Top 8 Maltese Snacks

This open-faced Maltese sandwich translates as bread with oil. It is made with slices of crusty sourdough bread which are smeared with kunserva (tomato paste), drizzled with olive oil, and then enjoyed with a variety of toppings. Those traditionally include canned tuna or white anchovies pickled in vinegar, ġbejna sheep cheese, fresh tomatoes, pickled vegetables, bigilla mashed beans spread, onions, olives, and capers. Being Malta’s number one snack, hobż biż-żejt can be found in almost every eatery in the country.Expand

Pastizz is Malta's national snack, a phyllo pastry filled with ingredients such as peas, ricotta, anchovies, corned beef, or apples. The thin dough is stretched and rolled with layers of fat in between, which is used to achieve the typical flaky texture of the finished product. The dough is then filled with any of the aforementioned ingredients, shaped into diamonds or semicircles, then baked until golden brown. Pastizzi can be consumed as a snack or served as appetizers in bars.Expand

Similar to another Maltese delicacy known as pastizzi, qassatat is a delicious pastry filled with a variety of different ingredients, even though ricotta cheese is the most popular choice. These pastries are so popular that they are one of the most consumed street food items on Malta. The dough consists of flour, butter or olive oil, eggs, salt, and water, while the ricotta filling may be additionally enriched with raisins, onions, or fava beans. Apart from ricotta, other varieties of qassatat include ingredients such as spinach, capers, peas, olives, and anchovies.Expand

Also known as water crackers, the savory galletti are thin, hard, and brittle Maltese biscuits consisting of flour, salt, semolina, yeast, sugar, warm water, and either olive oil or butter. They are often flavored with caraway, oregano, black pepper, or sesame seeds. Galletti are baked until golden-brown in color, and they can be served before or after a meal, paired with dips, cheese, and cold cuts, or consumed on their own. These biscuits are found in almost every home kitchen on the island, but it is also possible to find them in bars and restaurants.Expand

This Maltese version of scrambled eggs combines sautéed tomatoes and onions with whisked eggs. The combination is pan-fried and can be elevated with various additions such as meat, cheese, or spices. Buljubata is best served with crusty bread on the side, preferably the traditional Maltese bread variety called hobz tal-Malti. It is usually served for breakfast, lunch, or dinner, but it can also be consumed as a snack or a light main course.Expand

Sfineġ is a traditional fritter made with a combination of flour, yeast, salt, warm water, oil, and (optionally) anchovies. When the dough becomes soft, it is left to rest, and it's then combined with anchovies. The fritters are fried in hot oil until golden brown and ready to be eaten. These small fritters are typically prepared and enjoyed during Lent, when meat is forbidden. Nowadays, there are many versions of sfineġ, both sweet and savory.Expand

Żebbuġ mimli is a traditional snack or appetizer originating from Malta. In order to prepare it, pitted green olives are usually stuffed with a combination of tuna, anchovies, capers, breadcrumbs, garlic, and olive oil. The stuffing ingredients are blended or mashed into a smooth paste, then simply piped into the olives. The stuffed olives are placed in the fridge to cool for a bit, and then served on their own or with cheese and cold cuts for a nice meze.Expand

Qagħaq tal-ħmira is a traditional bread originating from Malta. The dough is made with a combination of flour, butter, sugar, yeast, milk, salt, aniseed, and lemon and orange zest. Once kneaded and risen, the dough is divided into balls and shaped into rings, similar to a bagel. The top of these yeasted rings is rolled into sesame, and the bread is then baked until slightly golden, yet soft. Qagħaq tal-ħmira is traditionally enjoyed warm or cold as a snack with butter, cheese, or jam.Expand