Maltese Recipes - Savory Baked Rice

Malta is an island nation comprising an archipelago of seven islands in the Mediterranean.  The national language is Maltese, a unique melding of Arabic and Sicilian/Italian, but English and Italian are spoken frequently.  Though small, Malta has a long and rich history, with evidence of habitation going back to the Neolithic era (4th millennium BC).  It boasts some of the world's most ancient standing buildings and megalithic temples.  It is one of the most Catholic nations in the world (98% of the population) and has the highest rate of church attendance in Europe.  Malta gained independence from Britain in 1964 and became a Republic 10 years later.  It joined the European Union in 2004. 

Maltese cuisine may not be as well known as other Mediterranean cuisines, but that doesn't mean it isn't just as delicious. Try this tasty rice recipe and see for yourself!

Ross-fil-forn

Savory baked rice

1/2 lb (1 cup) rice

2 eggs

1/2 cup lard or butter

1/2 lb ground beef or pork

3 tbsp tomato paste

Salt, pepper

4 tbsp grated parmesan cheese

Wash the rice thoroughly.  Brown the ground meat.  Dilute 3 tbsp of tomato paste with 2 tbsp hot water and add to meat.  Let simmer while you beat the eggs and grate the cheese.

Grease a casserole dish.  Mix rice with meat sauce, add the beaten eggs and mix in grated cheese.  Add salt and pepper to taste.  Stir until rice is mixed in well. 

Add enough water to cover completely - stir again.  Bake in a 400 degree oven, stirring occasionally, until rice is a golden-brown.

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Maltese Recipes

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

Some of the most popular Maltese recipes include:

* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

Discover more about Maltese recipes at http://www.recipesmaniac.com/cook_maltese.php - visit this site for more information, photographs and cook books.

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