Muffins recipes

National dish of Malta

flag of Malta

  • Independence: 13. 12. 1974
  • Capital: Valletta
  • Official language: Maltese, English
  • Population: 452 515
  • Area: 316 km2
  • International code: MT
  • Currency: Euro (€)
map of Malta

Rabbit stew (stuffat tal-fenek)

Ingredients:

  • 1 rabbit, 1.5 – 2kg
  • 350ml red wine
  • 3 fresh bay leaves
  • 4 cloves garlic, peeled
  • 1 brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 3 fresh bay leaves
  • 3 tbsp tomato paste
  • 1.5 litres tomato purée
  • 1 cup water
  • 80ml extra virgin olive oil
  • Peeled potatoes, cut into chunks
Rabbit stew national food (dish) of Malta

Instructions Marinade:

Combine marinade ingredients in a large bowl. Remove rabbit kidneys and liver and chop rabbit into 12 pieces. Remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times. Strain rabbit, reserving liquid and discarding garlic and bay leaves.

Instructions Sauce:

Preheat oven to 150 C. Heat oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until well sealed and golden. Remove from pan and set aside. Fry onions and garlic to release flavour, then add tomato paste, reserved red wine and cook for a minute. Add tomato purée and water and mix well. Return rabbit to the pan, add bay leaves and potatoes. Cover with lid and bake for 2 - 3 hours.

Info:

Stuffat Tal-Fenek - a marvellous slow cooked dish that’s full of flavour, the meat so tender it falls off the bone. Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.

Maltese cuisine shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines. A number of regional variations, particularly with regards to Gozo, can be noted as well as seasonal variations associated with the seasonal availability of produce and Christian feasts (such as Lent, Easter and Christmas). Food has been important historically in the development of a national identity in particular the traditional fenkata (i.e. the eating of stewed or fried rabbit).

 
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