One of the staple ingredients found on every table in Malta is the traditional loaf of bread known as Hobz tal-Malti. This is a crusty sourdough bread usually baked in wood ovens. It is a true winner with holidaymakers and locals alike.
Although it can be eaten as accompaniment to food and with a variety of fillings, the typical and favourite way to eat this bread is as Hobz biz-zejt, where the bread is rubbed with tomatoes or tomato paste, drizzled with olive oil and lled with a mix of tuna, olives, capers, onion, bigilla and gbejna cheese.
Bigilla is a traditional Maltese paste, made of mashed beans. Tic beans, known in Malta as “ful ta’ Girba” (Djerba beans), are
used. These are similar to, but smaller than, broad beans, with a darker and harder skin.
The beans are then mashed with garlic, olive oil and sprinkled with chopped parsley.
The Gbejna is a cottage cheese made of goats’ milk and is served in a variety of forms: fresh, sundried, salt cured or peppered.
These traditional ways of savouring bread, compliment the local Mediterranean cuisine that is enriched with a wide selection of local wines.