Stuffed Flank ( Falda Mimlija )

Ingredient

800g flank

6 tablespoons fresh breadcrumbs

1 small onion finely chopped 

3 eggs

1 chopped hard boiled egg

1 dessertspoon chopped parsley 

1 tablespoon parmesan cheese

300g mined meat

2 cloves crushed garlic

salt and pepper

2 onions

2 carrots

1 potato

1 marrow

1 stick of celery

2 tomatoes

Beef olives ( bragoil )

Ingredients

800g slices of topside beef

200g minced meat

2 tablespoons chopped parsley

2 eggs 

3 cloves garlic

1 cupful breadcrumbs

salt and pepper

1 cupful of red wine 

2 onions ( chopped )

Rabbit Cooked In Garlic And Wine

Ingredient

1 rabbit

1/2 bottle of red wine

6 cloves garlic

2 bay leaves

salt and pepper

oil for frying

Stuffed Green Peppers ( Bzar ahdar mimli )

Ingredient

4 green peppers 

1 cupful of breadcrumbs

8-10 olives

100g anchovies

1 tablespoon capers

chopped parsley

2 large tomatoes peeled seeded and chopped

oil

2 cloves garlic 

salt and pepper

2 onions

Caponata ( kapunata )

Ingredient

2 large aubergines

4 large tomatoes

1 large onion

3 cloves garlic

3 tablespoons capers 

2 tablespoons sugar

1 tablespoon oregano

6 green peppers

1 tablespoon stoned olives

4 tablespoons of oil

salt and pepper

Lampuki Pie ( Torta tal Lampuki )

ingredients

400g flaky or puff pastry

800g lampuki

1 cauliflower

6 olives

3 tomatoes peeled ,seeded and chopped 

1 dessertspoon tomato puree

2 onions 

oil

salt and pepper

2 garlic cloves crushed 

Octopus Stew ( Stuffat tal Qarnit )

Ingredient

800g octopus
2 tablespoons oil
2 large onions
8 olives
1 tablespoon mint
1 tablespoon mixed spices
50g raisins
50g mixed nuts
2 cloves garlic
1 tablespoon tomato puree
250ml red wine
small lemon 250g peas
salt and pepper

Raviolli

Ingredients for Ravioli Filling

400 g (or 14.11 oz) ricotta

2 raw eggs

3 tablespoons grated cheese

A bunch of chopped parsley

Seasoning

Ingredients for Pastry

400 g (or 14.11 oz) plain flour

Salt

2 egg yolks

A little oil

Imqaret

Ingredients

400g flour

1 tablespoon lard

1 tablespoon margarine 

1 tablespoon sugar

1.2 kg pitted dates 

1 orange grated peel 

1 tablespoon anisette

1 tablespoon orange flower water

a pinch of grounded glove

Figolli

PASTRY

1. •
   800g Self Raising Flour
2. •
   225g Castor Sugar
3. •
   340g Butter
4. •
   3 Eggs
5. •
   1 Grated Lemon Peel
6. •
   1tsp Vanilla Powder
7. •
   Pinch of salt

FILLING  

1. •
   170g Pure or Substitute Ground Almonds
2. •
   170g Castor Sugar
3. •
   100g Icing Sugar
4. •
   1/2 Grated Lemon Peel
5. •
   1tsp Vanilla Powder
6. •
   1 Egg

GLACE ICING (to decorate to the top of the biscuit)

1. •
   2 Egg whites
2. •
   400g Icing Sugar
3. •
   Half Lemon (Freshly Squeezed)

ROYAL ICING (to decorate the edges of the biscuit)

1. •2 large (60 grams) egg whites
2. •2 teaspoons fresh lemon juice
3. •3 cups (330 grams) confectioners (powdered or icing) sugar, sifted