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Popular Maltese Winter Dishes
This winter, we’ll provide you with delicious recipes that will reignite your enthusiasm. These are some of the Maltese Winter Dishes to try at home.
Stuffat tal-Fenek
Rabbit stew is always a winner for those looking for a classic supper, and the peas are my favourite part of this dinner. Adding fat marrow peas to this traditional meal is the most brilliant idea ever, and it is acceptable and welcome to pass judgment.
Ross il-Forn
Ross il-Forn is undoubtedly the island’s most underappreciated meal, and it’s pretty easy to prepare and highly fulfilling. Looking for a vegetarian option, swap out the minced meat for aubergine or tomato, or make Imqarrun il-Forn by substituting rice for macaroni. Make it a timpana by sprinkling some pastry on top.
Kusksu
Kuksu makes me hungry just thinking about it. It’s a stretch to call Kusksu a nutritious soup, but even if it should be considered a cheat meal, there’s no guilt in enjoying it once a week.
Majjal fil-Forn
This is a Sunday classic. It’s roast time, and we’re doing it correctly. Bhal (pig) fil-forn is an insult and a pig, and thus this, ladies and gentlemen, is a pork dish. And we all know how delicious Maltese pork tastes. The meal comes with roasted potatoes with a large amount of onion and whole garlic cloves, some vegetables, and a fresh hobza tal-Malti.
Minestra
Now, this is a nutritious soup. Any veggies will suffice, but carrots, marrow, potato, and celery are essential. A good minestra also needs kunserva. (tomato paste) and a big wad of bread to soak up all the juices.
Froga tat-Tarja
A froga tat-tarja is perfect for a quick lunch fix. This fast meal is simply an omelette with spaghetti (capellini) thrown in for good measure. Of course, you could eat the eggs, but this is Malta, so carbs are a need. You can add garlic, parsley parmesan. Use your imagination with this one.
Pulpetti
Pulpetti is a delectable plate of cuisine that, in my opinion, receives mixed reviews. These guys are incredible, and there’s one particular lady who makes. them even better. For a non-meat dish, replace the corned beef with tuna (and go easy on the cheese), or add cauliflower and potato for a vegetarian lunch. I’ve also made them gluten-free and vegan, and they’re delicious.
Brodu tat-Tigieg
“Brodu” is more than a simple chicken stock in Malta. It’s a hearty meal, with two courses, a delicious brothy soup, and then the chicken itself served with steamed/boiled vegetables, potatoes and crusty bread.
Torta tar-Rikotta
Grap a cup of tea, a blanket, and a cat tucked up at your feet. This killer is just fantastic when the flaky exterior and silky contents of a rikotta pie make their way from your plate to your lips.
