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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)
The Maltese word "aljoli" is one of the variations on aioli across the Mediterranean; the Maltese version of the sauce is based on herbs, olives, anchovies and olive oil. Similarly, while the Maltese word "taġen" is related to " tajine ", in Maltese the word refers exclusively to a metal frying pan.
Such is its popularity, the word pastizz has multiple meanings in Maltese. [7] It is used as a euphemism for the vagina , due to its shape, and for describing someone as a "pushover". 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 ...
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 ...
Figolla with the shape of a heart. Figolla is a Maltese pastry stuffed with a marzipan-like filling and served as an Easter sweet. [1] [2] [3] These are often shaped like hearts, crosses, stars, fish, bunnies, any symbol which links to Christianity, particularly Catholicism, but in modern times these can be shaped into anything the person you give one to is passionate about.
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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Ġbejna (Maltese pronunciation: [dʒbɛɪ̯na], plural ġbejniet) is a small round cheese made in Malta [1] from sheep milk, salt and rennet. [2] Most sheep's milk produced in Malta is used for the production of these small cheeses. [3]