As someone who loves food, I love culture just as much. I believe that food reflects cultural identity. It is a significant marker of identity which not only provides a way to understand family, but also a way to connect with the mother land from abroad. It tells us stories about who we are and where we come from. Food isn’t just about sustenance or a means to satisfy hunger, it’s an essential part of our cultural fabric and expressing our cultural identity – we literally are what we eat!
There is a sense of familiarity when it comes to traditional foods. I don’t know if it’s a feeling in my bones from past ancestors or, the feeling of nostalgia from when I was a little girl and growing up eating all these amazing Maltese dishes. I guess the combination of these two feelings make a third, which is when I get to share these foods with my own kids and have them experience their right of culture. It’s a sense of pride I feel from my ancestors and from my inner child that in turn, pays tribute to my cultural identity.
My husband is Serbian and, as would any other culture, their food tells stories and evokes feelings that even makes me feel like I have a cultural identity to Serbia too. My girls are so lucky and culturally rich that they get to experience traditional foods from two cultures. Food will be a way that they can not only connect with their heritage, but also a way to connect with their grandparents. Food is a gateway to building relationships, it can be an expression of love. It’s used to celebrate milestones in life and brings people together. For me, it was traditional Maltese food that sparked my love for the Maltese Islands from a young age and as mentioned, gives me my cultural identity.
If you asked me what Maltese food stood out to me most as a kid, I would say froġa tat-tarja. I found it a special treat when mum made these little cakes of goodness. Froġa tat-tarja is what I would describe as a buttery, eggy but also cheesey noodle cake. It’s made from really thin noodles/pasta like vermicelli, angel hair or capellini pasta with a mixture of eggs, parmesan cheese and parsley. These are the traditional ingredients, but you could essentially add whatever you like. Some add ham, mushrooms or other variety of cheeses. I have added vegetables in mine to sneak in a little extra sustenance for the girls, I’ve even added ricotta. I find they are drawn to this meal for the noodles. I think that’s why I loved it so much as a kid, one of my favourite foods as a kid was noodles and I find this is the same for any kid today.
I’m currently in the thick of moving houses and staying with my parents before we move into our new home. I’m loving it so much because the girls get to experience Maltese food more than the norm, also the fact that my mum is making all these delicious meals, they’re experiencing Maltese food essentially, the same way I did. As you all know by now, I love to cook. I love to experiment in the kitchen, take certain dishes and put my own spin on things. Now the girls are used to traditional froġa tat-tarja which I make as small palm-size cakes, but I thought I’d do something a bit different and create an epic froġa tat-tarja. If you’re a lover of cheese and pasta, then you have to try this!
Froġa tat-Tarja Bnina
Equipment
- frying pan 20cm
Ingredients
- 200 g spaghetti vermicelli
- 3 eggs
- 50 g parmesan cheese
- 2 tbsp dried parsley
- 1 garlic clove chopped
- salt and pepper to taste
- shredded cheese a mixture of mozzarella, tasty cheddar and parmesan cheese
- 2 tbsp butter
Instructions
- Cook the pasta al dente in well-salted water. Drain once cooked and rinse in cold water. Set aside.
- In bowl, combine all the remaining ingredients except the shredded cheese and butter. Stir in the pasta until all of it is coated and evenly combined.
- Heat 1 tablespoon of butter in the frying pan over a medium heat.
- Add half of your pasta mixture to the pan and cook for around 3-4 minutes. You want it to be crusty and golden.
- Flip the froġa and cook for slightly less than the other side – this side will be the middle of the froġa bnina.
- Slide the froġa onto a plate and set aside. Repeat steps 4 and 5 to make the second froġa.
- Flip the froġa so the crustier side is on the bottom.
- Lay out the shredded cheese mixture evenly over the top of the froġa and lay the second froġa on top so the the crispier side is facing up.
- Cook for a further few minutes to allow the cheese in the middle to melt.
Notes
- Don’t over cook your pasta, it doesn’t have the same taste if the pasta is all mushy. You want texture and for the outside noodles to crisp.
- Make sure the pasta is cooled enough otherwise your eggs will scramble when you combine them both.
- I use dried parsley, but fresh parsley can be used.
- Try not to burn your froġa, you want it golden crispy. If it burns, it will change the whole taste of the froġaand can taste bitter.
- To flip the froġa, use a plate by putting it ontop of the frying pan, flip the pan and plate upside down and simply slide the froġaback into the pan.
- You could be even more extra than me and use a different cheese for the centre, something more creamier or tangier, whatever style of cheese you like.
- If you’d like to make mini noodle cakes, I use egg rings to make perfect circles
If you would like to read about a particular foodie topic or would like to see a particular recipe, feel free to drop me a line via tmc_charmaine@thefoodiemama.com.au or direct message me on my Instagram @_thefoodiemama
As published on The Voice of the Maltese 12 August 2023.