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About the food of Mauritania

Oasis of Varesse (Adrar, Mauritania). Photo by Ji-Elle

It’s been raining in Tulsa for the last 24 hours. I am surrounded by a constant drip drop, dreaming of dryness. How often I find myself pulled away from the beauty of what I have to what I wish I had. It is in this state of insatiable hunger that I begin the week’s work.  It is in this mood that Mauritania enters my line of vision.

Ah, Mauritania – how little I knew about you until this moment. This imposing hunk of land flanks northwest Africa and stretches from barmy ocean to windswept desert.

Valley near Oualata (Mauritania). Photo by C.Hug

Exactly what I need, it would seem. The best of both worlds – wet and dry. Perhaps, I think to myself, I could join her population of ever-wandering nomads, and live a life of contentment, constantly stimulated by new sights – new places.

And then there’s the food.

This place is serious. After all, camel is reputedly the most popular meat in the country, followed by lamb. Camel’s milk, naturally, is sipped to stay hydrated and nourished in the scorching desert.

In those dusty sands, mostly to the north, there lives people who dine much like the people of nearby Morocco.  Lamb [Recipe] and couscous  [Recipe] are the dishes du jour, often sweetened with dried fruits such as dates, raisins, figs. Yogurt is popular to make drinks, sauces, and tangy side dishes.

To the south, where waters ebb and flow by the Senegal River, fishing takes precedence – anything from grilled fish to dried fish make an appearance. When fish is off the menu, Chicken Yassa is often on. This dish is influenced from Senegal and is a rich stew with chicken, onion and vegetables.

The Senegal River somewhere between Mauritania and Senegal. Photo by Jacques Taberlet

No matter where you live (or wander), much of the population takes time to sip tea, hyper sweet and intensely minty [Recipe]. This is typical of most of north Africa. In this part of the world, the ritual of making the tea is as important as drinking it. It’s a matter of slowing down to enjoy each other – not to worry about the potential next “great” thing.

What’s the closest you’ve been to Mauritania (either physically, or via stove top travel munchies)?

Monday Meal Review: Marshall Islands

THE SCENE

Things are getting a bit hairy on this Adventure. I’ve tried not to mention it – to just carry on as if everything is ship-shape, flowing easily. Unfortunately, it’s not.

Somehow, over the last month or two, I find myself buried in an avalanche of unfortunate circumstances. I already told you about when I burned my hand, which thereby postponed the making of the Maltese cookies. But there’s been more drama that I’ve shared here, if only because I thought it was all just a temporary drag in performance. Now that it’s added up I feel as though I have to share – the five times Ava was too tired to try the food. Or too cranky. Or too full. The handful of times when Keith had to work late and I found myself sitting down alone to a dinner for four. The times when I burned the food and had to make it all over again.

It feels like a full moon all the time. Like the project is short circuiting.

So what to do about this, week after week?

My natural reaction was to make the food twice to be sure we could all try it. Of course, this stinks. It sucks up time when our family could be doing something else – like going to the park, zoo, or even on a hike. It’s emotionally draining to redo work every week for the last couple of months. That being said, I do think it is the honest thing to do; I want my entire family to try the food – this Adventure is not just about me, and never has been.

Well, even though I’ve been treading onward, these hiccups put my morale on the project at an all-time low, especially when this week it happened again. I made a feast and there I was, home alone until 9 pm while Keith was out, dealing with work.

Believe me when I tell you, Keith has no choice. Think of his work as helpdesk for the 911 phone calls you make… those calls that just might save you or your loved ones’ lives. He definitely has to go into work, rain or shine, regular hours, or after hours.

Even though I hate when he has to work late, I really can’t argue with saving lives.

Still, this week I didn’t really take his late work night in stride. I felt overwhelmed at the thought that I’d have to make some of the food again.

As much as I hate to admit it, I even cried.

Little did I know that making the food again was the greatest thing we could do. Let me explain.

Michelle and Alan join us to try the papaya.

Instead of simply buckling down to eat the meal by ourselves, we invited over our newly engaged friends to sample the papaya dish. I’d thought about also offering the macadamia pie, but it had been lurking in the back of the fridge for 3 days. It was questionable at best.

We ate and ate on the papaya. Finally, we gals migrated to the living room to catch up on wedding plans and other bits of our lives. As we sat there, we got thirsty, so I made a pot of Vanilla Ginger Bissap from Mali. Even the guys drank some, as they sat around the table, catching up on work, camera gear, and who knows what else. About an hour later, we opened up the last bottle of Lithuanian Honey Spirits and each sipped a shot (so much for saving them for next year’s Christmas presents – I have to make more).

As I sat there, full and happy, I realized I had just consumed food and drink from three countries. Without even trying. I realized that, even though the individual meals weren’t always going as planned, something much greater was happening.

I was starting to live a real Global Table.

Earlier that week I had made the Luxembourgish Green Bean Soup for dinner, and a few days before that the Pupusa from El Salvador. Then, there was the Saturday we all woke up to a hot cup of Red Love Latte from Lesotho (or tea with bubbles and cinnamon, as Ava likes to call it) served with Sunrise Biscuits from Malawi.  One day I made the Greek salad and served it with Froga from Malta.

An on, and on.

Turns out, as we steadily work our way through this Adventure, I am changing. We are changing – our entire family.

