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Food, eating habits and cusine of Malta

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Malta, being at the heart of the Mediterranean region would typically have a Mediterranean flavor on the foods served from Maltese plates. Typically, a Mediterranean flavor would mean lots of olive oil and garlic. However, with Malta, the foods one can partake would generally be Mediterranean but somehow Italian recipes have crept their way into Maltese palates and so it would not be surprising that fusion between Italian and Mediterranean cuisines would occur.

The saying “When in Rome, do as the Romans do” is a good motto for tourists especially when trying out foods popular in a particular place. So when in Malta, eat what the Maltese are eating. The favorite among the Maltese is the Fenkata or rabbit stew. Fenkata is the national dish and are popular among typical Maltese kitchens but surprisingly served only on few Maltese restaurants. Traditionally, Fenkata is cooked on a terracotta pot in either tomato sauce or red wine, which was previously marinated the night before with lots and lots of garlic. On the table, Fenkata would not be hard to miss as it is usually served with spaghetti.

Soups can usually be also found on a typical Maltese lunch or dinner tables. Soups are usually used as meal starters. The most common soup that can be seen all year round is called Minestra. Minetra is easy to prepare and it is a favorite of most Maltese citizens. This thick vegetable soup is a combination of fresh vegetables with one or two kinds of beans as the main ingredient where flavor should come from. Kusksu soup is another favorite soup and which is also a bean-based soup. This one however can be considered a whole meal on its own as it has small pasta bits (kusksu) in it.

The Italian influence on Malta’s cuisine is perhaps evident on its pasta recipes. Mqarrun il-Forn is Malta’s take on the famous Italian baked macaroni. The Maltese version of the baked macaroni would have various sorts of ingredients like hard boiled eggs, peas or chicken livers, and usually topped with besciamella or grated cheese. Another Maltese version of a famous Italian food is the Ravjul. Malta’s version of the ravioli but instead has sheep’s cheese on it.

Malta’s cuisine actually offers a wide array of recipes from meat, fish, pasta and soups but the general tone to usual Maltese foods would always have a hint of Italian influence to it except that it may have ingredients to it that Maltese palates can readily eat.