Maltese Kawlata with Ham Hock

One of my favourite Maltese recipes is this rich soup where the vegetables are cooked with pork.  I use smoked ham hock and finish it off with Maltese Sausage.

You cannot have kawlata without pumpkin, cabbage or pork but it is one of those types of traditional dishes whereby each family has their own variation.

My mother and grandmother always added fennel seeds and local wild celery, both giving the kawlata a very distinct taste and I have done my own variation by sticking to their recipe and adding kale, sweet potato and fresh turmeric which are all very popular at the moment.

If you have not tried it yet, do so before the hot summer returns.


Lea’s Good Food Everyday airs on Smash TV.

I use Filippo Berio Olive Oil, Oxo Stock Pots and local pork from Churchill Master Butchers

My vegetables in today’s soup are from Oscar’s Fruit and Vegetables in Paola

Kitchenware by Pedrini, Prestige and Bialetti from K & Co Telephone 79415384

Spices, dried herbs and seeds by home delivery from

Tableware and plates are from Bristow Potteries and they can be ordered online for dleivery outside Malta




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