This Maltese version of scrambled eggs combines sautéed tomatoes and onions with whisked eggs. The combination is pan-fried and can be elevated with various additions such as meat, cheese, or spices. Buljubata is best served with crusty bread on the side, preferably the traditional Maltese bread variety called hobz tal-Malti. It is usually served for breakfast, lunch, or dinner, but it can also be consumed as a snack or a light main course.
Similar to another Maltese delicacy known as pastizzi, qassatat is a delicious pastry filled with a variety of different ingredients, even though ricotta cheese is the most popular choice. These pastries are so popular that they are one of the most consumed street food items on Malta.
The dough consists of flour, butter or olive oil, eggs, salt, and water, while the ricotta filling may be additionally enriched with raisins, onions, or fava beans. Apart from ricotta, other varieties of qassatat include ingredients such as spinach, capers, peas, olives, and anchovies.
Also known as water crackers, the savory galletti are thin, hard, and brittle Maltese biscuits consisting of flour, salt, semolina, yeast, sugar, warm water, and either olive oil or butter. They are often flavored with caraway, oregano, black pepper, or sesame seeds.
Galletti are baked until golden-brown in color, and they can be served before or after a meal, paired with dips, cheese, and cold cuts, or consumed on their own. These biscuits are found in almost every home kitchen on the island, but it is also possible to find them in bars and restaurants.
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