Traditional Maltese food to try during your time in Gozo.

There is nothing better than enjoying a good meal after a day in the water. Diving can build up quite the appetite! Being a Gozitan owned dive centre here at Blue Waters we are always more than happy to point our guests in the right direction when it comes to finding the perfect place to enjoy some good food.
Here are some of the Gozitan and Maltese dishes that you must try when visiting our beautiful island.


Stuffat tal-Fenek (Maltese Rabbit Stew)


Stuffat tal-Fenek is Malta’s national dish and you will find in any restaurant serving Maltese cuisine. It is a rabbit stew, typically cooked very slowly or braised, making the meat very tender. You can expect the rich sauce to consist of tomato, red wine, garlic, cloves, bay leaves, sea salt, pepper and vegetables. As family recipes have often been passed down through many generations there are small variations wherever you go.
It is a very old recipe, thought to have come about during the rule of the knight of St John. Many believe that cooking rabbit was an act of resistance against the hunting ban which was imposed by the knights at the time.
This delicious meal has long been the choice for social gatherings and is deeply rooted in Maltese culture.

Gozital speciality, rabbit stew

Stuffat tal-Fenek (Rabbit Stew) from Ta Vestru, Qala

Pastizz

Pastizzi are the most popular street food in Gozo. These crunchy golden parcels of goodness are cheap, full of flavour and really hit the spot. Traditionally the crunchy pastry is filled with ricotta or curried peas (Pizelli). However, nowadays at the famous Sphinx pastizzeria, for example, you can find also chicken. You will find these delectable street treats almost everywhere in Malta and Gozo: on the Gozo channel ferry, any street food pastizzeria and in bars and cafe’s, especially on Sundays.

Pastizzi with ricotta.

Ġbejna

These small round cheeslets are a Gozitan speciality and a real delicacy throughout the Maltese islands. Making Ġbejna is an ancient craft in Gozo. Makers start with either Goats or Sheeps milk. In fact, most sheep’s milk in Malta and Gozo is used in production of this traditional cheese.
The milk is mixed with rennet and left to stand for hours until the curd (baqta) has formed.  At this point, the mixture is transferred into little baskets (qwieleb).  The cheese is left to drain overnight and it is ready when the cheese has fully drained.
They are either served fresh (friska) or hardened. There are many amazing ways to use Ġbejna, from the simplicity of fresh cheeslets with a platter or salad, add salt (Ġbejna Maħsula, tas-Salmura), enjoy them sun-dried (Ġbejna Moxxa), peppered (Ġbejna tal-Bżar), and some creative locals have made their own herb infused cheeses.
You can find Ġbejna in almost every small supermarket here in Gozo, perfect for a last minute picnic!

Ġbejna with capers, sundried tomato and delicious local bread

Ftira

Ftira is a traditional Maltese round bread. Ftira biz-zejt, the highest level of Mediterranean sandwich making, usually consists of tomato paste, olive oil, tuna and a variety of other Mediterranean ingredients such as olives, capers, sundried tomatoes, Gozo cheeselets, pickled veg and salad. However, this is no rigid recipe. You can enjoy sausage, egg, bacon, whatever your heart desires! You will find this varies wherever you go.
In Gozo we also have a different definition. Ftira Għawdxija looks much more like a pizza, but this sourdough style signature dish is more than that. They are traditionally topped with sliced potatoes and the tangy ġbejna cheese, anchovies, olives, tuna, Maltese sausage, or salty pickled capers. Delicious.
There are a few local bakeries which do things the old way, really giving you a taste of the past. We are always happy to direct our esteemed guests to enjoy these traditional Gozitan delicacies!

Ftira Għawdxija

Aljotta

Aljotta is a traditional Maltese fish soup. This fragrant dish is bursting with flavour and is always a good indicator of the quality of a restaurants local food.
The soup was extremely popular during lent when eating meat was not permitted. It is made with the whole fish, reducing any waste and improving the depth of flavour. As its name suggests, the dish uses a lot of garlic (aglio), and is brought to life with tomatos and especially marjoram, along with a list of other ingredients.

