Maltese cuisine

Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

culinary traditions of Malta

Pastitsio (, pastítsio) is a baked pasta dish with ground meat and béchamel sauce, which came from the Ionian Islands to Greece. Variations of the dish are found in other countries near the Mediterranean Sea.

Ftira (plural: ftajjar) is a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. Regional variations include Gozo ftira, which is served more like a pizza than a sandwich. Gozitan ftira is served open with thinly sliced potato over the crust, or folded over like a calzone.

thumb|upright=1.35|Selection of fresh and cured ġbejniet Ġbejna (; plural '''') is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses.

sourdough bread from Malta

flesh from quail

Pizza baked in large rectangular trays, sold by the slice

dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish

Kusksu () is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather.

thick green lumpy mash of peas popular in the United Kingdom

Rabbit stew, cuisine of Malta

rabbit meat dish

Bigilla is a traditional Maltese dish, made of mashed beans, olive oil, salt and red pepper, and usually served as a dip. Bigilla uses tic beans (, "Djerba beans"), which are similar to broad beans, but smaller and with a darker and harder skin.