Kwarezimal

Ingredients

  • 7 ounces all-purpose flour
  • 7 ounces granulated sugar
  • 3 1/2 ounces ground almonds
  • 4 tablespoons cocoa
  • 2 tablespoons orange flower water
  • 2 tablespoons cinnamon
  • 1 tablespoon corn syrup
  • 1 grated whole lemon rind
  • pinch grated nutmeg
  • water
  • 1/2 grated whole tangerine rind
  • 1/2 grated whole orange rind

Method

Mix all the ingredients together.
Using your hands gently form the traditional Kwarezimal shape (small rectangle with rounded ends) using a little flour if the dough is sticky.
Using a knife put a few slits diagonally across.
place in a preheated oven 150ª C and bake for 20 minutes, do not overbake (important centres must be soft)
When ready cover with syrup and chopped almonds

Source: Mrs P. Casha
Preparation Time: 0:00
Keywords: cookies, low cholesterol, maltese traditional
Servings: 6

Kawlata

Ingredients

  • 1/4 kg cubed pumpkim
  • 1 cubed kohlrabi
  • 4 sliced carrots
  • 1/2 a cabbage in chunks 
  • 1 chopped stalk celery
  • 4 cubed small potatoes
  • 2 chopped onions
  • 4 ribs belly pork
  • 2 fresh Maltese sausages each cut in three (Italian will do)
  • 1/4 kg gammon
  • 400 g drained white beans (cannellini)
  • 12 black peppercorns
  • 2 teaspoons caraway seeds
  • 2 chicken bouillon cubes (low salt)

Method

Place the meat in a large pot, and pour boiling water over the meat.
Drain, rinse ans return to the pot.
Cover with water, bring to a boil and skim any scum that comes to the
surface.
Add the vegetables, caraway seeds and the peppercorns and the boullion
cubes.
Simmer gently until meat is done and vegetables just tender.
Add the beans and heat for a couple of minutes.
Serve with grated parmesan and crusty Maltese bread.

NOTES : All vegetables should be cut into largish chunks
 

Source: Henry Borg Barthet
Keywords: maltese traditional
Servings: 2

Chocolate Mortadella

Ingredients

  • 1 1/2 packages ‘Marie’ biscuits
  • 1/4 pound chopped cherries
  • 1/4 pound chopped candid peel
  • 1/2 pound icing sugar
  • 2 beaten eggs
  • vanilla
  • 1/4 pound roasted and chopped hazelnuts
  • 1/4 pound roasted and chopped almonds
  • rum to mix
  • 10 1/2 ounces chocolate

Method

Crush Marie biscuits in fool processor. Add to chopped ingredients with
vanilla and beaten eggs and rum. Roll out like swiss roll on to a damp
greaseproof paper and put in fridge for 24 hours.
Cover with a thick layer of melted chocolate and put back in fridge. Cut
into thick slices to serve.

Keywords: cookies, desserts, xmas recipes
Servings: 1
Source: Lilien Borg Barthet

Buskuttini Tar-Rahal (Village Cookies)

Ingredients

  • 7 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 7 ounces sugar
  • 3 eggs, separated
  • pinch ground cloves
  • pinch ainse
  • 2 tablespoons orange flower water
  • 1 grated lemon rind
  • pinch cinnamon

Method

Beat egg whites until stiff, add the rest of the ingredients except the
flour and mix, then slowly add the flour.
Butter a baking tray and put spoonfuls of the mixture well apart from each
other.
Bake in a moderate oven for 15 to 20 minutes or until golden.
Do not leave longer or the buskuttini will harden.
When the buskuttini are cool, decorate with a wavy line of pink royal
icing.

Keywords: cookies, maltese traditional
Servings: 1
Source: Adapted from a recipe by Gloria Mizzi

Bigilla

Ingredients

  • 14 ounces dried broad beans
  • salt and pepper
  • 1 peeled and minced whole head of garlic
  • 1 seeded and chopped chili pepper
  • 1/2 tablespoon chopped fresh mint
  • 1/2 tablespoon chopped fresh marjoram
  • 2 tablespoons olive oil

Method

Soak beans overnight.
Drain and place in cold water, enough to cover the beans.
When tender, mash beans and incorporate 2 tablespoons olive oil.
Add garlic, herbs, chili pepper and salt and pepper to taste.
One could add a litte “felfel” to taste.

NOTES : Special small “bigilla” beans are neeed for this recipe
Source: Adapted from Recipes from Malta – Page 46
Preparation Time: 0:00
Keywords: dips and spreads, maltese traditional
Servings: 4
Source: Adapted from Recipes from Malta – Page 46

Baked Pumpkin, Rice And Ricotta Casserole (Torta Tal-Qara)

Ingredients

  • 8 ounces pumpkin, cubed
  • 8 ounces long grain rice, washed
  • 8 ounces ricotta cheese
  • 2 egg
  • 1 ounce romano cheese
  • 1 pinch nutmeg
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 teaspoon sugar
  • 2 cups hot water
  • salt and pepper

Method

Fry the pumkin in oil and butter for 7 to 10 minutes, then add the washed
rice and fry for 2 to 3 minutes more.
When the mixture is cool add the crumbled ricotta, together with the beaten
eggs, nutmeg and season to taste
Add the grated cheese and the two cups of hot water.
Pour into a casserole, cover and bake in a moderate oven for 45 minutes.

NOTES : This dish is cooked when the water is almost absorbed by the rice.
the rice should not be allowed to dry out.
Maltese ricotta is firmer and dryer than its Italian counterpart.


Keywords: vegetables, maltese traditional
Servings: 1