Malta is located in the continent of Europe. It has Italy to the north, Albania and Greece to the far northeast, Libya to the far south, Tunisia to the southwest, and Sardinia and Corsica to the far northwest.
The capital is Valletta.
The official languages are Maltese and English.
The climate is typically Mediterranean, with hot, dry summers, warm and sporadically wet autumns, and short, cool winters with adequate rainfall.
The staple foods are salty-fresh seafood, ripe and juicy produce, breads, rabbit stew, bean paste, cauliflower, capers, and so many more delicious ingredients (https://nomadparadise.com/maltese-food/).
PASTIZZI TAL PIZELLI (Maltese Pea Pasties) (https://www.food.com/recipe/maltese-pea-pasties-pastizzi-tal-pizelli-484808):
- 1 lb. (500g) marrowfat peas
- ½ C (100g) Spanish onions, finely diced
- ½ C (100g) carrots, finely diced
- 1 puff pastry, shop bought
- 1 vegetable stock cube
- 2 tsp mild curry powder
- 1 tsp ground black pepper
- 1 tsp salt
- 1/4 C (25g) butter
- 1 egg, for glazing
- ¼ C olive oil
- 8 C water (for cooking)
- Follow the packet instructions for soaking the dried marrowfat peas overnight, rinse and drain.
- In a large pan add the olive oil and soften the diced onion and carrot.
- Add the curry powder, pepper, and salt mix in well.
- Add the peas, stock cube, and top up with hot water covering the peas by a good inch or so. Mix in well and bring to the boil for a minute.
- Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick, and mushy.
- Add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
- Using premade (shop bought, pre-rolled for total ease) puff pastry place about 2-3 TBSP of the cold mix in a sausage shape down one side of a 4×4-inch square of pastry, roll up into a sausage shape (stick the edge with some beaten egg mix if you need to).
- Brush the finished rolls with beaten egg and bake in the oven until golden (follow packet instructions, should be about 356 – 392 F for about 15-30 minutes depending on oven).
- Serve hot or cold.
- 1.6 C (200g) sifted flour
- 1.6 C (200g) light brown sugar
- 1.6 C (200g) almond meal
- 1 TBSP each of cinnamon, nutmeg, and cloves
- 1 TBSP cocoa powder
- 1 TBSP orange blossom water
- 1 TBSP vanilla essence
- Zest of 1 orange plus approx. 1.691 oz (50 ml) water
- Honey and chopped nuts (I used hazelnuts but you can use almonds, pistachios or nuts of your choice) to decorate
- Mix all the ingredients together except the juice, water, honey and nuts (to decorate).
- Add in the juice and water and mix to form a soft dough.
- Preheat over to 256F (180C).
- Shape the biscuits into logs of the size 10cm long, 4cm wide, and 2cm thick. Place on a tray with baking paper.
- Cook in the oven for 25 minutes.
Remove from the oven and drizzle with honey, and top with chopped nuts.