Fresh Ġbejna & Pulled Pork Ftira
List of Ingredients
Instructions
1. Prepare the dough
In a large bowl, combine Lamb Brand Crusty Bread Mix with 320ml lukewarm water. Knead for 5–7 minutes until a smooth dough forms. Cover and let it rise for 45–60 minutes, or until doubled in size.
2. Prepare the pork
Cut pork loin into small cubes. In a pan, heat olive oil over medium heat. Add pork and season with smoked paprika, garlic granules, rosemary, cumin, salt, and pepper. Cook for 8–10 minutes until lightly browned. Add stock and simmer for 5 minutes until slightly reduced. Remove from heat and let cool slightly.
3. Prepare other ingredients
Thinly slice the potato. Crumble the fresh ġbejniet. Beat the fresh egg lightly and set aside.
4. Assemble the stuffed bread
Preheat oven to 180°C (350°F). Roll out the risen dough on a floured surface. Spread the cooked pork mixture over the dough. Layer sliced potatoes, crumbled ġbejniet, and sprinkle grated Pecorino cheese. Sprinkle dry thyme on top. Fold the dough over the filling and seal the edges well. Brush the top with beaten egg for a golden finish.
5. Bake
Place the stuffed bread on a lined baking tray. Bake for 25–30 minutes, or until the crust is golden and crisp.
6. Serve
Allow to cool slightly before slicing. Serve warm as a hearty meal or shareable snack.
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