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Stuffat Tal-Fekruna: Malta’s Turtle Delicacy Recipe From 1967

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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?

READ NEXT: Watch: Brothers Keith And Fabian Demicoli Team Up For New Show On Maltese Food In Australia

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