Fenek Moqli
A traditional Maltese fried rabbit dish, marinated then cooked with garlic, white wine, and herbs until golden and fragrant.
Ingredients
- 1 whole rabbit (1.2-1.5 kg), cut into pieces
- 4 tbsp olive oil
- 5-6 cloves garlic, sliced
- 120 ml dry white wine
- Small handful fresh parsley, chopped
- 1 bay leaf
- 1 tsp dried marjoram or thyme
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Light flour dusting (some families do, some do not)
- Pinch chilli flakes
Instructions
- Marinate: Season rabbit pieces with salt, pepper, bay leaf, and dried herbs. Drizzle lightly with olive oil and lemon juice. Leave to marinate for at least 1 hour (overnight is better).
- Brown the rabbit: Heat olive oil in a wide heavy pan over medium heat. Add rabbit pieces and fry until well browned on all sides, about 15-20 minutes total. Turn occasionally so they develop a golden crust.
- Add garlic and wine: Add sliced garlic and cook gently without burning. Pour in white wine and let it reduce for 3-4 minutes. Lower heat, cover loosely, and cook another 15-20 minutes until tender.
- Finish: Increase heat briefly to crisp slightly if needed. Sprinkle generously with fresh parsley. Adjust seasoning and squeeze a little more lemon if desired.
Fenek Moqli is the fried version of Malta’s beloved rabbit dish. It is typically served as the second course after Stuffat tal-Fenek during a traditional fenkata (rabbit feast). The meat is marinated, then fried with garlic and herbs until golden and fragrant.
How It’s Traditionally Served
- As the second course of a fenkata, after rabbit stew
- With fried potatoes
- With crusty Maltese bread
- Sometimes with a simple green salad
Traditional Notes & Tips
- The flavour should be garlicky but balanced
- It is rustic, not battered or breadcrumbed
- Some cooks use lard instead of olive oil for a more traditional countryside taste