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| The recipes below are traditional recipes commonly made in Gozo. Gozo food has definite Mediterranean influence that makes the most of local produce and seafood. The food is extremely popular and it certainly is one of the reasons food lovers around the world book airline tickets and get travel insurance with companies like Aviva so that they can enjoy Gozo's food culture in the flesh. The recipes below are quite simple and are a some of Gozo's favourite dishes, so please try them. |
Fish Soup
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(Aljotta) |
Ingredients: 1lb white fish Method: |
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Maltese Bread |
(Hobz) |
Ingredients: 600g flour Method: Mix the four, salt and margerine. Add the yeast. Make a mixture of the luke warm water, sugar and the milk. Add on to the flour and knead the mixture well until the dough is white and elasticated. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour. Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes. Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.
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Baked Maceroni |
(Imqarrun fil-forn) |
Ingredients: 400 g. macraroni Method: Peel and chop onions and fry till golden color add meat and continue cooking until brown add tomato paste and stock and cook for further 20 mins, meanwhile boil the macaroni in plenty of salted water when ready drain off the water add meat sauce cheese chopped hard boiled eggs and seasoning to the macaroni blend everything together, prepare a greased pie dish put the macaroni in the dish and bake for 30-40 minutes in a medium hot oven. You can serve Hot or Cold. |
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Spaghetti with Octopus Sauce
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(Spaghetti biz-zalza tal-qarnit)
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Ingredients: 1kg Octopus Method: Peel and slice the onions. Cut the octupus into even sized pieces fry in a little oil and water till tender. Add the tomato paste and herbs, continue cooking for about 20 minutes on low flame Meanwhile prepare the sauce by peeling the tomatoes and chopping them finely, Fry the onions in a pan till soft. Strain the octopus but save the liquid. Slice the olives and lemon zest. Add all remaining ingredients to the first mixture and simmer for a while. Add the octupus liquid and simmer for another 15 minutes. Cook spaghetti for not more than 7 minutes or till it is al dente. Pour octupus sauce over the spaghetti and serve hot. Topped with parpeasan cheese. |
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Rabbit Stew |
(Stuffat tal-fenek) |
Serves 4 Ingredients: 1 medium sized Rabbit Method: Marinade the rabbit overnight in red wine and parsley. Fry the rabbit together with the garlic in the oil on low heat. When fried from both sides, remove from the frying pan and place the onion and the bacon. Cook for a couple of minutes till the onion gets reddish, and then add the peeled tomatoes, tomato paste, mixed spice ground black pepper and the red clilli pepper. Cook for about 10 minutes, and add the rabbit with the marinade including the peas and the apple. Leave to cook for about 45 minutes. NOTE: Can be served either with spaghetti or rice. |
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Rissoles |
(Pulpetti) |
Serves N/A
Ingredients: 500g Minced Meat Method: In a bowl beat the eggs and add the parsley and garlic. Then add also the minced meat, cheese, breadcrumds, salt and some pepper, and mix well. Heat the oil in a frying pan and place 60ml of mixture. Flatten gently and cook until well brown from both sides. Remove and drain on a paper napkin and repeat with the remaining mixture. |
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Beef Rolls |
(Bragioli) |
Serves 6
Ingredients: 6 thin beef steaks Filling: 500g minced meat Method: In a bowl mix altogether the minced meat, eggs, parmesan cheese, parsley, garlic, salt and some pepper. Then, on each peace of steak, place some filling mixture, roll up tightly and secure with toothpicks. In an oven dish, cut the onions in rings, place the meat rolls, and top up with the potatoes (cut in half), carrots, parsley salt and pepper. Spread the beef stock, cover, and place in oven at moderate heat for 1 hour. |
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Cookies |
(Buskutelli) |
Ingredients: 15g fresh yeast or dried yeast Method: Cream the yeast in water, sieve the flour and salt into a bowl, rub in the butter and add the sugar and ainseed make a well and add the yeast and water at least 150ml water is used but adjust this quantity to the flour, bring the mixture together, then turn on a work surface and knead until you have a pliable bread like dough, return to bowl and prove in a warm place covered, until doubled in bulk, this will take longer then bread as the sugar retards the rising,return the dough to work surface, knead briefly to knock it back, form into 4 elongated cakes and bake on a tray at 200c/400f/gas6 until cooked through, approximately 20 mins. allow to cool overnight, cut each cake into thin slices lay out on a try and bake at 180c/ 350f/ gas4, until crisp and golden checking frequently that they do not catch, cool on a wire rack. |
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Maltese Nougat |
(Qubbajt) |
Ingredients: 800 g sugar Method: Oil a shallow baking tray and line first with greaseproof, then a sheet of rice paper dissolve the sugar in 250 ml water over low heat in a heavy saucepan, shaking but not stirring, boil to 154 c , lightly grease a marble or other slab with a little oil mixed with water and spread the nuts over it, sprinkle the cinnamon, then pour the hot syrup turn and work the mixture with two spatulas, when it starts to harden spoon it into the rice paper case and leave to cool, remove the greaseproof and leave the edilble paper. |
