Serves N/A
Prep Time 25 mins
Cooking 25 mins
Level low


  • 250g Lewż
  • 250g Zokkor
  • 240g Dqiq plain
  • 2 abjad tal-bajd
  • 2 Mgħaref għasel Malti
  • Qoxra maħkuka ta' larinġa
  • 25g Imsiemer tal-qronfol
  • Ftit ilma żahar
  • 100ml ilma
Lightly toast or roast the almonds. Leave them to cool completely and grind them coarsely.  Put some aside for sprinkling on top of the kwareżimal. Sift the flour in a large mixing bowl. Add the almonds, sugar, grated orange rind, orange flower water, ground cloves and egg whites. Knead lightly until the ingredients form a soft dough. Add some water if the dough is very stiff.  Be careful about the dosage as the dough should not be soft;  otherwise, it will flatten during baking. Preheat the oven 1900C, gas mark 5. Lightly wet your hands and start forming the dough into ovals.  Each piece should be approximately 16cm long, 5cm wide and about 2cm thick. Lightly grease a baking tray, or line it with baking paper. Place the kwareżimal on the baking tray and make a criss-cross pattern on each surface with a sharp pointed knife. Bake for about 20-25 minutes. Ricetta ta' Anton B Dougall NOTE: The kwareżimal slabs should still be soft once they are removed from the oven but will harden up on cooling.  Do not make the mistake of leaving them in the oven until they harden.  Eventually, they will become as hard as marble and are inedible!  While still hot, spread the kwareżimal with Maltese honey and press bits of chopped, roasted almonds on top of it.    

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