Malta Malta

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Malta Malta
The island of Malta lies in the Mediterranean Sea, just to the south of Sicily.
It is famous for its sun, sea and history, but is particularly renowned for its
fabulous cuisine.
and North African neighbors: the recipe included here for bragoli (beef
olives) is thought to have originated in Sicily, for example. The cuisine of
in the Mediterranean. Snails and prickly pears are grown locally, along with
a huge array of vegetables, such as aubergines, pumpkins, peppers and
artichokes.
Rabbit, tripe and wild duck are particular Maltese specialties and are used in
many of the island’s traditional recipes.
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Malta Malta
beef olives bragoli
It is said that the Maltese adapted many of their more
frugal dishes by importing more sophisticated ideas from
the Sicilians. Bragoli is considered to be one of the more
important dishes in Maltese cuisine and many variations of
this recipe have been passed on through the generations.
Ighidu li l-bragoli waslu Malta mill-gzira ta’Sqallija, il-garha taghna.
It-tradizzjoni tghidilna li l-Maltin hawru l-ikel taghhom li kien xi ftit
semplici billi importaw u addottaw ideat minn Sqallija. Hafna jqisu
diversi varjazzjonijiet ta’ din ir-ricetta ghaddew minn generazzjoni
ghal ohra.
1 Remove the skin and extra fat from the meat, lay the meat
slices on a chopping board and beat with a meat mallet.
1 Nehhi l-gilda u x-xaham zejjed mill-laham u wittih bilmazza
tal-kcina.
2 Mix together the breadcrumbs, diced ham, beaten eggs,
minced beef, parsley and hard-boiled eggs, then season with salt
and pepper.
Serves 4
Ghal erba’ persuni
900 g rump steak, sliced
900 g canga
225 g fresh white breadcrumbs
225 g kikkra frak tal-hobz
canga kkapuljata, it-tursin, il-bajd mgholli iebes u mqatta bicciet
zghar, u l-melh u bzar.
110 g ham, diced
110 g perzut ikkapauljat
3
piece of meat and fold each slice into a small parcel.
3 Qieghed mgharfa mit-tahlita f’nofs il-laham u itwi l-laham
f’pakkett zghir.
2 eggs, beaten
2 bajdiet mhabbtin
4 Wind cotton thread around the beef olives to secure the meat
2 tbsp chopped parsley
2 mgharef tursin mqatta
4 Dawwar kull pakkett bil-hajt biex il-mili ta’ gewwa ma johrogx
barra.
5 Prepare the sauce by frying the onion in some oil. Add the
tomato paste to 1 liter of water, mix well and add to the fried
onion.
zewg pinet ilma u itfa’ l-basal moqli.
6
6 Halli z-zalza ttektek fuq nar baxx ghal hames minuti.
225 g minced beef
225 g kapuljat
2 eggs, hard-boiled
2 bajdiet iebsin
salt and pepper
melh u bzar
For the sauce:
Ghaz-zalza:
basla kbira mqatta
Malta Malta
7 Add the beef olives, peas, sliced carrots, bay leaf, wine and
seasoning to the sauce, cover the saucepan and bring to the
boil. Reduce the heat and simmer for 1 1/2-hours or until the
meat is tender and the sauce has reduced and thickened.
2 tbsp tomato paste
2 mgharef kunserva
karrotti mqatta’ u l-werqa tar-rand. Ghatti l-borma u
halliha sakemm taghli. Baxxi n-nar u hallih itektek ghal
siegha-u-nofs jew saghtejn, jew inkella sakemm il-laham
isir u z-zalza tinxtorob ftit.
2 carrots, sliced
2 karrotti mqatta roti
8 The sauce from the beef olives can be served with pasta as a
570 ml red wine
pinta nbid ahmar
second course.
8 Tista sservi z-zalza tal-bragoli ma’ l-ghagin bhala
l-ewwel platt, u l-bragoli bhala t-tieni platt.
140 g peas
140 g pizelli
1 bay leaf
werqa tar-rand
salt and freshly ground black
pepper
melh u bzar mithun
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