4 lÀckra rabbit-recept frÄn hela vÀrlden
A beloved Egyptian comfort food, this slippery green soup is made from finely minced molokhia (jute leaves), simmered in a rich chicken or rabbit broth, and infused with a fragrant garlic and coriander 'ta'leya'. It's traditionally served over fluffy Egyptian rice with tender pieces of the poached meat.
Coniglio in Porchetta is a traditional rabbit dish prepared in the style of 'porchetta,' which traditionally involves stuffing and roasting pork with wild fennel. In this variation, rabbit is seasoned, often stuffed with prosciutto, pancetta, and wild fennel, then roasted until tender and flavorful.
A traditional San Marinese dish featuring rabbit braised with aromatic fennel, creating a tender and flavorful meal often served with a side of polenta or crusty bread.
A classic and comforting Egyptian green soup made with tender rabbit, fresh molokhia leaves, and a fragrant garlic-coriander 'taklia' (a seasoned oil mixture). This traditional combination is hearty and deeply flavorful.
