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Popular Maltese Spring Dishes.
Malta’s cuisine is distinguished by blending different cultural influences, including those from nearby nations like Italy, North Africa, and Spain. Traditional Maltese dishes are often based on fresh ingredients, including seafood, vegetables, and fruits. They reflect the island’s rich history and cultural diversity. This article will explore some of the most popular Maltese dishes traditionally prepared during Easter and the Lenten season.
You can rest assured that the locals in Malta have created some mouth-watering dishes to make up for their sacrifices, even though the change from winter to spring is traditionally marked by fasting.
Here is how Maltese kitchens prepare for a shift in ingredients to meet the new season as the weather starts to warm up and Lent draws near.
Qagħqa tal-Apostli (Apostle’s Ring Bread)
Qagħqa tal-Apostli is a traditional Maltese Easter bread baked in the shape of a ring. It is made with flour, yeast, sugar, and water and is often flavoured with aniseed or fennel. This bread is typically enjoyed with hard-boiled eggs and is a popular Easter breakfast food in Malta.
Qassatat tal-Inċova (Anchovy Pies)
Qassatat tal-Inċova is a savoury pastry with anchovies, onions, and tomatoes. The pastry dough is made with flour, lard, and water, rolled out, and cut into small circles. The filling is added, and the pastry is baked until golden brown. Qassatat tal-Inċova is a popular snack food in Malta and is often served during the Lenten season.
Kusksu (Broad Bean Soup)
(Image Pietru Furnar)
Kusksu is a traditional Maltese soup with small pasta shapes, broad beans, peas, and fresh herbs such as parsley and mint. This soup is typically served with a hard-boiled egg and fresh Maltese bread. Kusksu is a popular dish during the Lenten season and is often enjoyed on Good Friday.
Żeppoli ta’ San Gużepp (Sweet Pasty Balls)
Żeppoli ta’ San Gużepp are sweet pasty balls traditionally made in Malta during the Lenten season. These pastries are made with flour, yeast, sugar, and water and are often flavoured with lemon zest and orange blossom water. They are then deep-fried until golden brown and dusted with powdered sugar.
Ful (Broad Beans)
Ful is a traditional Maltese dish with broad beans, garlic, and olive oil. This dish is often served as a side dish during the Lenten season and is typically eaten with fresh Maltese bread. Ful is a simple yet flavorful dish many Maltese enjoy during the Lenten season.
Kwareżimal (Lenten Biscuits)
Kwareżimal is a type of Lenten biscuit traditionally made in Malta during the Lenten season. These biscuits are made with almonds, honey, cinnamon, and citrus zest and are often shaped into small round balls or oblong shapes. They are typically served with tea or coffee and are a popular snack food during the Lenten season.
Figolli (Easter Biscuits)
Figolli are traditional Maltese Easter biscuits often made in the shape of Easter figures such as lambs, chicks, and rabbits. These biscuits are made with flour, butter, sugar, eggs, and lemon zest and are often filled with a sweet almond paste. They are typically decorated with icing and colourful sprinkles and are a popular Easter treat in Malta.
In conclusion, Malta has a rich culinary heritage influenced by the many cultures that have occupied the island over the centuries. During the spring season, many traditional dishes are enjoyed by locals and visitors alike.
