Ġbejniet Mixwija
The Quirky Foodster Team
Ingredients
- Fresh gbejniet — 6 (Maltese sheep's or goat's milk cheeselets)
- Olive oil — 2 tbsp
- Freshly cracked black pepper
- Dried oregano — 1 tsp
- Crusty bread, to serve
Method
- Heat a grill pan or griddle over medium-high heat.
- Brush the gbejniet lightly with olive oil.
- Grill for 2–3 minutes per side until lightly charred and warmed through.
- Transfer to a serving plate and drizzle with more olive oil.
- Sprinkle with black pepper and oregano, and serve immediately with crusty bread.
Introduction: Small, firm sheep’s or goat’s milk cheeselets, grilled until lightly charred outside and warm and soft within.
Cultural Background: Gbejniet are one of Malta’s oldest dairy products, traditionally made on the smaller island of Gozo, and grilling them lightly brings out a smoky depth that pairs perfectly with olive oil, bread and a sprinkle of pepper.
Tips: Don’t grill for too long, or the cheeselets can become rubbery; a light char is all that’s needed. Serve immediately while still warm for the best texture.
Variations: Serve with a drizzle of honey for a sweet-savoury contrast, a popular pairing on Gozo. Add a few sun-dried tomatoes on the side for extra flavour.
Storage: Best eaten immediately after grilling; ungrilled gbejniet keep refrigerated for up to a week.
Reheating: Best served freshly grilled; reheating can make the cheese overly firm.
Nutrition: Per serving (approx., 2 pieces): 220 kcal, 14 g protein, 17 g fat, 2 g carbohydrate.
FAQs:
Q: Where can I find gbejniet outside Malta?
A: Specialty Mediterranean cheesemongers may stock
Q: Are gbejniet always grilled?
A: No, they are also eaten fresh, dried, or peppered, with grilling being
- Fresh gbejniet — 6 (Maltese sheep's or goat's milk cheeselets)
- Olive oil — 2 tbsp
- Freshly cracked black pepper
- Dried oregano — 1 tsp
- Crusty bread, to serve
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