Hobz biż-żejt
The Quirky Foodster Team
Ingredients
- Thick slices Maltese sourdough bread — 4 (or crusty country bread)
- Ripe tomatoes, halved — 2
- Olive oil — 4 tbsp
- Tuna, drained — 1 can (185 g / 6.5 oz)
- Capers — 2 tbsp
- Kalamata or Maltese olives — 8
- Salt and pepper — to taste
Method
- Rub the cut side of the halved tomatoes firmly over each slice of bread, pressing so the flesh and juice soak in, discarding the skins afterward.
- Drizzle each slice generously with olive oil.
- Top with flaked tuna, capers and olives.
- Season with salt and pepper.
- Serve immediately while the bread is still slightly moist from the tomato and oil.
Introduction: Thick slices of crusty Maltese bread rubbed with ripe tomato and drizzled generously with olive oil, topped with tuna, capers and olives.
Cultural Background: Hobz biz-zejt (‘bread with oil’) is one of Malta’s most iconic everyday foods, built on the island’s excellent sourdough bread, sun-ripened tomatoes and olive oil, traditionally prepared as a filling snack or light breakfast for fishermen and farmers heading out for the day.
Tips: Use the ripest tomatoes you can find — their juiciness is what makes the bread flavourful. A good quality, crusty sourdough makes a noticeable difference to the final result.
Variations: Add sliced boiled egg or fresh gbejniet cheese on top for a heartier version. Use good tinned mackerel in place of tuna.
Storage: Best assembled and eaten immediately; the bread becomes soggy if left to sit.
Reheating: Not applicable — this is a cold, assembled dish.
Nutrition: Per serving (approx.): 320 kcal, 16 g protein, 16 g fat, 30 g carbohydrate.
FAQs:
Q: What bread is traditionally used?
A: A dense, crusty Maltese sourdough (hobz tal-Malti) is
Q: Can this be made ahead for a packed lunch?
A: It’s best assembled just before eating, but the
- Thick slices Maltese sourdough bread — 4 (or crusty country bread)
- Ripe tomatoes, halved — 2
- Olive oil — 4 tbsp
- Tuna, drained — 1 can (185 g / 6.5 oz)
- Capers — 2 tbsp
- Kalamata or Maltese olives — 8
- Salt and pepper — to taste
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