Huzzah, I finally managed to get a post in for MENA cooking club! I officially joined about 2 months ago, but due to
I will admit, I was a little confused at first when I saw that the country was Malta, as it is a European country, but some quick research soon revealed that like many others countries, including the South Asian countries, Malta has had some historical influence from the Middle East in its culture.
As a lover of soup, I decided to try out the classic Maltese vegetable Brodu. I added wholegrain fussili pasta, and being a typical desi, added a teaspoon of crushed chilli to add a little bit of heat. It definitely had a kick to it! I'm not sure if Maltese cuisine has a lot of spice, but you can of course omit for a milder soup.
Aside the heat from the chilli, the soup itself was delicious with a depth of flavour that was surprising consider how simple the broth was.
From the light and simple soup, I also tried making the slightly more decadent pastizzi. I guess it's like a Mediterranean version of pasties, and let's be honest, who doesn't like puff pastry and cheese together?! As the ricotta cheese I bought was a little runny, I decided to add some chopped spinach. However, due to the addition of the egg, the actual filling quickly solidifies in the oven. Even though puff pastry is quite rich, the light nature of the filling meant that it doesn't taste too heavy.
Also, I must admit, as I was shaping the pastizzi, I thought they looked a little unattractive. But the wonderful thing about puff pastry is that it is ever so forgiving, and after a transformation in the oven, it always comes out looking golden and inviting.
Out of laziness, I decided to make these pastizzi quite large in size, I'm not sure what the traditional size is. You could enjoy 1 or 2 with some salad for a light lunch. We enjoyed it as an appetizer with some chilli sauce in our home. Yes we are totally typical desis!
