Maltese kusksu
Ingredients
• 1kg fresh broad beans
• Half a tube or one small jar kunserva
• 2 onions, peeled and sliced
• 2 potatoes, peeled and diced
• 100 - 150g kusksu pasta (little beads)
• 100g fresh or frozen peas
• Salt and pepper
• 1 chicken or vegetable stock cube
• Parmesan cheese
• 6 fresh gbejniet
• 1½l water
• 2 tbsp butter and 2 tbsp olive oil
1. Prepare the beans by
peeling twice.
2. Toss the chopped
onions and diced
potatoes in butter
and oil heated over
medium heat.
3. When vegetables are
well coated, add the
prepared beans and
toss once or twice.
Then add the kunserva
and stir well.
4. Add water to cover, as
well as the crumbled
stock cube.
5. Season with salt and
pepper and continue
to cook until the beans
are soft (approx. 20
mins).
6. Add the pasta beads,
stir well, and continue
cooking, until these
are transparent,
(approx. 20 mins).
7. Finally add the peas
and cook a few
minutes longer until all
the vegetables and the
pasta beads are tender.
8. Serve this soup with
a sprinkling of freshly
grated Parmesan
cheese, and one
gbejna per person.
Method
8
gozotoday | FRIDAY • 19 SEPTEMBER 2025
FOOD
Make a traditional kusksu, with spring
vegetables and fresh gbejniet.
