Bringing us to our 106th country is Malta, a small country situated in the central Mediterranean Sea off the coast of Sicily and North Africa. Prior to its’ independence in 1964 Malta was apart of the British Empire. Malta is approximately 121 sq miles with a population of just over 500k people spread across 3 islands. On the island Gozo there are ancient ruins that date back to 3,600 B.C, which is older than Stonehedge! The country is full of history and delicious food.
Maltese cuisine is influenced by several surrounding countries including Italy, Spain, Provence (France), and other countries of the Mediterranean. Since Malta is a small network of islands it relies on importing the majority of its goods and with its location the country receives goods from its’ neighboring countries. The national dish of Malta is rabbit stew or stuffat tal-fenek, but since there is no rabbit in the grocery stores we made another dish that is special to Malta.
The dish we will be making today is a Maltese omelet or as it is known in Malta as froġa tat-tarja. It shows its influence from the Italian frittati di pasta which has the core ingredients of egg, parmesan, and pasta. I was unable to find a back story to the dish but I believe a good possibility could be someone mixing together leftover ingredients and voila an inexpensive dish was born. The recipe I used as a guide can be found here.
Preparation didn’t take long, just simple cooking skills were required- I hope you all know how to cook pasta and beat eggs! I was able to get some farm fresh eggs from my coworkers farm, this makes all the difference. While the pasta was cooking I beat the eggs, cut the parsley, and grated the cheese. This meal a good one to try during the work week since it isn’t time consuming. Another bonus is the simplicity of ingredients which many have as staples in their home. One thing that was a little difficult for me was flipping the omelet. Due to its heft and my lack of flipping finesse I placed a plate on top of the skillet so that once I flipped it over it was on the plate and I slid it back to the skillet. The omelet wanted to break apart so make sure to take care when plating!
This was truly unique and was actually recommended by a fellow Instagramer who shares the same passion for food as I do. He is from Malta and said this was a dish we had to try! The flavors of the parsley, parmesan, and egg was nice and light however without sauce it was more on the dry side. With addition of classic tomato sauce it was like a crunchy spaghetti! Although it looked really pretty on the plate we rated it 6.25/10 on average. We appreciate trying a dish that is so different than the rest!
Hey everyone we’re back- who doesn’t love some meat sauce? This Italian classic is a labor of love, however totally worth all the work! There is something magical about making your own pasta sauce.
The sauce originates from Bologna, no surprise, and involves hours of slow cooking to get the desired texture and flavor. The first recordings of this recipe being prepared comes from the late 18th century and was first featured in a cookbook by Pellegrino Artusi in 1891. This first mentioning of the sauce did not include tomatoes until Alberto Avisi in Imola (near Bologna) when he made a tomato meat sauce which he served over macaroni. Often times you would want fresh tagliatelle to serve the sauce on, but I was unable to get any locally so I got the thickest pasta I could find instead!
This sauce contains minced beef and pork (sometimes veal), celery, carrots, onion, wine, cream, tomato paste, puree, and whole tomatoes. The recipe I used can be found here (obviously it is a good one since the author is Italian!) There are as always several variations of the sauce, all having a similar core of ingredients.
I had attempted to cheat the cooking time, but once again it was not successful. The Instant Pot quickly gave me a burn warning and I had to go back to the original plan with several pots in use (you can see my struggle of a tiny stove and pots with splattering sauce).
As you can probably tell just by staring at this photo it was damn good! The sauce was hearty, rich, and filling but was not too sweet like many commercial sauces are. I felt the addition of herbs and garlic would have really blown the sauce out of the water. The bread and thicker noodles definitely worked well. We thought this meal was worthy of 8.25/10.
Next we dive into another saucy meal, stay tuned 😛
Welcome to the beautiful San Marino, another country I had no idea existed! This beautiful slice of heaven sits in northern-central Italy and has been a microstate since 301 A.D (self proclaimed oldest republic of the world). The main attraction of the country is the three peaks of Mount Titano. On each peak there is a tower: Guaita, Cesta, and Montale. The public is able to visit Guaita and Cesta by climbing the cobblestone steps overlooking the scenic countryside. That being said how come we don’t hear more about this country with it being one of the oldest countries of Europe?
When researching, it was clear I would enjoy the cuisine.. it sits inside the country where my favorite food originates! The dish I chose to represent San Marino is known as swallows nests or nidi di rondine in Italian. It got its name from the presentation of the food which closely resembles bird nests- lasagna noodles filled with cheese, prosciutto, bechamel sauce and basil leaves are rolled up and placed on top of marinara sauce.. is your mouth watering yet?
Just when I thought it couldn’t get better I discovered fontina cheese was part of the filling (my favorite cheese) and I decided to replace prosciutto with speck -can I get a hell yeah?! Alright I need to chill I’m making myself hungry! The recipe I used can be found here.
It was a pretty easy recipe just time consuming to cook the lasagna noodles. We thought a little more marinara sauce wouldn’t have hurt, but that is our only critique. It was a beautiful combination or melting cheese, warm sauces, and meat. They were surprisingly filling, but they did not last long in our fridge! If you’re looking for a way to elevate a pasta dish or just need something delicious to get you out of a boring dinner rut this is the recipe for you!
We rated this dish 9/10- higher with more sauce. Next we travel to Moldova to sip on some savory soup😎
For our next country we visited Kyrgyzstan which is situated in Central Asia. Kyrgyz is thought to be derived from the Turkic word “forty” because of the forty clans of Manas. These forty clans can be found represented as the rays of sun on their flag. -stan translates from Pakistani to “country” or “place of.” 80% of the landscape is made up of the Tian Shan mountain region, the highest point of elevation being over 24,000ft. It is also known to have some of the world’s largest walnut forests.
I made a traditional dish of the Central Asian and nomadic Turkic people, beshbarmak. This dish is also the national dish of Kyrgyzstan. Beshbarmak translates to “five fingers” because it was eaten without utensils originally by the nomadic people. The authentic version if made with lamb, however I have opted to use beef once again as a substitute. The recipe I used today can be found here.
This is another quick and simple meal which would work well on week nights. It consists of boiled meat, noodles, onion, broth, and sprigs of dill for garnish. Although it seems pretty basic I had read high marks on this recipe and that the flavor of lamb was able to stand out in the simplicity.
We really wanted to like this dish, but unfortunately it fell short and did not wow our taste buds. Reading up on the nomadic history and how they had to rely on their animals and resources for their meals it made sense why there was only a handful of ingredients. Maybe there could have been something we could have changed to bring out more of the beefy flavor or maybe lamb is the only way to go.
On a positive note we did enjoy the freshness and pop of flavor dill brought to the dish, but it still rated on the lower end of our reviews at 5/10. Once we come full circle with our culinary endeavors we will come back to Kyrgyzstan and create another traditional dish to better understand and appreciate the country.