Hobz biz-zeit translates as bread with oil. This open sandwich slathered with kunserva (sweetish tomato paste) and topped with the best the Mediterranean has to offer is Malta’s number one snack food. In his recipe, Shane Delia especially likes to use white anchovies, which are pickled in vinegar rather than preserved in salt or oil and have a mild, sweet flavour.
- slices of dense, crusty bread
- kunserva (Maltese tomato paste)
- white anchovies or tinned tuna in oil, drained
- sea salt and freshly ground black pepper
- flat-leaf parsley leaves
- extra virgin olive oil
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.
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!