And not just on the days when we cook for the blog. On all the days.

Little by little, the recipes make their way into our daily repertoire. The experience is becoming more integral. We live it. We breathe it. My household is immersed in a fluid expression of international deliciousness.

In the end, I realized, it doesn’t matter so much if the weekly meal doesn’t happen exactly when we want it to – because, in the grand scheme of things, the Global Table is our daily reality now.

I’m not sure when that happened.

But I love it.

Sweet Potatoes & Fried Bananas [Recipe]

What I loved most about this dish:

I adored the fried, buttery bananas with the comforting sweet potatoes. The dish is easy to make and would work well with nearly any meat dish, especially barbecue pork. A couple of readers suggested a sprinkling of toasted coconut on top and I think this would be a lovely addition.

What I loved least about this dish:

Nothing.

Baked Papaya with Coconut Cream [Recipe]

What I loved most about this dish:

This was such an unexpected delight. The warm coconut milk goes perfectly with the hot fruit, and the pandan leaves add just the slightest hint of unusual, floral flavor.

What I loved least about this dish:

I think next time I’ll try even more pandan – it was a bit too subtle for my tastes.

Sweet Macadamia Pie [Recipe]

What I loved most about this dish:

I think this is my new Thanksgiving dessert (this past year I had Tiramisu). I adored the natural goodness of honey and brown sugar as sweeteners (so many of these pies use corn syrup instead). Our friends Alan and Michelle actually did try this pie, despite being three days old, and mistook it for a professional, bakery pie. I cannot tell you how happy this made me because, unlike other desserts, there was practically no effort involved in the making of this pie.

What I loved least about this dish:

The bits of shredded coconut aren’t my favorite, but I’ve always had trouble with that texture. No one else seemed to mind.

Ava’s Corner:

Baked Papaya with Sweet Coconut Cream

When Ava says it, Keith comes running.

“Pa pa pa pa yapa”

Even for me, papaya is fun to say. Beautiful to behold. But here the thing. I never, ever buy this tropical fruit because I cannot figure out what on earth to do with it, aside from enjoying fresh, cool slices. Preferably poolside.

Enter our week at the Marshallese Global Table, where I learned that these easy, breezy, island people bake papaya with a bit of sugar and enjoy with warm coconut milk.

Hello. Okay. Let’s just say I’m intrigued.

Once baked, the hot, creamy treat reminds me of peach pie, but without the crust. And without all the work.

For more exotic flair, I decided to add the Pacific’s ever-popular pandan leaf, which is available frozen in Asian markets. Pandan adds a vanilla/rice floral note… (Use pandan like bay leaf – use it to infuse flavor, and then remove before eating).

Ingredients

1 ripe Papaya, cut in half lengthwise and seeded
coconut milk, as needed (about 1/4 cup per side)
4 Tbsp sugar, for sprinkling
4 tbsp water
2 pandan leaves (optional)

Method:

Preheat the oven to 375F and gather your gorgeous bounty:

Cut open the ripe papaya and scoop out the sparkling black seeds.

Papaya looks like the first flush of love.

Add a little water into each happy half and sprinkle on a snowfall of sugar – 1-2 Tbsp per half.

If desired, tuck a knotted pandan leaf into the water.

Bake for 45 minutes or until the papaya is tender but still holds its shape. Ahh, the house will smell glorious.

Remove from oven and immediately ladle some coconut milk into each half in order to warm it.

This will just take a few minutes. Meanwhile, take a sunny stroll down the street, preferably in the Marshall Islands.

Majuro (Marshall Islands) main road. Photo by Mrlins

Five minutes later, dive into the papaya.

They look a bit like butternut squash, but don’t be fooled. This is dessert.

So grab a spoon…

… fill your bowl (avoiding the pandan)……ladle on more coconut milk…

And go to happy town!

Share with friends (hi Alan and Michelle!), friends of friends, and not yet friends.

Most of all, have a happy day!

(Psst, Alan and Michelle have been so wonderful, supporting this project since the very beginning. They were even at the very first Global Table meal with us, way back when we did Afghanistan… as well as so many others. Somehow – don’t ask me why – this is the first time they made it into the photos and video. Great to have them over for papapapa paya and make things right!)

Baked Papaya with Sweet Coconut Cream
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For more exotic flair, I decided to add the Pacific's ever-popular pandan leaf, which is available frozen in Asian markets. Pandan adds a vanilla/rice floral note... (Use pandan like bay leaf - use it to infuse flavor, and then remove before eating).
Baked Papaya with Sweet Coconut Cream
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For more exotic flair, I decided to add the Pacific's ever-popular pandan leaf, which is available frozen in Asian markets. Pandan adds a vanilla/rice floral note... (Use pandan like bay leaf - use it to infuse flavor, and then remove before eating).
Ingredients
  • 1 papaya (ripe), cut in half lengthwise and seeded
  • 1/2 cup coconut milk , as needed
  • 4 Tbsp sugar
  • 4 tsp water
  • 2 pandan leaves (optional)
Servings:
Units:
Instructions
  1. Preheat the oven to 375F.
  2. Cut open the ripe papaya and scoop out the sparkling black seeds.
  3. Add a little water into each half and sprinkle on sugar - 1-2 Tbsp per half.
  4. If desired, tuck a knotted pandan leaf into the water.
  5. Bake for 45 minutes or until the papaya is tender but still holds its shape.
  6. Remove from oven and immediately ladle some coconut milk into each half.
  7. Five minutes later, dive into the papaya.

