Another issue we have is that FH is Maltese and I have no idea how to cook any traditional Maltese dishes..
Maltese food is insanely easy and basic. I mean, if my Nanna, queen of hatred of cooking can cook them, then hey, easy peasy lemon squeezy.
Pastizzi is the most commonly known Maltese dish, supermakrets sell them frozen.
Theyre diamond shaped pastries made from puff pastry and filled with either
ricotta and spinach
browned beef mince
Minestra, which is pretty much any mixture of vegetables you want soup as long as its full of beans (bertolli mostly, but also with cannellini and kidney) and some pasta or rice added. The really authentic way is to make a stock out of the beans first and use that instead of vegetable/chicken stock.
Imqarrun is is baked bolognaise sauce, egg and macaroni baked
Ross il-forn is exactly the same, but with rice instead of macaroni
Timpana is the same as Imaqrrun, only you slice up boiled egg in it and put a sheet of pastry on top before baking, so its like baked pasta with a pie lid
Aljotta, which is a fish soup. Pretty much water, fish head (snapper heads are best) garlic, tomatoes, herbs, onions and celery
Bragjoli is thin slices of ham or beef wrapped around ricotta cheese, crumbed then fried
Stuffat tal-qarnit is a regular stew with octopus added
Torta tal-irkotta is a ricotta pie, pretty much
Qassatat is a shortcrust pastry filled with either
ricotta and peas
ricotta and anchovies
Then folded into a "moneybag" look and baked
Reciepies are dependant on what part of Malta your partner's family come from. My Nanna's family is from Valetta and my Nannu's family were from Hagar Qim and my Nanna and Great Aunt Antida used to fight over the correct vegetables to use for stuffat tal-qarnit (namely, the addition of cabbage, my Nanna swears by it, and Antida used to chase her around the house with a rolling pin for putting it in) So going on that its probably best to ask one of his relatives, hehe. But you can certianly google them for the base recipe.