Maltese Food: A Guide to the Island’s Tasty Delights

Last Updated: Jul 30, 2023
Reading Time: 13 minutes
By: Shaun

The Maltese cuisine is a reflection of the island’s rich history and culture, blending influences from the nearby Mediterranean countries as well as the British.

The traditional food of Malta is hearty, flavorful, and full of fresh ingredients, making it a must-try for foodies. Whether you are a meat lover or a vegetarian, there is something for everyone in Maltese cuisine. Let’s dive into some of the most famous traditional dishes from Malta.

Street Food

Pastizzi

Pastizzi | Image by Charles Haynes on Wikimedia Commons

Pastizzi is a traditional Maltese pastry made up of crispy and flaky pastry filled with ricotta cheese or mashed peas. To achieve the flakiness, in the pastizzi, the pastry is stretched and folded with layers of fat spread between the layers of pastry.

While they are typically a savoury snack, there are some sweet variations with fillings such as Nutella or sweet cheese. Pastizzi shops are very common through the islands and provide a cheap snack ideal for when you are on the go.

One renowned to serve some of the best pastizzi across the island is Crystal Palace in Rabat. Make sure you pass by when you are visiting Mdina and Rabat.

Qassatat

Pastizzi shops do not only sell pastizzi, and another popular snack with the locals are Qassatat. They are made of a dough that gets filled with the same ricotta cheese or mashed peas used in pasitizzi and shaped like a large dumpling.

Qassatat, just like pastizzi, are not the healthiest of snacks but are worth trying at least once.

Timpana

Timpana | Image by Timpana on Wikimedia Commons

Another popular food option available from Pastizzi shops is Timpana. This is a baked pasta dish that features macaroni pasta, tomato sauce, minced beef, and a layer of pastry on top.

Timpana is believed to have originated in Sicily, where it was known as Timballo. The dish made its way to Malta during the Arab occupation and has since become an integral part of Malta’s cuisine.

Ħobż biż-Żejt

Ħobż biż-Żejt means simply “bread with oil” and is a favourite snack with many locals, especially when consumed by the sea. There are countless variations on how one can make Ħobż biż-Żejt, but you always need to start with some fresh Maltese ftira (flattened sourdough bread), which gets cut in half and both sides get spread with some tomato paste.

The bread then gets filled with a mix of local ingredients like tomatoes, olives, onions, tuna, capers, and a drizzle of olive oil. There is no limit to what else you can add, with some preferring to add pickled onions and even artichoke hearts to the mix.

The significance of Maltese ftira for the local culture was acknowledged in 2020 when it was added to UNESCO’s Intangible Cultural Heritage List.

Savoury Dishes

Fenek

Rabbit Stew

Fenek (rabbit in Maltese) is probably the food that many Maltese consider the country’s national dish. It is so integral to Maltese culture and family life that it is often served at family gatherings and on special occasions.

Rabbit can be served in a number of ways. The most traditional is Stuffat tal-Fenek (rabbit stew), in which the meat is first marinated in wine and then cooked in a sauce of garlic, onions, tomatoes, and peas, together with a variety of herbs and spices. The stew is left simmering until the meat starts falling off the bone. The sauce can then be mixed with spaghetti to create Spagetti tal-fenek (spaghetti with rabbit sauce), which is often served as a starter.

Alternatively, one can opt for Fenek Moqli (fried rabbit), where the rabbit pieces are pan-fried with garlic and served with a side of roast potatoes.

Bragioli

Bragioli, also known as beef olives, are thin slices of beef that get rolled with a mixture of bacon, onions, hard-boiled eggs, parsley, and breadcrumbs. The beef rolls are then slow-cooked in a thick tomato-based sauce until soft and delicious.

According to the history books, the dish was introduced by the Knights of St. John, who brought with them the food traditions of their home countries when they settled in Malta. The name “Bragioli” comes from the Italian word “braciola”, which translates to a thin slice of meat". Bragioli is another great example of the fusion of Sicilian and Maltese cuisines.

Torta tal-Lampuki

Torta tal-Lampuki (Lampuki Pie) is a pie that, as the name suggests, has as its main ingredient a type of fish called Lampuki, which is the Maltese name for dorado or mahi-mahi. Lampuki are in season during late summer and autumn, when the fish migration path takes them close to Malta.

