The Maltese culinary tradition is a reflection on the foreign influences on Malta throughout the years. The local produce, mainly milk, eggs and cheese at the time, was influenced by the cultures occupied by the different rulers of Malta. There are numerous traditional dishes including the Torta tal-Lampuki; a puff pastry pie filled with dorado, tomatoes, onions, olives, spinach and capers; the Timpana, a macaroni dish also baked in a pastry case and Ross il-Forn, baked rice with meat sauce. During your stay, be sure to savour the taste of Pastizzi, delicious crunchy pastries filled with either ricotta or peas. It is also a custom for the Maltese to snack on the traditional Bigilla, a broad beans paté with garlic, often served with Maltese water crackers known as galletti; Traditional local cheese (gbejna); the classic Ħobż biż-Żejt consisting of tomato-rubbed Maltese bread, dipped in oil and filled with capers, olives, onions, tomatoes and garlic; Bebbux, stewed snails and Kapunata, caponata. Although stewed snails and caponata are not typically Maltese, their cooking method differs from the conventional one, thereby making them intrinsically Maltese. Further examples of these typical Maltese dishes include Imqarrun il-Forn, Braġjoli, Ravjul, Minestra, Summien (Quail) and Laħam taż-Żiemel (Horse Meat).

Another authentic dish is the Maltese rabbit which can be fried (Fenek Moqli) or stewed (Stuffat tal-Fenek). This dish owes its popularity to the symbolic retaliation against the limited hunting quotas as per orders of the Knights of St. John. A number of soups became part of Malta’s culinary tradition over the years such as the l-Aljotta, fish and garlic soup, is-Soppa tal-Armla, widow's soup served with ġbejniet and il-Kawlata, a type of vegetable soup. Desserts are a very important part of Maltese cuisine, for some even more than the main course itself. It should not come as a surprise that there is a whole list of Maltese traditional desserts such as the Imqaret, date pastries, Qagħaq tal-għasel, honey rings, Biskuttini tar-raħal, village biscuits and Pudina tal-ħobż, bread pudding. Other traditional sweets are seasonal and therefore sold exclusively during particular events. The latter include; l-Għadam tal-Mejtin which are usually prepared for All Saints and All Souls Day, l-Imbuljuta tal-Qastan, a traditional Maltese drink served after Midnight mass and New Year's Eve; il-Prinjolata, a traditional Carnival sweet and il-Figolli, almond pastries which are typically prepared for Easter.


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