Imqaret is a traditional pastry that is filled with a combination of dates, citrus, and spices, shaped into a diamond, then deep-fried in hot oil. The name of the dish is derived from the word maqrut, meaning diamond-shaped, referring to the visual appearance of this flavorful pastry, although it may also be shaped into rectangles in some cases.
Imqaret is often dusted with powdered sugar, and it is sometimes paired with a scoop of ice cream on the side.
MOST ICONIC Imqaret
This flat, marzipan-filled Maltese cookie is typically shaped into lambs or bunnies because it is traditionally prepared during the Easter festivities. These sweet treats are often decorated with icing, melted chocolate, or chocolate Easter eggs.
Originally, figolla was made in the shape of fish, baskets, or women, and it symbolized fertility. Regardless of the design, figolla is a staple of Maltese pastry shops and home kitchens around Easter.
These oval-shaped Maltese cookies are prepared with a combination of ground almonds, flour, sugar, cocoa, citrus zest, orange blossom water, and various spices such as cinnamon or cloves. When baked, they are smeared with honey and sprinkled with crushed almonds or almond slivers.
Their name is derived from the Latin word quaresima, meaning Lent, referring to the fact that these cookies are usually prepared during the forty-day Lenten period.
Prinjolata is a traditional cake that is usually prepared for a carnival that takes place the week before and the week leading up to Ash Wednesday. The name of the cake comes from the term prinjol—pine nut, which is the main ingredient in the cake.
Shaped like a dome, the cake is made by combining glace cherries, citrus peel, and pine nuts with either sponge cake, madeira cake, or crushed biscuits. The assembled cake is traditionally decorated with meringue, cream, or frosting.
Maltese nut fudge hails from the time when the island was under Arabian rule, and over time it became an important part of local cuisine. Ħelwa tat-tork is made by dissolving tahini and sugar in water to form a dense paste which is then studded with whole roasted almonds.
In Malta, this delicious nut fudge is traditionally served after lunch or dinner, and it is typically enjoyed with coffee.
This simple, yet flavorful Maltese dessert couples soaked pieces of bread with eggs, cocoa, nuts, and dried fruit. The combination is usually seasoned with orange zest and various spices such as cinnamon or nutmeg before it is baked until firm.
Since Malta was a British colony, it is believed that pudina is a variation of the classic British bread pudding. The dessert can be enjoyed lukewarm or well-chilled, and it is usually served sliced and paired with coffee.
Għadam tal-mejtin are traditional bone-shaped Maltese cookies. They consist of a shortcrust biscuit base and an almond filling. The cookies are traditionally prepared and enjoyed for All Souls day. The dough is usually made with a combination of flour, butter, sugar, egg yolks, lemon zest, and vanilla.
The filling is made with a combination of ground almonds, icing sugar, and egg whites. Once filled, the cookies are baked in the oven until golden, then topped with icing consisting of icing sugar, water, and almond extract. If stored in a cool and dry place, these bone-shaped cookies can keep for up to a month.
MAIN INGREDIENTS
Ottijiet are traditional cookies originating from Malta. The cookies are usually made with a combination of flour, sugar, butter, eggs, orange juice and zest, vanilla, cloves, aniseed, baking powder, sesame seeds, and salt. Butter is mixed with flour, sugar, salt, aniseed, cloves, orange zest, and baking powder in a big bowl.
The eggs, orange juice, and a bit of water are mixed in another bowl. Both are incorporated into a dough that's wrapped in cling film and placed in the fridge to chill. Pieces of dough are then rolled between hands, first into a rope, then into a ring, and the ring is then twisted to get the typical "8" shape of these tasty cookies.
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