The quintessential rural staple for large families, soppa tal-armla is essentially a way to combine different available veg from the field and turn them into a hearty soup with the addition of poached egg and sheep cheese. This simple broth is extremely tasty and easy to make and has enough protein for a full meal
1 Onion chopped
3 cloves Garlic minced
2 Carrots sliced
1 stick Celery sliced
1 large Potato cubed
1 Kohlrabi cubed
200g Cauliflower florets
200g Pumpkin cubed
1.5L Vegetable Stock
1tbsp Kunserva (tomato puree)
1 Tomato chopped
Peas and Broad Beans if available (I had peas)
Free range eggs
Fresh Ġbejniet (fresh sheep cheese)
On a low heat sweat the onion and garlic in a tablespoon of olive oil till translucent. Add carrots and celery and stir for a couple of minutes. Add the rest of the vegetables and dry cook for five minutes. Next goes the tomato puree and the chopped tomato. Barely cover with the stock and leave to simmer for 45 minutes.
Add the peas, eggs, cover and after five minutes the ġbejna. Keep covered for another ten minutes barely simmering. It is now ready to serve
I had stopped updating the blog due to work commitments. Now with the social isolation taking place and more time at home it seems a good time to start playing with my food again. Also, more hands on deck for peeling ful and pizelli!
Kusksu is a hearty traditional Maltese soup that celebrates the flavours of spring. Pasta shaped like giant couscous is cooked in a simple vegetable broth with broad beans and peas. Towards the end eggs and sheep cheese are dropped in to be poached. In a break from tradition I added some Swiss Chard which needed to be used which added to the colour and the flavour.
The name and shape of the pasta seems to indicate that this dish originates from the period of Arab occupation between the 9th and 11th century. However kusksu has a different texture to couscous and its heavier body lends itself better to slow simmering. It is best to use Maltese kusksu but if unavailable the Italian Tempesta is a good substitute.
If possible use the freshest free-range eggs and unpasteurised ġbejniet. Since this is spring food go for the freshest ingredients including fresh garlic and onion if available. For people not residing in Malta the Ġbejniet can be omitted and for vegans the eggs as well. Still tastes delicious!
Serves 4 (actually finished it between two of us!)
1 Onion chopped
6 Small Cloves Fresh Garlic chopped
1kg Ful peeled (Broad Beans. Frozen works as well)
500g Fresh Peas peeled (or frozen)
6 Leaves Swiss Chard chopped
1 tbs Kunserva (Tomato Puree)
1.5 L Vegetable Stock
100 g kusksu ( You can substitute Tempesta or Israeli Giant Couscous)
4 Ġbejniet (Sheep Cheeselets)
4 Free-Range Eggs
Grated Parmesan optional for serving
Sweat the onion in a generous swig of olive oil on a medium low heat. When translucent add garlic, stir for a minute and add kunserva. Add ful, peas and chard. Pour in the stock, bring to the boil and simmer for 15 minutes.
Put in the couscous, cover and after 10 minutes stir and drop in the eggs gently. Cover for another 5 minutes, drop the ġbejniet and leave for another 5 minutes. If it looks too dry add some water and if too liquidy leave uncovered. Throughout the process check the pasta for doneness as different brands might vary in cooking time.
Serve with a drizzle of olive oil and grated parmesan
1 small chilli (deseeded if you don’t want it very spicy)
1 litre Water
2 tsp coarse Sea Salt
1 tbsp Pumpkin Seeds
Sweat the onions, carrots and celery in a little olive oi for 5 minutes. Meanwhile cut the broccoli into small florets and set aside. Add the stalk of the broccoli, chili and the potatoes to the pot for another couple of minutes. Add the boiled water, the salt and the barley and simmer for 45 minutes making sure the barley is tender. Remove the stalks and add the florets and pumpkin seeds, simmering for another 10 minutes. Serve with grated parmesan
This hearty winter soup can be prepared in 20-30 minutes yet will warm you up from the inside. Let it rain!
Serves: 2 Duration: 30 minutes
1 Sweet Potato
50g Red Lentils well rinsed
1 small Chili deseeded
1/2 tsp Curry Powder
1/2 tsp Ground Cumin
1 litre Chicken or Vegetable Stock
50g Cappellini Noodles broken in 3cm pieces
Gently fry the chopped onion and carrot in a knob of butter for four minutes until soft. Add the spices and fry for an additional minute to release their fragrance. Stir in potatoes and add the stock. Bring to a boil and add the marrows and the lentils. Allow to simmer for 15 minutes. Add the noodles and cook for three more minutes. Rest for another five minutes to let the flavours mingle. The noodles and lentils will absorb most of the liquid making this a thick soup that goes down very easily on a winter’s night.