Fenkata is Malta’s signature dish—and here’s how to make it yourself
Say Italy, and you say pasta. Spain? We think of paella and tapas. By now, we can also dream of French cuisine, with its bouillabaisse, coq au vin and boeuf bourguignon. But what do you actually know about Malta’s cuisine? Nothing immediately comes to mind? That’s a shame, because the Maltese cuisine has an endless list of delicious dishes in its portfolio. A true classic is fenkata. Trust us, this is something you’ll want to know—and, of course, taste.
Anyone who loves typical Italian and Spanish dishes will undoubtedly also enjoy Maltese cuisine. It is, after all, part of Mediterranean cuisine. Malta’s traditional dishes have been strongly influenced by Italy, Spain, Greece, Turkey and North Africa. Fresh produce, local ingredients and flavourful seasonings—the Maltese love them. You can eat wonderful fish there, but also… rabbit. We rarely eat it in the Netherlands, but in Malta, a rabbit stew is the country’s signature traditional dish. That’s right: fenkata!
Easy, filling and affordable
Fenkata (also known as stuffat tal-fenek) is a dish that has been served at Maltese tables for centuries. As early as the sixteenth century, pots of fenkata were already simmering over the fire. Choosing rabbit was actually a very logical decision back then. Rabbits were plentiful, inexpensive and a good source of protein. A rabbit stew with plenty of vegetables and potatoes proved to be a hearty meal. Plus, it was simply incredibly tasty. Otherwise, it wouldn’t still be such a feast on the island today. You can take that quite literally: many Maltese people serve fenkata when they have something to celebrate.
Tender meat in a rich red wine sauce
So, fenkata is a rabbit stew. The rabbit meat is fried first, then stewed in a rich sauce with plenty of red wine and vegetables. You’ll almost always find tomatoes, carrots, onions and garlic in it, along with fresh herbs to flavour the sauce. The red wine sauce gives the tender meat an incredibly full flavour. Many Maltese people eat it with a portion of potatoes or pasta. That combination makes it a filling meal that will keep you satisfied for hours. It’s also delicious with Maltese bread. It has a very firm texture—it vaguely resembles sourdough bread—and is perfect for mopping up the sauce.
A portion of fenkata is of course at its best in Malta, so a trip to the island is always a golden tip. Can’t wait and want to try fenkata at home? Here’s how to make it:
Making fenkata
- First, make sure you buy the perfect rabbit meat. It should contain as little fat as possible and have plenty of bones, because that’s where most of the flavour comes from.
- Take a Dutch oven and let the garlic and onions simmer in olive oil. Then add the rabbit meat and brown it.
- Add a few bay leaves and two glasses of red wine, and finally a cup of peas and a tin of tomatoes.
- Season with salt and pepper. Add some chilli flakes if you want to make it a little spicier.
- Add the carrots and potatoes and let them stew along with everything else.
- Let it cook over low heat for an hour to achieve perfectly meltingly tender meat and the thickest sauce.
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Recipe: Will Fly For Food