While lampuki can be cooked in a variety of ways, one of the most traditional is to serve it as a pie. The fish is first boiled and then mixed with onions, tomatoes, peas, and cauliflower, along with herbs and spices. This mix is then used to fill a pastry crust and cooked in an oven.

Aljotta

Aljotta | Image by Benreis on Wikimedia Commons

Aljotta is a traditional soup made with fish that is very common during the period of Lent, when people avoid eating meat. The soup uses whole small fish like rockfish, sprats, sardines, or bogue and adds onion, garlic, tomato, mint, marjoram, and sherry or wine for flavour.

It is usually eaten hot with slices of lemon. Some people prefer to filter the soup to get rid of the fish bones, while others like to chew on them. Aljotta is a simple but tasty dish that reflects the humble and traditional Maltese food culture.

Find out about the activities you can do in Malta

Ross il-Forn

Ross il-Forn, which translates to “rice in the oven” or just “baked rice”, is one of those Maltese dishes that many families love to make for Sunday lunch. The rice gets mixed with minced meat and tomato sauce, and optionally, one can also include vegetables like courgettes or carrots in the sauce. The rice is partly cooked and then combined with minced meat, tomatoes, cheese, and eggs; optionally, one can also include vegetables like courgettes or carrots.

The mixture is then put in a baking dish and covered with more cheese. The casserole is baked until golden and bubbly. Ross il-Forn can be eaten either hot or cold.

Kapunata

Kapunata | Image by mrs.flax on Flickr

Kapunata is the Maltese answer to the Sicilian Caponata or the French Ratatouille. It usually consists of a variety of vegetables, including tomatoes, eggplants, onions, and bell peppers. The vegetable mix is then spiced with a selection of Mediterranean herbs, such as thyme, rosemary, and bay leaves. Some variations also add capers and olives, which add a tangy and salty flavour to the dish.

The mix is then typically cooked slowly over low heat until the vegetables are tender and flavorful. Kapunata can either be eaten as a dip with some Maltese bread, used in a pasta sauce, or served as a side dish to your main course.

Zalzett tal-Malti

Zalzett tal-Malti (meaning Maltese sausage) is a type of sausage that is native to the Maltese islands. The sausage is made from minced pork mixed with a variety of seasonings, including garlic, coriander, fennel, caraway, salt, and pepper.

Zalzett tal-Malti is a versatile sausage that can be enjoyed in a variety of ways. It can be cut into cubes or slices and served as an appetiser accompanied by crackers and cheese. Some even use it as a pizza topping or as an ingredient in their pasta sauce, which adds a unique flavour to their dish.

Bigilla

Bigilla has been a part of Maltese cuisine for centuries. It is believed that the food originated in North Africa and was brought to Malta by the Arabs during their occupation of the island in the 9th century.

The ingredients used in Bigilla are simple and wholesome. The main component is broad beans, which are boiled until soft and then mashed with garlic, olive oil, lemon juice, and a variety of spices such as cumin and paprika. The result is a thick paste that is then left to cool before serving.

The paste is then either used as a dip with galletti (a type of round cracker), a piece of ftira, or some other Maltese bread, or it can be used as an ingredient in Ħobż biż-Żejt.

Ġbejniet

Ġbejniet | Image by Colorgrinder on Flickr

Ġbejniet is a cheeselet made in Malta and Gozo that is made from sheep’s milk, although some varieties may use goat’s milk as well. It is a small, round cheese that can be consumed fresh or aged. The cheese has a mild, slightly salty flavour that becomes more pronounced with age.

There are several variations of Ġbejniet that can be found across the island. These include fresh, mature, smoked, peppered, and sundried varieties. Ġbejniet can be eaten as a snack, as part of a salad or a pasta dish, or even in pies.

Soppa Tal-Armla

Malta might not get freezing temperatures, but you still need something to warm you up on a cold day, so why not try “Soppa Tal-Armla”, which literally translates from Maltese to “widow’s soup”. This traditional soup is made with fresh vegetables, eggs, and cheese, and it’s a staple in many Maltese households.

