Malta
Stuffat tal-fenek
Malta’s national dish is a rabbit stew, slow-cooked or braised with wine, tomatoes, garlic, bay leaves, cloves, salt, pepper, and vegetables.
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About this dish
It is the national dish of Malta. It is typically slow-cooked or braised with wine, tomatoes, garlic, bay leaves, cloves, salt, pepper and vegetables. It is sometimes served in two courses by pouring the sauce over pasta as a first course and serving the rabbit and vegetables as a main course.