Fenek Moqli (Fried Rabbit)


  • 1 Rabbit
  • Sunflower Oil
  • Fresh Garlic
  • Dry White Wine
  • Thyme
  • Salt
  • Pepper


- Cut rabbit in medium sized pieces, (not too big so they can marinade well) Chop some garlic.

- In a large bowl place the rabbit and cover with white wine – local!.

- Mix in the garlic, Thyme, and add some salt and pepper.

- Cover and leave in the fridge overnight or for approx. 6 hrs

- In a large shallow frying pan heat some sunflower oil.

- Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown)

- Take the rabbit pieces and fry in large frying pan, turning occasionally, till rabbit cooks well.

- You may add salt, pepper and thyme

- Sprinkle some white wine occasionally


Octopus with Garlic (in Maltese: Qarnit bl-Aljoli)


250 g (or 8.81 oz) octopus

5 cloves of crushed and chopped garlic

1 bunch of finely cut parsley

1 tablespoon olive oil

Juice of half a lemon

Black pepper


Clean and cut the octopus up into 2cm bits. Place it in a pot over a very low fire and stew it for about an hour. If you see that it is getting too dry, just add a little hot water or white wine.

Drain the cooked octopus and mix well in a bowl with the rest of the ingredients. Keeps well in the fridge.

Note: Octopus cooked in this way is usually eaten as an appetizer with drinks. Some bars in Malta offer this appetizer with beer or wine. Serve with your favourite selection of fresh vegetables, such as tomatoes, lettuce, black olives, etc.

Octopus Stew (in Maltese: Stuffat tal-Qarnit)


1 kilo (or 2 lb and 3.27 oz)) octopus

6 medium sized onions (chopped)

6 tomatoes (peeled and chopped)

6 large potatoes (cut in thick slices)

8 cloves of garlic (crushed)

8 olives (stoned and chopped)

1 tablespoon capers

A few leaves of marjoram and mint

A pinch of tyme

Olive oil

¼ bottle red wine


Clean the octopus very well by turning head inside out and removing the insides. Cut away the beak and eyes. The rest is all edible. To tenderize the flesh, put the octopus in a plastic bag and beat it with a meat hammer against the kitchen table.

Cut the octopus into pieces some 5 cm in length. Rinse in salted water and allow to drain.

Place the octopus in a pot over a very low fire and stew for about an hour. If you see that it is getting too dry, add a little hot water or white wine.

Fry the onions in olive oil. When they soften, add the tomatoes and garlic. As soon as the tomatoes start to soften, mix in all herbs, olives and capers.

The octopus pieces should now be ready to be added to the pan. Increase the temperature to boiling and add the potatoes also. Pour the red wine, lower the heat and stew slowly until the liquid reduces considerably.

We hope that you found these two octopus recipes interesting and that you will try them out when you feel like cooking octopus.

L-Ikla t-tajba! ... Maltese for "Enjoy your meal" 🙂

Aljotta (Fish soup)

800g small fish (traditionally rock fish, substitutes include halibut, flounder and snapper) cleaned and cut into 4 pieces
8 cups water (and a fish stock cube if available)
pepper & salt
1 chopped onion
bay leaf
3 cloves of garlic, chopped
mint, fresh if available
2 tablespoons oil
2 lemons (one for juice one for decoration)
100 gms. white rice
6 tomatoes

Don't worry, it's not hard to prepare Aljotta:

Fry the choped onion and garlic and fry in oil until soft and golden. Slice the tomatoes and add them together with the herbs and enough water (with or without fish stock cube) to make the soup. Bring the mixture to boil and then add the fish. Cook slowly until the fish meat is white and soft.
Take fish out from the soup, allow it to cool a bit, and remove head, tail, skin, and bones.
Strain the remaining mixture without throwing away the strained liquid. Put it on the stove and use it to cook the rice. Bring to boil and cook until the rice is soft to your taste. Put the fish pieces back in the soup.
Add a squeeze of lemon and serve hot with lemon wedges and parsley as garnish.