This Monday we delve into a Maltese favourite – Imqarrun il-Forn (baked macaroni). This dish is perfect for Winter, but would make a great Summer dish too, especially paired with an ice-cold Cisk! The Maltese way is to cook until crispy, however you can modify this method as you prefer.

imqarrun 1.jpg


  • 500g macaroni
  • 2 medium onions
  • 4 medium carrots
  • 800 grams minced beef
  • curry powder
  • nutmeg
  • red wine
  • tomato paste
  • tomato puree
  • bay leaves
  • 4 eggs
  • frozen small peas
  • grated cheese


  1. Heat the oil and fry the onions gently until golden, add the peas, carrots and minced beef and salt and pepper. Stir well and cook for 15 minutes.
  2. Add a glass of wine and a bay leaf and then the tomato paste and puree. Grate some nutmeg.
  3. Simmer, covered for about 30 min, then uncovered for another half an hour.
  4. Boil the macaroni in plenty of salted water until al dente. Do not over cook it otherwise it will lose shape and texture by the end.
  5. Pour a cup of cold water into the pan as soon as the pasta is cooked. Drain.
  6. Mix the meat and the tomato into the macaroni, add the eggs and season.
  7. Mix well together in a large dish. Sprinkle grated cheese on top.
  8. Bake at 200C for 30 min.

Happy Cooking!

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