Our Signature Dish
Try the traditional 'Fenek Imtektek' (slowly braised rabbit) - a traditional Maltese dish you have to experience.
(Slow-cooked rabbit with olives,garlic & wild thyme)
The skinned and jointed rabbit is first shallow-fried and than braised in white wine with olives and wild thyme. Passed down through generations, this recipe reflects Gozo’s cuisine at its best. The result of this slowly cooked dish is that the meat literally falls apart and the flavours of the wild thyme fill the air. The rabbit's liver is one of the most prized pieces, traditionally distributed to the children by the father of the family.
Ingredients (serves 4):
- 1 rabbit, preferably local free-range, skinned
- 50 ml extra virgin olive oil
- 150 gr unstoned black olives
- 3 sprigs of rosemary
- 3 sprigs of wild thyme
- 100 gr white onions
- 50 gr peeled garlic, cut into slivers
For the marinade:
- 1 litre white wine, preferably a local wine made from the Girgentina grape
- 1 tbsp sea salt
- 4 bay leaves
- 12 black peppercorns
Cut the rabbit into portion-sized pieces, reserving the liver and kidneys. Place the rabbit pieces in a suitable dish, add the marinade ingredients and leave to marinate overnight. Next day, remove the rabbit from its marinade and pat dry, reserving the marinade. Place a heavy-based pan over a medium heat, drizzle in the olive oil and gently sauté the rabbit pieces. Add the olives, thyme and 2 sprigs of rosemary. Roughly chop the remaining rosemary and reserve. Add the onions and garlic, and sauté further without colouring. Add the marinade to the pan, bring to the boil and then reduce to a gentle simmer. Cover and cook for about 50-60 minutes, until the rabbit meat is tender.
Add the chopped rosemary, adjust the seasoning and serve.
Fresh crusty sourdough bread and fried potatoes