If you were hoping to put together a big feast this Christmas, but you're still undecided on what to serve, we are here to help. This year, we at Yellow have compiled a delectable traditional Maltese Christmas lunch menu that will definitely hit the spot.

Appetizer

Maltese Platter

This is a fairly easy dish to create. For the Maltese platter, all that you need is some hobz tal-Malti, bigilla, olives, gbejniet, capers, pickled onions and tuna. You can either create a deconstructed hobz biz-zejt plate or serve bite-sized ready-filled slices. 

First Course  

Imqarrun il-Forn

• Olive oil
• 500g rigatoni pasta
• 500g minced meat
• 3 onions diced
• 3 cloves garlic thinly sliced
• 2 tbsp tomato paste (kunserva)
• 100ml beef stock
• 1 can tomato puree
• 4 lightly beaten eggs
• Grated cheese plus another two tablespoons for the top
• 2 hard-boiled eggs chopped

Directions

In a large frying pan, fry onions and garlic until soft and translucent. Add in the minced meat, salt and pepper. Cook until meat starts to brown. Preheat oven to 180 degrees. 

Add the tomato paste, beef stock and tomato puree. Bring to a boil and simmer for 30 minutes or more. 

Boil the pasta as per cooking instructions, drain and set aside. 

In a large oven-safe dish combine the sauce, pasta, beaten eggs, hard-boiled eggs and cheese. Season with salt and pepper. Gently mix and sprinkle with more cheese. Cook for 45 minutes to one hour. 

Main Course

Stuffat tal-Fenek

Benreis, Rabbit Stew It-Tokk Victoria Gozo, via Wikimedia Commons

• 2 rabbits skinned and jointed
• 2 onions chopped
• 5 garlic cloves peeled
• 1 can tomato puree
• 2 tsp tomato paste
• 6 potatoes quartered
• 4 carrots chopped
• 200g canned peas 
• 8 bay leaves
• 2 sprigs marjoram
• 500ml red wine
• 1 tsp honey
• Spring onions

Directions 

Marinate the rabbit in wine, garlic, marjoram sprigs and bay leaves, overnight. When ready to cook, heat 3 tablespoons of olive oil over high heat and sear the rabbit bits on all sides until browned. Remove and set aside.

Reduce the heat to low and add onions to the pan. Cook until brown, add garlic and bay leaves. Cook for another minute. Add tomato puree and increase the heat. Add tomato paste and a little bit of the rabbit marinade. 

Add rabbit to the pan, top off with water – just enough to cover the meat, close pan with a lid. 

Return to boil and reduce to a medium simmer. After around 45 minutes, add the potatoes, carrots and honey. Mix and continue to simmer for half an hour. 

Uncover the pan and let cook for an hour or more to thicken the sauce, add peas. 

You will know it's ready when the meat and vegetables are tender. 

Serve with Maltese bread.

Dessert

Pudina tal-Milied

• 2 tbsp treacle
• 750g mixed dried fruit and candied peel
• 500g mixed nuts (optional)
• 1 tsp grated ginger
• 2 tsp Allspice
• 180g leftover bread
• 2 tbsp Cocoa powder 
• 400ml milk
• 75g plain flour
• 3 eggs beaten
• 1 orange zest + juice
• 1 lemon zest + juice
• Quarter pint brandy

Directions 

Rip the leftover bread to pieces using your hands. Wet with milk and sprinkle 1 tablespoon of cocoa powder on top. Mix periodically until bread is fully soaked.

In a large bowl combine the dried fruits, ginger, nuts, candied peel, cocoa powder, treacle, spices, eggs and brandy. Mix in the rest of the ingredients – mix well. 

Add orange, lemon and bread to the mixture. 

Grease an oven-safe dish with unsalted butter, and pour the mixture in. Cook for 30-40 minutes, or until the top is crisp and golden brown. 

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