Fenkata

About This Recipe

Fenkata (braised rabbit) is Malta's national dish and the centrepiece of a beloved Maltese Sunday tradition called 'il-fenkata' — a communal rabbit meal shared by families and friends at country restaurants. Malta's relationship with rabbit is unusual: when the Knights of St John governed Malta, they banned peasants from hunting rabbit (reserved for the nobility), so Maltese villagers rebelled by eating it as often as possible. The ban long lifted, rabbit has become the defining food of national identity. The rabbit is first fried in garlic and herbs, then slowly braised in robust local red wine with tomatoes, bay leaves, and olives until the sauce is rich and the meat falls from the bone. Served with roasted potatoes or crusty Maltese bread (hobz biż-żejt), it is deeply satisfying.

Ingredients

Serves 4

• 1.2 kgrabbit pieces(bone-in)
• 300 mlrobust red wine
• 400 gcanned chopped tomatoes
• 1 wholegarlic bulb(cloves separated and peeled)
• 3bay leaves
• 2 sprigsfresh rosemary
• 2 sprigsfresh thyme
• 12black olives(pitted)
• 3 tbspolive oil
• Salt and black pepper(to taste)
• Fresh parsleyto finish

Instructions

1. 1

   Brown the rabbit

   Season rabbit pieces with salt and pepper. Heat olive oil in a large casserole over high heat. Brown rabbit in batches, 3–4 minutes per side until golden. Remove and set aside.

2. 2

   Fry the garlic

   In the same casserole, add garlic cloves and fry over medium heat for 3–4 minutes until golden and fragrant. Don't burn them — the garlic sweetens and thickens the sauce.

   Using the whole garlic bulb (a full head!) is authentic. It becomes sweet and mellow during the long braise.

3. 3

   Deglaze with wine

   Pour in the red wine and scrape up any browned bits from the bottom. Let bubble for 2–3 minutes to reduce slightly.

4. 4

   Braise slowly

   Add tomatoes, bay leaves, rosemary, and thyme. Return rabbit to the casserole. Bring to a gentle simmer, cover, and cook for 1 hour until rabbit is tender and sauce has reduced.

5. 5

   Add olives and finish

   Add olives, check seasoning, and cook uncovered for a further 10–15 minutes until the sauce is rich and glossy. Scatter over fresh parsley.

6. 6

   Serve

   Serve with roasted potatoes, fried potatoes, or thick-cut crusty bread.

Variations

• •

  Add capers along with the olives for a sharper flavour.

• •

  Use white wine for a lighter, more delicate sauce.

• •

  Chicken legs and thighs are an excellent substitute if rabbit is unavailable.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Keeps refrigerated for 3 days. Improves overnight as flavours develop. Reheat gently on the hob.

Frequently Asked Questions