Pulpetti tal-makku

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.

Jan Dec

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.