Lea Hogg

Lent and the feast of Easter are significant on the Maltese islands and when I was not living here, I did my best whenever possible to come and visit for Easter rather than Christmas.

The traditions during the run up to Easter are unique and so is the food that goes with it.

Sfineg are associated with the the northern town of Rabat and I made them during today’s tv show adding Greek Feta cheese, by rubbing it into the flour before adding the other ingredients.  The result is amazingly delicious and as with nearly most traditional local recipes, it is anything but healthy.

They do need to be deep fried and the feta cheese and addition of buttermilk produces sfineg that has a crispy [nearly crunchy] exterior and are so soft and moist inside.

[amd-zlrecipe-recipe:9]

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Trade Enquiries:
Feta Cheese by Kolios, Buttermilk, Olives by Fos, Sunflower oil by Golden Drop, Capers by Lora and Anchovies by Redelmar available at Quality Foods
Allinson self raising flour at Borg and Aquilina
Saxa Salt by Premier Foods at George Borg Ltd
Kitchenware by Pedrini, Prestige and Bialetti at K&Co, Telephone 79415384
Black pepper and baking powder delivered to my home! by www.spices.com.mt
Kwarezimal from Danish Bakery   inhouse shop at their factory in Zejtun
Fresh fruit, herbs and vegetables by Big Fresh Mosta, Oscars Fruit and Vegetables Paola and Barbuto [Organic]
Table coverings by Manor House