List of Maltese dishes

The following is a list of dishes in Maltese cuisine:

Appetizers

Żebbuġ Mimli (pitted green olives stuffed with tuna mixture)
Fażola bajda bit-tewm u t-tursin (White beans with parsley, garlic and olive oil)
Ful bit-tewm
Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans))
Galletti (Maltese biscuit)
Bebbux (escargot)

Kusksu is traditionally eaten during Lent.

Brodu (beef or chicken broth)
Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables)
Kusksu (vegetable soup with small pasta beads called kusksu and fresh broad beans in season)
Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs)
Aljotta (fish soup with plenty of garlic, herbs, and tomatoes)
Kawlata (cabbage and pork soup)

A slice of timpana

Stuffat tal-fenek (rabbit stew)
Fenek moqli (fried rabbit)
Braġjoli (thin slices of meat that are stuffed and rolled as a roulade)
Laħam fuq il-fwar (steamed slices of beef)
Falda Mimlija (stuffed flank of pork)
Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce)
Zalzett tal-Malti (a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley)
Mazzit (Maltese blood sausage)

Grilled calamari

Qargħabagħli mimli (stuffed marrows)

Pastizzi

Spinach and Pea Qassata with salted tuna, anchovies and herbs

Qagħaq tal-ħmira

Qagħaq tal-ħmira (soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds)
Imqaret (deep fried diamond-shaped pastry)^[1]^[2]
Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes)
Ravjul moqli (sweet toasted ravioli)
Torti tat-tamal (date and cocoa tart)
Torti tal-marmorat (almond and chocolate pie)
Ħelwa tat-Tork (nut studded sesame seed and sugar halva)
Pudina tal-ħobż (baked bread pudding with raisins and cocoa powder)
Prinjolata (Carnival sweet, made of biscuit and sponge cake covered with frosting and decorated with glacè cherries and melted chocolate)
Kwareżimal (Lenten almond biscuit scented with the zest of orange, lemon and Maltese mixed spice, cinnamon and orange blossom)
Ftira tar-Randan (Lenten honey drizzled squares of crisp deep fried pastry)
Karamelli tal-ħarrub (Lenten hard candy flavoured with carob)
Figolla (Easter icing-coated biscuit stuffed with a mixture of sweet ground almonds called intrita)
Ħobża ta' San Martin (sweet bread roll, sweetened with mastic associated with Saint Martin's Day)
Qagħaq tal-għasel or tal-Qastanija (Christmas sweet rings made from a light pastry with a filling made of treacle, honey, semolina, citrus zest, cinnamon and cloves)
Għadam tal-mejtin (Pastry shaped in the form of a bone filled with almond paste)
Zeppoli
Qubbajt (Traditional Maltese Nougat)

Ġulepp tal-ħarrub (carob syrup)
Imbuljuta (chestnut, tangerine zest and cocoa drink)
Kafè (coffee boiled with aniseed, cinnamon sticks and/or rosewater)
Ruġġata (a drink made from cinnamon, vanilla, bitter almonds, sugar, water and milk similar to Italian 'orzata')
Te fit-tazza (a local variety of builder's tea, traditionally served with condensed milk and sweetened in a glass)
Kinnie (a bittersweet soft drink)
Bajtra (a prickly pear-based liqueur)

^ Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets, Habeeb Salloum, Muna Salloum, I.B.Tauris, Λονδίνο 2013, σελ. 132, ISBN 9781780764641
^ Proceedings of the First Congress on Mediterranean Studies of Arbo-Berber Influence, Micheline Galley, David R. Marshall, Société nationale d'édition et de diffusion, 1973