Today, the Maltese enjoy a varied Mediterranean cuisine, particularly influenced by Italian cuisine. However, Malta has many historical links to other countries, and many other influences can be seen in Maltese cuisine, for example Moorish influences.

Some popular Maltese dishes include:

– Aljotta – A fish soup containing garlic, herbs and tomatoes that is often served with rice.

– Brodu – A broth containing meat (usually beef or chicken) and vegetables, and served with pasta.

– Kusksu – A thick soup made with chicken broth and containing broad beans, pasta balls (known as “kusksu”), onions, tomato paste, and garlic.

– Minestra – A thick vegetable soup, particularly popular in winter, and usually eaten with crusty Maltese bread known as ‘hobza’.

– Soppa ta’ l-armla – Literally translated, “soppa ta’ l-armla” means “widow’s soup”, the dish supposedly owes its name to the fact that neighbors donated it to poor widows living in their communities. Soppa ta’ l-armla is a lighter version of minestra (vegetable soup), but with the addition of fresh gbejniet (small round cheeses made from sheep’s milk) melted into the soup, and raw eggs added to the soup. end to coagulate. Soup.

– Bigilla: traditional bean sauce made with mashed dried broad beans with seasonings and, optionally, chili.

– Kapunata – The Maltese version of ratatouille. It is served hot or cold, and is even used as a pizza topping.

– Mqarrun il-Forn – Baked macaroni with bolognese sauce and egg. In some versions of the recipe, bacon and peas are added, and the dish is usually covered with a layer of grated cheese or bescamella (white sauce).

– Timpana: a dough-covered version of Mqarrun il-Forn (baked macaroni). A small amount of ground (minced) meat and sometimes hard-boiled eggs are added, then the whole thing is wrapped in a puff pastry dough.

– Ross il-Forn – Baked rice. This dish is similar to Mqarrun il-Forn, but with rice instead of macaroni (water is added before cooking) and curry.

– Ravjul – The Maltese version of ravioli, stuffed with ricotta and parsley (and sometimes spinach), or with minced meat. The dish is covered in a tomato sauce and topped with cheese.

– Bragjoli – A thin slice of beef surrounding a mixture of breadcrumbs, bacon, eggs and cheese.

– Fenkata – Rabbit served in tomato sauce or gravy. The meat is usually fried and then simmered like a casserole for several hours.

– Laham taz-ziemel – Stallion meat with white wine sauce.

– Lampuka – Mahi-mahi, a white fish. It can be eaten fried with olive oil, baked with tomato sauce and wine, or in fish pies.

– Qargha Baghli – Marrow stuffed with ground (minced) meat and parsley. They can be baked or made into a creamy soup.

– Zalzett tal-Malti: a traditional Maltese sausage made from pork and flavored with black peppercorns, coriander seeds, parsley, sea salt, and sometimes garlic. There are varieties that are dried and others that are eaten fresh.

– Imqaret – A fried pastry stuffed with dates.

– Pastizzi – Puff pastry filled with ricotta or a soft mixture of peas.

– Figolla – Glazed covered biscuit filled with ground sweet almonds. It is traditionally eaten at Easter and is shaped like a fish, lamb, heart, etc.

– Helwa tat-Tork – “Turk’s Sweet” – The Maltese version of Halva.

– Kwarezimal – Cookies, traditionally eaten during Lent.

– Pudina ta’ l-Hobz – Bread pudding. Pudina ta’ l-Hobz is made from stale bread, soaked in water overnight, and then milk, cocoa, sugar, dried fruits, nuts, and sometimes liqueurs are added to it.

– Qaghaq ta’ l-Ghasel – A light pastry ring made with honey or molasses. Originally eaten at Christmas, but now popular throughout the year.