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Maltese Stuffed Marrows – Qaraghbali

Posted on 27 February 2016 by admin

Qaraghbali - Maltese Stuffed Marrow

Qaraghbali - Maltese Stuffed Marrow

6 large marrows
500g mince beef and pork
2 Maltese sausages
Salt and pepper
Basil for garnish
3 spoons parmesan cheese or cheddar
2 cloves of minced garlic
7 medium sized chopped onions
3 eggs
Olive oil
Some breadcrumbs
2 spoons of tomato puree
2 spoons of chopped parsley
10 chopped potatoes
fennel seeds

1. Cut the marrows top half, remove the seeds. Scoop the white flesh and put it on a plate to be used later on.

2. Place the minced beef and pork and sausage meat in a bowl together with 2 onions, garlic, eggs, salt, pepper, tomato puree, and parsley.

3. Add also 6 spoons of white flesh to the mix and stir them well.

4. Put the mixture in the marrows.

5. Meanwhile if you have not already done this, dice the potatoes and the other 4 onions.

6. Place the potatoes at the bottom of the pan with the onions over them.

7. Pour some olive oil on top of them and also salt and pepper.

8. Insert the marrows on top, sprinkle some breadcrumbs, Parmesan cheese and basil on top as a form of garnish.

9. Sprinkle potatoes with fennel seeds.

10. Bake in the oven at a temperature of 200°C for an hour or more.

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Rabbit in red wine


Maltese Rabbit in Red Wine

Posted on 13 August 2014 by admin

This recipe is so simple and so tasty it hurts !!!

On saying that the simple recipes are normally the tastiest.

1 Whole rabbit
1 Onion
3 Bay leaves
3 Cloves garlic (crushed or finely chopped)
sprig of thyme
sprig of rosemary
bunch of sage
(any mixed herbs can be used)
1 whole bottle of wine


Put all the ingredients into an oven proof dish, bring to the boil on the hob and simmer for half hour.
Then place in the oven on 160 degrees for 3 hours.
Serve with roast potatoes.

Rabbit in red wine

Rabbit in red wine

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Maltese Hobz – Maltese Bread

Posted on 29 June 2010 by admin

Maltese bread or Hobz as they call it over there has a totally unique flavour and texture. A very crusty sourdough bread loaf with a deliciously fragrant chewy but soft inside.



600g flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk

  • Mix the flour, salt and margerine. Add the yeast.
  • Make a mixture of the luke warm water, sugar and the milk.
  • Add on to the flour and knead the mixture well until the dough is white and elasticated.
  • Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour.
  • Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes.
  • Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.
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