1 cup olives (pitted and chopped)
1 egg, beaten
Habet Baraka (Black cumin seeds/ Nigella seeds) or Sesame seed
Crumble the yeast into a little warmed up milk and set aside, melt the butter and mix with the rest of the milk then leave to reach room temperature.
Place the flour and salt in your mixing bowl, add the milk and yeast mixture.
Pour in the butter and milk.
Knead to a dough with a soft and smooth consistency, cover and leave to rise (around half an hour).
Meanwhile drain the tuna, mash it with a fork and add harissa to taste.
Pit and chop the olives and combine with the tuna and harissa.
Divide the dough into four equal balls
Place a tablespoon of filling at the base of each triangle, rolling into a crescent shape as below.
Place the Khbeiza on a tray lined with baking paper, brush them with the beaten egg and sprinkle a pinch of Habet albaraka on each then leave to rest in a warm place for about 30 minutes.
While Khbeizat are best served hot, this stuffed bread is also delicious at room temperature and more reminiscent of every Libyans favourite sandwich eaten that way.