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Special Consideration
TV Show
Maltese recipes and Maltese food
About Maltese Food
The rocky island of Malta is home to some beautiful rustic recipes that sing of Mediterranean flavour and freshness. Maltese cuisine is truly peasant cuisine, using vegetables in season, home-made cheeses and some of the cheaper cuts of meat. These are cooked slowly with fresh tomatoes, parsley and garlic to create tender stews with lots of flavour.
One of the famous meat dishes is bragioli or beef olives, a rolled stuffed piece of meat cooked slowly. Rabbit is also extremely popular and many Maltese families raise their own. Meals are large and served communally - the famous baked pasta pie timpana generally feeds a small army of people. 
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Featured Businesses
For further information about the businesses featured in the Maltese epidode of Food Safari, click here.
Key Ingredients
Maltese Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Maltese Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
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Maltese Restaurants
Displaying 4 of 4 Maltese Restaurants.
| Restaurant | Suburb | |
| 1. | The Original Maltese Cafe | Surry Hills |
| 2. | Maha Bar & Grill | Melbourne |
| 3. | Pastizzi Cafe | Newtown |
| 4. | Cafe Valletta | Sydney |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Rolling a lemon to get more juice out
Rolling a lemon back and forth on your work surface will soften it and allow for more juices to be extracted. This is a good technique to remember before squeezing out the juice of any citrus fruit.
Glossary
Ayran
A cold drink made with yoghurt often thinned with either milk or water and flavoured with salt. In Turkish cooking it is traditionally served with kebabs.
