The following is alist of dishes inMaltese cuisine:

• Żebbuġ mimli (pitted green olives stuffed with tuna mixture)
• Fażola bajda bit-tewm u t-tursin (white beans with parsley, garlic and olive oil)
• Ful bit-tewm
• Bigilla (mashed "Tic beans "known in Malta as "Ful Ta' Ġirba" (Djerba beans))
• Galletti (Maltesebiscuit)
• Bebbux (escargot)
• Arjoli (dip, a Maltese version ofaioli without eggs but with added breadcrumbs/crushed galletti, tomato paste and various other pureed ingredients such as olives, capers, onions and anchovies, and herbs such as mint and parsley)

• Brodu (beef or chicken broth)
• Minestra (Maltese version of minestrone, a thick soup of Italian origin made with vegetables)
• Kusksu (vegetable soup with small pasta beads calledkusksu and freshbroad beans in season)
• Soppa tal-armla Widow's Soup (vegetable soup with fresh cheeselets and beaten eggs)
• Aljotta (fish soup with plenty of garlic, herbs, and tomatoes)
• Kawlata (cabbage and pork soup)

• Imqarrun (macaroni,Bolognese-style meat sauce, and eggcasserole)
• Timpana (macaroni and tomato sauce casserole)
• Ravjul (ravioli and tomato sauce)
• Ross il-forn (baked rice)
• Għaġin grieg (small pasta beads with minced pork and cheese)
• Froġa tat-tarja (friedomelette withvermicelli pasta)
• Spagetti biz-zalza tal-fenek (spaghetti with rabbit sauce)

• Stuffat tal-fenek (rabbitstew)
• Fenek moqli (fried rabbit)
• Braġjoli (thin slices of meat that are stuffed and rolled as aroulade)
• Laħam fuq il-fwar (steamed slices ofbeef)
• Falda Mimlija (stuffed flank ofpork)
• Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce)
• Zalzett tal-Malti (a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley)
• Mazzit (Malteseblood sausage)

• Lampuka
• Stuffat tal-qarnit (octopus stew)
• Qarnit bit-tewm (octopus with garlic)
• Klamari mimlija (stuffedcalamari)
• Pixxispad (friedswordfish)

• Ġbejna (pluralġbejniet), a small round cheese, varieties of which include:^[1]
  • Ġbejna friski ("fresh ġbejna") – fresh, soft cheese stored in its natural state, without whey, with a similar taste tomozzarella^[2]
  • Ġbejna tal-ilma ("ġbejna in water") – ġbejna preserved in whey
  • Ġbejna maħsula – ġbejna rubbed with salt
  • Ġbejna tal-bżar – ġbejna coated in pepper
  • Ġbejna tal-żejt – dried ġbejna, often with pepper, and preserved in oil, sometimes with wine vinegar
  • Ġbejna moxxi – sun-dried ġbejna
  • Ġbejna t'Għawdex – sun-dried ġbejna fromGozo
  • Ġbejna bajda – white ġbejna^[3]
  • Ġbejna mħawra – ġbejna with mixed herbs
  • Ġbejna tal-ħabaq – ġbejna withbasil
  • Ġbejna sagħtar u kosbor – ġbejna with thyme and coriander
• Froġa (omelette withġbejna,broad beans or meat)
• Balbuljata (scrambled eggs cooked with tomatoes and onions)

• Qargħabagħli mimli (stuffedmarrows)
• Qarabagħli mimli (stuffedcourgette)
• Brunġiel mimli (stuffedaubergine)
• Bżar mimli (stuffed peppers)
• Patata l-forn (baked slicedpotatoes)
• Kapunata
• Qaqoċċ mimli (stuffedartichokes)
• Tadam mimli (cold summer dish, tomatoes stuffed with cold rice salad, mayo, olives, capers)

• Torta tal-irkotta (ricotta pie)
• Sfineġ (vegetable, fish or cheesefritters);
• Pastizzi
• Qassatat (qassata)
• Torti tar-ross u l-qargħa ħamra (rice and pumpkin pie)

• Ħobża tal-Malti
• Ftira (a Malteseflatbread)
• Ħobż biż-żejt u t-tadam (bread with olive oil and tomato)
• Ftira Għawdxija
• Qagħaq tal-Appostli

• Qagħaq tal-ħmira (or just "Kagħak" in some dialects, soft sweetbagel shape cake with a hint of aniseed, topped with sesame seeds)
• Imqaret (deep fried diamond-shaped pastry)^[4][5]
• Kannoli tal-irkotta (ricotta filled fried crisp pastry tubes)
• Ravjul moqli (sweettoasted ravioli)
• Torta tat-tamal (date and cocoa tart)
• Torta tal-marmorat (almond and chocolate pie)
• Ħelwa tat-Tork (nut studded sesame seed and sugarhalva)
• Pudina tal-ħobż (bakedbread pudding with raisins and cocoa powder)
• Prinjolata (Carnival sweet, made of biscuit and sponge cake covered with frosting and decorated with glacè cherries and melted chocolate)
• Kwareżimal (Lenten almond biscuit scented with the zest of orange, lemon and Maltese mixed spice, cinnamon and orange blossom)
• Ftira tar-Randan (Lenten honey drizzled squares of crisp deep fried pastry)
• Karamelli tal-ħarrub (Lenten hard candy flavoured withcarob)
• Figolla (Easter icing-coated biscuit stuffed with a mixture of sweet ground almonds calledintrita)
• Ħobża ta' San Martin (sweetbread roll, sweetened withmastic associated withSaint Martin's Day)
• Qagħaq tal-għasel or tal-Qastanija (Christmas sweet rings made from a light pastry with a filling made of treacle, honey, semolina, citrus zest, cinnamon and cloves)
• Għadam tal-mejtin (Pastry shaped in the form of a bone filled withalmond paste)
• Zeppoli
• Qubbajt (Traditional Maltese Nougat)
• Ġelat Malti (Ġelat tan- nanna) a traditional ice cream made from condensed milk, cinnamon, nuts, and candied peel.

• Ġulepp tal-ħarrub (carob syrup)
• Imbuljuta (chestnut, tangerine zest and cocoa drink)
• Kafè (coffee boiled withaniseed,cinnamon sticks and/orrosewater, alternatively with cloves in some communities)
• Kafè bl-aniżetta (coffee with anisette liqueur)
• Ruġġata (a drink made from cinnamon, vanilla, bitter almonds, sugar, water and milk; similar to Italian 'orzata')
• Te fit-tazza (a local variety of builder's tea, traditionally served with condensed milk and sweetened in a glass)
• Kinnie (a bittersweet soft drink)
• Liqueur tal-bajtar (aprickly pear-based liqueur)

• Media related toCuisine of Malta at Wikimedia Commons

• Cuisine-related lists
• Malta-related lists
• Maltese cuisine

• Articles with short description
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• Articles containing Maltese-language text
• Commons category link is on Wikidata