[WATCH] Maltese kusksu with ful

Maltese kusksu with ful is the perfect spring going on summer meal. Best served with ice-cold Coca Cola Zero. 

Maltese kusksu ticks all the right boxes
Maltese kusksu ticks all the right boxes
Maltese kusksu with ful

We love local hearty dishes and this one ticks all the right boxes; fresh seasonal veg with local sheeps’ cheese. With spring quickly approaching summer, now is the time to try making Maltese kusksu with ful for yourself. We serve this beautiful dish with Coca Cola Zero. 

Maltese kusksu with ful


  • 1kg broad beans (ful)
  • 500g fresh peas
  • Knob of butter
  • Olive oil
  • 2 onions, chopped
  • 3 stalks fresh garlic, finely chopped
  • 2 potatoes, diced
  • 200g (1 small tin) tomato paste (kunserva)
  • 200g kusksu pasta or any other pasta beads
  • Salt and pepper
  • 1.5 litres vegetable stock
  • 6 gbejniet
  • Parmesan
  • Handful parsley


  1. Start by peeling the broad beans, removing the second shell. This may seem like a time consuming job but it worth it. Place in a clean bowl and set aside.
  2. Shell the peas, place in a clean bowl and set aside.
  3. Heat the butter in a deep soup pot with a little bit of olive oil to prevent the butter from browning.
  4. Gently fry the onions and the fresh garlic until soft and transluscent.
  5. Add the potatoes and fry for a few more mins.
  6. Add the peeled broad beans and stir until mixed in.
  7. Add the kunserva and mix through. Cook for another minute or so.
  8. Add the vegetable stock and season with salt and pepper.
  9. Cook for 10 mins or so until the potatoes start to soften.
  10. Add the pasta beads and cook until tender, approx. 20 mins.
  11. Add the fresh peas and cook for a few more mins until the peas are soft but still have a bit of a bite.
  12. Serve the soup in individual bowls with one fresh gbejna per person and topped with Parmesan shavings.