Ġbejniet Moqlija (Fried Cheeselets)

Name: Ġbejniet Moqlija (Fried Cheeselets)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 small fresh or peppered ġbejniet (Maltese cheeselets); 50 g plain flour (all-purpose flour); 1 egg beaten; 80 g breadcrumbs; Olive oil or vegetable oil for frying; Lemon wedges to serve; Fresh parsley or mint to serve; Black pepper to taste

Maltese cheeselets lightly coated and fried until golden, served with lemon, pepper, and fresh herbs.

Jump to recipe

Prep10 minsCook10 minsServes4DifficultyMedium

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

Our ġbejniet guide explains which cheeselets hold their shape for coating and frying, and how fresh, dried, and peppered forms differ. Ask a Maltese grocer for cheeselets and specify fresh or peppered, rather than buying an unspecified dried cheese. If you cannot find firm cheeselets, halloumi can make a different fried-cheese dish, but use a method suited to halloumi rather than expecting the same soft centre. Loose ricotta cannot be coated and fried in the same way. Read more about the forms of ġbejna.

The recipe

Ġbejniet Moqlija (Fried Cheeselets)

10 min prep10 min cook20 min total4 people

Scale:

Ingredients

8 small fresh or peppered ġbejniet (Maltese cheeselets)
50 g plain flour (all-purpose flour)
1 egg, beaten
80 g breadcrumbs
Olive oil or vegetable oil, for frying
Lemon wedges, to serve
Fresh parsley or mint, to serve
Black pepper to taste

Method

1
Prepare the cheeselets: Pat the ġbejniet dry with kitchen paper.
2
Coat: Dust each cheeselet in flour, dip in beaten egg, then coat in breadcrumbs.
3
Fry: Heat a shallow layer of oil in a pan. Fry the cheeselets for 1-2 minutes per side until golden.
4
Serve: Drain briefly and serve hot with lemon, herbs, and black pepper.

Ġbejniet Moqlija are Maltese cheeselets fried until golden outside and soft inside. They are quick, salty, and excellent as a starter or part of a Maltese sharing table.

Ingredient Substitutions Outside Malta

Our ġbejniet guide explains which cheeselets hold their shape for coating and frying, and how fresh, dried, and peppered forms differ.

Ask a Maltese grocer for cheeselets and specify fresh or peppered, rather than buying an unspecified dried cheese. If you cannot find firm cheeselets, halloumi can make a different fried-cheese dish, but use a method suited to halloumi rather than expecting the same soft centre. Loose ricotta cannot be coated and fried in the same way. Read more about the forms of ġbejna.