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Maltese Bread

600g flour
10g salt
15g sugar
15g margarine
25g yeast
345ml luke warm water
1 tablespoon milk

Mix the four, salt and margarine. Add the yeast. Make a mixture of the luke warm water, sugar and the milk. Add on to the flour and knead the mixture well until the dough is white and elasticated. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour. Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes. Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.

Minestra (Thick Vegetable Soup)

84g cauliflower
84g carrots
84g pumpkin
56g white onions
28g celery stick
21g tomato paste
56g rice
1250ml water

Slice and wash all the vegetables. Fry the onions until tender. Add all vegetables except the rice. Add the water, bring to a boil, and simmer until vegetables are cooked. Add the washed rice. Soup must be very thick.

Spaghetti with octupus sauce

1kg Octupus
224g onions
168g peas
224g tomatoes
112g black olives
250ml red wine
674g spaghetti
84g tomato paste
lemon zest
olive oil
salt and pepper

Peel and slice the onions. Cut the octupus into even sized pieces, fry in a little oil and water. Add the tomato paste and herbs, continue cooking for about 20 minutes. Prepare the tomato concasse by peeling the tomatoes and chopping them finely, add to the onions. Strain the octupus but save the liquid. Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer for a while. Add the octupus liquid and simmer for another 15 minutes. Cook spaghetti for no more than 7 minutes or until it is al dente.

Timpana (Baked Macaroni)

1.5 lb. short pastry
1.5 lb. macaroni
1 lb. minced meat
4 oz. chicken liver
6 oz. peeled tomatoes
4 oz. chopped onion
2 oz. grated cheese
2 oz. tomato paste
1/4 pt. water
2 hard boiled eggs
4 eggs
clove of garlic
olive oil
salt and pepper

Fry the onion and garlic. Add the meat and liver, fry until it is cooked. Add the tomatoes and the tomato paste. Cook for a few seconds. Slowly add the water and simmer till the meat is tender. Boil the macaroni, drain and cool. Chop the hard boiled eggs. Mix everything and season. Roll the pastry into a greased dish. Pour the mixture and cover with the pastry. Brush the top with egg wash. Cook in a moderate to hot oven.

Kosksu with Broad Beans

* Kosksu is small pasta that looks like shotgun pellets. It is manufactured in Malta.

10 oz. Kosksu
1 onion
5 oz. peeled broad beans
3 oz. peeled tomatoes
2 oz. tomato paste
mixed herbs
2 pt. water

Chop the onion and garlic. Fry in a little olive oil till golden brown. Add the chopped tomatoes and tomato paste. Add some mixed herbs, and the water. Bring to the boil, add the kosksu, and simmer till cooked. Add the broad beans 10 mins before removing from the cooker.