Kwarezimal

Introduction

History

Kwarezimal has been a popular dessert in Malta for centuries. It is believed to have originated during the time of the Knights of St. John, who ruled the island in the 16th century. The name "Kwarezimal" is derived from the Latin word "quaresima," which means Lent.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to toast the almonds before grinding them to enhance their flavor.

- Be careful not to over-knead the dough, as this can make it tough.

- Adjust the amount of orange-flower water to your preference for a more pronounced citrus flavor.

Serving Suggestions

Enjoy Kwarezimal with a cup of coffee or tea for a delightful afternoon treat.

Cooking Techniques

Baking

Ingredient Substitutions

You can use ground walnuts or hazelnuts instead of almonds for a different flavor profile.

- Replace the orange-flower water with vanilla extract for a more subtle flavor.

Make Ahead Tips

You can prepare the dough for Kwarezimal ahead of time and refrigerate it for up to 2 days before baking.

Presentation Ideas

Arrange the baked Kwarezimal on a platter and garnish with whole almonds for a beautiful presentation.

Pairing Recommendations

Serve Kwarezimal with a glass of sweet dessert wine like Moscato or Port for a perfect pairing.

Storage and Reheating Instructions

Store leftover Kwarezimal in an airtight container at room temperature for up to 1 week. To reheat, place in a preheated oven at 180°C / 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Kwarezimal contains approximately 250 calories.

Carbohydrates

Each serving of Kwarezimal contains approximately 30g of carbohydrates.

Fats

Each serving of Kwarezimal contains approximately 15g of fats.

Proteins

Each serving of Kwarezimal contains approximately 5g of proteins.

Vitamins and minerals

Kwarezimal is a good source of vitamin E, magnesium, and calcium.

Alergens

Kwarezimal contains almonds and may not be suitable for those with nut allergies.

Summary

Kwarezimal is a delicious dessert that is relatively high in calories and fats, but also provides essential nutrients like vitamin E and magnesium.

Summary

Kwarezimal is a delightful almond-based dessert that is perfect for enjoying during Lent or any time of the year. With its rich flavor and crunchy texture, this traditional Maltese treat is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was called Kwarezimal, a traditional Maltese sweet treat that is enjoyed during Lent. I had never heard of it before, but the ingredients and the process intrigued me. I was always on the lookout for new and exciting recipes to add to my collection, and this one seemed like a perfect addition.

I first came across the recipe for Kwarezimal in an old cookbook that belonged to my friend's grandmother. She was a wonderful cook and had a wealth of knowledge when it came to traditional Maltese dishes. I remember flipping through the pages of her cookbook, admiring the beautiful handwritten recipes and the faded photographs of dishes that looked simply delicious.

As I read through the recipe for Kwarezimal, I could almost taste the sweet, nutty flavor in my mouth. The combination of almonds, honey, and spices seemed like a match made in heaven. I knew that I had to try making it for myself.

I asked my friend's grandmother for the recipe, and she graciously shared it with me. She told me that Kwarezimal was a traditional Lenten treat that was often enjoyed with a cup of tea or coffee. It was meant to be a sweet indulgence during the forty days of fasting and penance leading up to Easter.

I was eager to try my hand at making Kwarezimal, so I gathered the ingredients and set to work in my kitchen. The recipe called for ground almonds, breadcrumbs, honey, orange zest, and a mixture of warm spices like cinnamon, cloves, and nutmeg. The dough was simple to make, but shaping it into the traditional diamond-shaped pieces was a bit tricky.

I carefully rolled out the dough and cut it into diamond shapes, just like the recipe instructed. I placed them on a baking sheet and popped them into the oven to bake. The sweet aroma of almonds and spices filled the air, and I could hardly wait for them to be done.

When the Kwarezimal were finally ready, I took them out of the oven and let them cool on a wire rack. The golden-brown treats looked perfect, with a slightly crisp exterior and a soft, chewy center. I couldn't resist trying one right away, and it was even more delicious than I had imagined.

I knew that I had stumbled upon a new favorite recipe, one that I would make again and again. I shared the Kwarezimal with my family and friends, and they all raved about how delicious it was. They couldn't believe that I had made such a traditional Maltese treat from scratch.

From that day on, Kwarezimal became a staple in my kitchen during the Lenten season. I would make batch after batch, always eager to share the sweet, nutty treats with anyone who came to visit. I loved the tradition behind the recipe, and the memories it evoked of my friend's grandmother and her love of cooking.

Over the years, I have collected many recipes from various places and people, but Kwarezimal holds a special place in my heart. It reminds me of the joy of discovering new flavors and traditions, and the satisfaction of sharing them with others. I am grateful for the opportunity to learn and grow as a cook, and I look forward to continuing to explore the world of food and recipes for years to come.

Categories

| Almond Recipes | Maltese Desserts | Maltese Recipes |

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