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Qagħaq tal-ħmira. Qagħaq tal-ħmira (or just "Kagħak" in some dialects, soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds) Imqaret (deep fried diamond-shaped pastry) [1] [2] Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes) Ravjul moqli (sweet toasted ravioli) Torti tat-tamal (date and cocoa tart)
A typical serving of kusksu made with seasonal broad beans. Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on.
Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine. [1] It is the national dish of Malta . [ 1 ] [ 2 ] It is typically slow-cooked or braised with wine, tomatoes, garlic, bay leaves , cloves , salt, pepper and vegetables.
Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia , German Hasenpfeffer and jugged hare in Great Britain and France.
Ftira is a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. [1] Regional variations include Gozo ftira, which is served more like a pizza than a sandwich.
Laham or Lahham is a common Arabic surname that translates to butcher. It also appears frequently with the Arabic definite article as Al-Laham and Al-Lahham.
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It consists of a spicy sauce, usually containing pickled vegetables such as zha cai (lower mustard stems) or ya cai (upper mustard stems), as well as chili oil, Sichuan pepper, minced pork, and scallions served over noodles. [3] The dish can either be served dry or as a noodle soup. Dandanmian originated in Chengdu, the capital of Sichuan.