3 dishes people actually cook in Malta: what they are, how long they take, and what you need to buy.
What can you cook from Malta? 3 traditional Malta dishes, from Bragioli (125 min, the quickest) to Fenek (840 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Malta on the map. Drag to spin the planet.
Thin beef slices rolled around a stuffing of minced pork, beef and smoked speck, then braised slowly in red wine and tomato until the rolls can be cut with a spoon.
Malta's national dish: rabbit marinated overnight in red wine, then stewed and eaten as two courses, the sauce over spaghetti first and the meat after.
A lard-laminated dough stretched paper thin, coiled and pinched into an open diamond around ricotta or curried peas.
Copper documents three dishes from Malta: Bragioli, Fenek and Pastizzi. Garlic and onion each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 4 are shared by more than one dish. Red wine the hardest to find: of the 586 dishes in Copper's atlas, 5 use red wine. Every ingredient list on this page is complete, with quantities, and free to read.
Bragioli is the quickest at 125 minutes. Fenek is the longest at 840 minutes, most of it unattended. The median is 250 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Malta here is rated easy, but every one has the full method written out step by step, free to read. Bragioli is the shortest way in.
Malta is part of Western European.
Countries close to Malta on the globe — and close on the plate.
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