Malta

Country - Malta

Cuisine Description - Pastry of all kinds is used to encase vegetables, cheese, fish, meat, rice and pasta, producing tasty and filling dishes. These embrace subtle combinations of young Cauliflower florets, sheep or goat cheeses and egg contained in a crisp pastry, similar in taste to quiche, or the stronger taste of Lampuki pie, filleted Dorado mixed with spinach, Cauliflower, chestnuts and sultanas in shortcrust pastry. Stewed and stuffed dishes are also an important element of Maltese cuisine. Stewed rabbit cooked in wine and herbs, "bragoli", parcels of mince, chopped eggs, breadcrumbs and pastry wrapped in thin pieces of Beef, simmered very gently in gravy. Seasonal vegetables, such as aubergines, tomatoes, peppers, baby marrows and onions are very tasty stuffed with minced meats, olives and other vegetables such as garlic and fresh herbs. Seasonal salads and vegetables are an important feature of the Maltese kitchen. The best loved and most healthy dish is probably "minestra" which is vegetable soup combining numerous fresh and dried vegetables and can be served with fresh or grated "gb ejniet". Copyright Recipes Wiki