The kitchen

The crossed stone arches (hnejjiet) are a real feature in this recently refurbished cellar-kitchen with traditional stone cupboards, full-sized country kitchen sink and refrigerator, electric oven and hob.

In the past the cellar, the coolest room in the house, would have been used to store wine bottles and food jars. Today, its coolness offers a refuge from the hot summer weather outside.

The cellar/kitchen has a window that gives unto the street secured with the original iron gratings as well as a ventilator also secured with an iron grating (sprall)

With plenty of counter-top space for you to prepare fresh meals, you will find the cabinets and drawers stocked with dishes and utensils.

Pots and pans hang on a “rampila”, the traditional Maltese tool used to fish out the pail from the bottom of the well. On one side of the kitchen is a sealed well. In the past it would have been shared between several households.

The wooden kitchen table comfortably seats four, a great excuse to invite guests to savour your newly acquired skills in Maltese cuisine.

Some history

Substituting today’s hob the Maltese had the “Kenur”, a cooking stove carved out of Maltese stone. The cooker or firebox had a hole in the bottom where the firewood is placed. On the top, a grate was cut from the stone itself allowing the heat to rise and heat the pots or pans. The “Kenur” used the same cooking method as the modern day firewood Barbecue.

A Traditional Maltese Recipe

Kosksu Bil-Ful  (Pasta with Broad Beans)

10 oz. Kuskus (small pasta that looks like shotgun pellets)
1 onion
5 oz. peeled broad beans
3 oz. peeled tomatoes
2 oz. tomato paste
2 springs garlic
mixed herbs
2 pt. water

1. Chop the onion and garlic and fry in a little olive oil till golden brown.
2. Add the chopped tomatoes and tomato paste.
3. Add the mixed herbs, and the water. Bring to the boil.
4. Add the kuskus, and simmer until cooked.
5. Add the broad beans and cook for a further 10 minutes.