Food in Malta

Malta, a small archipelago in the heart of the Mediterranean Sea, is a treasure trove of culinary experiences that embody its rich history and cultural diversity. As a crossroads of various civilizations, Maltese cuisine presents a tantalizing mix of flavors influenced by Sicilian, British, and Middle Eastern gastronomies, among others. For the traveler with an appetite for adventure and authenticity, Malta offers an array of traditional dishes that are as flavorful as they are steeped in tradition. Discover the must-try Maltese specialties that will enrich your journey and provide a taste of the island's vibrant heritage.

Maltese Dishes

Ħobż biż-Żejt

Ħobż biż-Żejt is a beloved Maltese snack or light meal. This traditional dish consists of a thick slice of Maltese bread rubbed with ripe tomatoes and topped with a generous drizzle of olive oil. It's often garnished with a sprinkle of salt, pepper, capers, and sometimes anchovies or tuna, along with fresh mint or basil leaves.

Pastizzi

Pastizzi are flaky pastry pockets that are a staple of Maltese cuisine. These savory treats are typically filled with either ricotta cheese or a pea mash. They are a popular quick snack on the go and can be found at pastizzerias throughout the islands.

Stuffat Tal-Fenek (Rabbit Stew)

Stuffat Tal-Fenek is Malta's national dish. This slow-cooked stew features rabbit marinated in wine and garlic, then stewed with tomatoes, onions, and a blend of herbs and spices. It's a rich, hearty meal often served with potatoes and crusty Maltese bread for dipping in the savory sauce.

Timpana

Timpana is a baked pasta dish, reminiscent of Italian timballo. It's a rich and filling dish made with macaroni mixed with a meaty Bolognese sauce, hard-boiled eggs, and sometimes peas, all encased in a flaky pastry crust. It's a popular item in bakeries and is a traditional dish often served at family gatherings.

Brungiel Mimli (Stuffed Eggplants)

Brungiel Mimli is a classic Maltese dish that showcases the Mediterranean flair for stuffing vegetables. Eggplants are hollowed out and filled with a mixture of minced meat, garlic, and herbs, then baked until tender. Often topped with cheese and served with a rich tomato sauce, this is a comforting dish that highlights local produce.

Aljotta (Fish Soup)

Aljotta is a fragrant fish soup that's particularly popular during Lent. Made with a variety of fish, it's seasoned with garlic, tomatoes, and fresh herbs like marjoram and mint. Rice is sometimes added to make it more substantial. This soup is a testament to the Maltese love of seafood.

Fenkata (Rabbit Feast)

Fenkata is more of an event than just a meal. It's a communal gathering centered around the cooking and eating of a rabbit, typically prepared in a stew or fried. The traditional fenkata starts with spaghetti in a rabbit sauce, followed by the rabbit meat as the main course, and is a must-try experience for visitors to Malta.

Bigilla (Bean Paste)

Bigilla is a thick, hearty paste made from mashed tic beans (also known as broad beans), garlic, and various herbs. It is often spread on bread or used as a dip for crackers and is a common component of the Maltese antipasto platter.

Qagħaq tal-Għasel (Honey Rings)

Though often enjoyed as a dessert, Qagħaq tal-Għasel, or honey rings, are a traditional Maltese treat made from a sweet pastry filled with a treacle mixture. Flavored with aniseed, citrus zest, and spices, they are a festive favorite, particularly around Christmas.

Maltese Desserts

Imqaret (Date Pastries)

Imqaret are diamond-shaped pastries filled with a spiced date mixture. Deep-fried to a golden brown, they are often enjoyed warm and are a popular street food at festivals and markets.

Kannoli tal-Irkotta (Ricotta Cannoli)

Kannoli tal-Irkotta are tube-shaped, crispy pastries filled with sweetened ricotta cheese. They are similar to the Italian cannoli but often feature the addition of candied fruits or chocolate within the ricotta filling, garnished with a dusting of powdered sugar.

Helwa tat-Tork

Helwa tat-Tork is a sweet, dense confection made from a mixture of crushed and whole almonds, sugar, and spices. This treat is often served with coffee or at the end of a meal and is a testament to the historical influences on Maltese cuisine.

Kwareżimal

Kwareżimal is a traditional Lenten sweet made without dairy or eggs, in keeping with the fasting practices of the season. These biscuit-like treats are flavored with almonds, orange zest, and spices, and topped with a honey glaze and chopped nuts.

Prinjolata

Prinjolata is a carnival cake that's as flamboyant as the festival itself. This dome-shaped sponge cake is covered in a pine nut and chocolate icing, then decorated with whipped cream, cherries, and more pine nuts. It's a celebratory sweet that's as fun to look at as it is to eat.

Sfineġ (Maltese Donuts)

Sfineġ are Maltese donuts that are typically larger and fluffier than their American counterparts. These deep-fried dough balls are often drizzled with honey or sprinkled with sugar and are a beloved treat amongst locals.

Torta tal-Lampuki (Fish Pie)

Although not a dessert, Torta tal-Lampuki deserves a mention for its sweet pastry crust. This traditional fish pie is made with lampuki, also known as mahi-mahi or dorado, combined with spinach, cauliflower, and other vegetables, encased in a shortcrust pastry. It's a seasonal specialty, particularly around the lampuki fishing season in late summer and early fall.