Gozitan ftira

For the dough, you need
500gr strong plain flour
1tsp fine salt
10g dry yeast
1tsp sugar
1tsp white pepper
3tbs extra virgin olive oil
300ml lukewarm water

For the topping, you need
400ml extra virgin olive oil
3 potatoes
3 tomatoes
2 onions
6 garlic cloves
400g black olives
4 anchovy fillets
Sea salt and freshly cracked pepper
Flour for dusting

Method

First make the dough. In a large bowl combine the flour, salt, pepper, sugar and oil. Dissolve the yeast in water and pour into the flour. With the help of a mixer or with your hands, knead to form a soft dough, making sure it is not sticky. Continue to work the dough for five minutes to give it elasticity. Divide the dough into four balls and refrigerate, preferably overnight.

For the ftira, peel and finely slice the potatoes, onions and tomatoes. Chop the garlic and the anchovy. Stone the olives and quarter.

Open the dough on a floured surface to fit a baking tray. Cover the baking tray with the dough and top with the tomatoes, potatoes, onions, garlic, anchovy and olives. Drizzle with olive oil, sea salt and pepper. Bake in a hot oven at 240˚C for about 10 minutes until nicely browned and crispy. Serve immediately.

Fresh sheep cheese with honey, thyme and coffee

You need
4 fresh sheep cheese
120g bee honey
Sprig of thyme, leaves chopped
8 Arabica coffee beans, finely ground

Method

Slightly warm the honey. Serve one cheeselet for each person, sprinkled with some thyme and drizzled with honey. Finish with a dusting of coffee.

Homemade pastizzi

For the pastry, you need
1kg white flour
Water as needed
300g salted butter (at room temperature)
½tsp salt

For the pastizzi, you need
Half the quantity of pastry
4 fresh sheep cheese
200g broad beans
50g golden raisins
1 egg
150ml extra virgin olive oil
Sea salt and freshly cracked pepper

Method

First make the pastry. Put the flour in a mixing bowl with the salt. Add enough water to make a stiff dough.

Knead the dough and leave it to rest for 30 minutes.

Roll the pastry on a floured top and spread butter evenly over the whole surface, using your hands. Roll up as for a Swiss roll and leave to rest, preferably in a refrigerator for at least one hour.

Prepare the ingredients for the pastizzi. Wash the raisins and pat them dry. Shell the broad beans from both skins.

Cut the dough into four pieces and roll out on an oiled surface to form small disks. In a bowl mash the cheese with a fork, add the egg, beans, raisins and seasoning. Divide the mixture between the four disks and fold, crimping the edges together. Bake in a moderately hot oven at 200˚C for approximately 30 minutes.

Tomato ice cream

You need
200g fresh tomatoes, skin and seeds removed
90ml water
125ml fresh cream
50g icing sugar8 basil leaves finely chopped
10ml extra virgin olive oil
Sea salt and freshly cracked pepper

Method

Drain the tomatoes well and puree with the sugar, water and oil. Beat the fresh cream to a soft peak, blend with the tomato mixture and mix until well incorporated. Add the basil, pepper and salt and mix again.

Put in a container and freeze for about six hours, giving the mixture a turn every hour.

Serve sprinkled with pepper and basil leaves.

These recipes are taken from The Gozo Table – Il-Mejda Għawdxija (Gallerija Press). Based on over 80 recipes by chef George Borg, it is compiled and edited by Hilda Maguire and Colm Regan, with photography by Claire Borg.