A very garlicky fish broth! Use any fish suitable for poaching and add in other seafood if you wish to flavour the soup. The more the better to get a flavoursome broth. This soup though is meant to be a broth and not full of seafood. Wrap the large pieces of fish or seafood in muslin and then remove. They can then be used as a main meal served with boiled potatoes, beans or a Maltese salad.
Jerusalem artichokes in Malta are used to make soup, boiled and served with garlic and olive oil or turned into fritters. I have also seen it served with pasta. Wild garlic works brilliantly with this dish too but may be difficult to find. Just add some garlic cloves instead.
One of our many traditional Maltese starters. Especially lovely in the warmer months but served all year round.
A beatiful Easter tradition. You will need large cutters (approx 25 cm x 15 cm) which you can purchase at good baking shops. These are usually shaped as fish, birds, rabbits or sheep. You will need to prepare the dough and filling in advance (needs about 2 hours in the fridge). Makes approximately 5 large figolli
Maltese little gems. The cheeses of all cheeses (in my opinion). Once the fresh gbejniet are ready you can serve them as is, add pepper to them, or use the cheese to make ricotta pie (torta tal-irkotta), or place into widow's soup (soupa tal-armla). Ricotta can be made from the left over whey. It won't be much ricotta but it is enjoyable making it.