Maltese Ftira

This is the classic Maltese beach snack, street food, or easy meal. The ftira is anmed for the roll it's made on. The best way I can describe it is if a sourdough bagel and ciabatta had a baby. Caper bushes scattered the coastlines around Malta and Gozo and we would regularly see people out harvesting them. They are so fresh here and make the dish's flavor pop!

Spread 2 tablespoons of thick tomato paste on acrusty round loaf, rustic roll, or traditional Maltese ftira.

Mix 1 to 2 cans of good-quality tuna in oil, drained, high quality extra-virgin olive oil, 2 tablespoons of rinsed capers, 2 tablespoons chopped green olives, 1 thinly sliced shallot, and salt and freshly ground black pepper to taste. Spread onto the bread and enjoy!

other traditional foods

Bigilla - a dip made from dried Fava beans and eaten with water crackers or bread

Aljotta - a fish soup with lemon, garlic, and mint flavors

Pastizzi - a savory pastry filled with ricotta or mushy peas. (I only tried ricotta)

Ġbejniet - traditional sheep or goat cheese with about the firmness of feta, but not wet. It comes in small babybell sizes and is usually peppered.

We also ate a lot of more widely known mediterranean foods such as olives, tomatoes, and sea food.

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