• 2kg horse meat
  • 1/2 lemon peel
  • 1/2 orange peel
  • 4 basil leaves
  • Sweet marjoram, Knotted marjoram (Merqrux)
  • Salt
  • Teaspon Paprika
  • 4 garlic
  • 2 onions
  • Olive oil
  • tablespoon margarine
  • table spoon tomato paste (kunserva)
  • 200 ml red wine


As noted by the British Food Journalist Matthew Fort farmers and country folk simply could not afford to be too attached to their working farm animals. "In the frugal, unsentimental manner of agricultural communities, all the animals were looked on as a source of protein. Waste was not an option."

1. Marinate the horse meat in the red wine and salt.

2. Grate finely the lemon and orange peel.

3. Cut the onions, garlic, herbs and spices, add kunserva.

4. Add the meat and cook on low heat for two hours.

5. Make sure you have lots of Maltese bread to mop up the gravy.

Difficulty: Easy

Stallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.