I recently read a nice article about the Maltese cuisine in a German newspaper, and I would like to tell you a little bit more about it now. In the article it is described on the one side how the island developed and on the other how it affected the cuisine.
Malta consists of three larger islands and a few smaller ones that are uninhabited. The main island is Malta (27km x 15km), and the other two islands are Gozo and Comino. Since the islands are very small in relation to their actual size, they seem a bit lost in the sea, as if they had been forgotten by someone in the Mediterranean. The landscape is characterised by rugged, yellow limestone rocks, which at first glance do not seem to be produce fertile land. With their turbulent history, the Maltese have managed to create their own, unique culture, also culinary. The foundation are many different vegetables, such as zucchini, pumpkin, tomatoes, potatoes and aubergines. In addition there are also herbs, such as thyme, rosemary, sage and many others that give the Maltese cuisine a very special taste.
The Maltese made the best of their situation and cultivated other vegetables. Capers for example grow on every corner, and they are being used for cold dishes (tuna sandwich) or hot dishes. One dish is often named as the dedicated national dish: Fenek. The delicious dish is stewed rabbit with tomatoes, capers, garlic and red wine. Other than rabbit, meat is not very common in the traditional Maltese cuisine, but we can see a gradual change. There are also olive growers that are producing their own olive oil, and it is used to complement the Mediterranean cuisine. It is common in Maltese restaurants to be served an appetizer of olives, goat cheese and hummus. These small dishes remind of the Italian antipasto or the Spanish tapas.
In any case, there is much to discover, and I can highly recommend trying the Maltese cuisine when you are on holiday or on a business trip.
