2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Malta is located just below the island of Sicily. This small "point" in the Mediterranean is an integral part of the ancient history of Europe.
Maltese are people who love celebrations and entertainment. Absolutely every village or town on the island has its own holiday - "festa", dedicated to the patron saint. The festival is the most important event in the calendar of every settlement, and everyone participates in the preparations for it.
Other important events for the Maltese population were the horse and pony races, the regatta in honor of Malta's victory over the Ottoman invasion in 1565 and the carnival in mid-February.
Every holiday in Malta is celebrated with sumptuous feasts with typical dishes of the island. Most of them are borrowed from the unique Italian cuisine. The restaurants along the coast of the island offer English cuisine.
Finding traditional Maltese food is difficult as their cuisine is quite modest. The Maltese have a special recipe for making rabbit and spicy cakes. Their holiday food is called the fan.
It is a marinated rabbit that stays overnight in wine and bay leaf. Pour the sauce over the spaghetti and place the delicious rabbit meat around them. Another specialty is fish with vegetables. This dish is traditional for the poorer population of Malta.
The traditional side dish for almost every Maltese dish is bigila. It is prepared by frying vegetable stews in butter, then adding beans and sauce.
One of the most typical foods consumed in Malta is the Maltese sausage. It is extremely tasty and can be found in most restaurants on the island. It can be eaten raw, dried or baked.
Towards the end of summer, however, the sausage is replaced by fried bulbs (dolphin fish) in tomato sauce. Maltese sourdough bread, cut into thick slices, is also highly revered.
However, the real cult dish that you should definitely try if you land in Malta is braggoli. Here's what it is and how to make it at home:
Maltese hops
Necessary products: 800 g beef shoulder / thinly sliced and well pounded pieces /, 2 tsp. dry red wine, 2 ch. onion, 1 bay leaf
For the stuffing:
300 g ground minced beef, 100 g diced bacon, 2 eggs, 3 tbsp. crushed garlic, 1 tsp. large breadcrumbs, 2 tbsp. finely chopped parsley, salt, cumin, black pepper, oil
Method of preparation:
Fry the minced meat, bacon, garlic and breadcrumbs in a deep frying pan. When they change color, eggs and spices are added to them. Heat on a high heat with stirring for about 30 seconds.
The stuffing is placed on the pieces of beef and rolled into rolls. They are tied with thread or nailed with a metal skewer. Fry in boiling oil for 4-5 minutes and arrange in a wide pan on top of coarsely chopped onions.
Pour the wine and a little water, add the bay leaf, a pinch of sugar and salt. Stew over low heat under a lid for about 1 hour. Serve as the onion and sauce are sprinkled on the braggioles.
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