One of Malta’s most beloved traditional dishes, a rich, nourishing broth of kusksu pasta, broad beans and fresh cheeslets with eggs poached directly in the soup. Deeply comforting and full of Maltese soul.
Serves 2–4
Ingredients
- 200g kusksu pasta (small round Maltese pasta)
- 400g broad beans, fresh or frozen (podded weight)
- 2 medium carrots, peeled and diced
- I large potatoe, peeled and diced
- 1 large red onion onion, finely diced
- 30g tomato concentrate
- 6–8 fresh Maltese cheeslets (ġbejniet), whole or halved
- 4 eggs
- 1 tsp Marmite (optional)
- water
- grated cheese (Parmesan or Pecorino), to serve
- fresh flat-leaf parsley, roughly chopped (to serve)
- olive oil
- Salt and black pepper to taste
Method
- Soften the base: Heat olive oil in a large deep pot over medium heat. Add onion and cook for 6–8 minutes until soft and translucent.
- Add the vegetables: Add carrots, potatoes and broad beans. Season generously with salt and black pepper and fry altogether for 1-2 minutes.
- Build the broth: Stir in tomato concentrate. Add water and Marmite. Stir well, the Marmite gives the broth a wonderful depth and warmth. Bring to a gentle boil.
- Add the kusksu: Stir in kusksu pasta. Cook for a further 8–10 minutes, stirring occasionally, until the pasta is tender and has thickened the broth slightly.
- Add the cheeslets and eggs: Gently nestle the cheeslets into the broth. Make small wells and carefully crack in 4 eggs directly into the soup. Cover the pot and cook for 4–5 minutes until the eggs are just set but the yolks remain slightly soft.
- Finish and serve: Ladle into deep bowls making sure each portion has an egg and a couple of cheeslets. Scatter over parsley and finish with a generous handful of grated cheese and a crack of black pepper.