Aljotta

Bigilla

Bigilla is a dip made primarily from broad beans. This slightly spicy paste is brown in colour due to the darker shade of the beans that are used (ful ta' Ġirba) and absolutely packed with flavour. Should you be looking to enjoy a Maltese platter as a starter, or give your picnic a local twist, then Bigilla is the perfect accompaniment,

Bigilla

Imqarrun il-forn


When you are looking for a filling and comforting dish then Imqarrun il-forn is the ideal candidate. This flavoursome dish resembles a pasta bake. Macaroni is baked with minced beef, a variety of herbs and of course, plenty of cheese! This dish really is a staple of Maltese cooking and each household will have its own unique twist. You will happy to find Imqarrun il-forn in plenty of street food spots as you look around the island as it is the perfect fuel for a day of exploration.



Bragioli (Beef Olives)


Although the traslation of Bragioli is Beef Olives, there are no Olives whatsoever in this delectable meat dish. They get the name from the olive like colour and shape, and the fact they are stuffed like their namesake.
Bragioli is a traditional Maltese dish and, as many dishes were, was enjoyed by the poorer classes as there is not a need for more expensive cuts of meat. A thin strip of beef steak is rolled around a rich and tasty mixture of ground meat, eggs, breadcrumbs, garlic, parsley and perhaps even some local cheese. These beef olives are served with a rich red wine sauce with deep flavour, served with mash potato and vegetables.

Zalzett tal-Malti


Maltese Sausage, or Zalzett tal-Malti, is yet another staple of Maltese cuisine. This spicy and flavoursome sausage contains ground pork, sea salt, crushed black peppercorns, coriander seeds, garlic and a touch of parsley. It is often served grilled, pan fried or boiled. Some locals even enjoy raw.
It is incredibly flexible and can be used on its own, as part of a platter or incorporated into a wide variety of dishes. It is also excellent to use the ground meat to spice up pizza or pasta!


Kannoli tal-Irkotta


Very similar to the Sicilaian Cannoli, these sweet treats are deliciously indulgent. Crispy pastry shells are filled with a sweet ricotta, often also sprinkled with pistachio, chocolate chip, other chopped buts or even cherry.

Traditional Kannoli on sale

Lampuki


Lampuki, known as Dolphinfish or Mahi Mahi elsewhere in the world, are incredibly popular in Malta and Gozo, sometimes cited as the unofficial fish of the Maltese islands.
They are caught seasonally, from 15 August (the name day of St Mary) until the end of the calander year. In this season you will see fresh Lampuki everywhere, enjoyed in a variety of ways.
At the start of the season the boats are blessed for protection and in hopes of a successful catch. This happens every year even to this day, in keeping with a long standing fishing tradition on the Maltese islands.
The fishing methods are also rooted in tradition. Fisherman weave rafts from palm leaves to create shade. Lampuki gather under the shade of the palm leaves. Once enough are gathered fisherman cast out a net to gather them.
It is a delicious fish with tender white meat. The fish is versatile too, served in a variety of ways. They can be used in soup, such as Aljotta, grilled lightly with things like onion, garlic, tomato, capers, olives and herbs, or baked in famous Lampuki Pie (Torta tal-Lampuki).

Fresh fish display, with Lampuki

Kinnie


If you are spending any time in Malta and Gozo, especially during the sweltering summer months, then sampling this soft drink is a must. Kinnie is Malta’s own soft drink and is synonymous with Maltese culture.  The unique flavour was introduced in 1952 and has been a favourite among locals and tourists ever since. The bitter-sweet taste of orange, herbs and spices is incredibly refreshing. It works well alone as well as a mixer for a range of alcoholic drinks.

Kusksu


Kusksu gets its name from the giant couscous like pasta beads, known locally as Kusksu. This soup is typical of Maltese cooking, combining broad beans (ful), Ġbejna, onions and garlic fried in olive oil or butter, bay leaves, tomato paste and the pasta that gives the dish its name. As with most Maltese cooking there is room for variety here, using the ingredients available at the time.
All of these ingredients are cooked in a flavourful broth and enjoyed alongside some great Maltese bread (Hobz).

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