Hobz biz-zejt
Ftira is a disc-shaped semi-flat bread made with flour, water and salt, reminiscent of a ciabatta in both texture and taste. Literally translating to 'bread with oil', hobz biz-zejt (a ftira sandwich) is filled with virtually anything, but most typically tomato paste is used to coat the interior sides of the bread while the sandwich is filled with canned tuna, pickled capers, olives, onion, and mint. Very often, sun-dried tomatoes, butter and pinto beans and very finely chopped lettuce will be added to the mix. For the quintessential ftira, the locals will lead you to Buchmann's in Gzira, which actually boasts a sign outside which reads, 'Get a taste of the best ftira on the island.'
Pastizzeria pizza
This is not referring to your regular pizzas available at so many pizzerias and bistros on the island. This is about pizzas cooked by pastizzerias. They're rich in cheese, tomato sauce and toppings, but the base is also thick and soft, making for a gorgeous experience. They're the most inexpensive pizzas you'll find, and absolutely delicious. Get ready for a greasy experience though; the paper bag casing the pizza is always invariably soaked in oil (oops!)
Turkish food
The vast number of Turkish kebab joints around the islands is great because you get good meat plus really interesting and fresh salads for under €10. In general, the Turks take pride in what they present, which results in hygienic premises with food that's great value for money. There are loads of good options, but a particularly excellent one is Posh Turkish at Pama Shopping Village in Mosta.
Good ole' pastizzi
Pastizzi (pastizz for a singular one) are a traditional flaky and crisp savoury pastry, indigenous to Malta. They're usually diamond or round-shaped and have a filling of either ricotta or mushy peas. The pastry is folded in different ways according to the filling, and they're typically baked on metal trays in electric or gas ovens in a pastizzeria (pastizzi shop), which is usually a small or family-run affair. When you get a good one, the crunch of the bite followed by the ooze of the warm tasty filling can be spine-tingling. They're cheap (35c each), they fill your stomach, and they can be eaten at any time of the day, which means that there's a pastizzeria in virtually every village, and numerous ones on high-traffic streets. The best pastizzeria according to the locals? Is-Serkin Crystal Palace Bar in Rabat, right next to the Roman Villa.
Ross il-forn (Baked rice) and Timpana (Pasta pie)
Highly common on Maltese tables because it’s so easy and inexpensive to make, ross il-forn is baked rice with tomato and meat sauce, while timpana is macaroni with Bolognese style sauce, baked until golden brown. You can find these dishes on the street at the typical pastizzerias and they can really hit the spot when you're hungry! Maxims and Sphinx are the best ones, which both have outlets dotted throughout the islands.