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Maltese Cuisine
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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Click here for information about the businesses featured in the Maltese episode of Food Safari.
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Making self-raising flour from plain
To convert plain flour into self-raising add 4 level teaspoons of baking powder to every 300g (2 cups) of plain flour.
Glossary
Sunyak Bah
A Nigerian spice a little like a tiny gourd in appearance. Only the seeds are used. They are slightly peppery in flavour.
