WATCH: How The Last Maltese Producer Of Ilma Zahar Makes His Incredible Product
Most Maltese kids grew up with the taste of ilma zahar (orange-blossom water) whether they knew it or not. From popular local sweets to a secret ingredient in most home-made remedies, ilma zahar was an unexplainable staple of every Nanna’s kitchen.
The process behind the product has always been a mystery, but now, thanks to a video by Manny Buhagiar the making-of has become a little clearer.
In a visit to Lawrence Bajada’s family ‘factory’ in Xagħra, Manny discovered the secret behind the great taste: pure, fresh orange blossoms, a complicated setup and a whole lot of patience.
By heating up large amounts of leaves and blossoms from orange trees, then distilling the little steam that comes off them, Bajada and his family churn out buqar after buqar of fresh ilma zahar.
The whole process takes days, and can only be done for a short window of time in April. If the sun shines too bright, the oranges may develop prematurely, if the days are too gloomy, blossoms may not form at all.
The whole process is a lot of careful planning and intuition by the family, but the final product is worth it.
Lots of Arabic countries use the orange blossom water in their desserts, but Maltese people (as can be attested to by the comments under the video) also see it as a tonic to cure many different ailments.
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