gozitanstarter
Baked Ġbejna
Gozo's fresh sheep's milk cheeselets baked golden with herbs and black pepper.
Prep
5 min
Cook
15 min
Servings
4
Difficulty
Easy
★★★★★
4.7(190 ratings)#cheese#baked#sheep milk#starter
About This Recipe
Ġbejna are small rounds of sheep's milk cheese unique to Gozo, eaten fresh, dried, or peppered. Baked ġbejna emerge from the oven lightly golden with a soft, yielding centre — a perfect starter or light lunch with Gozitan bread.
Ingredients
Serves 4
- 8 smallġbejna or fresh sheep milk cheese rounds
- 2 tbspolive oil
- 1 tspdried thyme
- 1/2 tspcracked black pepper
- 1 tbsphoney(to serve)
Instructions
- 1
Preheat oven
Preheat oven to 200°C.
- 2
Season cheese
Place cheese rounds in a baking dish. Drizzle with olive oil, scatter thyme and pepper over each.
- 3
Bake
Bake 12–15 minutes until lightly golden on top.
- 4
Drizzle honey and serve
Drizzle warm cheese with honey and serve immediately with crusty bread.
Pro Tips
- →
Do not overbake — cheese should hold its shape.
- →
A drizzle of local Gozitan honey is traditional.
Variations
- •
Serve with fig jam instead of honey.
- •
Add chilli flakes for heat.
Storage
Eat immediately after baking.
History & Origin
Ġbejna has been made in Gozo for generations, often described as the heart of Gozitan cuisine.
Frequently Asked Questions
What is a substitute for ġbejna?
Fresh ricotta balls or small goat cheese rounds work well.
Nutrition Facts
Per serving · 4 servings total
Calories220kcal
Protein14g
Carbohydrates4g
Fat17g
Fiber0g
Protein14g
Carbs4g
Fat17g
Time Summary
Prep time5 min
Cook time15 min
Total time20 min
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