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Stuffat tal-Fenek is a type of rabbit stew in Maltese cuisine. [1] It is the national dish of Malta. [1] [2] It is typically slow-cooked or braised with wine, tomatoes, garlic, bay leaves, cloves, salt, pepper and vegetables.
Rabbit stew is a traditional dish of the Algonquin people, an indigenous people of North America. [40] Rabbit stew has been described as a "kind of national dish in Crete", Greece, [4] and is also prepared on the Greek island of Icaria, where hares and partridges comprise the primary game meats available. [41]
A typical serving of kusksu made with seasonal broad beans. Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on.
Stuffat tal-fenek (rabbit stew) Fenek moqli (fried rabbit) Braġjoli (thin slices of meat that are stuffed and rolled as a roulade) Laħam fuq il-fwar (steamed slices of beef) Falda Mimlija (stuffed flank of pork) Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce)
Beer in Malta (1 P) D. Maltese drinks (1 C, 1 P) G. Grape varieties of Malta (2 P) P. Maltese products with protected designation of origin (3 P) R. ... Rabbit stew ...
Baħrija is a village in Rabat, Malta, with a low population density. The name Baħrija means moth in Maltese . It is also known in English as Baħria, of which the Counts Moscati had owned the fiefdom that was granted by the Grand Master of Malta.
Lagos stifado (Λαγός στιφάδο)—hare stew with pearl onions, vinegar, red wine, and cinnamon—is a much-prized dish enjoyed in Greece and Cyprus and communities in the diaspora. The hare (and in recent times, the rabbit) is a staple of Maltese cuisine.
Rabbit stew This page was last edited on 5 February 2022, at 08:28 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...