MEMORIES OF MALTA ~ ROSS FIL-FORN (Baked Rice) MY MUM MAKES IT!
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- This traditional and beloved recipe is very popular in Malta, and many households make it. You can find it in small Pastizzi shops, café, and even supermarkets.
Ross Fil-Forn (or Ross Il Forn) is filling, very yummy and can feed a crowd for pennies. Try it. You'll love it!
MY FACEBOOK PAGE: / eurocookingcanuk
YOU NEED:
2 1/2 tubes of tomato paste (or 2 157g cans)
1 medium onion, finely diced
3-4 garlic cloves, finely minced
1 tbsp.. olive oil for sautéing
3 cups of water + a little drizzle
2 1/4 cups of rice
frozen green peas (to your liking, and is also optional)
2 tbsp. of mild curry powder (or to taste)
1 tsp. sugar (or to taste if using a double concentrated tomato paste)
salt and pepper to taste
grated cheese (to your taste)
1 large tin of corned beef, OR cooked crumbled bacon (1 package), OR minced meat (1/2 kilo). ** (ALL optional) **
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I’m Maltese and Ross fil-forn was one of my favourite dishes. 👍
This is my go-to for a big crowd to feed....everyone I ever met loves my ross il-forn. Made with love by me, a woman adopted by my Maltese stepfather's family. I'm mostly Native American, but legally adopted by my Dad, whose family is from Rabat (Malta, not Gozo.) After all the difficulty and pain of abuse and almost being murdered by my bio father, I finally felt like I had a family. For me, Maltese food, culture, language, is that refuge.
Thank you so much for sharing your story with us! Your story is bitter sweet, with a touching and beautiful ending! Maltese people are warm and loving, and MANY adopt children. Many are African.
I am so happy you love Ross Fil-Forn. And people from Rabat are wonderful cooks! It is a very old and historical village of Malta.
And you have that right - this feeds a CROWD! lol. Thanks so much for watching, and for your lovely comment. God bless. xo
Well Dear, I was born in Msida, Malta. My family left the island when I was 11 years old.
My father hated Living in this country. He was entirely Maltese.
He gave up his livelihood & boat cause he forced to come here. He was miserable living away from his environment. So was l. Malta has the best foods from all cultures and history from it's past. Congrats on your channel.
Sincerely, Maryanne.
Great meal, one of Malta's very best. It is funny when adding the Corn Beef I always remember my mum calling it Bully Beef no mater what brand we had on hand it was always Bully Beef.
LOL. That's funny. Yrs - this dish id very popular as you know. My Mum's version rocks! Thanks for watching Charlie!
So so true
As a Maltese, my Mum’s recipe never had corned beef, peas or curry. But I enjoyed watching your video.
I'm making it for Easter! You video made me teary and bring back fond memories of my Ma. Thank you and Happy Easter!
Yummy YUM Yum
I had forgotten how to cook it. Have to bake some for my aunt as she graves for it. Thanks to your mum for demos. Looks yummy!
❤❤Thank you so much for these great dishes - everything explained so well.😅😅
Thank you for the very descriptive vid on this. I've been trying to make my dad some home cooking for awhile and this was absolutely perfect. I made it a couple months ago and completely surprised him and he loved it. Actually just got done making it today for tonight he liked it so much. Thanks again man and to your Mom as well. Enjoy!!
Thank you so much! That's wonderful! I'm glad your dad enjoyed It!
I read your comment to my mum and she is happy you liked the recipe! Cheers!
Thank you for the recipe, made this for my dad today as he’s Maltese and my mum who’s English never makes it good lol! And it tastes just how I remember! Very happy beautiful dish!
OH that has made my night Shaunie. Great to hear. I am so happy it worked out. This is my Mum's recipe, so I knew it would be awesome! XO Thanks for letting me know!
Perfect. We put a couple of sliced hard boiled eggs in the 'Mixture and instead of water on top before baking we pour a small mixture of about 2 or 3 beaten eggs. Well done mama .
Thank you George. I will let her know! Gotta try the hard boiled eggs/Sounds very interesting. Thanks for sharing, that and for watching!
One of my favourite dished ❤
Your mum has the hands just like my Nunna's made me miss Malta even more
Awwww, thank you. I read this to her. xox
I have enjoyed this dish since childhood ( now almost sixty ). The recipe your Mother follows is as good as the same as that which my family uses. It must be in the blood ( or the family cookbook! ).
Haha. Well, this recipe never fails my Mum, and she learnt it from her Mum, so as they say...when it ain't broken..no need to fix it. Haha. Thanks for watching. I appreciate your kind words. Cheers.
Yum, it's been years since I had that dish. Thanks for sharing !!!!
You are so welcome Maryanne and I hope you enjoy it. Thanks so much for watching and commenting.
My inlaws make baked rice and I would they also recommend instead of water on top they scramble about 8 large size eggs and mix Romano or parmesan cheese about a cup mix..add half in a bowl with cooled but still warm sauce and rice and then pour into pan then add tha rest to the top and bake ..so good ..try it ..thanks for your mama's recipe
That's awesome Karen! I love hearing all the different ways families made Maltese dishes! I'm gonna try your suggestion next time. Thanks so much for your awesome comment and for watching!
