Where History Meets the Plate: Arab Influence on Maltese Cuisine

In Episode Four, Shane Delia explores Mdina and Rabat, two ancient cities that reflect Malta’s long history under Arab rule. This period left a lasting imprint on local architecture, language, agriculture, and most importantly, cuisine.

Shane discovers dishes like Bagilla with spring beans and marjoram and baked potatoes roasted in olive oil, fennel seeds, and olives, both aromatic examples of Arab influence. The emphasis on herbs, legumes, and slow-cooked preparations illustrates the sophistication of centuries-old culinary techniques.

He also explores the city streets, markets, and gardens, noting how Arab settlers introduced new crops, irrigation methods, and spices. Innovations that still flavor Maltese dishes today. Watching Shane navigate these ancient streets, viewers see how historical legacies shape modern food culture.

At Maha, we bring this same philosophy to our kitchen. By respecting traditional techniques and celebrating fresh, high-quality ingredients, we aim to create dishes that honor history while delighting the modern palate.