Recipes
Ħobz biz-zejt
Malta is known for its crusty white loaves of bread. This open sandwich brings together Mediterranean ingredients which soaked the bread in their juices. The name literally means ‘bread with oil’ but there is much more to it.Everyone has their own preferred ingredients but the recipe always starts with spreading white bread slices with tomato paste. In Malta we have a slightly sweetened version.I add chopped tomatoes, onion, garlic and parsley, olives, capers, anchovies or tuna, all jumbled up. Other people like cucumber, mint or local crumbly cheese. But, whatever your ingredients, finish off with salt and pepper and a generous drizzle of olive oil. Variations of Ħobz biz- zejt are served in local bars with evening drinks.Preparing Baked Rice
Ross Fil-Forn
Ingredients
2 cups rice
3 cloves garlic, chopped
1 large onion, chopped
½ cup cold water
4 cups boiling water
2 rashers bacon, chopped
3 hard-boiled eggs, chopped into cubes
3 raw eggs
1 small carton bechemel sauce
1 bottle tomato passata
4 tablespoons grated hard italian cheese
½ pound (250g) beef mince
1 cup beef stock made with stock cube
Worcestershire sauce
Equipment
2 medium pans
1 oven-proof dish
1 wooden spoon
1 sieve or strainer
Oven heated to 220°C, 425°F or Gas 7
Instructions
Add 1 tablespoon oil, chopped onion, garlic and water to a pan and bring to a simmer.
After 5 minutes of simmering add the beef mince and tomato passata, break up the mince with a wooden spoon, bring to the boil and simmer for another 20 minutes, stiring occasionaly
While the meat suce is simmering cook the rice in another pan. Bring 4 cups water to the boil in a pan with a tablespoon of oil. When it is boiling add the rice and cook until the rice is nearly done — still a little bit hard in the middle. Strain the rice and leave to drain
Add the stock, bacon and a few drops of Worcestershire sauce to the meat sauce.
Add the strained rice, raw eggs, bechemel sauce, chopped hard-boiled eggs and about a quarter of the cheesee to the meat sauce and mix together gently with the wooden spoon.
Put the mix into an oven dish, sprinkle the remaining cheese on the top and bake for 20-25 mins at 220°C, 425°F or Gas 7. The top should be crunchy but not burnt!