I Thank your mom too for this authentic Maltese food made simple.
Awww, thanks Al. I shall pass it on to her! Many thanks for watching!
..... Big Like 👍 It certainly looks so delicious!
Passing by your channel to show my support.
Thank you my friend. Always appreciate you. xox
OMG That looks Beautiful and Delicious, I’ll be right over!!
Aww, thanks Miss Ellen. You're so sweet! My Mum's cooking is da bomb, and I can say, it IS delicious! I kept a big piece and froze it for when I miss her home cooking. Thanks for watching starshine! XOX
grazzi Hafna Goran!! my nanna makes this all the time and is the best dish ever! thank you again for sharing your mamas recipe! with love from Canada!
Grazzi Hanini! I hope you make this version. Our Nanna's and Mum's always make the best huh? Thanks again for your lovely comment, and I appreciate you watching! Hugs from Malta (say hello to my homeland Canada for me!) xo
The Euro Cooking Canuk I’ve been learning how to make Maltese dishes from my Nanna. I’ve been trying to learn everything from my dads culture(he’s Maltese and my mum is Italian) I’m hoping to learn how to speak more fluently in Maltese. This year I am making Figolli for the first time ever by myself. My Nanna finally gave me her recipe last year and taught me step by step on how to make it! Sadly in Canada they don’t sell the forms for the figolli. I am also going to learn how to make Gbejniet with her this summer. Tell your mama she is a wonderful person to share her recipe! God bless and Canada says hi xo
@@livlovmoi9945 Awww, thank you! I will tell her! How amazing that you are learning from your Nanna! I think it is so important for newer generations to learn the traditional recipes that our ancestors made, hence my channel.
The Figolli are fun, so have a blast! Yes, you are right. In Canada there are no moulds, but if you watch my video on the figolli, you will see what I did. In a way, it's much more liberating, and allows you to be creative! I had a blast doing them, and I am SO HAPPY that my Nanna was still with us at the time so I could gift her one (I gave her the fish), and she LOVED it! The recipe I used was a traditional one, and they tasted (dare I say it), much better than even the store bought ones here in Malta. Happy Easter, and have a blast! xox
I know the ingredients are so simple but it taste so good
This is one of my favourites.
Awesome! Me too! Hope I've inspired you to make it again!
The Euro Cooking Canuk I make it for friends who aren’t sure until they taste it. I’ve been on the hunt for someone who makes Maltese Lasagna like my Grandpa. With the layer of chopped eggs !!! Still on my quest ... I make that myself. It took me 15 years to get it right. I hope I gave some inspiration too ... and that maybe you know the recipe and will make it.
Greetings to your mama. the name of the dish seems Arabic, roz bilforn which translates to rice in oven. thanks for sharing and i will give your moms recipe a try.
Thanks! I'm sure you will love it! Yes, Maltese has an Arabic influence in it's language along with Italian, French, and a bit of Spanish. Thanks so much for commenting!
This really looks delicious Goran!!
Thanks Linda! I think you'd really like this one!
I've never made it like this. It's interesting.
Thanks Samantha. Well, I hope you give this way a go. It was delish, and my Momma's recipe is the best! HAHA. Thanks for watching! Stay safe! XO
Hello can I use minded beef and pork instead? thanks
Great recipe ! Prosit !!
In nanna tieghi meta kienet ghada b sahhitha kienet titfalu l irkotta ma zalza u minflok ilma kienet titfalu il halib ( whole milk ) . Tislijiet min malta prosit tar ricetta.
Grazzi! Whole milk! That's different! I am intrigued. Thanks for your compliment, the info, and for watching! xox
PS - I live in Malta now. In Qawra! xox
I have a recipe that puts eggs and milk into the mixture, is this a regional variation? Can’t wait to cook your version, so well narrated, thankyou to you and your Mum
Thanks Michelle!! I read your message to Mum over the phone and she said thank you.
I really never heard of iy made with eggs and milk, but every family has their own take on it. Let me know what yu think of this version...and don't forget that drizzle of water on top! Thanks again Michelle! Stay safe!
Looks nice although for me nothing beats a good old timpana with pie crust all-round! Maybe your mum can show how?! Well done to her!
Thanks so much!! Oooo yes! Timpana is one of my favourites and it is on my list of upcoming videos so keep watching and I hope you subscribed. Thanks for watching!
aw love when you say Mama :) Mama Mama looks like a great sauce for the dish. Goran what Mic are you using mine always sounds tinny but yours is super smooth :) yes she is good with that knife no mess here :) looks like a tasty dish love curry my curry dish is coming up in the next couple of days love it :) Who put thumbs down on this needs their head read :( great share thumbs up 20 my friend !! I love peas too !!!! aw this is adorable !!!
