Mfajjá

Mfajjá is a traditional dish originating from the Maltese islands, reflecting the country’s rich culinary heritage and Mediterranean influences. The name "mfajjá" comes from the Maltese word for "stuffed," as the dish consists of a thin, crispy pastry filled with a savory mixture. It is often considered a staple of Maltese street food and is commonly enjoyed as a snack or light meal.

The traditional mfajjá is made using a dough composed of flour, water, olive oil, and sometimes a small amount of yeast, which is rolled out very thinly. The filling typically includes minced meat—most commonly lamb or beef—mixed with onions, garlic, pine nuts, raisins, and spices such as cinnamon, allspice, and nutmeg. Some variations may also incorporate capers or tomatoes. The dough is wrapped around the filling, sealed, and then deep-fried until golden and crispy.

Mfajjá is often served with a side of spicy tomato sauce, known as *ħobż biż-żejt*, or simply with a sprinkling of salt. It is a popular choice at local markets, festivals, and street food stalls across Malta, particularly during the summer months. The dish’s combination of textures—crispy pastry and tender filling—along with its sweet and savory flavors, makes it a beloved part of Maltese cuisine.

While mfajjá has deep roots in Maltese tradition, it has also gained recognition beyond the islands, appearing in modern Maltese restaurants and fusion cuisine adaptations. Its preparation remains a cherished family recipe for many Maltese households, often passed down through generations.