Local Recipes

Gozo has a wide and varied selection of local dishes, the most popular are:

Imqarrun – Baked Macaroni

Ingredients: 500 grams macaroni, 1 raw egg, 3 tablespoons, of grated cheese (parmesan or similar).

For the Sauce: 125 grams minced pork, 125 grams minced beef, 2 tins peeled tomatoes pulp, 1 tablespoon tomato puree’, ½ glass of wine, large onion finely chopped, 3 cloves garlic, 3 bay leaves, olive oil, salt & pepper.

Method: Boil the macaroni leaving it well ‘al dente’ and when drained toss with one tablespoon of olive oil. Prepare the sauce in large low pan separately by lightly frying onion and garlic and minced meat. Add wine and bay leaves and let simmer. Then add tomatoes and puree’, salt, pepper and bring to the boil, then lower flame completely and let simmer for at least one hour stirring occasionally until thick. When cool mix the macaroni and sauce in an oiled dish mixing in the egg and cheese. Bake in oven, with a medium flame for at least half an hour or until the top browns nicely.

Torta tal-Lampuki – Lampuki Pie (local fish)

Ingredients: 400 grams flaky or puff pastry, 800 grams lampuki, 1 cauliflower, 250 grams Carrots, 2 lettuces, 12 black olives, 3 tomatoes peeled, seeded and chopped, 1 dessertspoon of tomato puree’, 2 onions, oil, salt & Pepper, 2 garlic cloves (crushed).

Method: Cut the fish into three-inch trenches. Stem or shallow fry. Do not over cook. Remove the bones of the fish and set aside.

In large size saucepan fry the finely chopped onions. Add the tomatoes and the tomato puree’, chopped cauliflower together with 250ml of fish stock and cook until the vegetables are tender. Add the chopped olives.

Lie a pie dish with ¾ of the pastry. Place half of the vegetables mixture into the pie dish and put the fish on it, cover the fish with the remaining pastry. With a pastry brush spread some beaten egg or milk and prick all over with a fork. Bake in a moderate oven until the pastry is golden brown.

Braġjoli – Beef Olives

Ingredients: 800 grams slices of topside beef, 2 tablespoons chopped parsley/dry thyme, 100 grams chopped ham, 2 eggs, 3 cloves garlic, 1 cupful breadcrumbs, salt & pepper, 1 cupful of red wine, 2 onions (thinly sliced), bay leaf.

Method: Fry the minced meat and bacon with garlic, mix in the breadcrumbs, parsley, salt & pepper. Blind with the eggs. Lay out the slices of meat and spread the mixture in each one. Roll meat and secure by tying up with string or toothpicks. Fry till colored all over. Meanwhile fry the onions, place the bragjoli on the onions add a glassful of red wine and bay leaf and simmer for about an hour.

Fenek bit-tewn u bl-Inbid – Rabbit cooked in garlic and wine

Ingredients: 1 rabbit per two persons, ½ bottle of red wine, 6 cloves garlic, 2 bay leaves, salt & pepper, oil for frying.

Method: Cut the rabbit into portions, cover these with the wine and marinate overnight. In a frying pan gently beat some oil and fry garlic. Fry the rabbit portions until brown on both sides. When rabbit is cooked pour in the wine marinade. Add the bay leaves and simmer gently till the rabbit is tender. The flesh should almost fall off the bone. Add peas during the last ten minutes.