Stuffat tal-Fenek is a rabbit stew from Maltese cuisine and 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 as two courses, with the sauce poured over pasta as a first course followed by the rabbit and vegetables as the main course. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
Uses Ingredient
Source Stuffat tal-Fenek (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Malta, originated there.
Sources
1. Stuffat tal-Fenek (Wikipedia)
https://en.wikipedia.org/wiki/Stuffat_tal-Fenek (dietary-suitability)
Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine.
Uses Ingredient: Rabbit, lead paragraph
Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine.
View the Source2. Stuffat tal-Fenek (Wikidata)
P495 (country of origin): MaltaQuote, P495 (country of origin): Malta
Malta
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