Maltese Bread with Oil and Tomato (Ħobż biż-żejt)
Ħobż biż-żejt Say it: hobs biz ZAYT
Ħobż biż-żejt is Malta's everyday bread meal: a crusty round loaf spread with kunserva (tomato paste) and olive oil, then filled with tuna, olives, capers and onion. It is eaten for lunch, as a picnic sandwich or a quick supper, especially in summer when tomatoes are sweet. The bread stays crisp outside while the inside turns juicy and savoury. Its appeal is simplicity: good bread, good oil and a handful of Mediterranean pantry staples.
Maltese Bread with Oil and Tomato (Ħobż biż-żejt)
Ħobż biż-żejt
Pronounced hobs biz ZAYT
- Serves
- 4
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
If using a round loaf, cut it in half horizontally, then cut each half crosswise into 2 portions; if using rolls, split them. Arrange the pieces cut side up on a board.
In a small bowl, stir the kunserva with the water and 2 tbsp (30 ml) of the olive oil until smooth and spreadable.
Spread the kunserva mixture evenly over the cut sides of the bread, then drizzle with the remaining olive oil. Season with the salt and pepper.
In a bowl, toss the onion, olives, capers and drained tuna, breaking the tuna into bite-size chunks with a fork.
Spoon the tuna mixture over the bottom halves, then press the top halves on. Wrap each sandwich tightly in paper or foil and let rest for 5 minutes so the juices settle.
Unwrap, cut in half if you like, and serve while the bread is still crisp at the edges and the filling is juicy.
Regional variants
Some versions add sliced garlic or anchovy fillets; others use fresh ripe tomatoes in place of part of the kunserva when tomatoes are in season.
Cook's notes
- Kunserva is salty and concentrated, so taste the filling before adding extra salt.
- Use a sturdy, slightly stale loaf; very soft sandwich bread turns soggy quickly.
- For a picnic, carry the tuna filling separately and assemble the sandwiches on site.
Serve with
Serve with a tomato and onion salad and a cold beer or iced tea.
Make ahead and storage
The tuna filling can be made 1 day ahead and refrigerated; spread and assemble the sandwiches just before serving.
