"Marina Malta" postcard: Maltese stoves, <i>kenur</i>, being offloaded from boats at Lascaris Wharf, now part of Pinto Wharf. Kwiener were made in Gozo, somewhere in St Dominica Street, Victoria.
Due to the lack of fire-wood ovens in centuries past, a slow cooking method was used to prepare most Maltese dishes. Food was placed in earthenware pots over a little stone hearth called "kenur" The Stone Cooker was a cooking implement made from a Maltese stone and worked very effectively for many years, The cooker or firebox had a hole in the bottom where the firewood is placed. On the top, a grate was cut from the stone itself allowing the heat to rise and heat the pots or pans. which needed constant tending and fanning. Subsequently, slow simmering became something of the hallmark of many Maltese dishes and despite the inroduction of gas and electric cookers, slow cooking is still the housewife's favorite.
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