The recorded lesson introduces a recipe called “Soppa tal-Armla,” known for being affordable yet nutritious. The instructor, Fiona Farrugia, provides a detailed ingredient list for four people, including cauliflower, fresh cheeselets (รยกbejniet), potatoes, and eggs, as well as cooking instructions to ensure the flavorful soup doesn’t burn or fall apart. The lesson concludes with a wish for the students to enjoy this traditional Maltese soup and an invitation to the next session of the program.
