# Fenek Moqli (Maltese Fried Rabbit) Source: https://www.malteserecipes.com/recipes/fenek-moqli/ A traditional Maltese fried rabbit dish, marinated then cooked with garlic, white wine, and herbs until golden and fragrant. Prep time: 20 minutes (plus at least 1 hour marinating) Cook time: 35-40 minutes Servings: 4 people Tags: rabbit, fried, maltese-classic, traditional, main-course, fenkata ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 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 1. **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). 2. **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. 3. **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. 4. **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 a Maltese fried rabbit dish. In this version, the meat is marinated, then cooked with garlic, white wine, and herbs. Serve it as a main course with potatoes and bread; the cultural note below explains how rabbit can also form part of a longer fenkata meal. ## How It's Traditionally Served - As a rabbit main course, with a separate pasta starter if you are planning a longer meal - 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 ## Fenek Moqli and the fenkata table A fenkata is a rabbit meal, rather than a rule that a full rabbit stew must precede fried rabbit. Mġarr's [Il-Barri describes spaghetti with rabbit sauce first, followed by rabbit served for sharing](https://il-barri.com.mt/about-the-restaurant/). Frying and stewing are different ways to prepare the meat. Gozitan food producer [It-Tokk describes Fenek Moqli with salad, fries, and crusty bread](https://www.it-tokk.com/rabbit-maltas-national-dish/). For the garlic-and-wine version above, choose those accompaniments or keep the meal to rabbit and bread. ## Serve with or cook next - [Stuffat tal-Fenek (Rabbit Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-fenek/): Compare fried rabbit with a slow-simmered tomato-and-wine stew. - [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the garlic-and-wine rabbit. - [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Add a vegetable side with aubergines, peppers, and tomatoes.