Rabat's specialty for Lent - sfineġ
On Sunday mornings people flock to Rabat for a taste of anchovy zeppoli – an age old traditional savory which consists of fried bread dough filled with anchovy.
The anchovy zeppoli or sfineġ, as they are known in Maltese, first started being prepared in Rabat more than half a century ago. It is a food item which was always very popular, especially during Lent – when abstinence of meat was strictly observed. Most Catholic households in Rabat would consume the fritters on Mondays, Wednesdays and Fridays.
Nowadays the anchovy sfineġ are available for sale from a small number of food outlets in Malta, but for Pawlu Sapiano, a senior citizen from Rabat and a veteran sfineġ maker, they are a life dedication.
Mr Sapiano has been frying the fritters for the past 40 years, following a recipe which was passed on to him by his parents. “I was only two years old when my parents started frying the sfineġ. I know how to cook them blindfoldedly.”
Gianni Pace, 30, who runs the place or the ‘bottegin’ as it was called in olden days, expressed his wish that the band club culture in Malta gets the revival it deserves: “In band clubs, you get people of all generations – from children to senior citizens - sharing their life experiences and passing on their traditions and culture. It makes for a more fulfilling and wiser society.”
Perhaps the lure of the sfineġ might be an attraction. Certainly, however much we try them at home, we will never get the scrumptious taste of Mr Sapiano’s sfineġ. His recipe has that secret ingredient which he wouldn’t reveal: “That’s top secret,” he laughs.
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Maria Castello
Apr 5th 2010, 10:50
My Mum is sicilian (from Siracusa) and for easter they make Sfingi (that's how they call them).However, they substitutes anchoves with pieces of Apple ...
Edward Muscat
Apr 3rd 2010, 23:11
Dak bic-crieket u bl-arlogg qed jghaffeg? Viva l-igjene...
John J. Mercieca
Apr 3rd 2010, 12:39
Well good luck to anyone who went to try and buy these sfineg. Seems that they are only available on sunday and cannot be bought for take away but have to be consumed at the club with drinks. Typical stupid maltese mentality.
k.bonello
Apr 2nd 2010, 21:57
This girl is a natural...well done timesofmalta!! A breath of fresh air!!
Pule' Carmel
Apr 2nd 2010, 17:35
According to Lehen is-Sewwa " Zeppoli or Helu ta San Guzepp" 90g flour 60g margarine 150ml water 2 eggs Put the water in a pan together with margarine and heat it up till this melts and then add on the heat. Take the pan off the heat and add the flour till one gets a smooth mix. Let it cool and set. Break the contents of an egg in a cup, add to the mix and stir well till the mix is smooth, and add the other egg. Then use a spoon to transfer the mix to a frying pan in small dollops, Some others prefer to bake them in an oven, but ensure a good distance between the dollops. Fill with the following... Mix some Ricotta with sugar or icing sugar pieces of konfettura, cirasa, and traces of chocolate. Mix well and fill in the Zeppoli. Place in a bowl and shed on some honey, peanuts, ( karawett u lewz) Enjoy it and Happy Easter.
Kevin Gauci
Apr 2nd 2010, 12:25
Gbajt naqra kumenti biex iresqu in-nies lejn in-naha ta fuq, isimaw mini u meta jindunaw bikom il-media tkelmu.
Jean-paul Mangani
Apr 2nd 2010, 11:05
SFINEG COULD BE FOUND IN RABAT NEAR THE PARISH CHURCH OF ST PAUL NOT ONLY FOR THESE FEAST BUT ALL YEAR ROUND! THANKS
Joe Fenech
Apr 2nd 2010, 10:13
What so secret about a recipe of preserved anchovies in a batter?????
smifsud
Apr 1st 2010, 21:29
god bless Maltese cuture and heritage and traditions ...i commend all of you that keeps the Maltese traditions alive and well ...Malta is a very special place on earth ...take care of it and love it everyday ...and KEEP IT CLEAN!!!!
Malcolm Mifsud
Apr 1st 2010, 20:07
La tal-kazin t'isfel, tajbin zgur!
