Malta Traditional cuisine

Maltese cuisine is a fairly diverse mix of European and Arab traditions involved in the local flavor. Much attention is paid to fish and seafood, and vegetables and the proper use of spices. Before the main dish usually served snacks "bigilla" of vegetables, pickles and greens. Soups are prepared on the basis of fresh and dried vegetables, abundantly filled with the same vegetables, meat, and always - with cheese dzhbeynit with Gozo. Drinks served a traditional crisp bread hobza and sandwich hobz biz Zeit "on its basis.

Of the main dishes are especially popular stuffed with various vegetables, meat and seafood - stuffed octopus "Arnita mimli with toothpaste," lampuki "(sea bream) to tomato sauce, a cult dish maltiytseev" stuffat tal Fenech - rabbit stew with herbs and garlic pie with bream and vegetables lampuki pie, ragout of snails "bebbush, stuffed with herbs and egg meat" bradzholi, rice casserole with meat and tomatoes, "Ross fil-Forne, vegetable stew" kapunata, the Maltese ravioli, pasta with various fillers, as well as Pastizzi, tympanum, and other nourishing products based on pasta and vegetables.

A separate article - Maltese sweets. A cake with eggplant and dates "m'aret" cakes "kannoli" with various ingredients, halva with almonds "helva tat-Tork, a biscuit with fig" kaak tal-Asel "macaroon" biskuttini tal-leuz, biscuit with almonds "figolli" nougat "kubbayt" etc.

The meal is necessarily accompanied by good Maltese wines (nomenclature is the same as in Europe, but not bad "Chitadella and Gozo Country White" from the island of Gozo), other than the Maltese beer "Cisca (or imported German varieties) as well as original local drink herbal "Kinney. Check out made a cup of strong coffee or tea.