Dish

Ftira tar-Randan

Ftira tar-Randan is made with flour, yeast, water, salt, sugar, and anise seeds. The dough is allowed to rise before being shaped into a round loaf and baked in the oven. The bread has a dense texture and a slightly sweet flavor that is perfect for pairing with cheese or ham. This bread is a staple in Maltese cuisine and is often served during the Easter season.

European cuisine› Mediterranean cuisine› Maltese cuisine

Bread

Origins and history

Ftira tar-Randan has been a staple in Maltese cuisine for many years. It is believed to have originated in the town of Rabat, which is located in the central part of the island. The bread is often served during the Easter season and is a symbol of the resurrection of Christ.

Dietary considerations

This bread is not suitable for those with an anise allergy or intolerance. It is also not suitable for those with a gluten intolerance as it contains wheat flour.

Variations

There are many variations of this bread that can be found throughout Malta. Some recipes call for the addition of raisins or currants to give the bread a sweeter flavor. Others add fennel seeds or caraway seeds to the dough for added flavor.

Presentation and garnishing

This bread is typically presented on a breadboard or platter and is garnished with fresh herbs or a sprinkle of anise seeds. It can also be served with a side of olives or pickles for added flavor and texture.

Tips & Tricks

To ensure that the bread is moist and flavorful, be sure to use fresh anise seeds. You can also add a splash of olive oil to the dough for added flavor.