From spaghetti rizzi to fig semifreddo, there are enough Maltese recipes to keep you busy and well-fed during summer.
Try out these delicious recipes to impress your guests or just to have a bit of fun in the kitchen whenever you feel like cooking. We promise, they will not let you down.
1. Bajtra Sorbet
- 6 cups peeled bajtar
- 1.9oz water
- 1 tbsp lemon juice
- 2 tsp honey
- 2 teaspoons Anise liquor
- 55g sugar
Puree your bajtar in a food processor. You can even mash them by hand and remove the seeds if they really bother you, but we always eat bajtar with the seeds and all, so might as well just leave them there for the sorbet.
Next, grab an all-right sized saucepan and combine water, lemon, honey and sugar. Boil and stir continuously on medium heat until the sugar is dissolved and you honestly cannot see it anymore. #Magic
Add the magic sugar mixture to the bajtra puree and Anise liquor, mixing well. Put it all in your fridge and forget about it for at least five hours.
After you finish binge-watching Becky, go check on your bajtra goodness. Pour it into a shallow cake pan and pop it in the freezer until it freezes over, which is round about another six hours.
When the sorbet is done being hard and all, go crazy over it and start breaking it into chunks — you can punch it down if you want to, whatever floats your boat man.
Process your frozen bajtra chunks in the food processor once more. And you’re done. Bravi.
2. Fried ġbejna stuffed Maltese bread
- A ġbejna, obv
- 25g flour
- 25g breadcrumbs
- 25ml milk
- 1 egg
Roll up your sleeves, this will be messy AF. Whisk together in a bowl the flour, milk and egg until smooth. Proset, you’re a batter master now.
Put all the breadcrumbs in a separate bowl. Take your ġbejna and dip it into the batter — try to coat it as well as you can, ġbejniet deserve to be loved.
Evenly coat your battered ġbejna in the breadcrumbs.
Deep fry that baby until golden brown.
Eat your ġbejna, and make another one later. Now you just need to stuff the Maltese bread, and you need two or three ġbejniet for that.
- 1 small Maltese loaf
- 3 boiled potatoes, sloves
- 100g olives
- 1 cucumber
- 300ml tomato sauce
- 1 chopped garlic clove
- 1 chopped onion
- 1 can large tuna
- fresh basil, mint and parsley, chopped
- 3 deep fried ġbejniet
- Salt and Pepper
Slice the top off your ħobża and remove the insides until you have a hollow loaf of bread. Place the insides in a food processor along with the herbs, tuna, onion, cucumber, garlic, salt, pepper and olives and process until all you have is a mushy pulp of bread.
Using a brush, lightly brush the inside of your crust with the kunserva and layer your potatoes on the inside of the crust along the edges and bottom. Add the mushy bread pulp into the crust and stuff your ġbejniet inside.
Drizzle some olive oil in your ħobża and cover with the top you cut off in the beginning. Pop in the oven and bake for around 20 minutes at 180°.
Enjoy your delicious creation.
3. Cassata flavoured ice cream
- A ready made sponge, or a home made one, whatever. chopped into squares
- 700g sifted icing sugar
- A bottle of Marsala wine
- 450g ground almonds
- 50g fresh ricotta
- 50g soft vanilla ice cream
- 1 tsp Lemon zest
- 1 tsp cinnamon powder
- 50g chopped chocolate chips
- 50g candied fruit
- 150ml fresh cream
- 7 tbsp rose water
Mix rose water, chocolate, lemon zest, icing sugar, cinnamon, candied fruits and ground almonds together in a bowl.
Fold ice cream, fresh cream and ricotta until well combined and add the chocolate mix to it.
Grab a sizeable dish and line the bottom with the chopped sponge. Douse it with as much of the Marsala wine as you want, we promise, we will never judge you babs.
Pour the ice cream/ricotta mixture on top, and maybe drizzle some more wine on it, who are we to judge?
Pop the mixture in your freezer and leave it there overnight.
Drink the rest of the Marsala and read a good book.
4. Fig semifreddo
- 300g whole cream
- 125g greek yogurt
- 1 tsp vanilla extract
- 85g sugar
- 300g figs
- 1 tsp lemon juice
- 7g icing sugar
Line an 8×4” pan with stretch and seal and brace yourself for the mess you’re about to make. In a small pot add the figs, sugar and lemon juice, and bring to boil.
Using a potato masher turn the mixture into mash and cook on low heat for about 4 minutes. When it’s done, wait for the mixture to cool down and refrigerate.
Fold the cream gently in your processor and slowly add the yogurt and vanilla until stiff. Add the fig mixture to it and pour in the covered pan evenly. Wrap in plastic and let freeze for around 4 hours.
See? That wasn’t so bad.
- 500g broad beans
- 6 tbsp Olive oil
- 1 lemon
- 2 chilli peppers
- 7 cloves crushed garlic
- salt and pepper
Leave your beans soaking in water overnight. The morning after change the water, filling it up just enough to cover your beans.
Cook on medium heat until they’re tender enough to pierce through with fork easily.
In food processor place beans, lemon juice, chilli peppers, garlic, herbs, olive oil, salt and pepper and pulse till remotely smooth-ish. When done, drizzle a bit of oil and add parsley to garnish. Serve with galletti.
6. Spaghetti rizzi
- 250g spaghetti
- 50g shell-less rizzi
- 1 garlic clove chopped
- 1 tomato chopped
- a small amount of mint, parsley and basil
- olive oil
- juice of half a lemon
- salt and pepper
Start off by boiling your pasta the way mama does it. Or just the way the packaging tells you, whichever.
As it cooks, grab a pan drizzled with olive oil and cook the chopped garlic for a couple of seconds until it turns a bit translucent. Add chopped tomato and cook for about three minutes or so and turn off the heat.
Drain pasta when done and throw in the garlic/tomato mixture along with the rizzi and lemon juice. Add the herbs and mix well. When done, season with salt, pepper and maybe some extra oil. Enjoy.