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Sfineġ tal-Ġbejniet with Fig Chutney

Sfineġ tal-ġbejniet are savoury fluffy fritters filled with peppered cheese. Serve them with a sweet fig chutney to balance out the strong savoury flavour of these fritters.
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Prep Time:15 minutes
Cook Time:15 minutes
Resting Time:2 hours
Course: Appetizer, lunch, Snack
Cuisine: European, Maltese
Keyword: Cheese, fritters
Servings: 20 pieces

Ingredients

Sfineġ tal-Ġbejniet

  • 250 g plain flour
  • 250 ml lukewarm water 
  • 1 1/2 tsp active dry yeast 
  • 100 g peppered ġbejna chopped
  • 1/2   tsp sugar 
  • 1/2   tsp salt
  • 1/2   tsp pepper

Fig Chutney

  • 250 g dried figs chopped
  • 2 tbsp honey
  • 1/2 cup water more if needed
  • zest and juice of an orange
  • 1 cinnamon stick
  • 1/4 cup balsamic vinegar

Instructions

Fig Chutney

  • Place all the ingredients in a small saucepan over medium heat. Bring to a slight boil. Reduce to low heat and let simmer for 30 minutes.
  • Remove from the heat and take out the cinnamon stick.
  • If you like a chunky chutney leave it as is, or else, pulse it in a food processor until you reach your favourite consistency.
  • Place in sterilised airtight jars and seal tight.

Sfineġ tal-Ġbejniet

  • In a large bowl, start by activating the yeast in lukewarm water together with the sugar. Let them activate for about 5 minutes.
  • Add the flour to the yeast mixture and mix well. It has to be really loose without any clumps. It should look like a stretchy batter. If your consistency is more dough-like add more water.
  • Once you achieve the desired consistency, add the salt and pepper, and mix well.
  • Cover the bowl and let it rest for about 2 hours in a warm place. The batter should be all bubbly and double in size.
  • Fill a large pot with vegetable oil, pour enough oil so that the sfineġ have enough space to cook in, about 7 cm. Heat the oil to about 170°C.
  • Prepare the ġbejniet in small pieces and set aside.
  • Using two table spoons, grab some batter on the spoon and put some pieces of the ġbejna in the middle. With the other spoon grab from the sides the dripping batter and place it on top of the cheese so that you cover it. Gently drop the batter with the ġbejna in the oil. You will know if the oil is hot enough, as when you drop the batter it should rise to the top and starts puffing immediately. The cooking time should take about 3 minutes on each side of the fritter or until they achieve a nice golden colour.
  • Repeat and continue to fry until all the batter is used. It's important to leave plenty of space between each fritter so that they don't stick together.
  • Drain the sfineġ from excess oil on some paper towels and sprinkle with flaky salt. Serve immediately with a side of fig chutney. Enjoy!

Notes

Sfineġ are made to be eaten immediately, so only start cooking them when you are going to eat them. They will get soggy and oily if you let them stand.