Mhaddi

Dish information

Mhaddi, a robust and heartwarming Maltese soup, traces its origins to the island's agricultural and working-class communities, where nourishing and economical meals were essential. The name 'Mhaddi' itself suggests a hearty, 'stewed' quality, reflecting ingredients that are cooked slowly to meld flavours and create a substantial broth. Historically, pork was a widely available and affordable meat in Malta, especially cuts that might not be used for roasts, making it a natural choice for a substantial soup. Vegetables, often seasonal and locally grown like carrots, potatoes, and peas, would have been added to create a complete and balanced meal. The addition of pulses like broad beans or lentils further increased its nutritional value and made it more filling. Mhaddi represents the Maltese commitment to 'nofs biex jaqta’ l-ġuħ' (enough to cut the hunger), a philosophy of providing sustaining meals, particularly during colder months or after strenuous work. While not tied to specific historical figures, this dish is a testament to the resourcefulness of Maltese home cooks who transformed simple ingredients into a comforting staple. It embodies the communal aspect of Maltese dining, often served as a main meal for families, offering warmth and satiety. Over generations, the exact composition of Mhaddi might vary from one household to another, depending on available ingredients and family traditions, but its essence as a hearty, pork-based vegetable soup remains consistent, deeply rooted in Malta's culinary fabric.

Timeline

• 1600s

  Emergence of hearty, thick soups as a staple in European peasant diets, influencing Maltese cooking.

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  1800s

  Increased commonality of pork as a primary meat source for working-class families in Malta, integrated into stews and soups.

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  1900s

  Mhaddi becomes a recognized and traditional Maltese winter soup, passed down through family recipes.

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  1950s

  Post-war austerity reinforces the popularity of economical, nutritious dishes like Mhaddi.