Sweet Potatoes & Fried Bananas

The thing about eating our way around the world is that it makes me realize how very similar we all are. I don’t mean the little things. I mean at our core.

We all want to be happy. We all want love. We all get tired and we all get silly.

I’ve even come to learn that we eat mostly the same foods, just in different combinations.

Take today’s recipe, for example… I’ve spent most of my life eating bananas in cereal and sweet potatoes with butter and chives. But today … today we’re going to the Marshall Islands via stove top travel. And there, the Marshallese add their bit of love to these ingredients. They take bananas, sweet potatoes, and butter – and make a potluck worthy bowl of magic I like to call “Sweet n’ Fried.”

Since we’re coming up on barbecue season, let me just plant a little bug in your ear – the next time you have a tender, slow-roasted barbecue – pork or fish especially – make this dish.

There’s not much of a recipe. Use as much banana and as much sweet potato as you’d like.

Here’s what I did..

Ingredients:

1 1/2 lb Sweet potatoes, boiled, then peeled and cubed
2 bananas
2 Tbsp butter (or coconut oil for vegan version), for frying

Method: 

While the sweet potatoes are boiling, fry up the bananas until golden on each side. I go crazy for butter, but coconut oil would be totally authentic, too.

Toss the crispy, nummy bananas with the cubed sweet potatoes. 

Enjoy in your own little corner of paradise.

Laura Beach, Marshall Islands. Photo by Stefan Lins.

Have a loving day, my friends.


Sweet Potatoes & Fried Bananas
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The Marshallese add their bit of love to these ingredients. They take bananas, sweet potatoes, and butter - and make a potluck worthy bowl of magic I like to call "Sweet n' Fried."
Sweet Potatoes & Fried Bananas
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Print Recipe
The Marshallese add their bit of love to these ingredients. They take bananas, sweet potatoes, and butter - and make a potluck worthy bowl of magic I like to call "Sweet n' Fried."
Ingredients
  • 1 1/2 lb sweet potatoes , boiled, peeled and cubed
  • 2 bananas
  • 2 Tbsp butter , or coconut oil, for frying
Servings:
Units:
Instructions
  1. While the sweet potatoes are boiling, fry up the bananas until golden on each side.
  2. Toss the crispy, bananas with the cubed sweet potatoes.

Sweet Macadamia Pie

For some reason I’m having a hard time telling you about this pie. It’s so familiar and yet so exotic. So comforting, yet so classy. Something so obvious and lovely, yet nothing I’d ever heard of before.
.
Think pecan pie, but more toothsome. Think honey sweetened, and coconut enriched. Think clouds of whipped cream spiked with coconut milk. Think tropical elegance.
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I take a bite. I shut my eyes and feel a breeze. And, just like that, I’m in the Marshall Islands.
.

Majuro, Marshall Islands. Photo by Mrlins

Like most countries in the Pacific, the Marshall Islands is known for importing much of their pantry ingredients. While Macadamia nuts aren’t Marshallese per se, the rich nut goes perfectly with local coconut. Bottom line: it’s one heck of a pie.
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Note: I am 110 countries into this Adventure and, yet, this is the first time I’ve made pie. That’s not to say there isn’t pie all over this great big world. And I suppose the empanadas I made (both sweet and savory) are a variation on the theme – after all, they are mini folded pies. But I certainly didn’t expect that the easy, breezy Marshall Islands would be the country to inspire a full-on pie fest.
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Ingredients:
.
1 recipe pie dough

1/4 cup shredded, unsweetened coconut
1 3/4 cups macadamia nuts, coarsely chopped
3 eggs
3/4 cup packed brown sugar
1/2 cup honey
1 Tbsp butter, melted
2 Tbsp coconut milk

Garnish:

1 cup fresh whipped cream
a few tablespoons coconut milk (fold in until you like the flavor)

Method:
.
Let’s get our toes wet. Let’s cook with a view. This is about right:

The Marshall Islands, Majuro, Photo by Stefan Lins.

Now put on your happy apron  and preheat the oven to 375F. While it heats up, coarsely chop the macadamia nuts.
Next, fit the prepared, chilled, and rolled out pie dough into a large tart or pie pan – this one is 9×9 square.
.
Sprinkle with a snowfall of shredded coconut.
With your fingers, gently spread the coconut evenly across the tart base, then whisk together the remaining ingredients – honey, melted butter, coconut milk, brown sugar, and eggs. Fold in the mountain of macadamia nuts.
Pour the thick filling into the prepared tart pan and bake at 375F for 15 minutes. Reduce the heat to 325F and cook for another 25-35 minutes.
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The pie will emerge all puffed up. Have no fear! It will flatten once cooled completely.
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Meanwhile, sit at the water’s edge and write those thank you note you’ve been meaning to write.
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Trust me, it’s worth the trouble.
.

