Qarnit bit-Tewm
A bold Maltese octopus dish with garlic, olive oil, lemon, and herbs, served warm or at room temperature.
Ingredients
- 1 kg octopus, cleaned
- 4 tbsp olive oil
- 6 cloves garlic, thinly sliced
- Juice of 1 lemon
- Small handful fresh parsley, finely chopped
- 1 tsp dried mint or marjoram (optional but traditional)
- Salt and freshly ground black pepper to taste
- Optional: pinch chilli flakes
Instructions
- Cook the octopus: Place the octopus in a pot without adding water. Cover and cook over low heat for 25-35 minutes; it will release its own liquid. When tender (a knife should slide in easily), remove and let cool slightly. Reserve a few tablespoons of the cooking liquid, then cut the octopus into bite-sized pieces.
- Prepare garlic oil: Heat olive oil gently in a wide pan. Add sliced garlic and cook slowly until fragrant and just lightly golden. Do not let it brown.
- Combine: Add octopus pieces to the pan and toss gently for 3-5 minutes. Add a few tablespoons of reserved octopus liquid for extra flavour.
- Finish: Remove from heat. Add lemon juice, parsley, dried mint (if using), salt, pepper, and chilli flakes if desired. Toss well.
Qarnit bit-Tewm is a simple, bold Maltese octopus dish focused on garlic, olive oil, and herbs. Unlike the tomato-based Stuffat tal-Qarnit, this version highlights clean, garlicky flavours and is often served warm or at room temperature.
How to Serve
- Warm or at room temperature
- With crusty Maltese bread
- Over boiled potatoes
- As part of a seafood spread
Traditional Notes & Tips
- The garlic flavour should be pronounced but not burnt
- Octopus must be tender; slow cooking is key
- Some families drizzle a little extra olive oil before serving