Ġbejniet Moqlija (Fried Cheeselets)
Maltese cheeselets lightly coated and fried until golden, served with lemon, pepper, and fresh herbs.
Ingredients
- 8 small fresh or peppered ġbejniet
- 50g plain flour
- 1 egg, beaten
- 80g breadcrumbs
- Olive oil or vegetable oil, for frying
- Lemon wedges, to serve
- Fresh parsley or mint, to serve
- Black pepper to taste
Instructions
- Prepare the cheeselets: Pat the ġbejniet dry with kitchen paper.
- Coat: Dust each cheeselet in flour, dip in beaten egg, then coat in breadcrumbs.
- Fry: Heat a shallow layer of oil in a pan. Fry the cheeselets for 1-2 minutes per side until golden.
- Serve: Drain briefly and serve hot with lemon, herbs, and black pepper.
Ġbejniet Moqlija are Maltese cheeselets fried until golden outside and soft inside. They are quick, salty, and excellent as a starter or part of a Maltese sharing table.
Serving Suggestions
- Serve hot with lemon wedges
- Add to a platter with olives and bigilla
- Pair with salad and crusty bread
- Sprinkle with mint or parsley
Traditional Notes & Tips
- Fresh ġbejniet give a softer result; peppered ones are stronger
- Pat them dry so the coating sticks
- Fry quickly so the cheese does not leak too much
- Serve immediately while warm
- They can also be pan-fried without breadcrumbs for a simpler version