Easter in Gozo is not just a time of religious reflection but also a celebration of tradition, family, and food.
Qassatat ta’ l-Għid – golden, crisp, and brimming with Easter tradition, the qasssatat (cheese pastries) are a beloved treat in Gozo during Lent. Fresh from the oven, they emerge puffed up, the cheese baked to a dark, crumbly top, promising rich and comforting flavours.
The secret to one longstanding recipe lies in the cheese. While fresh ġbejniet (local sheep cheeselets) are typically used for pies, pastizzi, and qassatat, one particular version calls for dry plain ġbejniet. These can often be found at deli counters or greengrocers, but the best results come from using ġbejniet that are extremely dry – almost rock hard. If you can’t find them pre-dried, simply buy plain ones and leave them uncovered in the fridge for a week or more until they reach the right consistency.
During Lent, grandmothers in Gozo lovingly bake these pastries in large batches, distributing them to children and grandchildren. In the past, they were stored in empty brown sugar sacks – a testament to just how many were made! Thanks to their low moisture content, these qassatat are much lighter than the usual ones and can be stored for up to three to four weeks, making them a perfect treat throughout the fasting period.
Photo credit: @marija.spiteri; @taddulcier
Best enjoyed with a hot cup of tea or coffee, both versions of qassatat – with fresh and dry cheese – are a must-try for any food lover!
Another beloved Easter tradition in Gozo is the baking of Figolli—sweet almond-filled pastries shaped into symbolic figures like hearts, fish, and rabbits. These delicious treats are made with a rich, buttery pastry and filled with a fragrant almond paste, then topped with icing or chocolate and decorated with vibrant colours. Traditionally baked at home, figolli bring families together in a fun, creative activity, especially for children. While homemade versions are cherished, you can also find beautifully decorated figolli in bakeries and supermarkets across Gozo during Easter.
Kwareżimal is another traditional sweet enjoyed during Lent. This honey and almond biscuit, flavoured with spices like cinnamon and cloves, offers a delightful chewy texture and is perfect alongside a cup of tea or coffee. Its name is derived from “quaresima,” the Italian word for Lent, reflecting its deep-rooted association with this period.
Photo credit: https://apronandwhisk.com/
When Lent is over and Easter celebrations begin, heartier dishes take centre stage. One of the most beloved is Stuffat tal-Fenek, a slow-cooked rabbit stew considered Malta and Gozo’s national dish. The rabbit is braised with wine, tomatoes, garlic, and aromatic herbs, resulting in a tender and flavourful meal that brings families together during festive occasions. This rich and comforting dish marks the transition from the simple, meat-free meals of Lent to the joyous feasting of Easter.
As the island of Gozo comes alive with the flavours of Easter, each dish offers a taste of the rich traditions passed down through generations. The Easter feast in Gozo is a reminder of the bonds we share, both with each other and with the land that nourishes us.
