Bigilla and Ġbejna Ftira

Name: Bigilla and Ġbejna Ftira
Prep time: 10 min
Yield: 2 people
Cuisine: Maltese
Ingredients: 2 ready-baked ftira rolls (about 350-400g total); 2 tbsp kunserva (concentrated tomato paste); 1 tbsp olive oil; 120g prepared bigilla; 100g peppered ġbejna, thinly sliced; 30g pitted olives, roughly chopped; 40g sun-dried tomatoes in oil, drained and chopped; 6 fresh basil leaves, torn

Make a no-cook ftira with bigilla, peppered ġbejna, olives, sun-dried tomatoes and basil. A meat-free lunch for two.

Prep: 10 minutes Cook: No cooking Servings: 2 people

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Watercolour illustration of a ftira sandwich filled with bigilla, peppered cheese, olives and sundried tomatoes.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

2 ready-baked ftira rolls (about 350-400g total)
2 tbsp kunserva (concentrated tomato paste)
1 tbsp olive oil
120g prepared bigilla
100g peppered ġbejna, thinly sliced
30g pitted olives, roughly chopped
40g sun-dried tomatoes in oil, drained and chopped
6 fresh basil leaves, torn

Instructions

Prepare the toppings: Slice the ġbejna thinly. Chop the olives and drained sun-dried tomatoes, and tear the basil leaves.
Split and spread: Cut the ftira horizontally. Spread the cut surfaces with kunserva, drizzle with olive oil, and spread the bigilla evenly over the bottom halves.
Add the cheese: Arrange the ġbejna over the bigilla, then add the olives, tomatoes and basil. Spread everything to the edges without making a tall pile in the centre.
Close the ftira: Put the tops back on, press gently and cut each sandwich in half. Serve straight away or wrap briefly while you set the table.

This ftira pairs creamy broad-bean dip with the firmer bite of peppered ġbejna. Olives and sun-dried tomatoes add enough salt and tang that the sandwich needs little extra seasoning. With the bigilla already prepared, lunch takes ten minutes.

Ingredient Substitutions Outside Malta

A crusty sourdough roll or ciabatta will hold this filling well. Use concentrated tomato paste in place of kunserva. If peppered ġbejna is unavailable, try firm sheep’s-milk cheese or feta with cracked black pepper; use a little less if the cheese is very salty.

The ġbejniet guide explains the different cheeselets. For a vegetarian sandwich, choose cheese made with vegetarian rennet and check the bread and dip ingredients.

Serving Suggestions

Serve with fresh tomato or cucumber on the side. For a lunch without dairy, try the separate bigilla biż-żejt recipe, which replaces the cheese with crisp salad.

Notes & Tips

Use prepared bigilla; making the dip from dried beans needs extra soaking and cooking time.
Stir the dip before spreading. A firm, spreadable texture works better than a runny one.
Drain the tomatoes well and chop the olives so each bite gets a little of both.
Keep the cheese and dip refrigerated until you are ready to assemble.

Explore more fillings in the ftira guide and filling planner.