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.
Fenek moqli is a traditional dish. It's made with a combination of rabbit meat, sunflower oil, thyme, dry white wine, and garlic. The meat is cut into pieces before it's marinated in white wine, garlic, thyme, salt, and pepper. It's then fried in oil until the meat is fully cooked.
Traditionally, fried rabbit is served with french fries or baked potatoes and fresh bread that's used to mop up the juices.
MAIN INGREDIENTS
Tal-majjal u patata is a traditional casserole originating from Malta. The dish is usually made with a combination of pork, potatoes, onions, garlic, hot peppers, fennel seeds, olive oil, salt, and black pepper. The garlic and onions are sautéed in olive oil.
The potatoes and pork are cut into cubes and added into the pan. The ingredients are well stirred, and the hot peppers, fennel seeds, salt, and pepper are then added to the mixture. Some water is added to the dish and it's baked in the oven in a casserole dish until everything is tender and fully cooked.
MOST ICONIC Tal-majjal u patata
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.
MAIN INGREDIENTS
Brunġiel mimli is a traditional dish originating from Malta. The dish consists of stuffed and baked eggplants. The eggplants are washed, cut in half, and boiled. The flesh is removed with a spoon and set aside for later. The eggplants are stuffed with a combination of ground meat (pork, beef, or both), eggs, onions, tomato paste, salt, pepper, grated cheese, and the previously removed eggplant pulp.
Once stuffed, they're arranged in a baking dish and baked in the oven for about half an hour, then served.
Falda mimlija is a traditional dish consisting of stuffed flank steak. The flank is cut open and usually stuffed with a combination of ground pork, chopped bacon, breadcrumbs, onions, eggs, grated cheese, salt, and pepper. Once stuffed, the flank is tied with twine, then slowly simmered with chopped vegetables such as potatoes, carrots, celery, turnip, and onions.
After a few hours, the flank is served topped with the vegetable sauce and accompanied by mashed or roasted potatoes on the side.
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