Silvio Magro
Apr 1st 2010, 18:18
Zeppole
1 package yeast
1 cup of water
1 1/2 cups all purpose flour
anchovy (at your taste)
Oil for frying
Confectioner's sugar
Dissolve yeast in 1/2 C warm water with a pinch of sugar
Set aside for 10 minutes to proof
Stir remaining 1/2 C water in bowl, and beat in the flour forming a soft dough.
Mix the very small pieces of anchovies.
Knead the dough for about 10 minutes by hand and 5 minutes in a mixer with a dough hook.
Put the dough in greased bowl and turn to coat. Cover and let rise intil doubled, about 1-11/2 hours.
Heat abut 2-3 inches of oil to 375 degrees
Break off golf ball-sized of pieces of dough and fry until light golden brown
Drain on brown paper or paper towels, and dredge with confectioner's sugar.
Eat warm.
Ivan Scicluna - Rabat
Apr 1st 2010, 16:10
L'Isle Adam Band club is in St. Paul Street, just next door to Ta'Giezu Church.
Enjoy!
C.Busuttil
Apr 1st 2010, 15:27
What lovely traditions these islands have, Easter time is very popular with the Maltese and personally I never feel more proud of my country as in this period of the year, so rich in cultural, popular and religious traditions. May we Maltese preserve them and pass them to the future generations.
J Scerri
Apr 1st 2010, 14:58
@ Lawrence Attard.
L'Isle Adam Band Club, Rabat. Sorry, don't know the street where one can find the Band Club.
Lawrence Attard
Apr 1st 2010, 14:39
You did not tell us the name of the shop and the location in Rabat where these treats can be bought from.
My uncle in Valletta, used to make sfineg from bakkaljaw. I always asked him for the recipe but he never gave it to me. Now that he died, it is buried with him.
Ronald Cauchi
Apr 1st 2010, 14:35
The best things in life are either fattening or sinful....preferably both at the same time.
Wenzu Vella
Apr 1st 2010, 14:34
@ B. Briffa,
If the oil is polyunsaturated it doesn't matter what the iol is made of because it is cholesterol free.
Martin Gatt
Apr 1st 2010, 14:09
You also have to try the qaghaq tal-Appostli at the Mahzen at San Pawl. Simply brilliant. Wonderful.
Anna Farrugia
Apr 1st 2010, 14:09
Mr Briffa, please give us a break! Having something fried once a year is not going to kill you.
I'll enjoy one of them if I was in Malta, but alas I live a little bit far away! Next time maybe! Happy Easter!
Mike Farrugia
Apr 1st 2010, 13:40
Am I missing something? As far as I know, Zeppoli are related to the feast of San Guzepp, thus (Zepp)oli. A famous confectioner in Msida is renowned for these Zeppoli which are a sort of a cross between a doughnut and a "Kannol ta' l-irkotta".
B Briffa
Apr 1st 2010, 13:32
The promotion to unhealthy food should be banned. Is the oil used olive oil?
Stella Calleja
Apr 3rd 2010, 13:09
Forget for one moment that they are unhealthy, they are only consumed once in a while... I would be more concerned about hygiene (from the video shown, it's not brilliant..)
And that oil was so dark.. if it was polyunsaturated to being with, all that heat and deep-frying must have converted it to saturated oil!
lino Pace Bonello
Apr 1st 2010, 13:25
It is worth paying a visit. Amid nice surroundings and good food, savour this traditional maltese speciality this Easter
Joe V Scerri
Apr 1st 2010, 13:10
Traditions abound in Rabat during these days. Apart from the beautiful churches and devotional exhibits, the Maltese culinary tradition has increasingly become an attraction in itself.
And what about the 'Qaghaq ta'l-Appostli' from Il-Mahzen tal San Pawl? (...and they do sfineg too.) or the Qassatat ta'l-Incova from Martin is-Serkin?
Many people flock to Rabat during these days especially for the visits to the seven churches. My only appeal would be for people to be considerate towards others especially those who will be doing their prayers.
Rose Bonnici
Apr 1st 2010, 12:21
MMmmmmmmmmmmm! I wish I was there!!!! Happy Easter!
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