Anyone have recipes for foods of Malta?

Malta is a Mediterranean islandAnyone have recipes for foods of Malta?
BIGILLA (Spicy Beans)



1 lb dried broad beans

2 sprigs parsley

1 head of garlic crushed

1 chili pepper

a dash of Tabasco

1 tbsp of mixed marjoram %26amp; mint, finely chopped

2 tbsp olive oil





-- Soak beans overnite

-- Replace water. Add salt to taste

-- Bring to boil %26amp; simmer until beans are soft

-- Mash beans lightly and place them in a serving dish

-- Pour olive oil on top

-- Add other ingredients to taste



TIMPANA (Baked Macaroni in a Pastry Case)



1 lb macaroni

1 lb mixed ground beef and pork

1/2 lb chicken livers (optional)

1 lb flaky pastry or phyllo dough

2 large onions chopped

3 garlic cloves crushed

2 tbsp tomato paste

4 tbsp grated parmesan cheese

4 eggs lightly beaten

1/2 lb ricotta

salt, pepper







-- Prepare sauce: saute onion and garlic in margarine. Add ground meat.

Salt and pepper to taste. Stir well and cook for about 15 minutes. Add

the tomato paste and a cup of beef stock. Simmer for an hour.



-- Fry livers in margarine for 5 minutes.



-- Boil macaroni until barely tender. Rinse under cold water. mix the

cooked meat and tomato mixture into the macaroni. Add ricotta, beaten

eggs, and grated cheese. Season with salt and pepper to taste. Stir well.



-- Cover bottom and sides of a baking dish with pastry or phyllo dough.

Put in a layer of macaroni mixture. If you cooked chicken livers, arrange

these over the macaroni and cover with another layer of macaroni. Cover

with pastry.



-- Bake in 375 oven for an hour or until the top is brown. Let stand for

half an hour before cutting in squares.





STUFFAT TAL-FENEK (Rabbit Stew)





1 rabbit

2 onions, sliced

6 garlic cloves, peeled

3 large tomatoes, peeled and chopped

2 tsp tomato paste

3 potatoes, peeled adn quartered

6 carrots peeled and sliced

1 cup peas

2 bay leaves

mixed herbs

1 tsp olive oil

1 stock cube

salt and pepper

1 1/4 cups red wine

flour







1. Add salt and pepper to flour. Mix well.

2. Roll rabbit portions in seasoned flour.

3. Cook rabbit in olive oil until slightly brown.

4. Add onions, garlic, tomatoes and potatoes to the pot.

Pour some of the wine over the ingredients. Add tomato paste,

stock cube and bay leaves.

5. Add kidney, liver and peas. Bring to a boil and simmer for

about 1 1/2 hours. Add more wine if sauce begins to dry up.Anyone have recipes for foods of Malta?
Maltese Fish Soup

Malta is a devoutly Catholic country, hence the popularity of this soup during the Lenten season. Using the whole fish—head and tail included—will add flavor to the soup.





3?4 cup extra-virgin olive oil

1 large yellow onion, peeled and thinly sliced

6 cloves garlic, peeled

1 cup crushed tomatoes

Leaves from 3 sprigs each basil, mint, and marjoram

Salt and freshly ground black pepper

3?4 lb. white potatoes, peeled and sliced

1 2 1?2-lb. whole meaty fish, such as pompano or porgy,

cleaned and cut into 3 pieces

1?2 cup peas

6 slices country-style bread





1. Heat 3 tbsp. of the oil in a medium saucepan over low heat. Add onions and garlic and cook 5 minutes. Stir in tomatoes and 6 cups water. Tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves, saving a bit of each for garnish. Season to taste with salt and pepper, cover, and cook 20 minutes.





2. Add potatoes and cook until tender and slightly falling apart, about 15 minutes. Add fish and cook until firm, about 10 minutes. Toss in peas for the last 3 minutes of cooking.





3. Take fish from pot with a slotted spoon, allow to cool a bit, and remove head, tail, skin, and bones. Return flesh and juices to pot.





4. Fry bread slices in remaining oil in a large skillet over medium-high heat, turning once. Ladle soup into individual bowls, garnish with herbs, and serve with fried bread.