CUISINE Over the years, all of these elements combined to create Mediterranean food as we know it today – and which includes a number of ingredients that have been brought over from elsewhere, such as tomatoes, potatoes, chillies and peppers from the New World, salt cod from the Atlantic, and aubergines from the Middle East.” With all of this history and versatility in mind, Keith suggests really getting to know Maltese food while you’re visiting. “The best way to understand a culture is through its food,” he grins. “For instance, why not try bread pudding? It’s the perfect example of a Mediterranean dish that has been tweaked to suit Maltese tastes, as every country in the region has its own variation of it. The local concoction is quite a combination, and uses anisette, which is an Italian influence, chocolate, which is a nod to Spain,
and raisins, which are Arabic in their roots. In just one single bite, a portion of bread pudding is able to tell the story of all the history that went into the creation of that one dish.” Of course, each season in Malta brings with it its own selection of ingredients, which Keith also recommends tasting because they will be at their very best. Right now, winter produce such as cauliflower, cabbage, chard, broccoli and citrus fruits are in season, while springtime ingredients like strawberries, globe artichokes, green beans and peas are just around the corner. “If you’re on the lookout for a local dish to try at this time of year, I would recommend kusksu (a broad bean and pasta dish),” the chef continues. “It’s made from local winter vegetables, as well as pearl couscous, poached eggs and goats’ curd, which is all served in a rich broth. ➜
“In just one single bite, a portion of bread pudding is able to tell the story of all the history that went into the creation of that one dish.”
Pudina-tal-ħobż (bread pudding) - Photo: Little Rock
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Aljotta - Photo: A Maltese Mouthful
Keith Abela’s Traditional Aljotta
Fancy trying your hand at a well-loved Maltese recipe that’s both seasonal and sustainable? This delicious fish soup fits the bill perfectly. Serves 2 2 large shallots 4 cloves of garlic 1 zucchini 1 carrot 200ml white wine 200g tomato puree 4 small stock fish 400g water 100g rice A bunch of mint and parsley, chopped 1 lemon Olive oil Salt Chop your shallots, garlic, zucchini and carrots into small cubes, and shallow-fry them in olive oil in a pot over medium heat for around five minutes, until slightly soft. Next, add the white wine and reduce the volume by half, then add the tomato puree and again reduce by half. Once reduced, add the fish and the water, and season with salt. Bring to the boil and let simmer for an hour-and-a-half. When ready, remove the fish from the broth and let the fish cool to room temperature. Then add the rice to the pot and let it cook for around 20 minutes. During this time, you can remove all the meat from the bones of the fish. To finish the dish, add your chopped herbs and fish fillets to the broth, discarding any bones. Serve in a bowl and garnish with a wedge of lemon and a drizzle of olive oil.