Fresh Ġbejna & Pulled Pork Ftira
An extra crunchy Gozitan-style ftira filled with creamy fresh ġbejniet, spicy pulled pork, and crispy potatoes.
Ingredients: (for 1 ftira)
500g Lamb Brand Crusty Bread Mix
320ml Lukewarm Water
300g Pork Loin
2tbsp Olive Oil
1tsp Smoked Paprika
1tsp Garlic Granules
1tsp Dry Rosemary
1/2tsp Ground Cumin
1tbsp Pecorino or Parmigiano Cheese (grated)
100ml Stock
2 Fresh Sheep’s Milk Ġbejniet
1 Fresh Egg
1 Potato (peeled, thinly sliced)
1tsp Dry Thyme
Salt & Pepper (to taste)
Method:
Start with the pulled pork. Mix the paprika, garlic, rosemary, and cumin together.
Lightly grease the loin with some olive oil and massage all the spices onto it.
Add salt & pepper to your liking and place it in an oven-proof dish.
Add some stock (to create moisture) and cover with baking paper followed by aluminium foil. Cover it tightly.
Bake in a 160°c oven for about 3 hours.
While the pork is in the oven prepare the dough.
Mix the flour mix and water together in a mixer using the hook until a nice dough is formed. Knead for about 6 minutes then place it in an oiled bowl and cover with cling film. Let it rest for at least an hour until it doubles in size.
After the pork is cooked discard most of the stock, let it rest for 10 minutes then gently pull the pork apart using two forks.
You can leave it as is or else add some BBQ sauce for an extra kick.
Discard the water from the ġbejniet and mix them with the egg and salt & pepper.
To assemble the ftira open the dough with some floured surface at around 1/2cm thickness.
Make it slightly larger than your round baking dish.
Spread the ġbejna mixture on top, drizzle the Pecorino, followed by the pork and potatoes.
Fold the sides inwards to create the famous ftira border.
Brush some olive oil on top including the potatoes, drizzle some dry thyme, salt & pepper and bake in a preheated 230°c oven for about 30minutes or until it’s nicely browned and crunchy.
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