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hobz biz zejt - maltese open-face sandwich

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

The idea comes from a Maltese ex-pat's blog. Part of what makes this sandwich so special is Hobz, authentic Maltese bread. But since it is a kind of sourdough bread, that will have to do in North America and maybe other places, too. Explore your local bakeries and see what kind of hearty bread with large holes and a crisp crust are available! Ricotta is a substitute for Maltese cheese (gbejniet).

(1 rating)
yield 1 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For hobz biz zejt - maltese open-face sandwich

  • 1 slice
    hearty sour-dough bread (unless maltese bread is available)
  • 1 tsp
    olive oil
  • 1 Tbsp
    tomato paste
  • 1/2 tsp
    capers, drained
  • 2 or 3
    red onion rings, thinly sliced
  • 1 Tbsp
    ricotta, sour cream or thick yogurt
  • 2
    green olives, sliced
  • 1 oz
    tuna, flaked
  • 1 Tbsp
    bigilla (maltese broad bean dip)
  • 1/4 tsp
    dried oregano, mint or parsley

How To Make hobz biz zejt - maltese open-face sandwich

  • 1
    Drizzle oil on one side of bread. Smear tomato paste to cover.
  • 2
    Distribute all other ingredients on the bread. Eliminate any ingredient that you don't have entirely or add more, to taste.
  • 3
    Sprinkle with dried oregano and/or mint and parsley.

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