Fresh Maltese gbejna with figs

Fresh Maltese Gbejna and Figs goodfoodeveryday

Simplicity is always best and this dessert takes advantage of the freshness of local ingredients, combining flavors with amazing results without any need of cooking.  I believe there is too much focus these days on food styling with flavors often forgotten. Fresh gbejna comes immersed in water and has a short shelf life.  It can be used in both savory and sweet dishes. 

For this recipe you will need:

1 fresh soft gbejna per portion
1 ripe fig
1 tablespoon honey
1/4 teaspoon grated zest of a lime
Some lightly toasted chopped pistachio nuts to garnish

To assemble. Cut the gbejna horizontally in half.  Wash the figs and cut a small cross in the centre of the fig.  Place  a gbejna in the bottom of a glass.  Slightly squeeze the fig to open up and expose some of the flesh.  Place on top of the gbejna.   Drizzle with honey and top with the grated lime zest and lightly toasted almond flakes.

Tip: For a vegan option, use firm tofu.  Dice into small pieces and use maple syrup instead on honey.  Place the tofu pieces in a container with the maple syrup and a pinch of nutmeg. Cover.  Refrigerate for 2 hours.  Then follow the recipe above simply replacing the gbejna with tofu and the honey with maple syrup.

I use fresh gbejna from Alexandra Spagnol at Farmers Market, honey by 3 leaves, lime and fresh fruit and vegetables from Big Fresh and pistachio nuts by Good Earth.

11 responses to “Fresh Maltese gbejna with figs”

  1. look so delicious 🙂

  2. Again, something different and new ingredients to me, your posts are an education. It looks wonderful and I can’t wait for the further posts

    1. Thank you so much I appreciate hearing from you. If you are in the UK try this with ricotta, not the same texture but great flavors combined together, have a great day 🙂

      1. Thanks! I definitely will… and you have a good day too.

  3. Thank you for bring “Ġbejna ” cheese to my attention! I have lived on the Mediterranean for long years and now live in Morocco – but hadn’t come across this delightful sounding cheese!

    “Ġbejna (plural ġbejniet) are cheeselets made in the Maltese Islands from goat’s or sheep milk, salt and rennet. In both Malta and the neighbouring island of Gozo virtually all sheep milk and most goat milk is used for production of these cheeselets, much of it through family-owned cottage industries. They are prepared and served in a variety of forms: pickled, salted, peppered, covered in herbs, dried, or as a plain, fresh cheeselet.” (from

    1. Yes delightful it is, one of my favorites, enjoy your day in sunny? Morocco !

  4. Reblogged this on Miss Malta and commented:
    My favourite strawberries, with my favourite cheese.. A modern Maltese recipe <3

    1. Thank you so much for reblogging 🙂

  5. I had never heard of Gbejna – does it taste a bit like ricotta? The whole combination looks delicious!

    1. Gbejna is a completely different texture, it is smooth and silky but the taste is quite similar 🙂

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