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# The BFD Food Column: Hobz biz-Zejt (Maltese Open Sandwich)
- URL: https://goodoil.news/the-bfd-food-column-hobz-biz-zejt-maltese-open-sandwich/
- Published: 2024-06-01T22:00:00.000Z
- Updated: 2024-06-01T03:14:33.000Z
- Author: Lushington Brady
- Tags: Eat Smoke Drink, Recipes, #wp, #wp-post, #Import 2024-06-28 02:24

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!

![](https://storage.ghost.io/c/31/f4/31f4e20a-0315-499e-83ff-139e8eab53bf/content/images/wp-content/uploads/2024/06/the_bfd_hobzbizzejt.jpg)

Hobz biz-zejt (Maltese open sandwich). The BFD Food Column.

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