Aww, thanks Rose. People who give thumbs down to this video are JEALOUS of my lovely Mother's cooking. LOL
We love peas, so we add a lot. And the curry is a hint in the background. You can add more to your taste. Thanks so much for the like and lovely words. I appreciate you. Looking forward to seeing your curry video! XOX
too true my friend :) :)
OH, forgot to mention the mic. It's this new mic I bought that took me months to figure out how to work. LOL It's just a cheap condenser microphone I bought online for like 20 euros. It's not bad. The cord is a bit fussy tho. Slips out easy. Gotta keep checking it if I move it around. I ordered it from lightinginthebox I believe.
I guess the water stop it from burning ? yum yum and of course cheese !!! I would add it omg :) have to have it ha ha I am so cheesy ....
LOL. I normally add more cheese into my sauce also. I asked Mum about the water on top, and she said..."your grandmother did it that way, so I do too. It's to give the rive a little more moisture and steam to cook". So there ya go. LOL THANKS so much for watching! And yes, add that cheese! lol xo
great vid, you might bump into English man in MALTA, and do a cooking seg with him great guy!!!
Thanks very much!
I just Subbed (: I'm from Moldova and Moldovan Romanian food is so similar to Malta food I bet
Hey that's GREAT! Welcome! I hope you enjoy looking around my channel for yummy recipes. Thanks so much for joining us, and watching!
Hi, i made your two of your recipes this week, rice in the oven followed by bread pudding both were delicious. Looking forward to more of your upload recipes. Thanks.
That's fantastic Heidi! THANK YOU so very much. I am so happy to hear that you enjoyed them. This is exactly why I do my channel. To hear from people like yourself. Thanks once again! XO
posted it to facebook my friend :)
THANKS honey! XOX
Awesome recipes and cooking vids although you might want to clean the camera lens - unless the glowy soft focus is a deliberate visual effect. :)
Thanks Fred! Glad you enjoy. No, the lens is clean. Just got to start using my new camera one of these days. lol. Thanks for watching!
So yum, Delicious too? (:
THANK YOU! It was wonderful! Thanks for your comment!
That's because those tomatoes comes from gozo and it's more sweeter
What’s that cheese called
Gobon Tal Hok. It is a grated dry salty cheese much like Parmesan. You can also use Kefalatori.
I am confused, I have never had this dish without eggs put in it, nor have I seen any other recipe for this dish without eggs. I thought that the eggs make it better.
Before the two simmering times, how hot was the stove set to?
My Mum never has put eggs in it. Neither had my Nanna. It still holds together.
The stove top was at a medium high.
Thanks for your questions!
The Euro Cooking Canuk Thank you for the detailed and quick response.
I know that the more eggs that is put in to something, the more it weakens the flavor and the texture of everything else. It'd imagine that it would make it less moist the more eggs that there is, which is not good for baked rice.
I am used to seeing two to four eggs for the amount of Ross Fil-Forn that your mom made. Yet last night I found a modernized recipe for Ross Fil-Forn, that makes more Ross Fil-Forn than your mom made, and I reduced that recipe to the amount that your mom made, and that turned out to be the equivalence of 1 1/3 eggs. Basically half the eggs of any other recipe that has eggs in it.
I was curious as to why two of the best recipes had about half the eggs or no eggs. I read the directions on that other recipe, and it actually said why they don't use as much eggs as other people, they said that they don't like their Ross Fil-Forn dense. Which is true I know when baking sweets the more eggs there is, the more dense and the more heavy they get.
So basically when making the best Ross Fil-Forn, for the amount that your mom makes, there should be 1 or less eggs. All the best recipes I have seen called for no more than two eggs, not the 4 eggs that some people put.
I think that eggs are usually put in because lots of people like to make it wetter and the eggs are used because of that extra wetness. Like a lot of the recipes call for caned tomatoes in juice, some of the modern ones call for tomato sauce.
Me I want to make it the way that it was made generations ago, of course your mom made one that is, and we have one other recipe to go by that is probably 3 generations old as well, from an old cook book that was printed in 1974, yet of course very little details in the making of the Ross Fil-Forn in that recipe, over all I think that the recipe that your mom used is the best one of the two, and I sure appreciate the details you used in the video describing how to make it. That is very rare in Maltese recipes.
The Euro Cooking Canuk you are welcome.
I'd like to make sure that I understand when the stove top is set to medium high, right after the sautéing is done? Or did she sauté at medium high as well?
Thank you.
@@alanmercieca3086 Thanks for the compliment. My Mum's recipe comes form her grandmother, so much older than the 70s. HAHA! Sometimes I do not get notifications for responses, so pardon my late response. And yes, you can adjust the heat on your stove to suit you, as all stoves vary. Hope that answers the temp question. lol Thanks again my friend. GREAT comments!!
about half an hour .gas mark 6 .but keep checking till its nice and crispy on top .
all the food its all ready cooked .you just put it in the oven to make the top crispy .enjoy .
Very delecios
Thank You !
Octopus stew
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LOL, I hope G is for GOOD!
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take a shot everytime he says momma
HAHA
No eggs pls.????
How was your heart burn with all that kunserva,not even close to the real recipe ,peas in ross il forn? Corned beef? Lol