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Hot cross buns are a popular Easter delicacy the world over – particularly
in England.
Hot cross buns
Soppa tal-Armla – Widow’s Soup
There really is nothing like a hot pot of soup on those occasional chilly days in Lent when meat is eaten sparingly.
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Sfineg
In olden days, Maltese people ate a special kind of bread during Lent.
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Qaqocc mimli – Filled Artichokes
As usual, our gastronomic tour is here to entice you with the most delicious Maltese cuisine.
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Carob Syrup
Traditional snacks characteristic of Easter are the sweet Karamelli tal-Harrub, sold on street stalls at every Maltese village during Easter time.
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Qaghqa tal-appostli Apostle’s ring bread
The Qaghqa tal-Appostli (Apostle’s ring bread) is a ring-shaped bread,
baked exclusively from Friday evening.
Qassatat tal-Ghid
The production of goat cheese is at its peak during the months of April and May, when sheep produce more milk for their lambs. Traditionally goat cheese, was produced from sheep’s milk. Cows were reared especially for meat and work, while sheep were reared to supply fresh milk…
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Kwareżimal
Toast or roast the almonds for a while and make sure that they do not get burnt because the taste will become sour.
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Figolli
One of the traditional Maltese Easter treats is the figolla; figolli in plural. The traditional Maltese “figolli” are almond pastries that are cut out to look like symbolic figures. The figolli are traditionally baked and eaten at the time of Easter.
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