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The cuisine of Malta

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The foods of Malta
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta.
Surrounded on all sides by the sea, the people of Malta make good use of the abundance of fish available. Lampuki is a common fish caught around the island that is cooked in a delicious fish pie, containing potatoes, spinach, capers mint and olive oil.
Prickly pears: Growing abundantly all over Malta, the prickly pear looks a cross between a cactus and a melon, and has flavours reminiscent of strawberries, watermelon and figs.
Gbejniet: The local cheese, made from goat’s milk, is a must for any cheese connoisseur out there and has the texture and milky flavour of mozzarella. You can try ġbejniet in many forms, from salt cured and sundried to crushed black pepper.

on The World Cuisine
 

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The style of cooking is influenced by:
Malta
Mediterranean

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