This is a classic Maltese lunch and can be made a variety of ways. At its simplest, as my father-in-law used to make it, it can be just chunks of bread dipped in olive oil and rubbed with fresh tomato and peeled garlic. But for a centrepiece for a picnic or an antipasto, hobz biz-zejt encompasses a melange of Maltese flavours.
Capers, which grow wild everywhere in Malta, are an essential. Gbeijnit, a Maltese semi-dried and peppered cheese, is optional, and a sprinkle of crumbled feta and ground pepper makes an acceptable substitute.
This recipe is best made with hobz tal Malti, or Maltese bread, but any crusty, sourdough-style bread will do. Vienna, pane di casa or ciabatta will be just fine.
I haven’t given precise quantities of ingredients: hobz biz-zejt is very much made to taste. Just load it with however much of whatever you want.
Ingredients:
- 1 loaf of fresh crusty bread
- Tomato paste
- Anchovies or tinned tuna (in oil, not brine)
- Capers
- Chopped olives (green or black)
- Tomato, diced
- Onion, diced
- Chopped flat-leaf parsley
- Olive oil
Method:
Cut the bread into thick slices. Spread the slices with a reasonable dollop of tomato paste. Pile on the rest of the ingredients as you like them and drizzle with a little olive oil. If you’re including cheese, either grate some gbeijnit or sprinkle some crumbled feta on top.
And that’s it!
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