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This is classic Maltese peasant food: hot and filling. A great winter warmer. Ingredients: * Plain flour (around 1/4 cup, as needed) * 6–8 lamb forequarter chops (pork chops can also be used, but trim some of the fat) * Plenty of cracked black pepper * Salt to taste * 4–6 medium/
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This salsa is a basic sauce that can be used for just about anything you’d use a rich, tomato-based sauce for. In Maltese cooking, it’s most often slathered on top of fried fish. If you grow your own tomatoes, this is a perfect recipe to use up all
Susan Flavin Associate professor of history, Trinity College Dublin Charlie Taverner Research fellow, history, Trinity College Dublin It’s true that our 16th-century ancestors drank much more than Irish people do today. But why they did so and what their beer was like are questions shrouded in myth. The authors
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While Maltese cuisine can often be mistaken for basic Mediterranean/Italian fare, it certainly has its signature unique dishes. Pastizzi, for instance, are the classic Maltese street food: crisp, buttery pastries filled variously with ricotta, mashed curried peas or other fillings. Another Maltese classic is Ghagin Fil Forn (the first
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Malta, the tiny Mediterranean island nation, rarely intrudes onto the world stage. Yet, given its pivotal location nearer Africa than Europe, it’s been fought over by the world’s biggest empires for over 3,000 years. That history has left it with an eclectic legacy of everything from language
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Around the Mediterranean and near the Middle East, the art of stuffing vegetables with rice, meat, fish or (other) vegetables is commonplace. Stuffed tomatoes, zucchini, onions, potatoes and even large meaty mushrooms are popular and tasty. Stuffed vegetables can make nice summer mains, entrees and side dishes. Stuffed Portobello mushrooms
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Kubbeh, the Middle Eastern ‘meal in one’ is enjoyed broadly from Morocco to Kurdistan. Kubbeh is seasoned mincemeat (a vegetarian option can be done with mushrooms) buried in dough made of bulgur wheat, semolina, flour and oil. It can be enjoyed in soups or deep fried. Its origins remain elusive:
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Gary Moller Gary Moller is a health practitioner who is focused on addressing the root causes of ill health or poor performance by making use of a key forensic tool – Hair Tissue Mineral Analysis – and administering healthy, natural and sustainable therapies. garymoller.com There’s the myth that eating meat
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