Recipe of the Month

Each month we will be bringing you a recipe from one of our chefs in collaboration with the National Register for Traditional Agro-food Products co-ordinated by the Agriculture Directorate. The Directorate in 2014 issued a legal notice to setup a register to gather and populate within it agricultural and agro-food products as well as gastronomic […]

Each month we will be bringing you a recipe from one of our chefs in collaboration with the National Register for Traditional Agro-food Products co-ordinated by the Agriculture Directorate.

The Directorate in 2014 issued a legal notice to setup a register to gather and populate within it agricultural and agro-food products as well as gastronomic recipes. This was done in order to recognise such products in an official manner as truly traditional. Up to this date in Malta we never had a framework or setup to distinguish traditional products from other contemporary food items and products.

In order for a traditional product to be classified as such, the processing, preservation and ageing methods used to make that product or gastronomic plate need to be consolidated in time and have proven usage on the Maltese market or culture for a period that allows transmission between generations. This period shall be no less that twenty-five years. This means that if individuals have a recipe or a product which has been in cultivation or in production for a period no less than 25 years, then these products are eligible to be included in the register.

March Recipe brought to you by chef Dino Farrugia of Meraki, Rabat

KWAREZIMAL

200g ground almonds

200g flour

150g cane sugar

1tsp cinnamon

1tsp ilma zahar

Zest of 1 lemon

Zest of 1 orange

rice paper

Honey

Crushed almonds

 

Combine all the ingredients and add just enough water to make a tough dough.

Shape and place on the rice paper.

Place on a baking tray and bake at 180°C for 10 minutes.

While they are still warm, coat with honey and sprinkle crushed almonds.

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