Tag Archives: laham taz-ziemel

Laham taz-Ziemel – Horse Meat

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.

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Posted in By Course, By Occasion, Other Meat, Recipes, Second Course, Stews, Sunday Lunch | Tagged , , , , | 4 Comments