Malta recipes
Recipes from Malta: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Bigilla: Maltese Broad Bean and Garlic Dip
A recipe for bigilla, the Maltese snack of dried broad beans, garlic, red chile, parsley, mint, marjoram and olive oil. Covers the small beans called ġirba, how to soak the beans and tell when they are done, mashing to leave some texture, the Maltese habit of eating it with galletti and bread, and a caution for people who must avoid broad beans.
Imqaret: Maltese Fried Date Pastries
Imqaret, the Maltese street-stall sweet, made with a date filling and thin dough. Covers cutting and frying the diamonds, choosing orange flower water and spices, draining and wrapping the filling, festival and Arab-culture connections, baking temperature, fixing failures and storage, as guidelines for a home kitchen.
Stuffat tal-Fenek: Maltese Rabbit Stew with Red Wine and Tomato
Stuffat tal-Fenek, the Maltese rabbit stew, adapted for a home kitchen. Covers the heat for simmering in red wine and tomato, bone-in chicken as a substitute when rabbit is unavailable, the local habit of tossing the sauce with pasta, what to buy, how not to over-reduce, storage and reheating, and an FAQ.