Cooking ONLY Maltese Food for a Week! *AGAIN*

Bħala Maltija li noqgħod barra minn Malta, waħda mill-iktar affarijiet li nimmisja minn Malta hija bla dubju l-ikel - speċjalment l-ikel tan-nanniet. Allura din il-ġimgħa sfidajt lili nnifsi sabiex insajjar ikel Malti biss għal ġimgħa sħiħa, u ovvjament ma stajtx ma ninkludix xi riċetti tan-nanniet. Bdejt billi għamilt it-torta tal-lewż bl-ġamm tal-berquq tan-nanna Marie. Għall-ewwel darba f’ħajti wkoll għamilt il-ġbejniet u użajthom biex l-għada nagħmel il-kusksu kif tagħmlu n-nanna Gerit. Ġurnata oħra għamilt il-qarabagħli mimli bil-courgettes, peress li hawn ma nsibx qarabagħli tond. Fil-weekend għamilt il-pudina tan-nanna Gerit. U fl-aħħar għamilt il-bigilla, li wkoll qatt ma kont għamilt qabel. Ma stajtx ma nagħmilx xi tip t’għaġin u allura spiċċajt bit-timpana.

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As a Maltese expat living abroad, one of the things I miss most about home is definitely the food, especially my grandparents’ cooking. So this week I challenged myself to cook only Maltese food for a whole week, and of course I had to include some of my nanniet’s recipes. I started with Nanna Marie’s almond and apricot jam tart. For the first time ever, I even made gbejniet from scratch, which I then used the next day to prepare kusksu just like Nanna Gerit makes it. Another day I made stuffed marrows using regular courgettes, since I can’t find the round marrows here. Over the weekend I baked Nanna Gerit’s pudina (bread pudding). And finally, I made bigilla, which I had never attempted before. I couldn’t end the week without some kind of pasta dish… so of course, for the last dish I made timpana.

00:00 - Intro
00:41 - Almond & Apricot Jam Tart
03:45 - Gbejniet
06:42 - Kusksu
09:30 - Stuffed Marrows
12:49 - Pudina
15:15 - Bigilla & Timpana

-- RECIPES --

Almond & Apricot Jam Tart - Torta tal-Lewż bil-Ġamm tal-Berquq
Tart Crust:
-200g plain flour
-100g unsalted butter, cold and cubed
-100g sugar
-1 egg
-Zest of 1 lemon
-Pinch of salt

Filling:
-100g sugar
-100g soft unsalted butter
-250g ground almonds
-125g plain flour
-2 eggs
-Zest of one lemon
-200g apricot jam

Fresh Maltese Cheeselets - Gbejniet Friski
   • Gbejniet Friski (Fresh Maltese Goat's Cheese)  

Maltese Broad Bean Soup - Kusksu
1 onion
2 garlic cloves
400g frozen broad beans
1/2 large cauliflower (or 1 small head)
2 medium potatoes
2 tbsp tomato paste
2 chicken cubes
4 eggs
4 fresh gbejniet
Water

Stuffed Marrows with Maltese-Style Oven Baked Potatoes - Qarabagħli Mimli bil-Patata l-Forn
Marrows:
4 large round marrows (or 2 courgettes)
400g minced meat half-and-half
1 small onion, finely chopped
1 egg
1 tsp cumin
1 tsp oregano
4 tbsp grated parmesan
2 tbsp tomato paste
Fresh parsley, chopped
Salt and pepper
Potatoes:
4 large potatoes
1 medium onion, sliced
Olive oil
Fennel seeds
Salt and pepper
Water

Maltese Bread Pudding - Pudina
2 small loaves of stale bread
185g margarine
1 egg
150g drinking chocolate
1 tbsp baking powder
125g zokkor
3 tbsp plain flour
60g chocolate pudding (powder)
Zest of 1 orange
Half a bottle of vanilla essence
Shot of vermouth
1 tbsp whole milk (and more as needed)
250g candied cherries
150g sultanas
250g candied peel (konfettura)

Maltese Broad Bean Dip - Bigilla
https://apronandwhisk.com/traditional...

Baked pasta in pastry - Timpana
Dough:
420g all-purpose flour
8g salt
180g butter, chilled and diced
cold water as needed
Pasta:
500g rigatoni
500g minced beef
340g can corned beef
1 onion
1 tbsp olive oil
2 garlic cloves
1 tbsp worcestershire sauce
1 tbsp tomato paste
2 tsp curry
800g tomato sauce
1 egg
parmesan cheese
salt and pepper