Malta’s Holy Week: faith, processions, and almond treats

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From baroque processions dating to the 16th century to centuries-old almond cookies, Malta turns Holy Week into an unforgettable cultural journey.

The mild Mediterranean spring sets the stage for one of Europe’s most intense religious celebrations. In the Maltese Islands, Holy Week doesn’t begin on Palm Sunday — it builds up weeks in advance, with sacred concerts, historical exhibitions, and a popular devotion that has endured for centuries.

Sacred music opens the season

On March 26, 2026, from 7:30 to 9:00 PM, the magnificent St. John’s Co-Cathedral in Valletta hosts Ecce Homo: an evening of spiritual reflection and sacred music performed by the Jubilate Deo Choir. The event invites meditation on justice, truth, and the human experience within the narrative of the Passion of Christ.

On Palm Sunday, March 29, from 7:30 to 9:15 PM, the St. George’s Collegiate Church in Qormi welcomes Hosana, the annual sacred music concert that draws both faithful and cultural enthusiasts alike.

The Last Supper Exhibition since 1784

One of the oldest traditions in the Maltese Easter calendar is the Last Supper Exhibition, held continuously since 1784. Organized by the Archconfraternity of the Blessed Sacrament, it takes place from April 1 to 3, 9 AM to noon, on St. Dominic Street in Valletta. It offers a rare window into Maltese devotion at its most traditional.

A faith with apostolic roots

Around 85% of Maltese people are Catholic, and the island’s Christian history is extraordinary: it traces back to the shipwreck of the Apostle Paul on Malta’s shores in the winter of 60 AD, during his journey to Rome — an event recorded in the Acts of the Apostles (chapters 27-28). This heritage shapes every aspect of how the Maltese people live Holy Week.

Holy Thursday: seven churches, one pilgrimage

On Holy Thursday, Maltese tradition calls for visiting seven churches. Valletta is the most popular destination for this route, given its concentration of historic places of worship. Another pilgrimage path leads to the Ta’ Pinu Basilica in Gozo, where in 1883, a local woman is believed to have heard the voice of the Virgin Mary.

Good Friday: processions rooted in the 16th century

Good Friday is a national holiday in Malta. The first processions were held in the 16th century, shaped by Sicilian and Spanish influences. Today, life-size statues move through the streets, reenacting the stages of Christ’s Passion. Participants dressed as Roman soldiers and biblical figures make the event both solemn and deeply moving.

Easter Sunday: bells, bands, and unique flavors

The early morning ringing of church bells announces the Resurrection and kicks off Easter Sunday celebrations. Families gather for festive lunches and children receive chocolate eggs. But it’s the traditional sweets that make the occasion truly distinctive.

Malta’s classic Easter treats

Figolli are the stars of the table: Easter pastries filled with almonds, topped with cream or chocolate, and decorated in colorful shapes. Qaghaq tal-Appostoli are ring-shaped breads made with honey, almonds, and sesame seeds. Hot Cross Buns — round sweet rolls marked with a cross — are a direct legacy of British rule on the islands.

And then there are Kwarezimal: Lenten almond cookies spiced with cinnamon, cloves, nutmeg, and citrus zest. The name itself means Lent in Maltese. They are enjoyed throughout the season and at Easter, and they are absolutely worth trying.

Recipe: Traditional Maltese Kwarezimal

Want to bring a taste of Malta to your kitchen? Here is the traditional Kwarezimal recipe.

Ingredients

400 g self-raising flour (3 1/4 cups), 400 g ground almonds (4 cups), 100 g caster sugar (1/2 cup), 30 ml olive oil (2 tbsp), 30 ml orange blossom water (2 tbsp), 50 g chopped candied orange peel (2/3 cup), 15 g cocoa powder (2 tbsp), 2 g ground cinnamon (1 tsp), 2 g mixed spices such as ground cloves and nutmeg (1 tsp), zest of one lemon, zest and juice of half an orange, 120 ml water (1/2 cup).

For the topping: honey, agave syrup, or maple syrup, and chopped almonds.

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and dust lightly with flour. Set aside.

2. In a large bowl, sift the flour and mix with the olive oil and orange blossom water. Add all remaining ingredients except the water.

3. Gradually add the water — the dough may need less than indicated. Knead until you get a sticky dough, which is the desired consistency.

4. Lightly flour your hands and shape the dough into long rectangles about 14 cm in length. Place on the tray with space between each. Score the tops with a knife.

5. Bake for exactly 20 minutes. Do not overbake — the cookies should remain slightly soft inside.

6. While still hot, brush with honey or syrup and press chopped almonds on top.

7. Allow to cool and enjoy with your favorite hot drink.