The Marshall Islands, Majuro. Photo by Stefan Lins

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When you return home, you’ll find your lovely pie, as flat as can be.
.
Perfect.
Whip heavy cream with a bit of coconut milk and serve immediately.
The bigger the dollop, the better. Or at least, that’s what Ava tells me.
Nummy. Nummy.
This is good eats.
Yes. For sure.
.
P.S. Make this for a friend and serve with a cup of strong coffee. You’ll be glad you did.
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P.P.S. You can serve this chilled or warm, as well. If you serve it warm, still cool the pie completely before popping back in the oven to reheat. This will ensure it sets up completely.
.
P.P.P.S. Have a loving day!
Sweet Macadamia Pie
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Like most countries in the Pacific, the Marshall Islands is known for importing much of their pantry ingredients. While Macadamia nuts aren’t Marshallese per se, the rich nut goes perfectly with local coconut. Bottom line: it’s one heck of a pie.
Servings
1 pie
Servings
1 pie
Sweet Macadamia Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Like most countries in the Pacific, the Marshall Islands is known for importing much of their pantry ingredients. While Macadamia nuts aren’t Marshallese per se, the rich nut goes perfectly with local coconut. Bottom line: it’s one heck of a pie.
Servings
1 pie
Servings
1 pie
Ingredients
  • 1 recipe pie dough
  • 1/4 cup shredded coconut
  • 1 3/4 cups macadamia nuts , coarsely chopped
  • 3 eggs
  • 3/4 cup brown sugar (tightly packed)
  • 1/2 cup honey
  • 1 Tbsp butter , melted
  • 2 Tbsp coconut milk
Garnish:
  • 1 cup whipped cream
  • 3 Tbsp coconut milk (fold in until you like the flavor)
Servings: pie
Units:
Instructions
  1. Preheat the oven to 375F. While it heats up, coarsely chop the macadamia nuts.
  2. Next, fit the prepared, chilled, and rolled out pie dough into a large tart or pie pan – this one is 9×9 square. . Sprinkle with a snowfall of shredded coconut.
  3. With your fingers, gently spread the coconut evenly across the tart base, then whisk together the remaining ingredients – honey, melted butter, coconut milk, brown sugar, and eggs. Fold in the mountain of macadamia nuts.
  4. Pour the thick filling into the prepared tart pan and bake at 375F for 15 minutes. Reduce the heat to 325F and cook for another 25-35 minutes. The pie will emerge all puffed up. Have no fear! It will flatten once cooled completely.
  5. Whip heavy cream with a bit of coconut milk and serve immediately.
Recipe Notes

You can serve this chilled or warm. If you serve it warm, still cool the pie completely before popping back in the oven to reheat. This will ensure it sets up completely.

Menu: Marshall Islands

This is the time of year, as the seasons change, that I feel the “tradewinds” of life blowing me in new directions. I have more energy, but am also filled with more frenzy. Spring fever. This is what the Marshall Islands does for those familiar ingredients we all know and love – bananas, sweet potatoes, coconut milk, macadamia nuts. She shakes them up, makes new combinations (to me at least), and serves up a hearty platter of “good.”

I find myself gravitating towards this type of food – simple, yet big on flavor. Decadent but uncomplicated. Now, if I could just bring the ocean to Tulsa, Oklahoma, I’d be all set. But I wonder if Ava would agree. What Ava’s thinking (above)? Any caption ideas?

Sweet Potatoes & Fried Bananas [Recipe]
 Bolster up your next barbecue or roast with this sweet and savory concoction. This is simple as it sounds – cubed sweet potatoes tossed with crispy, fried bananas.

Baked Papaya with Coconut Cream [Recipe]
 This is warm dessert goodness, baked until happy and served with coconut milk and pandan leaf (since one can always benefit from a little exotic deliciousness).

Sweet Macadamia Pie [Recipe]
Pecan Pie’s curvier, bolder sister. Served with coconut whipped cream and sweetened with honey.

*All recipes and Meal Review will be posted by Monday morning.

About the food of the Marshall Islands

The Marshall Islands, Majuro, Photo by Stefan Lins.

When I first read about the Marshall Islands, my mind immediately went to Lost, the epic television series that most people started watching almost a decade ago. We started watching it last month on Netflix. Please excuse me for being a little out of date, but in all honesty, thinking about these hundreds of tiny, tropical islands floating in the vast Pacific Ocean, I can’t help but think how easy it would be to get Lost there – hidden away forever.

Part of me desperately clings to the idea of a life filled with peace and solitude, where there is nothing to do but watch the tides come and go. I am comforted to know that, in some parts of the world – like the remote corners of the Marshall Islands, this is a reality.

Upon further investigation, it turns out there’s also a healthy tourism trade – if only among those rare people who celebrate and enjoy peace, snorkeling, and a total lack of timepieces. Sure, there’s a capital city with thousands of people who have their own version of “hustle and bustle,” but for the most part the Marshall Islands is stuck in a past I know I  wish I could get to. A simpler time.

Majuro, Marshall Islands. Photo by Mrlins

The food is typical of the pacific – there is a bounty of fresh fish, coconuts, pandan leaves, bananas, macadamia nuts (hello Sweet Macadamia Pie [Recipe]), cabbage, potatoes, and, of course, the mighty canned meats, a.k.a. Spam and corned beef. The Marshallese eat a great deal of preserved foods because of the difficulty of growing fresh foods on the islands.

A simple meal might consist of boiled potatoes, breadfruit, or pumpkin tossed with any combination of coconut milk, pandan leaves, or even fried bananas… with all the seafood you can eat. (i.e. Baked Papaya with Coconut Cream [Recipe] or Sweet Potatoes & Fried Bananas [Recipe])

Large feasts include roasting whole pigs, usually under the dirt and leaves – making for a slow roasted, tender-as-can-be meal.

