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Open sandwich recipe (hobz biz-zejt)

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Rating:

5/ 5 stars 59 Votes
  • Cuisine: Maltese
  • Prep Time: 5 min(s)

The name Hobz biz-zeit –translates as bread with oil. Malta’s number one snack food is an open sandwich slathered with kunserva (sweetish tomato paste) and topped with the best the Mediterranean has to offer. Shane especially likes to use white anchovies, which are pickled in vinegar rather than preserved in salt or oil and have a mild, sweet flavour.

Ingredients

slices of dense, crusty bread
kunserva (Maltese tomato paste)
capers
white anchovies or tinned tuna in oil, drained
sea salt and freshly ground black pepper
flat-leaf parsley leaves
extra-virgin olive oil

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Preparation

Spread the bread with kunserva. Sprinkle capers over the top, then add anchovies or tuna. Season with salt and pepper, scatter with parsley and drizzle generously with oil. Enjoy!

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Open sandwich recipe (hobz biz-zejt) then browse more Maltese recipes, bread recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (13)

Previous Page 1 | 2 Next
22 Oct 2012 08:24 AEST
Donna
Lancashire
Hobz biz-zejt
Takes me back to my childhood, just need some Kinnie
Agree(3 people agree)
Disagree(0 people disagree)
10 Feb 2012 01:22 AEST
Marthese
labrador
GOOD MALTESE FOOD
maltese food is the best especially bigilla,hobs biz-zejt and cannoli tal lirkotta and also imqarett and zalzett. the only thing i would like to know is to make the real maltese bread.
Agree(4 people agree)
Disagree(0 people disagree)
07 Aug 2011 07:33 AEST
Wally Vella-Zarb
MALTA
Not so sure about the parsley...
We have always used mint leaves, torn (not cut) into little pieces and strewn over the bread. We find that this acts as a freshener in the summer heat. Well done on keeping our cuisine popular in Australia!
Agree(1 people agree)
Disagree(1 people disagree)
04 Jun 2011 04:56 AEST
John Gatt
Melbourne
Yum!!
I use sardines some red onion and olives on my Hobz biz-zejt we use to catch the sardines in the docks across the road from St. Lawrence's Church when i was a boy I think it was called the Shat (or shot)
Agree(1 people agree)
Disagree(0 people disagree)
30 May 2011 07:34 AEST
Vic
St HELENS TASMANIA
I like it verey much
I was born in Gozo Malta, Yes that is my faverate, in summer with that crunchey hobs biz-zeit going to ramla beach, in Gozo, what a treat, If i can get the recipe to know how, to do it, yout it ou tell some pepole about it, and they turn their nose about it, they don't know, what they are missing. Thank you so much.
Agree(2 people agree)
Disagree(1 people disagree)
23 May 2011 11:02 AEST
Tom Smith
Melbourne
This is great
Cool recipe!
Agree(0 people agree)
Disagree(0 people disagree)
12 Oct 2010 09:26 AEST
Susan
Croydon Nth VIC
Hobz biz - zejt
Its lovely to read everyones comments on traditional Maltese dishes. I've grown up on these yummy receipes as my parents are Maltese. Every Sunday we would get fresh crusty bread from the bakery & enjoy a huge spread of Hobz biz zejt , everything from tomatoe paste, tuna, extra virgin olive oil, capers & fresh ricotta cheese (thats the Australian version) Lots of ground salt & pepper. I introduced this spread to my husband 24 yrs ago when we were going out and he and our kids love it also.
Agree(7 people agree)
Disagree(0 people disagree)
17 Nov 2009 07:23 AEST
Eva Gauci
Shepparton
Yum
I'm Maltese & I have Hobz biz zeit once a fortnight. I use anchovies insted of tuna. My pa was born in Malta & has fond memories of Malta. I'm going to try to go to Malta in the next 2 years. I also love rabbit stew, Pastizzi's & ravioli. YUM!!!!!
Agree(11 people agree)
Disagree(0 people disagree)
   

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