Food in Malta: Explore traditional dishes and snacks that define Maltese cuisine. Discover pastizzi, ftira, and more!
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Malta, a small but vibrant archipelago in the Mediterranean, boasts a culinary tradition that reflects its rich history and diverse cultural influences.
From street food delights to hearty mains and sweet treats, Maltese cuisine is a testament to the island's ability to blend various flavours and traditions into a unique and delectable food culture.
So, if you are looking for a guide on what to eat when in Malta, this article will explore some iconic dishes and snacks that define food in Malta and will delight your tastebuds!
Pastizzi: The Quintessential Maltese Snack
When you ask a local or a seasoned visitor about Maltese food, the first type they will often mention is "pastizzi." These diamond-shaped pastries are a cornerstone of Maltese street food, enjoyed by generations.
Made from flaky pastry rolled with layers of butter, pastizzi are typically filled with either ricotta cheese (pastizzi tal-irkotta) or mushy peas (pastizzi tal-piżelli).
Pastizzi can be found in numerous 'pastizzerias' scattered across Malta & Gozo. Establishments such as Sphynx, McSims or Jeff's specialise in serving pastizzi, along with other snacks such as pizza squares, sausage rolls, timpana, and qassatat.
The latter are also popular, with favourites being qassatat filled with mushy peas, ricotta or spinach, and anchovies. A particularly famous spot is 'Is-Serkin' (aka Crystal Palace) pastizzeria in Rabat, where locals and tourists indulge in pastizzi, often after a night out.
Ħobż biż-Żejt: A Versatile Maltese Bread
Ħobż biż-Żejt, literally "bread with oil," is a simple yet flavourful appetiser using Maltese bread topped with tomato paste (kunserva), olive oil, sun-dried tomatoes, tuna, capers, green olives, and green peppers. All these ingredients are also the main items in any typical Maltese platter or board.
Bread is a staple in Maltese cuisine, with different varieties available, such as the standard' Hobza tal-Malti' (Maltese Bread) and the renowned 'ftira'.
Ftira is a ring-shaped, leavened Maltese sourdough bread characterised by its thick crust and light, airy interior. It is often filled with Mediterranean ingredients like olive oil, tuna, sardines, tomatoes, and olives, making it a perfect snack, especially in the summer.
In 2020, ftira was added to UNESCO's Intangible Cultural Heritage List, highlighting its cultural significance.
Twistees: A Cheesy Delight
Twistees are a beloved Maltese snack known for their cheesy flavour. Unique in that they are rice-based and baked, Twistees have maintained the same recipe for over 55 years. They are a household name in Malta and as culturally iconic as pastizzi and Kinnie, a popular Maltese drink.
Bigilla: A Traditional Broad Bean Dip
Bigilla, made from mashed tic beans, olive oil, garlic, herbs, and spices, is a traditional Maltese dip often enjoyed with bread or Maltese crackers like galletti. It's a staple in Maltese meze platters, providing a zesty and aromatic accompaniment to various dishes.
Gozitan Ftira: A Maltese Pizza
Enjoyed as a snack or a main meal, the Gozitan ftira resembles a pizza. The dough is flattened and topped with ingredients before baking, creating a visually appealing and delicious dish. It is often topped with potatoes, anchovies, capers, and sliced tomatoes.
The simplicity of the ingredients allows each one to shine, with the salty anchovies balancing the sweetness of the tomatoes and the earthy capers adding a burst of tanginess. In some variations, potatoes are used as a filling along with gbejniet, the traditional Maltese cheeselets, offering a richer and heartier option.
What sets Gozitan ftira apart is its distinctive texture and taste. The crust is not tender but provides a satisfying crunch with each bite, making it a delightful contrast to the soft and flavorful toppings.
The two most popular outlets in Gozo specialising in the Gozitan Ftira are Maxokk and Mekren, located in the village of Nadur. So, if you have a Gozo weekend planned, make sure a visit to Nadur is on your list!
Aljotta: Lemony and Garlicky Fish Soup
Aljotta, a traditional Maltese fish soup, is a perfect blend of garlic, onions, tomatoes, and herbs. It often features whole small fish like rockfish and is a favourite during Lent. Its rich and comforting flavour makes it a must-try for anyone exploring Maltese cuisine.
Torta tal-Lampuki: A Seasonal Fish Pie
Lampuki, or dolphinfish, is a seasonal catch in Malta. It is often baked into a delicious pie with cauliflower, carrots, black olives, capers, garlic, and tomatoes. This dish highlights the island's fishing traditions and the fresh flavours of Mediterranean cuisine.
Arguably, the best place to visit if you like fish is Marsaxlokk. It hosts several restaurants specialising in fish and one of the most popular Sunday markets on the island.
Imqarrun il-Forn: Baked Pasta Goodness
Imqarrun il-forn is a classic Maltese baked pasta dish made with tubular pasta like penne, rich meat and tomato sauce, and a blend of herbs and spices.
It's baked until the top forms a crunchy crust, creating a comforting and satisfying meal. A similar dish is timpana, which includes a pastry cover.
Bragioli: Hearty Beef Rolls
Bragioli, or beef olives, consist of thinly sliced beef wrapped around a filling of bacon, ground beef, hard-boiled egg, breadcrumbs, and herbs. Braised in red wine, these beef rolls are served with mashed potatoes and peas, making for a hearty and flavourful dish.
