Malta may be small in size, but it boasts a culinary tradition as rich and diverse as its history. Nestled in the heart of the Mediterranean, this sun-drenched archipelago has been influenced by centuries of cultural exchange—Phoenician traders, Arab rulers, Sicilian neighbors, and British colonists have all left their mark. Nowhere is this melting pot more evident than on the Maltese traditional food.
Whether you’re wandering through the historic streets of Valletta or relaxing in a fishing village like Marsaxlokk, you’ll encounter dishes that are deeply rooted in family tradition, seasonality, and bold Mediterranean flavors. In this post, we’ll explore Malta’s most iconic traditional foods and what makes them truly unique.
1. Ġbejniet: Maltese Cheeselets
Let’s begin with one of Malta’s most beloved staples: ġbejniet. These small, round cheeselets made from sheep or goat milk are a fixture in both rural homes and local restaurants. They come in various forms—fresh, dried, or peppered—and can be eaten alone, with bread, or in salads.
Fresh ġbejniet are soft and creamy, while the dried versions develop a firmer texture and more pungent taste. Locals often marinate them in vinegar and pepper or olive oil and herbs. They’re also a favorite ingredient in ftira, a traditional Maltese flatbread sandwich.
2. Pastizzi: The Iconic Maltese Snack
No trip to Malta is complete without biting into a hot, flaky pastizz. This savory pastry, usually filled with either ricotta cheese or curried peas, is the Maltese answer to street food perfection. Found in every village pastizzeria, pastizzi are cheap, filling, and utterly addictive.
The dough is layered like a croissant, giving it a crisp texture that shatters beautifully with each bite. Whether you’re grabbing a quick breakfast or a late-night snack after a festa (village festival), pastizzi never disappoint.
3. Ftira: More Than Just Bread
Ftira is Malta’s traditional flatbread, slightly thicker than pizza dough and baked to chewy, golden perfection. But it’s more than just bread—it’s the foundation for one of Malta’s most iconic sandwiches. A ftira biz-zejt (literally “ftira with oil”) typically includes tuna, olives, capers, tomatoes, and a drizzle of local olive oil, all packed into the bread’s rustic folds.
Often considered the Maltese working-class lunch, ftira has earned its place in UNESCO’s Intangible Cultural Heritage list. It’s a testament to how simple ingredients, when combined with care, can become something extraordinary.
4. Stuffat tal-Fenek: Rabbit Stew, Malta’s National Dish
Rabbit may not be a common dish in many cultures, but in Malta, stuffat tal-fenek (rabbit stew) is a national treasure. Slow-cooked with red wine, garlic, tomatoes, and herbs, the stew is rich, earthy, and deeply comforting.
Traditionally served with spaghetti as a starter (yes, carbs before carbs), followed by chunks of tender rabbit meat and potatoes, this dish is often enjoyed during Sunday family lunches or festive occasions. The popularity of rabbit in Maltese cuisine is linked to the island’s hunting traditions, which remain strong to this day.
5. Aljotta: A Fisherman’s Delight
As an island nation, Malta has a deep connection to the sea, and aljotta—a garlic and tomato-based fish soup—is one of the finest examples of this maritime heritage. Often made with rockfish or scorpionfish, this broth is infused with herbs like mint and parsley, and served with rice or crusty bread.
Aljotta is not just a dish; it’s a reflection of resourcefulness. Fishermen traditionally used whatever fish couldn’t be sold at market to prepare this flavorful, restorative soup. It’s simple, but incredibly satisfying.
6. Kapunata: Malta’s Ratatouille
Kapunata is Malta’s take on ratatouille—a vegetable medley of eggplants, zucchini, tomatoes, capers, and olives stewed together in olive oil. Often served cold or at room temperature, it makes a perfect accompaniment to grilled fish or as a topping for bread.
This dish exemplifies the Mediterranean love for seasonal vegetables and robust olive oil. It’s vegetarian-friendly and a summer staple across Maltese households.
7. Imqarrun il-Forn: Baked Pasta, Maltese Style
Malta’s version of comfort food comes in the form of imqarrun il-forn, or baked macaroni. Similar to Italian timballo, this dish includes pasta (usually penne or macaroni) mixed with a meaty tomato sauce, eggs, and sometimes cheese, then baked until golden and crispy on top.
Families often prepare it in large batches, especially on Sundays or for school lunches. It’s hearty, filling, and even better the next day.
8. Ross il-Forn: Baked Rice
If pasta isn’t your thing, Malta has you covered with ross il-forn—the baked rice counterpart to imqarrun il-forn. This dish uses short-grain rice, mixed with minced meat, tomato sauce, and eggs, and baked until a firm crust forms on top.
It’s the kind of food that defines comfort—warm, savory, and deeply nostalgic for many Maltese people.
9. Helwa tat-Tork: A Sweet with History
Malta’s sweets are just as steeped in tradition. One standout is helwa tat-Tork, or “Turk’s sweet,” a dense, nutty confection made from crushed sesame seeds (halva) and almonds. Though of Middle Eastern origin, it’s been fully embraced by Maltese culture.
You’ll often find it sliced and served after meals or at celebrations. It’s sweet, slightly crumbly, and melts in your mouth.
10. Qagħaq tal-Għasel: Honey Rings for the Holidays
These iconic honey rings are a Christmas and Carnival favorite. Despite the name, qagħaq tal-għasel don’t contain actual honey—instead, they’re filled with a treacle-like syrup made from sugar, molasses, citrus zest, and spices like cloves and aniseed.
Encased in a crisp pastry shell, these rings are aromatic and richly flavored—a perfect pairing with coffee or tea.
Final Thoughts: Maltese Food
Maltese food is a celebration of history, geography, and cultural resilience. It’s a cuisine that grew out of necessity and scarcity, yet blossomed into something vibrant, hearty, and delicious. From street snacks to family feasts, each dish tells a story—of ancestors who fished, farmed, baked, and shared meals through generations.
If you ever visit Malta, make time to eat like a local. Wander into a small bakery for pastizzi, join a Sunday lunch with rabbit stew, and don’t forget to end your day with a slice of helwa tat-Tork. In every bite, you’ll taste the island’s soul.
