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Mdina (Malta)
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Main course
Meat
Food Flavour DNA
Nutritional Values
620kcal
68gProtein
15gCarbs
30gFat
3gFibre
400 gServing
* Per serving · 400 g. May vary.
Also served in
Rabbit Stew
How to order / say it
Say it
Stuffat tal-Fenek — [Stuffat tal-Fenek]
Order
I'll have the rabbit stew, thank you.
Locally
Nixtieq stuffat tal-fenek, grazzi.
Say locally
A hearty Maltese stew made with rabbit slow-cooked in wine and herbs.
Why try it?
Rabbit Stew is considered the national dish of Malta and is a cornerstone of Maltese family gatherings and celebrations. Experiencing this dish gives insights into the slow cooking culture and the Mediterranean flavors central to Maltese cuisine.
How it tastes
The stew is rich and flavorful, with tender rabbit meat infused with red wine, garlic, and fresh herbs. The sauce is thick and savory, perfect for soaking up with crusty bread.
Origin & History — first documented: 1890
This dish dates back to the 18th century when rabbits were commonly hunted on the island. It became a staple due to its flavor and the availability of rabbit meat, cementing its place in Maltese heritage.
Recipe
Ingredients
- 🥩 500 g rabbit
- 🍷 200 ml red wine
- 🧄 2 large onions
- 🥕 50 g tomato paste
- 🧄 3 cloves garlic
- 🌿 2 leaves bay leaves
Method
- 1 Marinate rabbit in wine for 2 hours.
- 2 In a pot, sauté onions and garlic.
- 3 Add rabbit, tomato paste, and bay leaves, simmer for 90 minutes.
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