
Dish
Pulpetti tal-makku
Octopus Stew
Pulpetti tal-makku is a dish that is made by first combining ground beef with garlic, parsley, and breadcrumbs. The mixture is then formed into small meatballs and fried until golden brown. The meatballs are then simmered in a tomato-based sauce until cooked through. This dish is typically served with a side of roasted potatoes or a fresh salad.
Origins and history
Pulpetti tal-makku has been a staple in Maltese cuisine for centuries. The dish originated in the town of Mqabba, and has since become a classic Maltese dish.
Dietary considerations
This dish is not suitable for those with beef allergies.
Variations
There are many variations of this dish, including the addition of cheese or egg to the meatball mixture. Some recipes also call for the use of lamb or pork in place of beef.
Presentation and garnishing
Pulpetti tal-makku is typically served in a tomato-based sauce, and can be garnished with fresh herbs or lemon wedges.
Tips & Tricks
To make this dish even more flavorful, try adding a pinch of cinnamon to the meatball mixture.
Side-dishes
This dish is typically served with a side of roasted potatoes or a fresh salad.
Drink pairings
This dish pairs well with a light red wine, such as a Pinot Noir or Chianti.
Delicious Pulpetti tal-makku recipes
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