Grilled Bread

Serves 4

Prep time 2 hours, Cooking time 20 minutes

Ingredients

Strong wheat flour 400g
Wholemeal flour 100g
Warm water 420g
Yeast 20g
Salt 10g
Sunflower oil 40 ml
Sugar 20g

Method

Add the salt and sugar to the water and mix in, till both have fully dissolved, next add the
yeast and the flour to the mix.
Using a dough hook on the planetary mixer knead the dough for around 10 minutes or till it
begins to cling away from the side of the bowl.
Once kneaded, fold the dough a few times and cover with a damp cloth to prevent the
dough from drying out.
Leave the dough to double in size, once doubled drop the dough again and wait till it
doubles in size one last time.
Add the oil to the dough and oil your hands well, divide the dough into 4 equal parts.
Place the dough on a tray and leave them to rise for 15 minutes.
On a grill pan or BBQ cook the dough over a medium to low heat. Cook the bread 15 minutes
on one side, flip over and cook for an additional 5 minutes.
Serve warm.

Ġbejna & Beetroot Topping

Serves 2

Prep time 5 minutes

Ingredients

Ġbejna, 1 approx. 150g
Fresh Cream, 200 ml
Beetroot and onion chutney, 100g

Method

Blend the gbejna and the fresh cream together pulsing the blender lightly.
Transfer to a bowl and serve with the beetroot and onion chutney on top.

Grilled Marrow and mint dip

Serves 2-4

Prep time 15 minutes, Cooking time 10 minutes

Ingredients

Small, fresh marrows 400g
Garlic cloves peeled 3 cloves
Extra virgin olive oil 3 tbsp
Lemon juice 1 tbsp
Fresh mint 4 sprigs
Cumin seeds 1 tbsp
Ground coriander seed ½ tsp
Salt & pepper To taste

Method

Cut the marrows lengthwise in half and season them with just a little salt and a brush of oil.
Either roast them or grill them till they are fully cooked and have a nice char on the outside.
The marrows should lose around half of their weight by then.
Once cooked, place the marrows along with all the other ingredients in a blender and blend
to a smooth consistency.
Serve with warm bread and crackers

Recipe by Keith Abela for Served Magazine Issue 20
Photography by Julia Ripard