3 Days in Malta

DAY ONE:

MORNING: There is plenty to see in and around the pedestrian town of Valletta. Take in St. John’s Cathedral and the Upper Gardens at Barrakka with views over the bay and front seats to the daily cannon firing. Home enthusiasts will appreciate Casa Rocca Piccola, a living museum and Valletta’s only privately owned palace.

12 NOON: Spot some celebs in St. Julian’s, just a short 45 minute walk away. Or, take the ferry and enjoy some ocean time.

EVENING: Book ahead to ensure you’ll get a table at either Guze Bistro or Michael’s. Either one will make an occasion out of the moment.

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Lower Barrakka Gardens – Photography by Simon Burn

DAY TWO:

MORNING: After a carb-dense breakfast (it’s ok, you’ll be walking today) head south to Marsaxlokk (on Sundays, don’t miss the Marsaxlokk Market). Explore the coastal area on foot and work up an appetite for fresh seafood at lunch.

AFTERNOON: Save some energy for the medieval cities of Mdina and Rabat. Take in the 360 degree views from the top of the hill in Mdina, and just try to put your camera down.

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Mdina – Photography by Simon Burn

DAY THREE:

AFTERNOON: Make sure to visit the 350-year-old Gozo Salt Pans. Sign up for a Jeep safari and you can make a day of touring the tiny island’s many sights.

EVENING: When the sun sets, casting its pink glow on everything in sight, everyone (and we mean everyone) is thinking about where to eat. If you meet a friendly local (and you will) ask for a recommendation.

Dabble Does Malta

Gozo Salt Pans – Photography by Simon Burn

Chocolate Pistachio Coconut Cookies

Recipe courtesy Mallory Fay

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INGREDIENTS
2 + ¼ cup of all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, tightly packed
1 box (3.4 ounce) pistachio pudding (not the sugar free version)
2 eggs
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chocolate chips
½ cup pistachios, shelled and roughly chopped

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INSTRUCTIONS

Preheat oven to 350F.

Line a cookie sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in pistachio pudding mix, eggs and vanilla. Mix until combined. With mixer on low, slowly add dry ingredients and mix until combined. Fold in coconut, chocolate chips and chopped pistachios. Drop tablespoon servings of dough onto prepared baking sheet and bake for 8-10 minutes. Remove from oven and let cool for about 5 minutes before transferring to a wire rack.

Makes approximately 3 dozen cookies

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Qumran & Dead Sea, Israel

Qumran and the Dead Sea​ - Alberto Peral

Not far from the Dead Sea is the West Bank archaeological site of Qumran.

Here, the arid earth and sky tell a story thousands of years old—of occupation, settlement and, more recently, as the vicinity of the discovery site of the Dead Sea Scrolls. Visitors typically explore the rugged landscape by jeep though the adventurous may choose a more plodding type of transportation and set out on camelback.

Bedouin Camels in the Southern Israel Desert

BELOW: The Dead Sea is one of the saltiest bodies of water on earth—a characteristic which lends the water its famous buoyancy.

Dead Sea Salt - Itamar Grinberg