One thing I didn’t expect to find was the interest in American foods, like coleslaw, doughnuts, hot dogs, pizza, and French fries – as well as foods from China, Japan, and Korea. Then there’s the interest in Indian food – something we’ve already seen with Fiji (when we made the homemade curry to serve on Curried Corned Beef). Epic.

Personally, I’m looking forward to daydreaming my way the Marshall Islands via stove top travel… and maybe getting lost there awhile.

P.S. If I made you fearful, rest assured. The Marshallese won’t let you get really lost. 

Turns out, all they need are a few sticks to find their way home (see stick-based navigational map below).

Maps and flag courtesy CIA World Factbook. Photo of traditional stick navigational map by Sterilgutassistentin

Monday Meal Review: Malta

THE SCENE: My Misadventures

I slide the skillet of Froga out of the screaming hot oven. This is Malta’s beloved mixture of angel hair pasta and eggs. Frittata.

Beautiful. Puffy in the center and crisp on the edges.

But my mind is elsewhere.

I glance over at the counter. It is covered with small, brightly colored chocolate eggs, a giant bag of powdered sugar, fresh lemons and oranges, almond paste, and all my decorating tools. I cannot wait to make Malta’s sweet Easter cookies. I imagine Ava’s face, how she’d light up with delight when she saw the pretty shapes – a flower or perhaps a butterfly, so colorful they seem to leap off the plate.

My mind continues to wander as I hoist the skillet and attempt to transfer the frittata onto a large platter. Unfortunately, my hand meets with four hundred degrees of hot, sizzling metal.

I leap back from the pan, dropping it with a clatter back onto the stove top, but it is already too late. I am badly burned.  My skin reddens immediately.

I run to our bathroom looking for something to wrap my hand. I find the burn gel, but no guauze. I run my hand under cold water while I think. From fingertip to wrist I am on fire.

Finally it hits me. I run back to the kitchen and pull open the drawer with a hurried bang.

Cheesecloth.

Yes. Cheesecloth.

For the better part of a week I wear that cheesecloth, carefully wrapped around my hand, biding my time until I can make the cookies. Every day I stare at the bag of chocolate eggs, wishing my husband would open them so that I could pretend to be mad and then eat some.

Finally, when my hand heals, I am ready to work.  The house fills with the aroma of fresh citrus, almonds, and sugar cookies. As they cool, I prepare the frosting. I rummage through my cabinets but I only have one piping bag. I need three (one for each color). In a pinch, I do what my mom recommends – I grab a few sandwich bags. As I press gently with my newly healed hand, to release the frosting, I feel a weird hiccup in the first bag.

A moment later I look like this:

The frosting covers my shirt, too. See under my thumb? Whoops.

Whether it’s cheesecloth bandages or plastic bag frosting equipment, it would seem that improvisation is the key to survival on this Adventure.

This is my life.

Surely I can’t be the only one “making it work” Macgyver-style.

At least, I hope not.

THE FOOD:

Vermicelli Fritatta (Froga tat-Tarja) [Recipe]

What I loved most about this dish:

I was thrilled to share this treat with Miss Ava and Keith (a.k.a. Mr. Picky)… how fun is pasta with eggs? Where has it been all of my life? Keith liked it and, of course, asked for some bacon or ham to fill it out.

What I loved least about this dish:

I thought for sure Ava would love this fritatta. Apparently the idea of spaghetti in her eggs was confusing to her toddler sensibilities. And to think I expected it to be appealing! The good news is that she changes her mind daily, so I’ll definitely be trying this one again.

Maltese Stuffed Artichokes (Qaqoċċ Mimli) [Recipe]

What I loved most about this dish:

While I didn’t expect to enjoy this filling, I made myself try the anchovies by themselves. Turns out they taste like salty, oily fish. Not so bad, really. Once they were in the artichokes, I definitely couldn’t taste them, but was able to detect the way that they “amped up” the rest of the flavors. Ava ate a ton of hers, although went light on the stuffing, I think because it was crumbly.

What I loved least about this dish:

Not much. Keith wasn’t a huge fan of the stuffing, but that was my fault. After I burned my hand, I needed his help cutting the ingredients. He admitted that if he didn’t know there were olives and anchovies in the artichoke, he’d probably like it more. He said the flavors were “intense.” As he said it, he opened his eyes wide. I couldn’t help but laugh.

Marzipan Easter Cookies from Malta (Figolla) [Recipe]

What I loved most about this dish:

Maltese cookies for the win! These sweet treats are bright with the fresh flavor of citrus, but the almond paste filling really steals the show. While they take a little time to put together, they are definitely worth it and would make for a great cookie decorating party.

What I loved least about this dish:

Nothing, although they are really sweet with all the frosting I used. Next time I’ll make the cookies smaller, so I can eat more!

Ava’s Corner:

Vermicelli Frittata | Froga tat-Tarja

Some days are for feeling grown up. Responsible. Full of lists and the determination to check them off. Other days are for bubbles, silly string, and dancing with your shoes off. And eating Maltese Froga. Froga is the adorable lovechild of omelets and angel hair pasta.

Yes, pasta in your eggs. Eggs in your pasta.

It’s like the noodles are doing a squiggly dance in your breakfast. This is major happy food.

