📝 About This Recipe
Kusksu is the quintessential Maltese comfort food, a vibrant green soup that celebrates the arrival of spring when broad beans are at their peak. This hearty dish features 'kusksu' pasta—tiny peppercorn-shaped grains—simmered in a rich tomato and onion base with fresh peas and beans. Topped with a creamy, melting Ġbejna (Maltese sheep's cheese) and a poached egg, it is a soulful, rustic masterpiece that captures the essence of Mediterranean village life.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (Kunserva) (concentrated)
Vegetables and Broth
- 500 grams Fresh broad beans (Fava) (shelled and skins removed if large)
- 200 grams Fresh garden peas (shelled)
- 1.5 liters Vegetable or chicken stock (low sodium)
- 150 grams Kusksu pasta (small bead-like pasta)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finishing Touches
- 4-6 pieces Fresh Ġbejniet (fresh Maltese sheep cheeselets; substitute with fresh goat cheese or ricotta salata if unavailable)
- 4-6 large Eggs (one per serving)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Begin by preparing your broad beans. If they are young and small, you can leave the inner skins on; if they are large, blanch them for 2 minutes and squeeze them out of their waxy outer skins for a brighter green color and smoother texture.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant. Add the tomato paste (Kunserva) and cook for another 2 minutes, stirring constantly to 'fry' the paste and deepen its flavor.
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4
Add the prepared broad beans and fresh peas to the pot. Stir well to coat the vegetables in the tomato and onion mixture.
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5
Pour in the stock and bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes until the beans are tender.
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6
Stir in the kusksu pasta. This pasta absorbs a lot of liquid, so ensure there is enough broth; add a splash of water if it looks too thick.
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7
Simmer the pasta in the soup for about 8-10 minutes. Stir occasionally to prevent the tiny pasta beads from sticking to the bottom of the pot.
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8
Taste the broth and season with sea salt and freshly cracked black pepper. Keep in mind that the cheese added later may be salty.
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9
Gently place the fresh Ġbejniet (cheeselets) into the simmering soup. Do not stir too vigorously now, as you want the cheese to stay intact.
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10
Carefully crack the eggs one by one directly into the simmering broth, spacing them out evenly. Do not stir.
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11
Cover the pot and let it simmer for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
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12
Turn off the heat. Ladle the soup into deep bowls, ensuring each person gets a cheeselet and a poached egg.
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13
Garnish generously with fresh parsley and a final drizzle of extra virgin olive oil before serving immediately.
💡 Chef's Tips
Use the freshest broad beans you can find; if using frozen, thaw them slightly before adding to the pot. Don't overcook the pasta; it should be 'al dente' as it will continue to soften in the hot broth. If you can't find Maltese Ġbejna, use a fresh, soft goat cheese or even a whole piece of fresh ricotta. Be very gentle when poaching the eggs in the soup; a slow simmer is key to keeping the whites from feathering too much. This soup thickens significantly as it sits; if reheating leftovers, add a little water or stock to loosen it up.
🍽️ Serving Suggestions
Serve with thick slices of crusty Maltese sourdough bread (Ħobż tal-Malti) to soak up the egg yolk. Pair with a crisp, chilled Mediterranean white wine like a Vermentino or a local Maltese Girgentina. Accompany with a side of pickled onions or olives for a sharp contrast to the creamy cheese. A light arugula salad with lemon dressing makes a refreshing follow-up to this hearty soup.