Soppa tal-Armla: A Wholesome Vegetable Soup
Soppa tal-Armla, or Widow's Soup, is a simple yet nutritious vegetable soup traditionally made with fresh Maltese vegetables and ġbejniet, small sheep's milk cheeses.
This soup, rich in history and flavour, was a staple during tough times and remains a comforting dish today. It is a feature on any old Maltese recipe book!
Stuffat tal-Fenek: Malta's National Dish
Stuffat tal-Fenek, or rabbit stew, is Malta's national dish. Slow-cooked with wine, garlic, onions, carrots, potatoes, and tomatoes, this dish offers a rich and warming experience. Popular variations include fried rabbit (fenek moqli) and spaghetti with rabbit sauce (spaghetti tal-fenek).
Mgarr, a village in the northern part of Malta, is often associated with this dish and the very popular Festa Frawli (Strawberry festival). This is due to the various restaurants specialising in serving rabbit dishes. These are usually served after a starter of spaghetti with rabbit sauce or bebbux (snails).
Figolla: Easter Biscuits
Figolla, traditional Maltese Easter biscuits, are made with crumbly pastry and a marzipan-like filling. Shaped into symbols like crosses and lambs, figolla are topped with chocolate or icing, making them a festive and delightful treat.
Kwareżimal: Lenten Almond Biscuits
Kwareżimal are traditional Lenten biscuits made with flour, almonds, orange zest, cocoa powder, spices, and sugar. Despite being a sweet treat, they fit into the Lenten tradition because sugar was considered a spice in their historical context. Here is our recipe if you feel like making your own!
Qagħaq ta’ l-Għasel: Treacle Rings
Qagħaq ta' l-Għasel, or honey rings, are pastries filled with treacle, orange zest, semolina, spices, and cocoa. Although traditionally a Christmas treat, they are enjoyed year-round, often with tea or coffee.
Prinjolata: Carnival Treat
Prinjolata is a mound-like cake made of mixed sugary ingredients, coated with cream, and decorated with chocolate, pine nuts, and cherries. It's a carnival favourite, symbolising the indulgence before Lent.
Imqaret: Deep-Fried Date Pastries
Imqaret are deep-fried pastries filled with a thick date paste, a legacy of Malta's Arab influence. Often served hot with ice cream, imqaret are a popular street food and a must-try Maltese dessert.
Kinnie: The Iconic Bittersweet Soda
Kinnie is a unique Maltese soda that has become integral to the island's culinary identity. Kinnie stands out among other soft drinks with its distinct bittersweet flavour derived from bitter oranges and wormwood extracts.
Introduced in 1952 by Simonds Farsons Cisk, Kinnie has maintained its popularity across generations, often enjoyed chilled on a hot day or used as a cocktail mixer.
The drink's complex flavour profile, combining the sweetness of orange with the bitterness of herbal extracts, offers a refreshing alternative to conventional sodas.
Whether sipped on its own or mixed with spirits like vodka or rum, Kinnie provides a unique and delightful drinking experience that captures the essence of Maltese culture. There is even a Kinnie Spritz version we suggest you try out!
Kinnie's distinctive taste may be polarising, but it's an irreplaceable part of Malta's gastronomic landscape for many.
Cisk Lager: Malta's Favourite Beer
Cisk Lager is Malta's most popular beer, known for its crisp and refreshing taste. First brewed in 1929 by Simonds Farsons Cisk, it has become a staple in Maltese social life. The original Cisk Lager is celebrated for its smooth, balanced flavour, perfectly accompanying the island's diverse cuisine.
Over the years, the brand has expanded to include various versions such as Cisk Excel, a low-carb option, and Cisk Chill, which comes in fruity flavours like lemon and berry. Despite the availability of international beer brands, Cisk remains the preferred choice for many locals and visitors.
The annual Farsons Beer Festival, held at Ta' Qali National Park, showcases Cisk alongside other local and international beers, providing a festive environment where beer enthusiasts can enjoy a wide range of brews.
Cisk Lager's consistent quality and connection to Maltese heritage make it more than just a beer; it symbolises its local pride and tradition.
Bajtra Liqueur: Sweet Prickly Pear Spirit
Bajtra, a liqueur made from prickly pears, is often served cold as a digestif or used in cocktails. Its sweet and fruity flavour makes it a delightful end to a meal.
Bajtar by itself is a delicious fruit which is picked and carefully peeled because of the thorns. Once ready though, its another delightful way to end the meal or have a quick snack!
Kafé Msajjar: Maltese Spiced Coffee
Kafé Msajjar is a traditional Maltese coffee blend that reflects the island's rich history and cultural influences, particularly from the Arab world.
This aromatic coffee is made by mixing an Arabica Robusta coffee blend with roasted chicory, ground cloves, orange or tangerine peel, and ground aniseed.
The Arab influence on Malta dates back to the 9th century when the Aghlabids from North Africa occupied the island, leaving a lasting imprint on Maltese cuisine and culture, including its love for spices and robust flavours.
The method of brewing Kafé Msajjar involves incorporating these spices into boiling water in a stanjata (coffee pot), similar to traditional methods used in the Arab world.
It offers a spiced and invigorating coffee experience that perfectly accompanies some of the desserts mentioned above, particularly the imqaret.
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