A FOOD TRADITION
Maltese Cuisine
Maltese cuisine blends Mediterranean ingredients with distinctive island traditions shaped by Italian, Arab, and British influences.
Dishes linked to this cuisine
1–12 of 32
Aljotta
A traditional Maltese fish soup made with fish, rice, tomatoes, garlic, onion, and fish stock, often finished with fresh herbs and lemon.
Bebbux
Maltese cooked land snails typically simmered with garlic, onion, tomato sauce, fresh herbs, oil, and sometimes white wine.
Bigilla
A thick Maltese dip of cooked dried fava beans blended with garlic, olive oil, lemon, fresh herbs, and sometimes fresh chilli.
Bragioli
Maltese beef olives made from thin beef rolls filled with a savory mixture and braised until tender.
Fenkata
Explore the dish and its connections.
Figolli
A Maltese baked almond-filled pastry, traditionally shaped for Easter and finished with icing or chocolate decoration.
Fritturi tal-Bakkaljaw
Maltese salt-cod fritters made by combining flaked cod with a seasoned batter and frying it until crisp.
Ftira Ghawdxija
A Gozitan-style filled bread made from fermented wheat dough with potato, tomato, onion, olives, capers, and commonly anchovies.
Helwa tat-Tork
A dense Maltese sesame halva made from tahini and sugar, often finished with almonds or other nuts.
Hobz biz-Zejt
A Maltese open-faced bread snack topped with tomato, olive oil, and customary savory fillings such as tuna, olives, capers, or onion.
Imqaret
A Maltese fried pastry filled with spiced dates and made with wheat flour.
Imqarrun il-Forn
A baked Maltese macaroni dish layered with short pasta, seasoned minced meat, tomato sauce, egg, and often cheese until set and browned.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.