For this entry, I made two recipes. Neither of them were especially good, but I don't blame the people who posted the original recipes or any of the traditions they came from, I blame myself and my propensity for Googling things that might kill me.
A seafood stew with mussels and clams, minus the Vibrio.
An Italian bread that will come out much better than mine did if you use fresh brewer's yeast and steam.
This is actually the third time I’ve cooked a meal from Malta. The first time, I cooked the meal and then just did not write the blog post. Years went by.
Imquarrum (also called Imqarrun il-forn) is descended from a dish served in Sicily, but the Maltese have adopted it as a traditional staple. The key to making this dish is to be patient.
