Fenkata Festive Platter (Fenkata)
The Quirky Foodster Team
Ingredients
- Whole rabbits, jointed — 2 (about 2.5 kg / 5.5 lb total)
- Red wine — 2 cups (480 ml / 16 fl oz)
- Garlic, crushed — 8 cloves
- Bay leaves — 3
- Onions, chopped — 2
- Tomatoes, chopped — 3
- Tomato paste — 3 tbsp
- Spaghetti — 400 g (14 oz)
- Olive oil, plus extra for frying — 1/4 cup (60 ml / 2 fl oz)
- Salt and pepper — to taste
Method
- Marinate the rabbit pieces in red wine, garlic and bay leaves overnight in the refrigerator.
- Remove a portion of the rabbit pieces (about a third), pat dry, and shallow-fry in olive oil until golden and cooked through; set aside as the first course.
- For the remaining rabbit, brown in a large pot, then add the onions, tomato paste and tomatoes, and the reserved marinade.
- Cover and simmer for 1–1.5 hours until very tender.
- Remove the rabbit from the sauce and set aside as the third course; reserve the sauce.
- Cook the spaghetti in salted boiling water until al dente, then toss with the reserved rabbit sauce as the second course.
- Serve the three courses in sequence: fried rabbit, spaghetti in rabbit sauce, then the stewed rabbit.
Introduction: A full celebratory rabbit feast served in courses — fried rabbit, spaghetti in rabbit sauce and stewed rabbit together — for Malta’s most iconic communal meal.
Cultural Background: A fenkata is far more than a single dish; it is a shared, multi-course event built entirely around rabbit, traditionally held in village clubs and family gatherings, celebrating both the meat and the sense of togetherness around the table.
Tips: Plan timing carefully, as a proper fenkata is served as distinct courses rather than all at once. Make extra sauce if possible, as the spaghetti course benefits from a generous, well-flavoured coating.
Variations: Some fenkati simplify to just two courses: fried rabbit followed by the stew. Add a side of patata l-forn to round out the feast.
Storage: Refrigerate any leftover components separately in airtight containers for up to 2 days.
Reheating: Reheat the stewed rabbit and sauce gently on the stovetop; reheat fried rabbit in an oven to help restore some crispness.
Nutrition: Per serving (approx., full platter): 620 kcal, 42 g protein, 28 g fat, 48 g carbohydrate.
FAQs:
Q: How many courses does a traditional fenkata have?
A: Often three: fried rabbit, spaghetti in rabbit
Q: Is fenkata always a big group event?
A: Traditionally yes, it is strongly associated with communal
- Whole rabbits, jointed — 2 (about 2.5 kg / 5.5 lb total)
- Red wine — 2 cups (480 ml / 16 fl oz)
- Garlic, crushed — 8 cloves
- Bay leaves — 3
- Onions, chopped — 2
- Tomatoes, chopped — 3
- Tomato paste — 3 tbsp
- Spaghetti — 400 g (14 oz)
- Olive oil, plus extra for frying — 1/4 cup (60 ml / 2 fl oz)
- Salt and pepper — to taste
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