Maltese Soup Kusksu Recipes

KUSKSU WITH BROAD BEANS, GBEJNA AND EGGS

Steps:

• Put the cubed potato and stock cube in a pot and pour over the cold water. Let it cook over low heat.
• In a pan, fry the onion in olive oil, add the sugar, salt, pepper, mixed spice, tomato paste, zucchini and stir well. Add 3-4 tbsp of water, stir again and pour the mixture in the pot with the potatoes.
• As soon as the mixture is boiling, crack the eggs in it, one by one, and remove as soon as they are poached.
• Add the cheese, leave it for 3-4 min and remove.
• When the potato is done, stir in the kusksu and peas. Leave it to cook for 3 min.
• At the end, add the broad beans and cook for another 3 min.
• Pour the soup into plates and add the reserved egg and cheese in each plate

MALTESE KUSKSU MINESTRA SOUP

Steps:

• 1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
• 2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
• 3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
• 4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
• 5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

MALTESE SOUP (KUSKSU)

Steps:

• 1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until tender.
• 2. Stir in the garlic and tomato paste.
• 3. Add the chicken stock, bay leaves and salt and pepper.
• 4. Add potato, carrot, and beans, stir and bring to a boil.
• 5. Reduce heat and simmer for 10 minutes.
• 6. Stir in couscous and simmer for 15 minutes. (20 if using fava beans).
• 7. Stir in the ricotta cheese and simmer until heated.
• 8. Serve garnished with chopped parsley.

KUSKSU (KIKSU)

Steps:

• TIP! Normally this recipe is prepared also with "ġbejniet" which is a Maltese Cheese. Unfortunately I couldn't get my hands on these deliciousness but if you manage to, then add them the same time that you add the ricotta. You won't be dissapointed! On with the recipe...
• Heat the oil in a saucepan. Add the onion to the pan & season it with some salt & pepper. Cook it for 4 minutes over high heat, stirring consistently.
• Add the courgette, cauliflower, potatoes & broad beans to the pan. Cook them for 8 minutes over medium to high heat, stirring occasionally.
• Add the chicken stock & tomato sauce to the pan & bring to a boil. Simmer for 45 minutes.
• Add the ricotta slowly to the pan by adding 1 spoonful at a time. Cook for 20 minutes on low heat, covered to let the ricotta cook for a bit, without stirring!
• Add the eggs one by one slowly & add the couscous as well. Cook for 10 minutes.
• Turn the heat off & leave it covered for a few minutes more before serving.

KUSKSU

Steps:

• Fry the onion with some salt and pepper
• Add tomato concentrate, cook until onion is golden.
• Add in some water, chicken stock, sugar.
• Bring to a boil, add courgettes and some more water, broadad beans and potatoes.
• Add the remaning water, cover and cook for 30 minutes.
• When the vegetables are ready, add in the kusksu adding more water if necessary.
• After 5 minutes add the beaten eggs and mix thoroughly.
• Cook for 3 more minutes
• Add mozzarella ball in each plate followed by a good serving of soup.

KUSKSU

Steps:

• In a large pot fry the onion with a good dose of olive oil for about five minutes.
• Add in the garlic, tomato paste and mint. Fry for 1 minute.
• Add the broad beans, peas and stock.
• Bring to a boil and simmer for fifteen minutes.
• Add in the giant couscous and simmer for fifteen minutes.
• If adding in eggs, gently crack open and put in with the couscous.
• Add in the Maltese cheeselets and cook for a further ten minutes.
• When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
• Season and sprinkle some parmesan and fresh mint on top.

THERMOMIX ® RECIPE

Steps:

• Make the gbejniet - Soft CheeseMake Gbejniet 24-48hrs before soup to allow to set. Refer to tips for recipe for gbejniet.Making the soupPlace the peeled and quartered onion into the mixing bowl "Closed lid" and set 5 secs/speed 5Scrap down the mixing bowl and measure your olive oil and place into the mixing bowl and set for 4 mins/100°C/speed 0.5Add cubed potato, broadbeans, water, tomato paste, vegetable stock, chilli, pepper and set for 10 mins/110°C/speed1.0"Counter-clockwise operation" Give the mixing bowl "Closed lid" a mix and add the pearl couscous. Set the time as per pack suggestions, mine was 12 minutes. 12 mins/110°C/speed1.0"Counter-clockwise operation" . Check coucous and if requires a little extra time cook for a further 1-2 minutes.Serve and add 1-2 fresh soft cheese (Gbejniet) to the bowl of soup.