Maltese
Kusksu (Maltese Broad Bean and Pasta Soup)
A traditional Maltese spring soup with broad beans, tiny pasta beads, and fresh gbejna. Comforting, seasonal, and deeply local.
A traditional Maltese spring soup with broad beans, tiny pasta beads, and fresh gbejna. Comforting, seasonal, and deeply local.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Frozen podded broad beans can replace fresh ones; use the shelled weight and check tenderness as they cook. For the pasta, choose small wheat pastina and follow its packet time. Instant couscous will not behave like pasta beads. If fresh ġbejniet are unavailable, add a spoonful of well-drained ricotta to each bowl as a variation; it will not hold the shape of a cheeselet. See cheese and pasta alternatives.
The recipe
Kusksu (Maltese Broad Bean and Pasta Soup)
Ingredients
Ingredients
Method
- 1
Build the base: Heat olive oil in a large pot. Saute onion for about 5 minutes until soft. Add garlic and cook briefly.
- 2
Add broad beans: Stir in the fresh broad beans and cook for 3-4 minutes.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Ingredient Substitutions Outside Malta
Frozen podded broad beans can replace fresh ones; use the shelled weight and check tenderness as they cook. For the pasta, choose small wheat pastina and follow its packet time. Instant couscous will not behave like pasta beads. If fresh ġbejniet are unavailable, add a spoonful of well-drained ricotta to each bowl as a variation; it will not hold the shape of a cheeselet. See cheese and pasta alternatives.
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
Recipe adapted from Maltese Recipes.
Storage
No specific storage guidance is provided in the source recipe.
Freezing
Check the recipe notes for any dish-specific freezing guidance.
Reheating
Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.
Keep cooking
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