About Galletti

Tal-Furnar is a range of traditional Maltese galletti. Following the hugely popular traditional plain galletti, we decided to try out various flavours until we perfected the recipe for four delicious Mediterranean flavours: Sundried Tomatoes, Sea Salt & Cracked Pepper, Ġbejniet tal-Bżar and Rosemary & Onion. All of these flavours are scrumptious enough to be eaten on their own, and are also great for dipping and sharing with family and friends.

Tal-Furnar Galletti are also available in convenient mini packs - perfect as a snack. The Mini Galletti are available in two flavours namely, Ġbejna and the all-time favourite, Maltese Sausage. Another delicious crispy savoury snack is our Tal-Furnar Krispini.

Products

Galletti

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Savoury

Recipes

Bigilla dip

Ingredients:

• 450g dried broad beans
• 2 parsley sprigs
• 1 head of garlic crushed
• 1 chili pepper
• A dash of Tabasco
• 1 tbsp of mixed marjoram and mint, finely chopped
• 2 tbsp olive oil

Method:

  1. Soak beans overnight and replace water the next day when you are going to prepare the recipe.
  2. Bring to boil in salted water and keep simmering until beans are soft. Drain the beans and mash them lightly.
  3. Allow them to cool off a little and place them in a serving dish.
  4. Pour olive oil on top and mix well until you get a creamy sauce.
  5. Serve with Tal-Furnar Galletti.

Tzatziki dip

Ingredients:

• 240g Greek whole milk yogurt
• 1 cucumber, seeded, finely grated and drained
• 2 cloves garlic, finely minced
• 1 tsp lemon zest plus 1 tablespoon fresh lemon juice
• 2 tbsp chopped fresh dill
• Salt and freshly cracked black pepper

Method:

  1. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill.
  2. Season with salt and pepper. Chill.
  3. For some extra flavour, add some olive oil and some coarsely chopped fresh mint.
  4. Serve with Tal-Furnar Galletti.

hummus dip

Ingredients:

• 425g chickpeas, drained and rinsed
• 120ml extra-virgin olive oil, or more as needed
• 1/2 lemon, juiced
• 2 tbsp roughly chopped fresh parsley leaves
• 2 cloves garlic, peeled
• 1 1/2 tsp salt
• 1/2 tsp dark Asian sesame oil
• 1/2 to 1 teaspoon ground cumin
• 12 to 15 grinds black pepper
• 60ml water
• Paprika, for garnish

Method:

  1. In a blender combine all the ingredients except the parsley and paprika to be used for garnish.
  2. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients.
  3. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
  4. Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve.
  5. Serve with Tal-Furnar Galletti.

Creamy bean dip

Ingredients:

• 400g can cannellini beans, drained and rinsed
• 100g Philadelphia Original
• Rind of 1 lemon plus 1 tbsp lemon juice
• 1 tbsp chopped coriander
• Freshly ground black pepper

Method:

  1. Mash the beans and mix with all other ingredients, combing well.
  2. Serve with Tal-Furnar Galletti.

Avocado & bacon dip

Ingredients:

• 1 ripe avocado, peel and remove stone
• 100g Philadelphia Original
• Freshly ground black pepper
• 1 rasher back bacon, rind and fat removed

Method:

  1. Mash the avocado with the Philadelphia and season with black pepper.
  2. Cook the bacon until really crisp, cool and crumble on top of the avocado.
  3. Serve with Tal-Furnar Galletti.

Hot onion and cheese souffle dip

Ingredients:

• 1 large sweet onion, chopped
• 225g Philadelphia Original
• 65g freshly grated parmesan cheese
• 100g mayonnaise
• 1/2 tsp cayenne pepper, plus more to taste
• 20g finely chopped fresh chives, plus more for garnish
• Salt and freshly ground black pepper

Method:

  1. In the bowl of a food processor combine the onion, Philadelphia, parmesan cheese and mayonnaise. Process until completely smooth.
  2. Add the cayenne and fold in the chives. Season to taste with salt and pepper.
  3. Transfer the mixture to a baking dish and smooth the top with the back of a spoon.
  4. Bake until browned and puffed, about 20 minutes.
  5. Allow to cool slightly; garnish with chopped chives.
  6. Serve warm with Tal-Furnar Galletti.

Image credit Julie Rohloff modified use under creative commons license

Tuna & Cream Cheese Dip

Ingredients:

• 250g Philadelphia Original
• 30g mayonnaise
• 30g sour cream • 90g tuna, chopped
• Grated peel from 1 lemon

Method:

  1. Mix the Philadelphia, mayonnaise and sour cream until well blended.
  2. Add Tuna and lemon peel; stir gently until well blended.
  3. Serve with your favourite Tal-Furnar Galletti.

Image credit Alpha modified use under creative commons license