Maltese kusksu is a comforting, rustic soup that perfectly reflects the simple and nourishing style of traditional Maltese home cooking. Made with broad beans, small pasta, tomato, and olive oil, this hearty dish is finished with eggs gently poached directly in the simmering broth. The result is a thick, satisfying soup that feels both humble and deeply flavorful.

Often associated with the spring season when fresh broad beans are widely available, kusksu has long been a staple in Maltese kitchens. It is the kind of dish that relies on everyday ingredients yet delivers warmth and comfort in every bowl. As the pasta cooks, it thickens the broth slightly, while the soft egg yolks add richness when mixed into the soup.

Served hot with crusty Maltese bread or crunchy galletti crackers, kusksu is typically enjoyed as a filling lunch or a light dinner. Simple, nourishing, and rooted in tradition, it remains one of Malta’s most beloved home-style dishes.

What Is It?

Kusksu is a traditional Maltese soup made with broad beans, small pasta, tomato, onion, and olive oil, finished with eggs that are gently poached directly in the broth. The result is a thick, hearty soup that sits somewhere between a soup and a light stew, making it both comforting and filling.

One of the defining ingredients of kusksu is the small round pasta often called kusksu pasta in Malta. These tiny pasta shapes resemble large couscous grains and give the dish its name, even though the soup itself does not contain North African couscous. As the pasta cooks, it releases starch into the broth, creating the slightly creamy texture that makes the dish so satisfying.

Broad beans are another key component and give the soup its earthy flavor and seasonal character. Traditionally, fresh beans are used in spring when they are widely harvested across Malta and Gozo, although frozen beans are often used outside the season.

The eggs are cracked directly into the simmering soup and poached until the whites are set and the yolks remain soft. When served, the yolk gently mixes into the broth, adding richness and turning the simple soup into a complete meal.

Kusksu is typically served hot with Maltese crusty bread or galletti crackers on the side, which are perfect for dipping into the thick, flavorful broth. It is considered classic Maltese comfort food and is commonly prepared as a hearty lunch or light dinner in Maltese homes.

A Little History

Kusksu is one of Malta’s oldest and most traditional home-cooked dishes, deeply rooted in the island’s agricultural past and Mediterranean influences. The name itself comes from the Arabic word kuskus, reflecting the centuries of cultural exchange that shaped Maltese cuisine. During the Arab rule of Malta between the 9th and 11th centuries, many ingredients and cooking techniques were introduced that remain central to the island’s food culture today. While North African couscous evolved into a dish made from steamed semolina grains, the Maltese version developed in a different direction, eventually becoming the comforting broad bean soup known today as kusksu.

The dish is closely associated with springtime, when fresh broad beans are harvested across Malta and Gozo. For generations, families would cook kusksu during the broad bean season, using simple ingredients that were readily available in rural households: onions, tomato, olive oil, beans, and small pasta. The addition of eggs poached directly in the soup reflects the practical nature of traditional Maltese cooking, where meals were designed to be filling, economical, and nourishing.

Historically, kusksu was considered everyday food rather than a festive dish. It was commonly prepared in family kitchens as a hearty meal that could feed several people with minimal ingredients. Bread or galletti crackers were always served alongside the soup to soak up the broth, turning a simple pot of soup into a satisfying meal.

Today, kusksu remains an important symbol of Maltese culinary identity. While it is still widely cooked at home, it has also found its place on restaurant menus that celebrate traditional island cuisine. Despite Malta’s modern food scene and international influences, this humble soup continues to represent the island’s rustic cooking traditions and its long history of Mediterranean cultural exchange. Planning a trip, or just back from one? Our traditional Maltese dishes guide and Maltese recipes collection cover what to eat, and the Malta travel and food guide and our top attractions in Malta cover where to go.