Maltese cuisine

Maltese cuisinereflectsMaltese history; it shows strongItalianinfluences as well as influences fromSpanish,French,Provençal, and otherMediterranean cuisines, with some later British culinary influence. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands opened Maltese cuisine to outside influences.The traditional Maltese stewed rabbit (stuffat tal-fenek) is often identified as the national dish.
Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on. Foreign dishes and tastes were absorbed, transformed and adapted.Italian(specificallySicilian),Middle EasternandArabicfoods exerted a strong influence, but the presence in Malta of theKnights of St Johnand, more recently, theBritishbrought elements from further afield.
The Knights hailed from many European countries, particularly France, Italy and Spain. They brought influences from these countries.Aljotta, for example, a fish broth with plenty of garlic, herbs, and tomatoes, is the Maltese adaptation ofbouillabaisse.The Knights' contacts and wealth brought also food from the New World; it has been suggested that Malta may have been one of the first countries in Europe (after Spain) where chocolate was first tasted.
The British military presence meant a market of a garrison and their families and, later, mass tourism from the UK. British food products, condiments and sauces likeEnglish mustard,Bovril,HP SauceandWorcestershire sauceare still a subtle but pervasive presence in Maltese cooking. Other imports were only nominal. The Maltese word "aljoli" is one of the variations onaioliacross the Mediterranean; the Maltese version of the sauce is based on herbs, olives, anchovies and olive oil. Similarly, while the Maltese word "taġen" is related to "tajine", in Maltese the word refers exclusively to a metal frying pan.
There are a number of junctures in which development in Maltese cuisine related to issues of identity. The most significant example is the traditional Maltesestuffat tal-fenek(rabbit stew), often identified as the national dish, quite possibly started off as a form of symbolic resistance to the hunting restrictions imposed by theKnights of St John.The dish was to become popular after the lifting of restrictions in the late 18th century (and by which time the indigenous breed, theTax-Xiberrabbit, had multiplied and prices dropped) and the domestication of rabbits, a technique which could have been imported from France thanks to the French Knights.
The popularity of pork and its presence in various dishes could be attributed to Malta being on the edge of the Christian world. Consuming a food which is prohibited in theMuslim culinary culturecould have been a way of self-identification by distinguishing oneself from the other. In addition to pork dishes (such as grilled pork cuts or stuffed flank) and the exclusive predominance of pork in indigenous Maltese sausages, adding some pork to dishes such askawlata(a vegetable soup) andross il-forn(baked rice) has been common practice in the Maltese vernacular cuisine for centuries.
For theCafé Europeevent held during theAustrian Presidency of the EUin 2006 the "representative" Maltese pastry chosen was themaqrut.
Despite Malta's small size there are some regional variations. This is especially the case withGozo. This is evidenced in some names such as the Gozitancheeselet(ġbejna t'Għawdex) andftira Għawdxija,flatbreadtopped or filled with potatoes orġbejnietwith eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients.
Other Gozitan variants include the use of ingredients. Gozitan cheeselets, for example, are used as filling forravioliinstead of the usualricotta.
The strongest seasonal variations are seen in desserts and sweets.Prinjolata,kwareżimal,karamelli tal-ħarrub,ftira tar-Randan,figollaandqagħaq tal-għaselare all examples of sweets associated with a particular season.
Because Catholic fasting duringLentinvolved mostly meats and dairy products, fish such asLampukiwere a popular dish during this period as were stewedsnails(Maltese:bebbux), stuffedartichokes(Maltese:qaqoċċ mimli) andfritters(Maltese:sfineġ) ofġbejna, vegetables or fish (particularlywhitebaitandsalted cod).
During theHoly Weekbakers also bake a largebageltypically studded with some almonds on top calledqagħqa tal-appostli(lit.apostles' bagel). Usually coinciding with the spring, there are also seasonal variations to certain dishes at the time ofLentas in, for example, adding freshbroad beansto dishes such askusksu(a vegetable and pasta dish).
During the month of Novembergħadam tal-mejtin(lit.bones of the dead, inItalian:ossa dei morti) are prepared. These are a layer of marzipan sandwiched between sweet pastry and topped with white icing (normal icing and not buttercream icing).
Qaghaq tal-Ghasel, in English, honey rings, are a traditional Maltese sweet. They consist of a pastry with a stuffing of sorts inside, made into a ring shape, with slits along the ring for the filling to dark filling to ooze out. The filling is traditionally a mixture ofhoney,molasses,aniseed,cinnamonandcloves; however, some people add cocoa powder for a hint of chocolate. Although traditionally made forChristmas, it became so popular that people started making it all year round, and nowadays many are unaware that it was originally made for Christmas. The cake has a meaning behind it too. The fact that it is a ring means "eternal happiness" and because the filling oozes out, the phrase continues as "overflowing with goodness".