- Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef
- Pandemonium Noshery: Soppa tal Armla (Widows Stew)
- Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew)
- Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek)
- A Day in the Life on the Farm: Fenkata
- Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup)
- Kitchen Frau: Baked Rice
- Cultureatz: Maltese Pastizzi Pastry
I saw this month's theme when I was on vacation in Hawaii and commented to Evelyn that I was going to re-watch a show that featured a restaurant owner in Malta. I just needed to remember what it was!
Halber 16 is located in the port city of Marsaxlokk whose name comes from the Arabic word marsa, meaning 'port' and xlokk, meaning 'southeast'. Inhabitants of the village are called Xlukkajri and are traditionally fisherman. The port was used by the Phoenicians, Carthaginians, and Ancient Romans and currently hosts an enormous fish market every Sunday. Dennis Prescott wanders through the market with Denise, a fish monger, whose family operates Rita's Fresh Fresh. He walks away with anchovies and whole fish. He didn't pick up any octopus, but I was inspired to make a Maltese octopus stew for this event.
- 2 pounds baby octopus
- 1 onion, peeled and diced
- 2 Tablespoon olive oil
- 3 to 4 cloves garlic
- 1-1/2 cups tomato sauce
- 3/4 cup red wine
- 1/2 cup black olives
- 2 tablespoons capers
- zest and juice from 1 organic lemon
- 1 Tablespoon each thyme, mint, basil and parsley
- salt and pepper to taste
Uncover and stir in the lemon juice. Simmer, uncovered, for 15 minutes. Remove from heat and stir in your fresh herbs. Season to taste with salt and pepper.
Serve immediately with crusty bread or over pasta if you prefer.