# Ġbejniet Moqlija (Fried Cheeselets)

Source: https://www.malteserecipes.com/recipes/gbejniet-moqlija/

Maltese cheeselets lightly coated and fried until golden, served with lemon, pepper, and fresh herbs.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 people
Tags: gbejna, cheese, maltese-classic, fried, starter, vegetarian, quick-meal



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 8 small fresh or peppered ġbejniet (Maltese cheeselets)

- 50g plain flour (all-purpose 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

1. **Prepare the cheeselets**: Pat the ġbejniet dry with kitchen paper.

2. **Coat**: Dust each cheeselet in flour, dip in beaten egg, then coat in breadcrumbs.

3. **Fry**: Heat a shallow layer of oil in a pan. Fry the cheeselets for 1-2 minutes per side until golden.

4. **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.

## Ingredient Substitutions Outside Malta

Ask a Maltese grocer for cheeselets and specify fresh or peppered, rather than buying an unspecified dried cheese. If you cannot find firm cheeselets, halloumi can make a different fried-cheese dish, but use a method suited to halloumi rather than expecting the same soft centre. Loose ricotta cannot be coated and fried in the same way. Read more about [the forms of ġbejna](/maltese-ingredients-abroad/#fresh-ġbejniet-and-ricotta).

## 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

## One cheese tradition, several forms

Fresh, dried, and peppered ġbejniet have different places on the table. [Visit Gozo describes these forms of the island's sheep's-milk cheeselets](https://visitgozo.com/experience/local-delicacies/).

This page adds a coating and fries the cheese; it is one preparation, not a description of how all ġbejniet are eaten. The form of cheese matters when following the recipe. Do not assume that a hard dried cheeselet or loose ricotta will behave like the firm fresh cheese needed for frying.






## Serve with or cook next

- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Offer a sharp garlic-and-tomato dip alongside the fried cheeselets.

- [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Use fresh cheeselets in a vegetable soup instead of frying them.

- [Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)](https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/): Try sheep's cheese as a ravioli filling for a more involved project.