As the Maltese saying goes, ‘Mejju jimlina bil-kappar’, May truly brings a bounty of capers across the islands. These small, flavour-packed flower buds thrive on rocky outcrops and sun-drenched walls across Malta and Gozo, giving locals and food lovers a seasonal ingredient that’s as versatile as it is delicious.
The caper plant (Capparis spinosa) is indigenous to the Maltese Islands and flourishes in the wild during late spring and early summer. Recognisable by its sprawling bushes and striking white and purple flowers, the plant produces edible buds that are typically handpicked and preserved in vinegar or brine to enhance their sharp, tangy flavour.
Aside from their culinary charm, capers also have a traditional place in herbal medicine. Locals have used them as natural remedies for inflammation, joint pain, and gout, often applied as a compress.
If you’ve harvested your own capers (or simply bought a jar), here are some classic Maltese dishes where they really shine:
1. Kapunata
Malta’s answer to ratatouille, this hearty vegetable stew features tomatoes, aubergines, green peppers, olives, and – of course – capers, which add a briny kick that balances the sweetness of the cooked vegetables.
2. Torta tal-Irkotta (Ricotta Pie)
While variations of this pie exist, one popular version mixes irkotta (ricotta) with spinach, eggs, herbs, and capers. The capers lift the richness of the filling with a sharp, savoury contrast.
3. Hobż biż-Żejt (Traditional Maltese Bread with Tomato & Oil)
A simple yet iconic Maltese snack that’s arguably the best thing to eat while near the sea. This crusty bread is rubbed with ripe tomatoes, drizzled with olive oil, and filled with tuna, olives, and capers for the perfect salty bite.
4. Stuffat tal-Fenek (Rabbit Stew)
While not always a staple in this dish, some cooks love adding a spoonful of capers for extra depth and acidity, especially when preparing tomato-based versions of Malta’s national dish.
5. Bigilla with Galletti
This popular dip made from mashed broad beans and garlic gets an extra flavour boost when served alongside toppings like olives and capers – the latter offering a pop of brightness with every bite.
Drooling yet?