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Crunchy Gbejna with Soft Centre & Artichoke Hearts

Kick off your meal with this Maltese delicacy that all guests will love and surely ask for more.

You will need:

Lamb Brand Original Breadcrumbs 4 tbsp

Lamb Brand Walnuts, crushed

Lamb Brand Plain Flour, for dusting

White Gbejniet 4

Fresh Artichokes 4

Can Ragu 1

Packet Galletti 1, crushed

Egg 1, beaten

Lemon 1

Fresh rosemary and parsley, chopped

Olive oil

Fresh salad leaves

All you have to do is:

1. Carefully slice a cap out of the gbejna 2/3 from the height. 

2. With the aid of a ball tool, hollow out a hole in the centre of the thick part of the gbejna. 

3. Mix the ragu with some of the crushed walnuts, herbs and grate some of the hollowed gbejna. 

4. Fill the cheese with the ragu filling and cover with the top. 

5. Mix the crushed galletti with the bread crumbs, herbs and walnuts. 

6. Roll the gbejna in the flour, dip in the egg and press on the crumbs to cover completely. 

7. Drizzle with olive oil. 

8. Bake quickly in a hot oven until crust is crunchy and cheese is soft. 

9. To prepare the artichokes, trim the outer leaves of the artichokes and remove the hairy centre. 

10. Dip the artichokes in cold water together with the lemon. 

11. Bring the artichoke hearts gently to a simmering point and cook until soft. 

12. Split the gbejna and serve accompanied with the salad leaves and an artichoke heart.