Malta

• 1 whole rabbit (about 1 kg, cut into pieces)
• 2 onions (chopped)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• 200 ml red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper to taste
• 1/2 cup water or chicken broth
• Fresh parsley (chopped, for garnish)

• Brown the rabbit: Heat the olive oil in a large pot over medium-high heat. Add the rabbit pieces and brown on all sides. Remove the rabbit and set it aside.
• Cook the onions and garlic: In the same pot, add the chopped onions and garlic. Sauté for 5 minutes until soft and fragrant.
• Deglaze with wine: Pour in the red wine and allow it to simmer for 2-3 minutes, scraping any browned bits from the bottom of the pot.
• Simmer the stew: Return the rabbit pieces to the pot. Stir in the tomato paste, bay leaves, oregano, cinnamon, cloves, salt, and pepper. Add the water or broth, cover the pot, and simmer for 1.5 to 2 hours, or until the rabbit is tender and the sauce is rich.
• Serve: Garnish with fresh parsley and serve hot with roasted potatoes or crusty bread.

Stuffat tal-fenek, or rabbit stew, is Malta's national dish, often enjoyed at family gatherings or special occasions. The rabbit is slow-cooked with wine, herbs, and spices, resulting in a flavorful and tender dish. This dish reflects Malta's Mediterranean roots and its tradition of using fresh, local ingredients to create rich, comforting meals.