Today I decided to try what seams to be a very typical Maltese dish: Kusksu with broad beans, gbejna and eggs. From what I heard, this is a Spring dish because that’s when broad beans are in season. But for me it’s more of a Winter dish, for those days spent on the sofa watching the cold wet weather outside.
For those not familiar with some of the ingredients, this is what I know about it: kusksu is a form of small pasta beads. Despite the name is not the same as couscous, but it looks similar, just bigger; and Gbejna is a small round cheese traditional from Malta/Gozo made from sheep or goat milk.
I had never heard of this soup till my boyfriend’s mother mentioned it a few weeks ago. And I got immediately curious about it. After I was given a few details about it, I done my usual online research and found a lot of recipes for this soup. Like a lot of the Maltese traditional dishes, each family has their own way of cooking it. So I decided to take a bit of each recipe I found 🙂 Luckily, with all the frozen products on the market, I didn’t have to wait till Spring to cook it. And I found out that frozen broad beans are also very good. So let me show you my first trial at this Maltese classic.