Ċima, or “stuffed beef flank,” is a delicate meat dish that’s (literally) packed with flavors and served tender, after simmering for hours. Make sure to have a bottle of wine on hand!
“Historically, many in the Maltese Islands were unable to afford rich meats such as beef, lamb and pork. It was only at Christmastime that they were able to go the extra mile and get that special meal for their family. Stuffed Beef cutlets are still commonly enjoyed meals for that special Christmas day lunch, served with an abundance of locally produced wine.”
– LINO SCHEMBRI, CHEF OF THE EMBASSY OF MALTA
🇲🇹 Malta: Ċima
- 2.5 lb Beef flank (1.2 kg)
- 7 oz Minced pork (200 g)
- 4 Hardboiled eggs
- 4 oz Bacon (100 g)
- 4 oz Breadcrumbs (100 g)
- 2 oz Parsley chopped fine (50 g)
- Salt and pepper
- 6 oz Parmesan Cheese (150 g)
- 4 Carrots chopped
- 2 Potatoes chopped
- 1 Onion chopped
- 1 Tbsp Tomato paste
- 1.5 liters Water
- Cut the flank to form a pocket.
- In a bowl, mix the minced pork, chopped bacon, breadcrumbs, parsley, cheese, chopped eggs and some pepper and salt.
- Whisk the two eggs and add them to the mixture. Pack the eggs into the pocket of beef, and sew it tightly.
- Place the stuffed flank in a saucepan with water. Add the chopped potatoes, carrots and onion and add a tablespoon of tomato paste.
- Cover the saucepan and let it simmer for about two and a half hours.
- Once cooked, remove from the soup, cut it into slices and serve as main dish.