Kawlata

Ricetta bil-Malti

Ingredjenti

  • xikel tal-majjal
  • zalzett tal-malti
  • 1 basla, imqaxxra u imqatta
  • 2 qarabaghli, imqattghin
  • bicca qargha hamra, imqaxxra u imqatta
  • 1 patata kbira, imqaxxra u imqatta
  • 2 karrotti
  • nofs kabocca, imqatta
  • 1 cube tal-haxix
  • mgharfa kunserva
  • ftit zejt taz-zebbuga

Metodu

  1. Sahhan borma kemmxejn kbira fuq nar medju w zid ftit zejt. Waddab il-basla, il- qarabaghli, il-qargha hamra, il-karrotti, il-patata u il-kabocca w hawwad sew. Poggi l-ghatu fuq il-borma u hallihom isiru ghal madwar 10 minuti.
  2. Imla il-borma bl-ilma kiesah, daqs nofsha. Zid ix-xikel u z-zalzett tal-malti u wara kompli imla il-borma bl-ilma kiesah sakemm jitghatta kollox. Hawwad mgharfa kunserva gol-borma stess u zid il-cube tal-haxix.
  3. Erga ghatti il-borma bl-ghatu u sajjar sa ma jibda jbaqbaq. Nehhi l-ghatu u naqqas in-nar ghal l-iktar fjamma baxxa u halli kollox itektek ghal madwar siegha u nofs/saghtejn. Jekk tara li l-likwidu qed jonqos, tista izzid iktar ilma kemm tixtieq.

Suggeriment: Met tigi biex isservi, ahna nhobbu inzidulha ftit melh u bzar kif ukoll naqra parmeggjan mahkuk.

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Kawlata – A Traditional Maltese Soup

This traditional Maltese vegetable soup is very popular especially when winter is approaching. It is a mouthful and deliciously combined with pork and sausage. It MUST go on your weekly winter menu!

Ingredients

  • pork shank (xikel)
  • maltese sausage
  • 1 medium onion, peeled and diced
  • 2 courgettes, diced
  • a wedge of pumpkin, peeled and diced
  • 1 large potato, peeled and diced
  • 2 medium carrots
  • 1/2 a small white cabbage, cut into squares
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • dash of olive oil

Equipment

  • Large pot
  • Wooden spoon

Method

  1. Heat up a large pot on medium heat and add some olive oil. Add the onion, courgettes, pumpkin, carrots, potato and cabbage and give them a good stir. Cover the pot and leave vegetables to sweat for about 10 minutes.
  2. Fill up the pot half way with cold water, add the shank and sausage and continue to fill up the pot with water until it covers everything. Stir in a tbsp of tomato puree and add the vegetable stock cube. Give all a gentle stir.
  3. Cover the pot again and bring to the boil. Once boiling, uncover the pot, lower the heat and let it simmer for about 1.5 – 2 hrs. You can add water along the way if you think it is reducing a lot and you prefer it more watery.

Top tip: When serving, we like to give it some seasoning with sea salt and crushed black pepper corns plus some grated Parmesan cheese, oh yes please!