The national dish of Malta is a rabbit stew called Stuffat tal-fenek and our country chef Liz has created this lovely recipe for it. Check out her blog post about it here. This is a dish that is also suitable for a slow cooker since it will only get better the longer it simmers.
The national day of Malta is March 31, why not buy some rabbits and make this meal to celebrate!
- If using rabbit liver and kidneys, remove when the stew is done, slice up roughly and serve with some sauce and shreds of rabbit meat for a first course on spaghetti.
- Peas are favourite in this stew, but do not feature in the traditional recipe I used, but feel free to add 15 minutes before end of cooking whether using a handful or two of fresh or frozen.
- Herbs – bay is the only herb required in the traditional dish, but you could add oregano and rosemary to give the flavour more depth.
About the Country Chef
Trained as a journalist, Liz spent 30 years writing for a living. She worked and lived in London before marrying and moving to Malta in the early 1990s. She developed her cooking skills while in Malta, where she opened a restaurant. Her menus are based on in-season products fetched from food markets. Meals are cooked for the day to live the day. One day at a time. Read more about Liz here: theredbistro.com
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about other national dish recipes published on this blog