Ingredients

Lampuki, the Maltese name for Coryphaena hippurus (commonly known elsewhere as dorado), is a prized fish that holds a special place in Malta’s culinary and cultural traditions. This migratory species makes its annual journey past the Maltese islands during autumn, drawing fishermen and food enthusiasts alike to celebrate its fleeting presence. What makes lampuki particularly […]

Bluefin Tuna: The Majestic Giant of the Oceans Bluefin tuna, a prized species among seafood connoisseurs, is renowned for its impressive size, rich flavour, and striking appearance. Often considered the pinnacle of the tuna family, bluefin tuna is sought after for its deep red, marbled flesh, which is highly valued in cuisines around the world, […]

Pomegranate Molasses: The Tangy Treasure of Middle Eastern Cuisine Pomegranate molasses is a distinctive and essential ingredient in Middle Eastern cooking, revered for its rich, tangy flavour and deep, ruby-red hue. Known as “Rummien” in Maltese and “dibs rumaan” or “rub rumaan” in Arabic, this versatile condiment is also referred to as “nar ekşisi” in […]

Ras el Hanout: The Exotic Moroccan Spice Blend Ras el Hanout is a complex and aromatic spice blend that hails from the rich culinary traditions of North Africa, particularly Morocco. The name “Ras el Hanout” translates to “head of the shop” or “top of the shelf,” signifying a blend of the finest spices a merchant […]

Dukkah: The Nutty Egyptian Spice Blend Dukkah is a traditional Egyptian spice blend that has become popular worldwide for its rich, nutty flavour and versatile uses. This aromatic mixture is typically made from a combination of roasted nuts, seeds, and spices, which are ground together to create a coarse, crumbly texture. The blend can vary, […]

Goat’s milk, is the most widely consumed milk globally. While fresh goat milk and cow milk share similar flavours and nutrient profiles, goat milk stands apart due to its smaller, softer curds. These curds are more easily broken down by stomach enzymes, which makes goat milk significantly easier to digest. This unique digestibility, coupled with […]

Crispy Pastries with a Flavourful Filling Börek Cigars, a delightful creation from the rich tapestry of Turkish cuisine, are a popular snack and appetiser that have won the hearts of food lovers around the world. These crispy, golden pastries are shaped into thin, cigar-like rolls and are typically filled with a variety of savoury ingredients. […]

Greek Yoghurt: The Creamy Mediterranean Staple Greek yoghurt, a culinary treasure from the Mediterranean, has become a beloved ingredient in kitchens around the world. Known for its thick, creamy texture and rich, tangy flavour, Greek yoghurt is as versatile as it is nutritious. Whether enjoyed on its own or as a key component in various […]

Ayran: The Refreshing Drinkable Yoghurt Ayran, a cherished drink across Turkey and the Middle East, is the epitome of refreshment in a glass. This cool, tangy beverage is made from a simple blend of yoghurt, water, and a pinch of salt, creating a drink that is both hydrating and delightfully tart. Often enjoyed alongside meals […]

Tzatziki: A Refreshing Greek Classic Tzatziki, a staple of Greek cuisine, is a creamy and refreshing dip that has found its way onto tables far beyond the shores of the Mediterranean. Made from thick, strained yoghurt, cucumber, garlic, and a drizzle of olive oil, this delightful dish is the perfect blend of cool, tangy, and […]

Whey: A Versatile Ingredient in the Kitchen Whey, often overlooked, is a highly versatile by-product of cheese-making. It is the liquid that remains after milk has been curdled and strained. This golden-hued liquid is rich in protein, vitamins, and minerals, making it not only nutritious but also incredibly useful in various culinary applications. Uses of […]

Red Cabbage, Carrots, Green Onions, Red & Green Peppers, Fresh Herbs, dressed in a Honey viniagrette.

The pineapple really needs no introduction, not really a native of the Mediteranean it is a tropical plant with an edible fruit indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the […]

Dusky Grouper (Epinephelus marginatus): The most common grouper species in the Mediterranean, known for its robust size and distinctive taste. It has a large, stout body with a mottled brown and white pattern. The dusky grouper is highly valued in Mediterranean cuisine for its firm, white flesh that remains moist and flavorful when cooked. It […]

Corvina: Also known as meagre, is a prized fish in Mediterranean cuisine, celebrated for its firm, white flesh and mild flavour. This versatile fish is commonly prepared in a variety of ways, including grilling, baking, and poaching. Corvina is appreciated not only for its taste but also for its nutritional benefits, being rich in protein, […]

Ricotta: A soft, creamy cheese made from the whey leftover from other cheese production. Originating in Italy, it has a mild, slightly sweet flavour and a light, fluffy texture. Ricotta is highly versatile and used in both savoury and sweet dishes, including pasta fillings, pastries, and desserts. It is also enjoyed fresh, often served with […]

Couscous: A staple in North African and Mediterranean cuisine, couscous is man-made from semolina wheat, forming small, round granules. It has a light, fluffy texture and a mild, neutral flavour, making it a versatile base for many dishes. Couscous is typically steamed or soaked in hot water and is used in salads, stews, and as […]

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. This method gives sourdough its distinctive tangy flavour and chewy texture, as well as better inherent keeping qualities compared to bread made with baker’s yeast, thanks to the lactic acid produced by the lactobacilli. Traditional Maltese bread was commonly baked […]

Sardines: A popular and nutritious seafood, sardines encompass a diverse group of small, oily fish within the herring family Clupeidae. While often thought of as a single type of fish, the term “sardine” actually refers to multiple species across several genera, including Sardina, Sardinops, and Sardinella. These fish vary in size, habitat, and culinary use, […]

Tabbouleh: Originating from Lebanon, tabbouleh is a traditional Middle Eastern salad made with finely chopped parsley, mint, tomatoes, onions, and soaked bulgur wheat. Bulgur wheat is a whole grain made from cracked whole wheat kernels that have been parboiled, dried, and then cracked, preserving most of its nutrients and fibre. This salad is seasoned with […]

Fresh fruity olive oil is a cornerstone of Mediterranean cuisine, celebrated for its vibrant flavour and aromatic qualities. Produced in several Mediterranean countries, each region imparts its unique characteristics to the oil. Italian olive oil is renowned for its balanced, grassy notes, while Spanish varieties often showcase a robust, peppery profile. Greek olive oil is […]

Sea Bass: A cherished and highly prized fish in Mediterranean cuisine, known for its delicate flavour and firm, flaky texture. It is often prepared through grilling, baking, or pan-frying, and pairs well with a variety of herbs and spices. Sea bass can grow up to 1 meter in length and is typically found in shallow […]

Conger Eel: A notable species in Mediterranean cuisine, known for its firm, meaty texture and rich flavour. These eels can grow to impressive sizes and are typically prepared in a variety of dishes, including stews, soups, and grilled recipes. Conger eel’s robust taste makes it a favourite for hearty, flavourful meals. It is also a […]

Sea Bream: A highly esteemed fish in Mediterranean cuisine, known for its firm, white flesh and delicate, sweet flavour. Versatile and easy to cook, sea bream is often grilled, baked, or pan-fried, and pairs well with a variety of herbs and seasonings. It is a popular choice for its tender texture and mild taste, making […]