amber coloured Maltese softdrink, developed in 1952. Kinnie has a bittersweet flavour and is made of different aromatic herbs and spices such as anise, liquorice and vanilla. Kinnie is best consumed chilled and during summer.

Kinnie