Food & drink
To love or hate? These traditional Maltese foods have left even locals divided
There’s only two choices on the matter!

Caroline Curmi

When you travel, you eat like the locals. Or at least, that’s what one popular saying dictates. But what happens when locals are not too convinced of some of their traditional food? While Maltese cuisine has some gloriously tasty features - such as the pastizzi, timpana and figolli – there are some additions that do not enjoy an unanimously positive vote.

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Bebbux bl-Arjoli

Bebbux bl-Arjoli, or snails with arioli sauce, is a popular recipe especially during winter, when snails roam out after rainfall. Traditionally, snails are not bought but picked from gardens and streets, starved for a few days, washed thoroughly in salty baths before being boiled and the sauce added.

Often people are deterred by snails’ slimy appearance and expect a similar texture when cooked, but in reality its taste is often described as meaty.

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Minestra

Older generations often refer to minestra as a stomach cleanser, but younger generations are not so keen. A thick vegetable soup, variations include the addition of meat, or eggs and gbejna (traditional Gozitan cheeselet), which is referred to as is-soppa tal-armla (widow’s soup).

A staple of Maltese home cuisine, a favourite addition is the sprinkling of grated cheese and a small amount of pasta. It symbolizes a typical family’s dinner and although tasty and incredibly healthy, its high-vegetable-little-meat component coupled with its unglamorous appearance tends to create a forced dining experience.

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Laham taz-ziemel

Overshadowed by quail, rabbit and lampuki, horse meat does not top Malta’s traditional choice of protein, but it is still considered a delicacy by some. Known for its harsh texture, horse meat is generally served as a stew which helps to tenderise it.

Despite its tastiness, many prefer to stick to more common cuts of meat such as pork, chicken and beef. Additionally, consuming horse meat is said to increase blood pressure, which is another deterring factor.

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Kappar

A frequent addition to most traditional recipes, kappar, or capers, are your typical local product. Found in abundance in the Maltese countryside, they’re often preserved in vinegar and are added to anything from pizza, ftiras, salads and tapas.

Their taste is vinegary but not overly sour, yet its particularly strong flavour often sees it unceremoniously pushed aside when it features in a meal.

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Qarabaghli mimli

Stuffed baked marrows may sound like a peculiar dish, yet it’s an incredibly popular local dish, especially the vegetable is so easily found in Malta. The heart of the marrow is removed and mixed with ground beef and a selection of herbs and spices, before being used to fill the hallowed-out vegetable.

While many consider this a homely treat, there are others who dislike the marrow’s taste and refrain from consuming it.

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What local food do you dislike the taste of?

28th November 2020


Caroline Curmi
Written by
Caroline Curmi
When she’s not having a quarter-life crisis, Caroline is either drawing in a café, frittering her salary on sushi or swearing at traffic in full-on Gozitan. There is also the occasional daytime drink somewhere in the equation. Or two. A creative must be allowed at least one vice.

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