Ingredients with Measurements:
- 2 cups of fresh ġbejniet (sheep’s cheeselets)
- 2 tablespoons of olive oil
- 2 tablespoons of fresh parsley, finely chopped
- 2 tablespoons of fresh mint, finely chopped
- 2 tablespoons of capers
- 2 tablespoons of black olives, pitted and chopped
- 2 tablespoons of tomato paste
- 2 tablespoons of white wine
- 2 tablespoons of breadcrumbs
- Salt and pepper to taste
Special Equipment Needed:
- Medium-sized bowl
- Baking dish
- Frying pan
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium-sized bowl, combine ġbejniet, olive oil, parsley, mint, capers, olives, tomato paste, white wine, breadcrumbs, salt and pepper. Mix until all ingredients are well incorporated.
3. Grease a baking dish and spread the ġbejniet mixture evenly.
4. Bake in preheated oven for 20 minutes.
5. Heat a frying pan over medium heat. Add the ġbejniet mixture and cook for 5 minutes, stirring occasionally.
6. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving Size: 4 servings
Nutritional Information:
Calories: 140
Fat: 8 g
Carbohydrates: 8 g
Protein: 8 g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Fresh parsley and mint can be substituted with dried herbs.
- Caper can be substituted with pickles.
- Black olives can be substituted with green olives.
Variations:
- Ħobż tal-Ġbejna can be served with a side of crusty bread.
- The ġbejniet mixture can be stuffed into bell peppers before baking.
Tips and Tricks:
- Make sure to mix the ġbejniet mixture well before baking.
- For a crunchier texture, add more breadcrumbs.
Storage Instructions:
Ħobż tal-Ġbejna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Ħobż tal-Ġbejna can be reheated in a preheated oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
Ħobż tal-Ġbejna can be served on a bed of lettuce or arugula.
Garnishes:
Ħobż tal-Ġbejna can be garnished with freshly chopped parsley or mint.
Pairings:
Ħobż tal-Ġbejna pairs well with a glass of white wine.
Suggested Side Dishes:
Ħobż tal-Ġbejna can be served with a side of roasted vegetables or a salad.
Troubleshooting Advice:
- If the ġbejniet mixture is too dry, add a tablespoon of olive oil.
- If the ġbejniet mixture is too wet, add a tablespoon of breadcrumbs.
Food Safety Advice:
- Make sure to use fresh ġbejniet for best results.
- Refrigerate any leftovers immediately.
Food History:
Ħobż tal-Ġbejna is a traditional Maltese dish that dates back to the 18th century. It is a popular dish that is served during special occasions.
Flavor Profiles:
Ħobż tal-Ġbejna has a savory and salty flavor with a hint of sweetness from the tomato paste.
Serving Suggestions:
Ħobż tal-Ġbejna can be served as an appetizer or as a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Maltese