Distinctly Maltese cuisine is not hard to find but does exist. The food eaten draws its influences from Italian cuisine. Most restaurants in resort areas like Sliema cater largely to British tourists, offering pub grub like meat and three veg or bangers and mash, and you have to go a little out of the way to find 'real' Maltese food. One of the island's specialities is rabbit (fenek), and small savoury pastries known as pastizzi are also ubiquitous.
The Maltese celebratory meal is fenkata, a feast of rabbit, marinated overnight in wine and bay leaves. The first course is usually spaghetti in rabbit sauce, followed by the rabbit meat stewed or fried (with or without gravy). Look out for specialist fenkata restaurants, such as Ta L'Ingliz in Mgarr.
True Maltese food is quite humble in nature, and rather fish and vegetable based -- the kind of food that would have been available to a poor farmer, fisherman, or mason. Thus one would find staples like soppa ta' l-armla (widow's soup) which is basically a coarse mash of whatever vegetables are in season, cooked in a thick tomato stock. Then there's arjoli which is a julienne of vegetables, spiced up and oiled, and to which are added butter beans, a puree made from broadbeans and herbs called bigilla, and whatever other delicacies are available, like Maltese sausage (a confection of spicy minced pork,coriander seeds, garlic and parsley, wrapped in a hog casing) or ġbejniet (simple cheeselets made from goats' or sheep milk and rennet, served either fresh, dried or peppered).
Maltese sausage is incredibly versatile and delicious. It can be eaten raw (the pork is salted despite appearances), dried, or roasted. A good plan is to try it as part of a Maltese platter, increasingly available in tourist restaurants. Sun dried tomatoes and bigilla with water biscuits are also excellent. Towards the end of summer one can have one's fill of fried lampuki (dolphin fish) in tomato and caper sauce.
One must also try to have a bite of ħobż biż-żejt, which is leavened Maltese bread, cut into thick chunks, or else baked unleavened ftira, and served drenched in olive oil. The bread is then spread with a thick layer of strong tomato paste, and topped (or filled) with olives, tuna, sun-dried tomatoes, capers, and the optional arjoli (which in its simpler form is called ġardiniera).
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