Where has it been all my life?

In Malta (and nearby Sicily), you can find Froga made with all variety of fillings – ham, prosciutto onion, green onion, parsley, ricotta, spinach – if you like it in a regular frittata, you’ll most likely enjoy it in Froga. The only requirement is the pasta. Be sure to use long stranded pasta – vermicelli (angel hair) or even thicker spaghetti – the most common (and the most fun).

Makes 1 8″ “frittata” style omelet.

Ingredients:

4 medium eggs
1/4 cup ricotta cheese
1/3  cup parmesan cheese
2 cups angel hair or spaghetti, cooked
fresh chopped parsley, to taste
salt & pepper, to taste

butter or olive oil, for cooking

Method:

Preheat oven to 400F.  Meanwhile, head to Malta and rustle up some eggs, cooked noodles, parmesan, ricotta, parsley, salt and pepper.  The only way is by sea…

Malta, Valletta seen from Fort Manoel (on Manoel Island). Photo by Myriam Thyes.

You can cook the noodles ahead of time – just shock in cold water to stop the cooking and refrigerate until needed.

Whisk together the eggs, cheeses, parsley, salt and pepper. Stir in pasta.

Add a thin coating of olive oil to an ovensafe skillet at least 8 inches wide – preferably nonstick. Cook eggs over medium heat 5-7 minutes, or until browning on the bottom and edges.


Pop into oven to finish – cook until set (about 10-15 minutes). Sprinkle with extra parsley and serve hot, cold, or at room temperature.

When you cut into the omelet, you’ll see a lovely cross-section of noodles… little happy speckles and spots. 

If you look carefully, you can find a similar look in the architecture of Malta.

Yellow lime stone balcony on Gozo, Malta. Photo by Myriam Thyes.

Even in the ancient ruins, I see tall strands of uncooked pasta, and squiggly squirmy cooked pasta.

Cart Ruts. Malta, Tarxien temples, altar. This is a copy, the original is in the National Museum of Archaeologie in Valetta (Photo by Berthold Werner).

Eat this one with a noodley smile. After all, life is too short to be serious all the time.

Vermicelli Frittata | Froga tat-Tarja
Votes: 1
Rating: 2
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In Malta (and nearby Sicily), you can find Froga made with all variety of fillings – ham, prosciutto, onion, green onion, parsley, ricotta, spinach – if you like it in a regular frittata, you’ll most likely enjoy it in Froga. The only requirement is the pasta. Be sure to use long stranded pasta – vermicelli (angel hair) or even thicker spaghetti – the most common (and the most fun).
Servings Prep Time
1 8" frittata-style omelet 10 minutes
Cook Time
15-22 minutes
Servings Prep Time
1 8" frittata-style omelet 10 minutes
Cook Time
15-22 minutes
Vermicelli Frittata | Froga tat-Tarja
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
In Malta (and nearby Sicily), you can find Froga made with all variety of fillings – ham, prosciutto, onion, green onion, parsley, ricotta, spinach – if you like it in a regular frittata, you’ll most likely enjoy it in Froga. The only requirement is the pasta. Be sure to use long stranded pasta – vermicelli (angel hair) or even thicker spaghetti – the most common (and the most fun).
Servings Prep Time
1 8" frittata-style omelet 10 minutes
Cook Time
15-22 minutes
Servings Prep Time
1 8" frittata-style omelet 10 minutes
Cook Time
15-22 minutes
Ingredients
  • 4 medium eggs
  • 1/4 cup ricotta
  • 1/3 cup Parmesan
  • 2 cups angel hair pasta (cooked) - OR -
  • spaghetti (cooked)
  • parsley (freshly chopped), to taste
  • salt
  • pepper
  • butter - OR -
  • olive oil
Servings: 8" frittata-style omelet
Units:
Instructions
  1. Preheat oven to 400F.
  2. Whisk together the eggs, cheeses, parsley, salt and pepper. Stir in 2 cups of cooked pasta.
  3. Add a thin coating of olive oil to an oven-safe skillet at least 8 inches wide – preferably nonstick. Cook eggs over medium heat 5-7 minutes, or until browning on the bottom and edges.
  4. Pop into oven to finish – cook until set (about 10-15 minutes). Sprinkle with extra parsley and serve hot, cold, or at room temperature.

Maltese Stuffed Artichokes | Qaqoċċ Mimli

I often wonder how many people walk by their supermarket’s artichoke display squinting their eyes, unsure of what to do with this prickly porcupine of a vegetable. Being part Italian, I grew up eating artichokes and often take them for granted. I was thrilled this week to read that the Maltese also enjoy a giant, stuffed-to-the-brim artichoke – giving me a chance to indulge yet another time.

A stuffed-to-the-brim artichoke is my favorite movie snack. Perfect Friday night fun. The challenge for me this week, with Malta, is getting used to the idea of putting anchovies and olives in my artichokes.

Because that’s exactly what they do in Malta.

Note: Maltese typically pull the artichoke’s leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. The choice is yours!

Serves 4

Ingredients:

4 large artichokes, stems trimmed and lower, scraggly leaves plucked off

3 cups coarsely crumbled bread (sourdough, if possible)
3 anchovy fillets, chopped finely
3 cloves of garlic, crushed
3 green olives, chopped (capers is another common addition)
1/3 cup chopped parsley
salt & pepper
Olive oil, as needed

Method:

Let’s zip to Malta in a boat. Take your pick…

Saint Paul’s Bay, Malta. Photo by Azhitsky.

