Maltese Food Recipes

Maltese food recipes have developed over several milennia with influences from many other cultures, this much due to the fact that it has been an important trading post and as such have received wares, people and customs from many places. The island is also geographically placed in a very strategical position, many nations have strived to control it. From 1814 until 1964 it was part of the British Empire. The strongest influences on the cuisine have perhaps been from Sicily and England. To best understand why Maltese food recipes have evolved it is necessary to know the history of Malta, therefor I will begin with a brief history lesson.

The History Of Malta
It was when Greek and Phoenician settled on the island in the 7th and 6th centuries BC that it entered its long history as trading outpost and military base. Eventually they became a thriving part of the Roman Empire; when the famous divison occured they ended up with the Eastern Byzantine part and remained as such until 870 AD when Arabs took over. The latter helped to evolve agriculture and introduced new species of plants. When Christian Normands invaded the island in 1091 they were welcommed so much that many of the locals actually helped to drive the Arabs out, according to legend the Normand commander was so impressed he tore off a bit of his red and white flag and gave it to the Maltese; the flag is until today red and white. They soon became a part of the Catholic Kingdom of Sicily and later for a brief stint the Germanic Holy Roman Empire, during this time all Muslims were forced to emigrate or to convert. Control of the island passed between Spanish and Italian hands until it was given to the French order Knights Hospitaller, later known as the Knights of Malta. Among the accomplishments of the order was to withstand a Turkish siege in the 16th century. Napoleon made the order capitulate in 1798, but soon the population rebelled and with the help of the British they defeated the French. From 1800 it was in reality a part of the British Empire, officially from 1814. The years with the trading British helped to introduce many plants and products, as an effect Maltese food recipes changed quite a bit with these. They remained an important military outpost for the British during both world wars, as a thanks for outstanding duty the country received a St. George's Cross that since then has been part of the flag. They achieved independence in 1964, still with an English monarch. Since 1974 they are a republic within the Commonwealth. Today Malta is a neutral state and members of the EU. Tourism provides a substantial income.

Maltese Cuisine
Like mentioned earlier, Maltese food recipes have evolved in an environment where influences from many cultures have been ever present. Arabs, British, Spanish, French and Italians have all helped to create a cuisine that is quite unique. The connection to the UK is quite obvious, several typically British condiments are readily available in every restaurant (for sure a result of meeting the demand from tourists from the UK). Pork is the preferred meat and is present in many of the more traditional Maltese food recipes. Just like on Sicily and in Greece, goat's and sheep's milk is used to make cheese. The cuisine is quite depending on what is available during the particular season, perhaps most notable in what fish and seafood that are available. The traditional snack would be the pastry, filled with vegatables, cheese, fish and/or meat. The shortage of firewood have had a great impact on traditional Maltese food recipes, they most often include various methods of slow cooking. There is an abundance od fruits growing on Malta, they are available according to season.

Some Examples Of Maltese Ingredients And Dishes

Gbejniet Is cheese that have been flavoured with herbs and spices, The base is sheep's or goat's milk. Is consumed as a snack or as an ingredient.
Galetti A very common cracker.
Hobz biz zejt Wheat bread soaked in olive oil and topped with tomatoes, olives, capers and sometimes anchovi. Very Sicilian.
Pastizz Filo pastries with filling. Can be ricotta or peas.
Zalzett Coriander falvoured pork sausages.
Froga A chhese and bean omelette.
Bigilla A patê made from broad beans.
Kusksu A bean and vegetable soup served with beads of pasta.
Kawlata Cabbage and pork soup.
Stuffat tal-Qarnita Octopus stew.
Ful bit-tewm DBeans spiced with mint and garlic.
Ftira A flat bread most often served filled with eggs, potatoes, cheese, anchovies olives and bits of pork sausage.
Aljotta A fish and tomato stew spiced with herbs and garlic. Probably and adaptation of the French bouillabaisse.
Fenkata Is considered to be the national dish. It is stewed rabbit that probably was introduced by French knights.
Fenek moqli Fried rabbit.
Kawlata a vegetable soup.
Ross il-forn Oven baked rice.
Bebbux Stewed snails, a French influence. Traditionally eaten during lent.
Timpana A pasta dish in a meat sauce covered in pastry.
Ravjul The Maltese version of ravioli.
Minestra Is the Maltese version of the Italian minestrone. Served with grated gbenjiet cheese on top.
Kapunata A vegetable stew. served as a side dish
Imquaret Pastries filled with dates. Of African origin.
Biskuttini tal-lewz Almond sweets.
Kannol A sweet roll filled with ricotta cheese, chocolate and candied fruits.
Helwa tat-tork Almond and sugar mixed. A bit like marzipan.

Maltese Beverages
Both wine and beer is produced, the standard is quite good. Coffee is drunk in the Arab manner with cinnamon and anis seed. Imbuljata is a drink made with chestnut, cocoa and tangerine.

Submitted Maltese Food Recipes
I do not yet have any Maltese food recipes submitted to publish. It would be great if you could help me with this! Just click this link and follow the instructions.