🇲🇹 Maltese Recipes

Traditional Mediterranean Cuisine

Ħobż biż-Żejt

Malta's iconic rustic sandwich of crusty bread, kunserva, olive oil, tuna, capers, onion, and tomato.

Prep: 15 minutes Cook: No cooking Servings: 2 people
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Ingredients

  • 2 crusty Maltese bread rolls (ftira or ħobża, about 400g total)
  • 2-3 tbsp olive oil
  • 2 tbsp tomato paste (kunserva)
  • 1 small tin tuna in olive oil (160g), drained
  • 1-2 tbsp capers, rinsed
  • 1 small red onion, thinly sliced
  • 1 large tomato, sliced
  • A few olives (optional but traditional)
  • Salt and black pepper to taste
  • Fresh mint or basil
  • Pickled broad beans (ful medames style)
  • ġbejna (fresh sheep cheese)
  • Hard-boiled eggs

Instructions

  1. Prepare the bread: Slice the bread in half and drizzle lightly with olive oil.
  2. Spread kunserva: Spread a thin layer of tomato paste over the cut surfaces. Traditionally, the bread is gently rubbed so the paste soaks in.
  3. Add toppings: Layer tuna flakes, capers, onion slices, fresh tomato, and olives. Season lightly with salt and black pepper, then drizzle with a little more olive oil.
  4. Close and press: Close the sandwich and press gently so the flavours combine. Many people prefer it slightly squashed and juicy.

Ħobż biż-Żejt literally means “bread with oil,” but it is much more than that. It is Malta’s most iconic everyday sandwich: simple, rustic, and packed with Mediterranean flavour.

How It’s Traditionally Eaten

  • As a beach lunch
  • On boat trips
  • As a quick family dinner
  • Wrapped in paper and left to rest for 10-15 minutes before eating

Traditional Notes & Tips

  • The bread is key: crusty outside and soft inside
  • It should be slightly messy and juicy
  • Every Maltese family has its own variation