When we get there, pop open a can of anchovies and breathe in deeply. It’s fish. It’s salt. It’s oil.

I think I can get used to this. (I think I can, I think I can)

Now mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil.

Add enough olive oil to get the stuffing to bind together.

Give it a taste. Add more seasonings, if needed.

Now, prepare the beautiful, green artichokes. Start by trimming the stem and removing the scraggly leaves at the base of the artichoke.

Next, trim the top, thereby removing many of the sharp, prickly points.

Pry the artichoke leaves open and stuff. Place in a large pot over happily simmering water. Cover and steam for 45 minutes-1 hour, depending on size of the artichokes.

Enjoy with great gusto!

Welcome to a Maltese carnival of flavor.

Gozo, Nadur, carnival. Photo by Thyes.

Maltese Stuffed Artichokes | Qaqoċċ Mimli
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Maltese typically pull the artichoke's leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. The choice is yours!
Servings
4 people
Servings
4 people
Maltese Stuffed Artichokes | Qaqoċċ Mimli
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Maltese typically pull the artichoke's leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. The choice is yours!
Servings
4 people
Servings
4 people
Ingredients
  • 4 large artichokes
  • 3 cups sourdough bread (coarsely crumbled) - OR -
  • white bread (coarsely crumbled)
  • 3 fillets anchovies , finely chopped
  • 3 cloves garlic , crushed
  • 3 green olives , chopped (or capers)
  • 1/3 cup parsley (chopped)
  • salt
  • pepper
  • olive oil , as needed
Servings: people
Units:
Instructions
  1. Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil.
  2. Add enough olive oil to get the stuffing to bind together.
  3. Prepare the green artichokes. Start by trimming the stem and removing the scraggly leaves at the base of the artichoke.
  4. Next, trim the top, thereby removing many of the sharp, prickly points.
  5. Pry the artichoke leaves open and stuff with the mixture.
  6. Place in a large pot over simmering water. Cover and steam for 45 minutes-1 hour, depending on size of the artichokes.

Marzipan Easter Cookies from Malta | Figolla

Each week, when I sit down to pick recipes, I am surrounded by a mountain of cookbooks, web sites, and emails (this week I’d like to thank Maltese reader, Jym B. for all his help).  I scan through dozens, if not hundreds of ideas before settling on my selections.

Not today. Not with this recipe.

I ran across Figolla almost immediately and knew, without a doubt, this sweet treat was a keeper. Reader, Jym, simply confirmed my selection, stating it is a “wonderful” cookie from his Maltese heritage.

So what is it?

Figolla is Malta’s popular Easter cookie – two lemon infused sugar cookies surrounding a soft, almond paste center. The cookie is decorated for Easter with frosting and a chocolate egg (which is sometimes left in the foil wrapper – a sparkling nugget of goodness).

Pretty much amazing, if you ask me.

Especially considering daydreamy stovetop travel will take you here to eat it…

View of the Senglea watchtower at sunset and Valetta, Malta. Photos by Myriam Thyes.

Makes just over 2 lbs of dough. Quantity of cookies depends on how big your cookie cutters are! This recipe yields enough dough for any global potluck.

Ingredients:

4 cups flour
2 cups sugar
1 cup cool butter, cubed
2 eggs
1 tsp vanilla extract
1 lemon, zested and juiced

Filling:

7 oz  almond paste, room temperature
4-5 Tbsp orange juice
orange zest, optional

Top with icing and small chocolate eggs, as desired.

NOTE: I used Royal Icing (here’s a great tutorial on how to make it) – the recipe was from the back of the meringue powder can from Micael’s (1 lb powdered sugar, 3 tablespoons meringue powder, water, as needed).

Method:

Let’s get some sunshine into our lives. Let’s shake off winter. It’s really simple – we just need a golden lemon and …

… a beautiful view (perhaps one that looks back at you).

Senglea, Gardjola watchtower, with view on Valletta. Photo by Myriam Thyes

Now, in this beautiful place, let’s create a bowl of sunshine: add the flour, sugar, butter, eggs, vanilla extract, lemon zest to the bowl of standing mixer. Combine on lowest speed to form a happy, crumbly mass. Scrape sides. 

Increase the mixer’s speed and stream in the golden lemon juice, one tablespoon at a time, until the dough can be pressed together with the hands, just like sugar cookie dough. (I used 3 tbsp of lemon juice – you may need more or less). It shouldn’t be sticky, nor should it be crumbly.

For extra deliciousness, I highly recommend shaping the dough into a heart. Chill 30 minutes.

Meawhile, mix the almond paste with fresh orange juice and a bit of zest (for extra oomph, if desired) until a smooth, loose paste forms. You can mash it together with your fingers or smoosh it around with a spatula… it gets easier as you go along.

Preheat the oven to 350F.

Roll out the dough and cut out two of each shape. Nothing says spring like butterflies, eggs, and flowers.

Add some filling to half the cookies, leaving a lip around the edge.

Dab a bit of water along that edge and place second cookie on top. Press together all around the edges to seal. For best results, place cookie sheet in freezer for about 15 minutes to flash-chill the cookie again (this will keep them from spreading too much).