Soppa tal-armla is named after the widows who used to make it with cheap and simple ingredients. It’s a great way to use up any seasonal vegetables you have on hand, such as cauliflower, potatoes, carrots, celery, peas, and broad beans. You can also add marrow or courgette for extra flavour and texture.

The soup is flavoured with onion, garlic, parsley, and tomato paste and cooked in vegetable or chicken stock. The secret ingredient is Ġbejniet which melt into the hot soup, creating a creamy and cheesy sauce.

Sweet Treats

Qubbajt

Qubbajt is a nougat candy that is made with almonds and honey. It’s a popular treat in Malta and can be found in many local shops and markets. During the traditional festas that get organised in the villages in the summer, it’s very common to find food trucks and stands that sell this delicacy.

The word “qubbajt” comes from the Arabic word “qubbaj” which means “to cook”. The candy is made by cooking honey and sugar together until it reaches the right consistency and then adding roasted almonds and other flavourings.

There are different types of qubbajt, including the soft and chewy kind as well as a harder, more brittle version. Some varieties may also include other ingredients like pistachios or hazelnuts.

Kannoli tal-Irkotta

Kannoli tal-Irkotta | Image by Rachel Bajada on Flickr

Kannoli tal-Irkotta are very similar to the Italian cannoli but have some distinctive features that make them uniquely Maltese. They are made of a crispy pastry tube stuffed with a filling made from fresh ricotta cheese, sugar, orange zest, vanilla essence, chocolate chips, cinnamon, and pistachios.

What distinguishes them from their Italian counterparts is that the dough that makes the crust is typically flavoured with wine and cocoa powder, while the filling usually doesn’t have the variety of fruits found in other variations.

Imqaret

Imqaret | Image by larrylurex on Flickr

This delicious pastry is made from a filling of dates mixed with a few spices, such as cinnamon and cloves. The imqaret are then deep-fried until golden brown.

Imqaret are traditionally served as a dessert or a sweet snack and are usually accompanied by a cup of tea or coffee, which helps to balance out the sweetness of the pastry.

While the traditional Imqaret are made with a date filling, there are variations that add a creative twist to this delicacy. Some people add nuts such as almonds or walnuts to the filling for added texture and flavor, while others add a little bit of honey or maple syrup to the filling for added sweetness. As a final touch, one can also sprinkle powdered sugar on top of the imqaret.

Kwarezimal

Kwarezimal is a traditional sweet made from a blend of ground almonds, honey, and spices, including cinnamon and cloves. It’s typically shaped into small, oval-shaped biscuits and baked until golden brown.

The name “Kwarezimal” is derived from the Latin “quaranta,” meaning “forty”. This is because Kwarezimal is traditionally made during the forty days of Lent leading up to Easter, when many Maltese people abstain from eating sweets, meat, and dairy products.

Ħelwa tat-Tork

Ħelwa tat-Tork, which translates to “Turkish sweet” is believed to have been introduced to Malta by the Ottoman Empire during the 16th century. Over time, the recipe has evolved and is now a beloved part of Maltese culture. The sweet is often served at celebrations, such as weddings and christenings, and is also a popular souvenir for visitors to take home with them.

Ħelwa tat-Tork is best enjoyed together with a hot cup of tea or coffee. Its nutty flavour and chewy texture make it a satisfying snack, and it is another great way to experience and taste the culture of Malta.

Figolli

During the Easter season, there is nothing more traditionally Maltese than Figolli. They are a sweet pastry made with almond and vanilla flavours and are shaped into various forms, such as hearts, rabbits, fish, lambs, and other Easter-related shapes. Figolli are usually decorated with colourful icing and sometimes even chocolate.

The tradition of making and eating figolli dates back to the time when Malta was under British rule. During Easter, the British would exchange gifts, including sweet treats. This tradition was adopted by the Maltese, and figolli became a popular gift to give to family and friends during the Easter season.

Qagħaq tal-Għasel

Qagħaq tal-għasel | Maltese Honey Rings | Image by ansondavid from Pixabay

Qagħaq tal-Hħasel is another traditional pastry that many like to enjoy with a cup of tea or coffee. The name itself means “honey ring” in Maltese, and the pastry is known for its sweet and sticky texture.

