List of Maltese dishes

The following is a list of dishes in Maltese cuisine:

Appetizers

 * Żebbuġ Mimli (pitted green olives stuffed with tuna mixture)
 * Fażola bajda bit-tewm u t-tursin (White beans with parsley, garlic and olive oil)
 * Ful bit-tewm
 * Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans))
 * Galletti (Maltese biscuit)
 * Bebbux (escargot)

Soups

 * Brodu (beef or chicken broth)
 * Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables)
 * Kusksu (vegetable soup with small pasta beads called kusksu and fresh broad beans in season)
 * Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs)
 * Aljotta (fish soup with plenty of garlic, herbs, and tomatoes)
 * Kawlata (cabbage and pork soup)

Pasta and rice

 * Imqarrun (macaroni, Bolognese-style meat sauce, and egg casserole)
 * Timpana (macaroni and tomato sauce casserole)
 * Ravjul (ravioli and tomato sauce)
 * Ross il-forn (baked rice)
 * Għaġin grieg (small pasta beads with minced pork and cheese)
 * Froġa tat-tarja (fried omelette with vermicelli pasta)

Meat

 * Stuffat tal-fenek (rabbit stew)
 * Fenek moqli (fried rabbit)
 * Braġjoli (thin slices of meat that are stuffed and rolled as a roulade)
 * Laħam fuq il-fwar (steamed slices of beef)
 * Falda Mimlija (stuffed flank of pork)
 * Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce)
 * Zalzett tal-Malti (a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley)
 * Mazzit (Maltese blood sausage)

Fish

 * Lampuka
 * Stuffat tal-qarnit (octopus stew)
 * Qarnit bit-tewm (octopus with garlic)
 * Klamari mimlija (stuffed calamari)
 * Pixxispad (fried swordfish)

Eggs and cheeses

 * Ġbejna (a small round cheese)
 * Froġa (omelette with ġbejna, broad beans or meat)
 * Balbuljata (scrambled eggs cooked with tomatoes and onions)

Vegetables and sauces

 * Qarabagħli mimli (stuffed courgette)
 * Brunġiel mimli (stuffed aubergine)
 * Bżar mimli (stuffed peppers)
 * Patata l-forn (baked sliced potatoes)
 * Kapunata
 * Aljoli (arjoli) (Maltese aioli which contains no egg)
 * Qaqoċċ Mimli (stuffed artichokes)

Savoury pastries

 * Torta tal-irkotta (ricotta pie)
 * Sfineġ (vegetable, fish or cheese fritters);
 * Pastizzi
 * Qassatat (qassata)
 * Torti tar-ross u l-qargħa ħamra (rice and pumpkin pie)

Bread

 * Ħobża tal-Malti
 * Ftira (a Maltese flatbread)
 * Ħobż biż-żejt u t-tadam (bread with olive oil and tomato)
 * Ftira Għawdxija
 * Qagħaq tal-Appostli

Sweets

 * Qagħaq tal-ħmira (soft sweet bagel shape cake with a hint of aniseed, topped with sesame seeds)
 * Imqaret (deep fried diamond-shaped pastry)
 * Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes)
 * Ravjul moqli (sweet toasted ravioli)
 * Torti tat-tamal (date and cocoa tart)
 * Torti tal-marmorat (almond and chocolate pie)
 * Ħelwa tat-Tork (nut studded sesame seed and sugar halva)
 * Pudina tal-ħobż (baked bread pudding with raisins and cocoa powder)
 * Prinjolata (Carnival sweet, made of biscuit and sponge cake covered with frosting and decorated with glacè cherries and melted chocolate)
 * Kwareżimal (Lenten almond biscuit scented with the zest of orange, lemon and Maltese mixed spice, cinnamon and orange blossom)
 * Ftira tar-Randan (Lenten honey drizzled squares of crisp deep fried pastry)
 * Karamelli tal-ħarrub (Lenten hard candy flavoured with carob)
 * Figolla (Easter icing-coated biscuit stuffed with a mixture of sweet ground almonds called intrita)
 * Ħobża ta' San Martin (sweet bread roll, sweetened with mastic associated with Saint Martin's Day)
 * Qagħaq tal-għasel or tal-Qastanija (Christmas sweet rings made from a light pastry with a filling made of treacle, honey, semolina, citrus zest, cinnamon and cloves)
 * Għadam tal-mejtin (Pastry shaped in the form of a bone filled with almond paste)
 * Zeppoli
 * Qubbajt (Traditional Maltese Nougat)

Beverages

 * Ġulepp tal-ħarrub (carob syrup)
 * Imbuljuta (chestnut, tangerine zest and cocoa drink)
 * Kafè (coffee boiled with aniseed, cinnamon sticks and/or rosewater)
 * Ruġġata (a drink made from cinnamon, vanilla, bitter almonds, sugar, water and milk similar to Italian 'orzata')
 * Te fit-tazza (a local variety of builder's tea, traditionally served with condensed milk and sweetened in a glass)
 * Kinnie (a bittersweet soft drink)
 * Bajtra (a prickly pear-based liqueur)