Bake at 350F for 10-20 minutes (depending on thickness and shape). Remove from oven when they just barely begin to turn golden on the edge (not brown – some of mine are a bit overdone). Try not to gobble them all up right away.

Let cool and then frost. I like to do a layer of white “flooded” icing, let it set and then decorate on top with colored icing.

Just be sure not to squeeze the icing too hard, lest the bag burst… take it from me:

Since I’m clearly not a pro at piping, I just did stars and dots. 

And, to make your cookies totally Maltese, be sure to finish them off with a chocolate egg.

Maybe all the frosting splatters distract from my white hair? Or maybe not…

And now, I feel I should warn you.

These cookies are irresistible. Especially to little cookie monsters. See Ava’s look of determination as she carefully calculates how to get this blue egg out of my hand?
Of course, the sweet girl claimed she only wanted to share it with her papa. Amazingly, she wasn’t lying. She waited a whole day to share it with him. That’s patience for a 2 1/2 year old.

P.S. If you can stand waiting, try these cookies the day after making them (just keep in an airtight container). They’ll soften up just a bit.

P.P.S. Enjoy somewhere incredible. Even if you just have to shut your eyes for a while in order to get there (perhaps while sitting in your favorite chair).

Valletta, Malta. Photos by Myriam Thymes.

Marzipan Easter Cookies from Malta | Figolla
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Figolla is Malta’s popular Easter cookie – two lemon infused sugar cookies surrounding a soft, almond paste center. The cookie is decorated for Easter with frosting and a chocolate egg (which is sometimes left in the foil wrapper – a sparkling nugget of goodness).
Servings Prep Time
2 lbs of dough 10-20 minutes
Cook Time Passive Time
20 minutes 45 minutes
Servings Prep Time
2 lbs of dough 10-20 minutes
Cook Time Passive Time
20 minutes 45 minutes
Marzipan Easter Cookies from Malta | Figolla
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Figolla is Malta’s popular Easter cookie – two lemon infused sugar cookies surrounding a soft, almond paste center. The cookie is decorated for Easter with frosting and a chocolate egg (which is sometimes left in the foil wrapper – a sparkling nugget of goodness).
Servings Prep Time
2 lbs of dough 10-20 minutes
Cook Time Passive Time
20 minutes 45 minutes
Servings Prep Time
2 lbs of dough 10-20 minutes
Cook Time Passive Time
20 minutes 45 minutes
Ingredients
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 cup butter , cubed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 lemon , zested and juiced
For the filling:
  • 7 oz almond paste , room temperature
  • 4-5 Tbsp orange juice
  • orange zest , optional
For decorating:
  • Royal icing
  • small chocolate eggs
Servings: lbs of dough
Units:
Instructions
  1. Add the flour, sugar, butter, eggs, vanilla extract, lemon zest to the bowl of standing mixer. Combine on lowest speed to form a happy, crumbly mass. Scrape sides.
  2. Increase the mixer’s speed and stream in a bit of the golden lemon juice, one tablespoon at a time, until the dough can be pressed together with the hands, just like sugar cookie dough. It shouldn’t be sticky, nor should it be crumbly. Chill 30 minutes.
  3. Meawhile, mix the almond paste with fresh orange juice and a bit of zest (for extra oomph, if desired) until a smooth, loose paste forms. You can mash it together with your fingers or smoosh it around with a spatula… it gets easier as you go along.
  4. Preheat the oven to 350F. Roll out the dough and cut out two of each shape. Nothing says spring like butterflies, eggs, and flowers.
  5. Add some filling to half the cookies, leaving a lip around the edge. Dab a bit of water along that edge and place second cookie on top. Press together all around the edges to seal. For best results, place cookie sheet in freezer for about 15 minutes to flash-chill the cookie again (this will keep them from spreading too much).
  6. Bake at 350F for 10-20 minutes (depending on thickness and shape). Remove from oven when they just barely begin to turn golden on the edge. Most standard cookies will be done by the 10 minute mark.
  7. Let cool and then frost. I like to do a layer of white “flooded” icing, let it set and then decorate on top with colored icing. And, to make your cookies totally Maltese, be sure to finish them off with a chocolate egg.
  8. P.S. If you can stand waiting, try these cookies the day after making them (just keep in an airtight container). They’ll soften up just a bit.

Menu: Malta

Look at Mr Picky. Specifically, look at his eyebrows. They’re practically touching his hair line. That, my friends, is sugar going straight to his brain.. any ideas for a caption?

As for the menu, I think you’re going to do summersaults. Or, at least, squiggly noodle-saults. Every single dish is fun for the whole family. If, when you nibble these treats, you can’t taste Malta’s ocean breeze, then something’s gone terribly wrong.

Vermicelli Fritatta (Froga tat-Tarja) [Recipe]
 Eggs + Angel Hair = a hearty brunch. Our version has ricotta, parmesan and parsley as well.

Maltese Stuffed Artichokes (Qaqoċċ Mimli) [Recipe]
The bold flavor of garlic, anchovies, and olives in a sourdough breadcrumb stuffing… pressed into artichokes and steamed until tender.

Marzipan Easter Cookies (Figolla) [Recipe]
Lemon sugar cookies filled with almond paste and frosted until giddy. Traditionally served at Easter. Huzzah!

*All recipes and Meal review will be posted by Monday morning