Simon Bajada

Simon Bajada

Imqarrun il-forn evokes memories of lunch at my grandmother’s. If this wasn’t on the table, it was often in the fridge. My cousins and I would fight each other over the irresistible crusty edges (which are helped along by a dusting of semolina in the baking dish). This dish is found in cafes and bakeries all over Malta and Gozo, sold in small aluminium containers for an easy lunch. The recipe is similar to Timpana, but less grandiose and without pastry. The exclusions make it easier to bring together any night of the week (though ingredients such as chicken livers, boiled eggs and peas can be included if you like). Baked macaroni doesn’t reheat well, but I find it delicious eaten cold from the fridge on a hot summer’s day.

Simon Bajada · Malta

This dip is one of those recipes that gets tweaked and leveraged in many ways. Arjoli is a melting pot of classic Maltese flavours, but you can use what’s on hand in the fridge or pantry, omitting and adding to it ingredients such as capers, preserved artichokes, mint, beans, sun-dried tomatoes and spring onion (scallion). The dip is perfect spread over crusty ħobż or with galletti. You can even keep it cold and pack it for the beach.