More than a decade ago, Melbourne chef Mark Mizzi shared one of the most important meals of his life with his late father, who lived in Malta. Together they ate hob's biz zeit, a traditional Maltese sandwich. This meal was made with futira, a leavened bread that has been part of Maltese food culture since the 1740s. The ring-shaped rolls were stuffed with the popular combination of tuna, olives, butter beans, capers, kunselva (tomato paste), onions, tomatoes, and parsley.
“When I opened my Maltese restaurant in 2008, I made sure to include on the menu the same sandwich I made with the traditional Futira that I had eaten with my father. and the emotion behind it.”
Hob's Bizzette, made with freshly baked futira, is still on the menu at Nanna's Place. Mitzi also sells futira rolls, baked the same way they are baked in Malta, with a hole in the middle. “When you taste Futira, you taste Malta. The Maltese people are friendly, the food is beautiful and baking is a way of life. Futira is to the Maltese what a baguette is to the French, or to the Vietnamese. Some say it's like banh mi to Malta.
“I think the reason why bread stands the test of time is because of the crunchiness of this bread. It's so unique.”
Taste Futira and you will taste Malta.
UNESCO registration guaranteed the authenticity of the almost 300-year-old bakery product and ensured that the recipe and concept would be protected for generations to come.
That means ftira will continue to be made and eaten by Maltese people and people of Maltese descent living abroad – people like Mitzi.
Ftira, style 1: flat ring roll
The Maltese-Australian chef is proud of the fact that he continues the tradition of baking ftira and is introducing the bread to customers from all cultural backgrounds in Victoria. Currently, he makes about 500 feet of traditional Hobs per week and sells them as his sandwiches and plain rolls. Concerned.
“Our customers are furious about this. Futira has a cult following. Traditional people and young people love Maltese bread.”
bread making lesson
British chef and TV personality Ainsley Harriott discovered Futira while filming a new five-part series in the Mediterranean archipelago. Harriott also took a cultural masterclass on all things ftira when visiting a Maltese chef who runs a local ftira-making workshop. “Ftira is an essential item in our daily life,'' Maria, from Malta, told SBS. She said: “It’s one of the foods that Malta has lived on.” [for centuries] And it continues to live on.
“I've been making ftira for as long as I can remember. It's one of my family's favorites, and my mom used to make amazing ftira.”
Maltese bread, style 2: ftira Ghawdxija
Maria explains that ftira can be served in an alternative way to the bread rolls traditionally sold in supermarkets and bakeries across the country. Futira flatbread is also used to make a traditional pizza cross-open pie called Futira Gaudicija. This style is also called “Gozitan pizza” because it was traditionally made by people living on the island of Gozo in Malta (although it can also be found throughout mainland Malta). Maria introduced this variety to Harriott in the new SBS The first step to making her Futira Gaudicija is to make the dough. Next, shape it into a circle. Just like you would add toppings to a pizza, you add ingredients like tomatoes, anchovies, potatoes, onions, tuna, and local cheese on top of the dough. However, make sure to leave the outer edges of the dough transparent. Lift and fold the outer edge of the dough to create a raised wall to hold the filling.
“Then I bake the ftira in an oven heated to about 300 to 350 degrees Celsius. I like to use a log oven because it gives it a smoky taste.”
There is something very magical and mystical about Futira in any form.
Maria says she slices this style of ftira and eats it, preferably with a view of the Maltese countryside or sea. “Imagine eating Futira on a beach in Malta. At the same time you can hear the waves crashing and the beautiful salty Mediterranean scent wafts through the air.'' It is clear that traditional bread is sacred to Maria and the Maltese people. No matter how you eat it, national loyalty and ancient sentiments are respected. “Futira in any form has something very magical and mystical about it, because it is not part of Maltese culture or tradition. Futira is our way of life.”
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