Malta: Flavours of the Mediterranean: Mediterranean Recipes From The Islands
SynopsisPlot
Many empires have influenced the Maltese kitchen over the centuries, leaving a seductive blend of Arab, French, Italian and English flavours. The result is a balance of raw agrarian produce, fruits of the sea, and well-honed technique against a backdrop of breathtaking rocky outcrops and spectacular blue water. In this beautiful ode to Maltese cooking, author Simon Bajada (Baltic, The New Nordic) captures the everyday food of Malta for the home cook, including dishes such as Ftira, a flattened sourdough bread loaf drenched in tomato with tuna capers and olives; Aljotta, a hearty fish stew; and Bigilla, a broad bean paste used as a delicious dip.
Story
About this book
Malta sits in the central Mediterranean between Sicily and the North African coast, and its cooking reflects centuries of contact with Arab, French, Italian, and English traditions. Simon Bajada, whose earlier work includes cookbooks on Nordic cuisine, turns his attention to this small archipelago and its distinctive food culture. The book contains around 70 recipes designed for home cooks, drawing on everyday Maltese ingredients and methods rather than restaurant-style presentation.
Among the dishes covered are Ftira, a flattened sourdough bread topped with tomato, tuna, capers, and olives; Aljotta, a fish stew built on local seafood; and Bigilla, a paste made from broad beans and served as a dip. These recipes reflect a kitchen shaped by both sea and land, combining coastal produce with the agrarian staples of a rocky island landscape. The book is heavily illustrated with photography that documents the islands alongside the food.
Bajada's approach focuses on accessible technique and local balance rather than elaborate preparation. The recipes sit within a broader portrait of Maltese daily life, connecting dishes to the places and routines they belong to on the islands.
