Maltese Easter Delicacies
by Daniel Bartolo

Catholic Faith in Malta was and still is very strong. It has influenced our way of eating. One may have the impression that during lent eating sweets is strictly prohibited especially when keeping in mind neighbouring muslim countries. What is so amazing is that although in Lent the traditional Maltese fast, yet the street vendors are as busy as bees in keeping up with the heavy demand!

What is so surprising about Maltese Easter delicacies is that for hundreds of years the Maltese people found another way of consuming sweets by using the back door i.e. 'Pastarjali' which was a kind of what today is termed as 'light' sweet pudding made with whipped white of egg and almond. 'Karamelli tal-Harrub', a caramel made of carobs was another way of eating 'legal' lenten sweets! There are the 'Ftajjar' i.e. flat disk-like bakery products to nourish and fill empty stomachs. Another sweet tasting item is the local version of the famous hot cross buns where the sign of the cross is clearly visible.

The most well known Lenten food are the 'kwarezimal' and the 'figolli'. The 'kwarezimal' is consumed during lent! The figolli are devoured very quickly on Easter Sunday after the never ending days of Lent. The Apostles ring-cakes ('qaghaq ta' l-appostli') are so fresh and mouth watering. They make one forget all about fasting as they are too tempting especially if butter is in the vicinity! They are usually covered with sesame seeds and almonds.

We suggest to all food lovers to taste and enjoy our very special and unique Maltese delicacies.