Spotlight on the rabbit stew that many pilgrimage to Mġarr or Rabat for.
@tastesfromtheroad is a food-focused page where creator Pierce Jones travels the world through his tastebuds, recreating traditional dishes from different countries. And yesterday, it was Malta’s turn.
As part of Project 197 – Pierce’s ambitious challenge to cook one dish from every country in the world – he tackled Malta’s iconic ‘stuffat tal-fenek’, the wine-braised rabbit stew that locals famously flock to villages like Mġarr and Rabat to enjoy, often as a long, leisurely Sunday lunch.
While preparing the dish on screen, Pierce also gives viewers a brief introduction to Malta’s rich and colourful history, explaining how centuries of influence have shaped not only the Maltese language but also its food. He describes Maltese cuisine as a ‘crossroads cuisine somewhere between French, Arabic and Italian’ – a fitting summary for a dish as layered as rabbit stew.
Pierce is clearly a fan of stuffat tal-fenek, encouraging those who have never tried rabbit to give it a chance. He describes the meat as ‘super tender’, likening it to a cross between chicken and veal, served in a broth that’s ‘deep and rich’ in flavour.
Take a look at Pierce’s video and see how his take on stuffat tal-fenek compares with yours (or your nanna’s).
Where's your go-to for a good rabbit stew?