Maltese cuisine
The Maltese cuisine is among the Mediterranean kitchens and has been significantly influenced by the English and the Italian cuisine. The spices used one feels a strong North African element. As meat on the rocky island is scarce, vegetables and fish are mainly used. In summer and autumn fishing season for the dolphinfish ( Coryphaena hippurus ), can be found everywhere in Malta this, there called fish " Lampuki " on the menu. The " Lampuki " is the national fish of Malta, and was coined on Maltese coins. The most popular meat dishes of the islands prepared from rabbit ( " Fenek "). The kitchen is very oriented vegetable (tomatoes, zucchini, beans, peas, carrots, onions, peppers, spinach, artichokes and mediterranean atypical cabbage and cauliflower) and is estimated as almost all Mediterranean cuisines, olives, olive oil and bread.
Dine
- Aljotta: A very spicy fish soup with garlic, hot peppers, tomatoes, rice, and lots of chopped marjoram or parsley.
- Bigilla: A heavy paste of fava beans with garlic.
- Bragioli: Add red wine cooked beef roulade with ham and egg filled.
- Brugiel mimli: eggplant, stuffed with meat, olives and capers.
- Fenek or Fenek Stuffat: rabbit, roasted, baked or stewed with tomatoes and capers in red wine.
- Hobz BIS Żejt: A round sourdough bread that is filled with different combinations of tuna, onions, garlic, olives, capers, tomatoes, mint or anchovies and drizzled with olive oil.
- Kappunata: The Maltese version of ratatouille.
- Kannoli: Crispy baked pastry rolls filled with ricotta, chocolate and candied fruit.
- Lampuki casserole: A zuber Eiterer from fillet of Lampuki casserole with spinach, cauliflower, chestnuts and raisins.
- Pastizzi: Puff pastry filled with ricotta cheese or mushy peas.
- Ross il - Forn ( means: " rice from the oven " ) a Maltese " risotto ", or " rice pudding " consists of rice with meat, eggs, saffron and - typical of the cuisine of the archipelago - slowly cooked over a low flame. According to tradition, it was brought by the Phoenicians on the island. In the modern variant tomato is still attached.
- Widow soup ( " soppa tal- armla " ): A bean soup, which is attached from sheep's or goat's milk a small round cheese " Ġbejna ".