Just in case your palate is jaded
Published:
April 26, 2014 at 8:36pm
The Maltese approach to food is about as sophisticated as the Maltese approach to pretty much everything else: call it by its name and provide plenty of it.
I have found a flyer in my letterbox from the Partit Laburista, advertising the culinary delights on offer at the Centru Laburista in Bahrija.
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Food cooked by Richard ic-Canti
SPECIALIZING IN RABBIT, HORSE MEAT, QUAILS, SNAILS AND OTHER MALTESE FOODS…
Appitizers
STARTERS
“Bebbux” (Maltese Traditional Snails)
Or Soup
Or Spaghetti Rabbit Sauce
MAIN COURSE
Rabbit
Or Horse Meat
Or Chicken Breast
“Helwa tat-Tork” & Nuts
1 Soft Drink each person
1 Bottle of House Wine with every 4 persons
PRICE €18
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What are you having, Daphne?
[Daphne – I think that kind of food, cooking, presentation and environment are primitive and ghastly, even if not in the Bahrija Labour Party Club, let alone…]
All served in transparent glass plates so you can see the worn out mica table top while you stuff your face
I visited Bahrija about a year ago. My last visit before that had been ages ago.
I found that the little housing pocket I had known then had mushroomed into a very pleasantly planned hamlet – with villas and terraced houses witnessing quite a high standard of living.
Arriva had introduced an hourly bus service from Rabat. Frankly, I now wonder whether transport minister Mizzi now considers the route as unnecessary – if not excessively costly and superfluous.
I could not help thinking about the level of progress achieved in the meantime – and that labour’s buzz phrase of ‘faqar kull fejn tara’ was really devoid of any meaning.
What I did not discover was that the ‘Centru Laburista’ was doing a thriving catering business.
Michelin three star stuff, for sure.
I miss il-bebbux. I live in the UK and I cooked snails from my back garden. My friend told me that I am mad. They were just as delicious as the Maltese ones. The best snails I tasted were in Portugal.
I’ll choose “Helwa tat-Tork” & Nuts!
Snails are a delicacy in many southern European regions although the French way of cooking them is by far the most refined.
P Bonnici, “Helwa tat-Tork” (Halva) can be found in any Turkish or Middle-Eastern / North African outlet.
As to Maltese refinement, Daphne articulates it perfectly. After all see how people speak, build, plan, dress, write, eat, deport, socialise…
I don’t know. It’s sad, so sad.
Food cooked by Richard ic-Canti << So the chef has a nickname. Fine.
SPECIALIZING IN RABBIT, HORSE MEAT, QUAILS, SNAILS AND OTHER MALTESE FOODS… << So he specialises in just about every food item. Should specialities be about dishes? Here I see a list of raw materials. The Maltese approach to food, just like the Maltese approach to architecture. Mounds of stuff.
Appitizers << Yes well, we couldn't expect them to spell this right.
STARTERS
“Bebbux” (Maltese Traditional Snails) << Then just call them snails.
Or Soup << What kind?
Or Spaghetti Rabbit Sauce << With? In?
MAIN COURSE
Rabbit << How's it done? Nitnejjek? L-aqwa li fenek.
Or Horse Meat << How's it done? Nitnejjek. Dan huwa l-curry Malti.
Or Chicken Breast << How's it done. And isn't this rather mundane after the "bebbux" and other exotica?
“Helwa tat-Tork” & Nuts << Nuts? Will the women be sent to the drawing room?
1 Soft Drink each person
1 Bottle of House Wine with every 4 persons
PRICE €18
Are those Sant’s nuts being served with the helwa tat-tork?
It does appear that he’s sent them out to pasture lately. What with all the humiliation that he’s been made to endure at the hands of his former poodle they must be pretty shrivelled up by now.
NUTS….. they have plenty to offer!
Does that menu contribute to the obesity ( a national problem) of people enjoying the “exquisite delights ?”
If that is the case, we have at least one instance for which the previous administration is not responsible for.