Malta: Mediterranean Recipes From the Islands by Simon Bajada

  • Stuffed olives (Żebbuġ mimli) (page 35)

    from Malta: Mediterranean Recipes From the Islands Malta by Simon Bajada

    • Categories: Stuffing; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Maltese
    • Ingredients: jumbo green olives; tinned tuna in oil; anchovy fillets; dried breadcrumbs; capers; flat-leaf parsley; lemons
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Notes about Recipes in this book

  • Sausage and cauliflower with eggs and ġbejniet

    • smtfhw on September 10, 2023

      The cauliflower needs a lot longer than 45 minutes in the oven to make it soft. Think another 45 minutes and with the last 30 uncovered and at 220C not 190C.

  • Maltese scrambled eggs (Barbuljata)

    • lkgrover on February 03, 2024

      Delicious egg breakfast; the mint adds a bright accent to a common egg combination.

  • Maltese bread (Ħobż u ftira)

    • SKCol on March 27, 2026

      Really great bread, easy to make and delicious. Need to try making it as a ftira next time.

  • Tuna fishcakes (Pulpetti tat-tonn)

    • lkgrover on March 20, 2024

      Good tuna patties (fishcakes) with grated potatoes & herbs. I served with tartar sauce instead of lemons.

  • Lampuki with tomato caper sauce

    • nicolepellegrini on February 25, 2025

      At first I thought this was just going to be another standard variation of similar Italian/Sicilian recipes featuring fish with a tomato/olive/caper sauce. But somehow this one came out really exceptional, I think it was the sweetness of the bit of sugar balanced against the sour elements and also the mixed fresh herbs. Ended up being quite unique and I'll absolutely make it again.

  • Vegetable soup (Minestra tal-ħaxix)

    • jenburkholder on October 19, 2023

      This was a fairly insipid version of minestrone. I kept thinking it needed tomato. Better with a generous spoonful of yogurt.

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  • ISBN 10 1743798814
  • ISBN 13 9781743798812
  • Linked ISBNs
  • Published Jun 22 2023
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Malta is a richly photographed cookbook which takes you to the captivating archipelago between Sicily and the North African coast, with 70 recipes showcasing the country's vibrant Mediterranean cuisine.

Many empires have influenced the Maltese kitchen over the centuries, leaving a seductive blend of Arab, French, Italian and English flavours. The result is a balance of raw agrarian produce, fruits of the sea, and well-honed technique against a backdrop of breathtaking rocky outcrops and spectacular blue water.

In this beautiful ode to Maltese cooking, author Simon Bajada (Baltic, The New Nordic) captures the everyday food of Malta for the home cook, including dishes such as Ftira, a flattened sourdough bread loaf drenched in tomato with tuna capers and olives; Aljotta, a hearty fish stew; and Bigilla, a broad bean paste used as a delicious dip.

Malta is a one-way ticket into the heart of one of Europe's most captivating hidden gems.

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