Stuffat Tal-Fekruna: Malta’s Turtle Delicacy Recipe From 1967
In the world of cuisine, recipes are more than just instructions for cooking; they’re windows into cultures and histories.
A Maltese recipe book from 1967, ‘Cooking the Maltese Way’ by Marie’ Vella, reveals a tantalising relic of the past: turtle stew.
But amid the excitement of rediscovery, recent news headlines have cast a shadow over the allure of this dish. Reports of illness and tragedy linked to turtle meat consumption in Zanzibar, serve as a stark reminder of the risks associated with traditional delicacies.
Nevertheless, within the pages of this aged book lies a story waiting to be told—a story of culinary tradition and ecological awareness.
The recipe calls for almost a kilo of fresh sea-turtle. The other ingredients are more traditional and familiar, such as red wine, bayleaves and tomato paste – the basis of any Maltese stew.
Vella’s compilation includes classics like Braġjoli, Qaqoċċ mimli, Pulpettun, Prinjolata and so many more.
Tag someone who remembers the Stuffat tal-Fekruna?