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  2. List of Maltese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Maltese_dishes

    Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables) Kusksu (vegetable soup with small pasta beads called kusksu and fresh broad beans in season) Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs) Aljotta (fish soup with plenty of garlic, herbs, and tomatoes)

  3. Maltese cuisine - Wikipedia

    en.wikipedia.org/wiki/Maltese_cuisine

    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.

  4. Pastizz - Wikipedia

    en.wikipedia.org/wiki/Pastizz

    The Maltese idiom jinbiegħu bħall-pastizzi (selling like pastizzi) is equivalent to the English "selling like hot cakes", to describe a product which seems to have inexhaustible demand. [8] [9] [10] Things which are jinħarġu bħall-pastizzi (coming out like pastizzi) can be said to be emerging at a fast rate, sometimes too quickly. [11] [12 ...

  5. Category:Maltese cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Maltese_cuisine

    Simple English; Svenska; ไทย ... Pages in category "Maltese cuisine" The following 32 pages are in this category, out of 32 total. This list may not reflect ...

  6. Kusksu - Wikipedia

    en.wikipedia.org/wiki/Kusksu

    Kusksu [needs IPA] is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet.Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, [1] but this one tends to be lighter and fluffier in texture.

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  8. Stuffat tal-Fenek - Wikipedia

    en.wikipedia.org/wiki/Stuffat_Tal-Fenek

    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.

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