The pastry dough is made with flour, egg yolks, margarine, and either water or anisette liqueur, and the filling has black treacle, water, sugar, semolina, cocoa powder, aniseeds, orange flower water, and grated citrus zest.

Drinks

Kinnie

Kinnie is a unique drink that is brewed from bitter oranges and extracts of wormwood, which is a herb that gives it a distinctive bitter taste. It was first introduced in 1952 by the brewery Simonds Farsons Cisk as an alternative to the cola drinks that dominated the post-war European market.

Kinnie has a brown colour and a complex aroma that combines citrus, herbal, and spicy notes. It can be drunk straight or mixed with alcohol, such as gin or vodka, to create a refreshing cocktail. Some people also like to add a slice of lemon or orange to enhance the flavour.

Kinnie is considered Malta’s favourite non-alcoholic beverage and is a must-try for anyone who wants to indulge in the flavours of Malta and Gozo. Apart from the classic taste, one can also find different variants of Kinnie, such as Diet Kinnie, Kinnie Zest (a low-calorie version with a stronger orange flavour), and Kinnie Vita (a version sweetened with stevia leaf extract).

Cisk

Cisk Lager

Another drink that is the pride and joy of the locals is Cisk. This beer was launched in 1929 by the same brewery that created Kinnie and takes its name from the founder, who was nicknamed “ic-Cisk”.

Cisk is a golden-coloured lager with a crisp and refreshing taste, a balanced bitterness, and a malty aroma. It has an alcohol content of 4.2%.

Cisk is widely available in Malta and is the perfect companion for all the foods we discussed above. Cisk is also exported to several countries around the world, such as the UK, Italy, Germany, Canada, and Japan.

This beer has won many awards for its excellence and quality, such as the gold medal at the International Brewing Awards in 2013 and 2019. There are also other variants of Cisk, such as Cisk Excel (a low-carbohydrate beer), Cisk Chill (a flavoured beer with lemon or berry), and Cisk Strong (a high-alcohol beer).

Conclusion

To wrap up, Maltese cuisine is a fascinating and delicious blend of Mediterranean flavours and influences from its diverse cultural history. From savoury pastizzi and hearty stews to sweet Qagħaq tal-Għasel and Imqaret, the Maltese kitchen offers a unique culinary experience that is sure to tantalise your taste buds.

So when you are visiting Malta, make it a point to explore some of the food that is synonymous with the Maltese islands.

Frequently Asked Questions

What makes Maltese food so unique?

Maltese food is unique because it's a fusion of different culinary traditions. Due to Malta's location at the crossroads of the Mediterranean, its food has been influenced by Italian, Arabic, North African, and British flavours and techniques. This has resulted in a rich culinary culture that's full of flavor and variety.

What are some must-try dishes in Malta?

Some must-try dishes in Malta include rabbit stew, beef olives, and kapunata. For street food, be sure to try pastizzi, qassatat, and ħobż biż-żejt. And for dessert, imqaret, ricotta kannoli, and ħelwa tat-tork are all delicious options.

Are there any vegetarian or vegan options in Maltese cuisine?

Yes, there are plenty of vegetarian and vegan options in Maltese cuisine. Vegetable stews like kapunata and soups like minestra are often vegetarian, and many pastries and sweets are made without meat or animal products. Be sure to ask at restaurants and cafes for vegetarian or vegan options.

What are some popular seafood dishes in Malta?

Given Malta's location in the Mediterranean, seafood plays a big role in its cuisine. Some popular seafood dishes in Malta include aljotta (a fish soup), lampuki pie (a fish pie), and grilled calamari. Be sure to try some fresh fish at a seaside restaurant for a true taste of Maltese seafood.

What is the national dish of Malta?

While there is no official national dish of Malta, rabbit stew (stuffat tal-fenek) is often considered to be a quintessential Maltese dish. Rabbit is a common meat in Malta, and the stew is typically made with onions, garlic, tomatoes, and wine.

What are some typical ingredients found in Maltese food?

Typical ingredients in Maltese food include fresh seafood, rabbit, pork, tomatoes, onions, garlic, olive oil, octopus, capers, and olives. Herbs and spices like parsley, thyme, mint, and cinnamon are also commonly used in Maltese food.