Ħobż biż-Żejt literally meaning bread with oil is the most traditional, exquisite savoury dish served in most cafes in the Maltese islands. A fresh recipe that is prepared at the last minute, and can be used as an appetizer, or a main course usually eaten on the beach or during a picnic.

The simplicity and at the same time complexity of Maltese sourdough bread is what makes the wonderful Maltese sandwich so special and unique. The pairing of bread and olive oil along with Kunserva Ħelwa (Sweet Tomatoe paste) topped up with other traditional food is what makes this recipe ridiculously delicious.

If you are a fussy eater smearing a slice of Maltese bread or a ftira with Kunserva and drizzling it with extra-virgin olive oil along with sea salt is just enough to enjoy at a picnic.

There a lot of options that you can add to your ftira (a disc-shaped semi-flat maltese bread) but the most popular choices are;

Ġbejniet (Gozo cheeselets) – Gozo Cheeselets are widely appreciated and they are a signature of the Gozitan taste! One can opt for different variation of the Gozo cheeselets. The fresh cheese is one that has just been produced and left to drain. We have the dried Ġbejniet which are a harder matured type of cheeselet, that can be given specific flavours with the use of herbs and pepper.

Gozo Olives – Olives are generally pickled in September/October in brine. These are a great companionship to the Ħobż biż-Żejt. The savoury of the olives elevates the taste of this snack and the dishes it is used in.

 

Tuna – In a mixing bowl, put the tuna and some olive oil. Add the shallot to the bowl along with the chopped parsley, and capers. Mix well and taste before seasoning. If dry, add more olive oil. Spoon the tuna mix on to one of the ftira halves, top with the other half and slice down the centre.

Pickled onions – If you’ve ever had pickled onions as a garnish on your food, you know that they’re

more than just a topping — that sweet and tangy condiment brings instant elevation to just about any dish, especially to the maltese ftira.

Broad beans – Some like to eat a handful of raw broad beans when in season. Broad

beans are packed with a whole host of vitamins and minerals including: iron, magnesium, folate, copper, zinc as well as vitamins B and C. Alternatively one can use the cooked white bean mixture with parsley and garlic.

Bonus – Putting in some fresh mint or fresh basil elevates not only the taste but also the smell.