Can a sweet treat really be Lenten-approved? In Malta, the answer is yes – if it’s made of carob.
Enter ‘karamelli tal-ħarrub’: small, glossy, glass-like squares that pop up around Holy Week and Easter. Deep brown and rich in tang, these carob toffees are a staple in Maltese confectioneries during Lent. Their ingredients include carob, sugar, cinnamon sticks, bay leaves, lemon juice, and glucose syrup.
But why are they considered acceptable during Lent, a time known for fasting and self-restraint? Here are some theories:
1. No animal products, no problem
Some traditionally don’t eat meat or any animal products during Lent – some do this on Wednesdays, Fridays, or both, and some do this for the entire 40-day period of Lent! Since karamelli tal-ħarrub contain no butter, milk, or gelatin, they fit the bill for those observing stricter Lenten fasts.
2. The sugar is “burnt” in the process
According to tradition, the sugar used to make these caramels is cooked until it's technically burnt, transforming its properties. Some say this makes it more of a cooking ingredient than a ‘treat’ – though anyone who’s actually tasted them can attest that they are definitely very sweet!
3. They’re (supposedly) medicinal
Carob has long been hailed for its health benefits – rich in antioxidants, naturally sweet, and gentle on the stomach. These toffees, boiled from carob pods and infused with aromatic herbs and citrus, have been considered a soothing, even healing, sweet in folk medicine.
Regardless of whether these reasons are based in truth or closer to wishful thinking, these ‘karamelli’ are definitely worth a try! Keep your eyes open for these little squares of goodness over the coming days – you’re likely to find them in traditional confectioneries, and in most kiosks open at the Easter celebrations in villages across Malta and Gozo.
Are you a ‘karamelli’ fan?