Fenkata (Rabbit Stew)
The rabbit feast: Malta's national dish is a slow rabbit stew in wine, garlic and tomatoes (stuffat tal-fenek), eaten as the centrepiece of a fenkata night with friends.
What it is
The rabbit feast: Malta's national dish is a slow rabbit stew in wine, garlic and tomatoes (stuffat tal-fenek), eaten as the centrepiece of a fenkata night with friends. Ingredients: rabbit (jointed), red wine, garlic, tomatoes, tomato paste, bay, thyme, peas, potatoes, carrots, olive oil; spaghetti as the traditional first course with the sauce. Recipe: 1) Marinate rabbit in wine and garlic overnight. 2) Sear; braise with tomatoes, herbs and wine. 3) Add potatoes and peas near the end. 4) Serve the sauce first over spaghetti, rabbit as the main. Serve: at long fenkata gatherings in farmhouse restaurants around Mġarr and Baħrija. Flavor: gamey, winey, garlicky. History: rabbit hunting was restricted under the Knights of St John, making fenek a symbol of defiance; today it is Malta's festive signature. See also: Pastizzi, Ħobż biż-Żejt.
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