I want to share my interest in my heritage. I come from a mixed European background, and I am SO proud of both nations. Born in Canada - I am a CANADIAN...and always will be. But I am equally proud of my Macedonian and Maltese heritage. Here I will share recipes, stories, and travel blogs! JOIN me for some good food, music, jokes, and who knows what!
Not sure how this was supposed to come out like St-Hubert gravy, because it tasted nothing like it unfortunately. Kudos to those who were able to make the recipe work for them. I appreciate the effort of the poster trying to copy the flavour, but for me this didn't even come close. The Worcestershire and thyme completely overpowers everything else.
I was there in the late 90's. The banana with chocolate and nuts and whip cream were my favorite. I thought they were called smock pancakes. Not sure though.
Best way to cook this: Boil in water only JUST the cottage roll on high heat. Use a cold spoon to scoop out the white fatty excess that slides to the side of the pot. After 1 hour, reduce the heat to medium, add your garlic, onions, carrots, and potatoes with a can (fully drained) of diced tomatoes (this makes the meat very tender), rosemary, sage, thyme. Cover and leave on medium heat for an addition 3 hours. 4 hrs cooking time total. This is the best version of this dish you will ever have, guaranteed! Enjoy
I use also the branch of the artichokes after I peel it and cut it small pieces with capers and 2 types of olives calamata ones. Also little dry tomatoes and lot of green garlic tuna and bread parsley and olive oil. Before I stuffed them I cut the upper edge and all the prickley points and put some lemon.
my granddad was from Valletta he came to England in the early 1900s with the English merchant navy and settled in Salford Lancashire ,i always remember the corn beef macaroni also spag bol with corned beef
Hey thanks for the video but really, this is the worst recipe I ever seen, baked macaroni Maltese recipe, I am Maltese myself, seriously I don't cook it that way, lots and lots of cheese oh my, and corn beef😮, most reason why people back then cooked with corned beef, meat was a little expensive back then, I like to see your cholesterol,or diabetes😮, anyhow thanks again, and look after your heart,❤good advice, I like to see how you make your baked rice just as bad most probably😢, thanks again anyhow hope you return my comment😊
Wonderful recipe. You made a better Tavche Gravche than most Macedonians. Also, kudos for learning Macedonian. The title should say, "Tavche Gravche so Chadeni Rebra". I hope that helps.
Will try. what kind of hot sauce did you use? Had guessed most of the spices, but the ginger and Worshester sauce... nice! Might just be the missing link. Thanks for sharing. Grew up in Ontario and St-Hubert was the go-to for our big family diner treat! Tradition continues on with the next generation!
Sorry to say but this not the Maltese traditional Fish soup known as ALjottA. The Maltese fish soup is just made of - chopped onions, mint, tomatoes, bring to boil low flame add pieces of fish and fresh gralic. One can add also some rice. the rest is not used in the Maltese Aljotta
Hi I’m Maltese American. My mother has passed away. And I miss her pasttitzz so much I now live in Florida. And use to live in Astoria. I feel so bad. I can’t find pasttitzz at all anywhere. Can someone please let me know where I can order them frozen. Respectfully. Pete SCHEMBRI.
I know this is a very old video, but just wanted to say thank you for showing a traditional version of this dish. It changes from family to family but this is barebones Maltese cuisine and I love that you used curry powder as most modern videos showing this recipe don't even mention it when to me its a huge part of the sauce. My family is Maltese, my Nanna and Nunnu fled here to Australia during WW2 and this dish was a staple of any gathering.
I tried to make this dish a few years ago using ur recipe... I cremated the rabbit and lost all respect from my uncle who was looking forward to it. Sadly he is gone and I'm unable to redeem myself. All I have is the memory of when my mum use to make it. So delishes.
I made this dish the other night, followed ur recipe but I used reel cornbeef from a previous meal. Mine got a bit spicy cause I think the curry powder was a hot one. Turned out well.
I love your comment about the "debate". It's so true! Swiss Chalet vs St Hubert's. Everytime we go to Quebec, our last kickoff meal is always St Hubert's and it's delicious! They have really amped up their menu and it is always such comfort, and SO good!
