Eat Stuffat tal-Fenek

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Traditional Maltese rabbit known to locals as Stuffat tal-Fenek is a staple in Maltese cuisine. It’s so integral to culture and family life that it’s even considered Malta’s national dish. This slow-cooked stewed rabbit recipe is as traditional as they come, having been around since the time of the Knights of St. John. It uses ingredients found in many other Maltese dishes, including local vegetables such as tomatoes, carrots, and onions, along with garlic and red wine. The meat is cooked low and slow until it’s so tender that it falls off the bone. At family gatherings and holidays—or even just a great weeknight—the stew becomes part of a meal and experience known as the fenkata. It involves additional food like fried potato chips and fresh ftira, but the fenkata also includes the joy of conversation and fellowship with loved ones in a concept that’s difficult to translate. It’s truly a celebration.

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