Trio of grills served on ftira



Spiced pork ftira

  • 4 small ftira (Golden Harvest)
  • Fancy lettuce leaves
  • Sliced tomatoes
  • Potato crisps (Pata)
  • 1 Pork fillet
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 1 green chili
  • Fresh coriander
  • Juice of 2 limes
  • ½ tsp fresh grated ginger
  • Olive oil

Oriental chicken Ftira

  • 1 chicken breast
  • 1 tbsp red curry paste
  • 1 small can coconut milk
  • 1 tbsp dark soy sauce
  • 1 tbsp mango chutney
  • 2 cloves of garlic
  • Grated ginger

Baked vegetables, mozzarella and Parmesan ftira

  • 1 zucchini
  • 2 bell peppers
  • 6 button mushrooms
  • Lemon infused olive oil (Arkadia/Waitrose
  • Grated Parmesan cheese
  • Few cherry tomatoes
  • Buffalo mozzarella
  • Fresh herbs

Honey, apple and sultana coleslaw ftira

  • 1 small cabbage finely shredded
  • 2 large carrots, peeled and grated
  • 1 spoon honey
  • 1 handful raisins (Lamb Brand)
  • 1 apple finely sliced
  • 2 tbsp mayonnaise
  • Chopped parsley
  • Fresh seasoning


For the spiced pork ftira

Toast the spices in a pan over moderate heat. Transfer to a liquidizer and whizz together with the coriander, lime juice, ginger and chili. Bind into a paste with the oil. Roll the pork fillet in the obtained marinade, cover and refrigerate overnight, allowing the marinade to infuse with the meat. Grill the pork fillet and serve sliced on toasted ftira garnished with fresh salad.

For the oriental chicken Ftira

Marinade the chicken with the remaining ingredients overnight. Grill the chicken and serve over the toasted ftira garnished with fresh salad.

For the baked vegetable, mozzarella and Parmesan ftira

Mix all the vegetables together with the lemon infused oil and herbs. Wrap tightly in foil, ‘all cartoccio’ and bake for 15 minutes. Serve the vegetables on toasted ftira, topped with slices of mozzarella and Parmesan cheese

For the honey, apple and sultana coleslaw ftira

Simply mix all the ingredients together.

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