The Bones of the Dead

THE HISTORY BEHIND THIS EXQUISITE TRADITIONAL MALTESE PASTRY

The graves are cleansed and adorned on 1 AND 2 November, but it's the November Bones (also known as l-Għadam tal-Mejtin), which extend the event far beyond those fortyeight hours. The "Bones of the Dead", often referred to as

the "November Bones," are a type of traditional Maltese pastry cookie that are exclusively sold in the months of October and November. Their roots have been were originally made to honour departed family members on November 2nd, also known as All Souls Day. Nowadays, these scrumptious delectable are enjoyed as a treat, and they go nicely with a cup of tea. The November Bones are shaped like bones, made of pastry and pure almond paste, and coated with white royal icing to smooth out the dough’s crevices. These pasties are layered with flavour, from cardamom, cloves, almonds, and even aniseed. Frankly, it is simply ideal for those with a sweet tooth! The flaky, mouth-melting shortcrust pastry and the exquisite almond paste filling are both equally delicious.

If you ever had the opportunity to try the ‘Figolla’, Malta’s easter delicacy, you probably have noticed the use of similar ingredients. In reality, the main difference between the Bones of the Dead recipe and the traditional Maltese Figolli recipe is their shape. The Novemeber bones tend to resemble big sugar biscuits while Figolli are often shaped into animals such as a sheep or a bunny. While the earliest use of the name ‘Figolli’ has been dated to 1660, the November Bones may have been created as early as the 17th century.

The topography of Malta is primarily responsible for these peculiar pastries. The country has been a nexus for both trade and invasion since the

dawn of time. Many Maltese flavourings have origins in the Middle East, North Africa, and continental Europe as a result of this and the dearth of substantial natural resources in Malta.

It is challenging to pinpoint the exact roots of the November bones since historical references

are scarce and there is also a lack of publications on the history of Maltese cuisine.

They’re sold pretty much everywhere - in rural pastry shops, confectioners' shops, bakeries, café’s, eateries, and souvenir shops. These edible memento mori are a staple of Malta's longstanding observance of the Month of the Dead and we hope you get the opportunity to relish in their goodness!