Maltese traditional food reflecting Maltese history, it shows strong Sicilian and English influences as well as influences of Spanish, French, Maghrebin, Provençal, and other Mediterranean cuisines. The below items are some of the Maltese Dishes found at United Bar & Resrtaurant.
There are a number of junctures in which development in Maltese cuisine related to issues of identity. The most significant example is the traditional Maltese fenkata, often identified as the national dish, quite possibly started off as a form of symbolic resistance to the hunting restrictions imposed by the Knights of St John. The dish was to become popular after the lifting of restrictions in the late 18th century.
Bigilla is a traditional Maltese dish, made of mashed beans. Tic beans, known in Malta as “ful ta’ Ġirba” (Djerba beans), are used. These are similar to but smaller than broad beans, with a darker and harder skin. At United the Bigilla is served as a snack.
Ġbejniet (Goat’s Cheese)
Despite Malta’s small size there are some regional variations. This is especially the case with Gozo. This is evidenced in some names such as the Gozitan cheeselet (ġbejna t’Għawdex).
Laħam taz-Żiemel (Horse Meat)
In Malta, stallion meat is usually fried or baked in a white wine sauce. A few horse meat shops still exist and it is still served in some restaurants, especially in our Restaurant.
The Common Quail is also part of Polish cuisine and Portuguese cuisine, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
Zalzett tal-Malti (Maltese Sausage)
Maltese sausage is typically made of pork, sea salt, black peppercorns, coriander seeds and parsley. Another version includes garlic. The plain version is dried whereas the one containing garlic is to be consumed fresh. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. More recently a barbecue variety has become popular. This variety is essentially the same as the original but with a much reduced salt content, and has a thinner skin.
A dish of cooked land snails, usually served as an appetizer in Malta and in Maltese Restaurants. Not all species of land snail are equally edible, and many are too small to make it worthwhile to prepare and cook them.