Kusksu
A traditional Maltese spring soup with broad beans, tiny pasta beads, and fresh gbejna. Comforting, seasonal, and deeply local.
Ingredients
- 3 tbsp olive oil
- 1 large onion (150g), finely chopped
- 2 cloves garlic, minced
- 400g fresh broad beans (shelled weight)
- 400g chopped tomatoes (fresh or tinned)
- 1 tbsp tomato paste
- 1.2 litres vegetable stock or water
- 120g small round pasta (kusksu beads or pastina)
- 1 tsp dried mint or marjoram
- Salt and black pepper to taste
- Small handful fresh parsley
- 4-6 fresh gbejna (about 200-250g total)
- 1 egg per person (poached directly in the soup)
Instructions
- Build the base: Heat olive oil in a large pot. Saute onion for about 5 minutes until soft. Add garlic and cook briefly.
- Add broad beans: Stir in the fresh broad beans and cook for 3-4 minutes.
- Add tomatoes and stock: Add chopped tomatoes and tomato paste. Pour in stock and bring to a gentle boil. Simmer for 20-25 minutes until the beans are tender.
- Add pasta: Stir in the kusksu pasta and dried mint (or marjoram). Cook another 8-10 minutes until the pasta is soft. The soup should be thick but spoonable.
- Add gbejna: Place whole gbejna into the soup for the last 5 minutes so they warm through but hold their shape. If using eggs, crack them gently into the soup and poach for 3-4 minutes.
- Finish: Adjust seasoning and stir in fresh parsley.
Kusksu is a traditional Maltese spring soup made with fresh broad beans, small pasta beads (also called kusksu), and topped with fresh gbejna (sheep cheeselets). It is comforting, seasonal, and very Maltese.
How to Serve
- One gbejna and (optionally) one egg per bowl
- A drizzle of olive oil
- With crusty Maltese bread
Traditional Notes & Tips
- A true spring dish when broad beans are in season
- The texture should be hearty and thick
- It is often cooked in large batches for family lunches