Kusksu

Maltese broad bean and pasta soup

INGREDIENTS

• Onion
• Garlic
• Tomato paste
• Broad beans
• Peas
• Stock
• Giant couscous
• Maltese cheeselets (ġbejniet)
• Eggs

METHOD

1. Soften the sliced onion and garlic in a little olive oil, then stir in the tomato paste.
2. Add the broad beans and peas, cover with the stock and simmer for about 20 minutes, until the beans are soft.
3. Add the kusksu and cook for another 15–20 minutes, stirring now and then, until the pasta is soft and the soup has thickened. Add a little water if needed.
4. Crack the eggs into the soup, cover and poach for 3–4 minutes.
5. Serve each bowl with an egg and a fresh ġbejna.

From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.