Maltese cuisine

Maltese cuisine is the cuisine of Malta, a small island nation located in the Mediterranean Sea. The cuisine is a blend of Mediterranean and North African influences, reflecting the country's rich history and cultural diversity.

History

The history of Maltese cuisine can be traced back to the Phoenicians, who introduced olives and olive oil to the island. The Romans brought with them the cultivation of grapes and the making of wine. The Arabs, who ruled Malta for over two centuries, introduced spices and citrus fruits. The Knights of St. John, who ruled Malta from the 16th to the 18th century, brought with them food influences from their homelands, including France, Italy, and Spain.

Ingredients

The main ingredients in Maltese cuisine are pork, rabbit, seafood, vegetables, bread, and cheese. Olive oil is used extensively in Maltese cooking. The Maltese also make use of a variety of herbs and spices, including mint, bay leaves, parsley, garlic, and coriander.

Dishes

Some of the most popular dishes in Maltese cuisine include fenkata (rabbit stew), bragioli (beef olives), pastizzi (a pastry filled with ricotta or peas), and hobz biz-zejt (bread with tomatoes, onions, garlic, and herbs). Maltese cuisine also includes a variety of seafood dishes, such as lampuki pie (fish pie), and aljotta (fish soup).

Desserts

Maltese desserts often make use of local ingredients such as honey, almonds, and citrus fruits. Popular desserts include helwa tat-Tork (a sweet made from sesame seeds and honey), kannoli (cannoli filled with ricotta), and figolla (a traditional Easter cookie).

Beverages

Traditional Maltese beverages include Kinnie (a bitter-sweet soft drink made from bitter oranges and aromatic herbs), and Cisk (a local lager beer). Malta also produces its own wines, with the most popular varieties being Girgentina and Ġellewża.

See also

• Culture of Malta
• List of Maltese dishes

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