Fenkata is the national dish of Malta, a communal meal that is prepared with rabbit as the star of the feast. A whole rabbit is typically marinated in wine, then stewed with aromatic herbs and vegetables such as carrots, tomatoes, onions, and garlic until tender.
The sauce should be rich in flavor and thick in texture. It is recommended to serve fenkata with pasta (usually spaghetti) or potatoes, while olives and capers might also be added to the dish in order to further elevate its flavors.
In Malta, horse meat is regarded as a local delicacy that is occasionally found on the menus of traditional restaurants. The meat is usually prepared as a stew that is marinated and then slowly cooked in a red-wine sauce, typically alongside onions, tomatoes, and various herbs and spices.
Horse meat stew is usually paired with roasted potatoes or crusty sourdough bread on the side.
Stuffat tal-qarnit is a Maltese stew made with octopus and Mediterranean staples such as garlic, onions, red wine, olives, capers, and tomatoes. Potatoes can be added when making a one-pot meal, along with thyme, marjoram, raisins, or walnuts. It is recommended to freeze the octopus or tenderize it with a mallet before cooking.
This stew is often served with crusty bread or roasted potatoes on the side.
MAIN INGREDIENTS
Ful bit-tewm is a traditional stew originating from Malta. The stew is usually made with a combination of broad beans, garlic, vinegar, olive oil, parsley, salt, and pepper. The ingredients are simply boiled in a saucepan and simmered until the beans are fully cooked and the water is completely reduced.
This bean stew is usually served hot, but it can also be enjoyed cold or at room temperature the following day. It's recommended to serve the dish with Maltese bread, oil, and tomatoes on the side.
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