Tag Archives: Maltese food

Soppa tal-Armla

Widow’s Soup

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

Ingredients:

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)

Method:

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

Soppa tal-Armla

Stuffed Calamari

Klamari mimli il-forn

My favourite way of stuffing calamari is to create a little risotto using the tentacles and stuffing the body with this. Then I roast the whole thing in the oven until tender.

Ingredients:

2 Calamari about 1kg tentacles set aside and minced

1 small Onion minced

3 cloves Garlic minced

Half glass red Wine

200g risotto Rice

100g Peas

2 eggs whisked

350 ml Fish Stock

1/2 tsp Chili Flakes

1/2 tsp Turmeric

1 tsp Mild Curry

1 tbsp Marjoram

S&P

Method:

Heat oven to 220°C. Saute onion, garlic and tentacles in a little olive oil. Once sealed add rice and dry roast for two minutes. Add spices and herbs and mix for another minute. Add wine and deglaze with wooden spoon. Mix in stock gently and lower to a simmer. Add all the stock and peas and cover. After 15 minutes the stock should be absorbed and the rice cooked al dente. Allow to cool, mix in egg, adjust seasoning and stuff the squid with the risotto using a spoon. Make sure to press right to the bottom and fill to the top. Close the end using toothpicks. Put in a baking tray, sprinkle with sliced garlic, season with salt and pepper and drizzle liberally with olive oil. Place in hot oven. After 15 minutes add a generous helping of wine in the dish, and bake for another 30-45 minutes, basting occasionally until the skin is easily pierced with a fork.

Several variations can be used such as adding raisins and pine nuts, stewing in a tomato sauce instead of baking, the possibilities are endless 🙂

Lampuki fried in Breadcrumbs

Traditionally, lampuki are fried in flour or semolina. Today I tried using a mixture of breadcrumbs and semolina with lovely crunchy results

Lampuka mogħqlija

Basically it’s very simple. Dip lampuki fillets in a half half seasoned semolina breadcrumb mixture and shake off excess. Heat vegetable oil (about 1-2 mm) in a heavy based pan and add a large smashed clove of garlic. When the garlic starts sizzling properly add the fillets skin side down and leave for a couple of minutes until the skin develops a nice colour. It’s difficult to specify a time as it depends on the size of the fish but normally, when the skin looks nice and crunchy it will be about three quarters cooked and only needs another minute or two on the other side. This can be served with salad, caponata or a tomato caper sauce with thin round chips 😋

Of course I didn’t let the heads and bones go to waste and made a lovely Aljotta or fish soup, but that’s another story…

PS Oh dear! Had a case of late night malnutrition and put the leftover lampuki fillet on a slice of Maltese bread rubbed with ripe summer tomato, drizzled with olive oil and topped with kapunata. Mmm mind blowing 🤯