Bigilla
A traditional Maltese broad bean dip with garlic, olive oil, lemon, and parsley. Thick, rustic, and deeply savoury.
Ingredients
- 400g dried broad beans (ful ta’ Girba style if available)
- 3-4 cloves garlic
- 60ml olive oil (4 tbsp), plus extra for serving
- Juice of 1/2-1 lemon
- Small handful fresh parsley, finely chopped
- Salt and black pepper to taste
- Optional: pinch chilli flakes
Instructions
- Soak the beans: Rinse the dried broad beans, then soak in plenty of cold water for 12-24 hours, changing the water once.
- Cook: Drain and place the beans in a pot with fresh water to cover well. Simmer gently for 60-90 minutes until very soft. Drain, reserving a little cooking liquid.
- Blend or mash: While still warm, mash the beans with a fork or potato masher for a traditional texture. For a smoother texture, pulse briefly in a food processor. Add crushed garlic, olive oil, lemon juice, salt, and pepper. If too thick, add a little reserved cooking liquid.
- Finish: Stir in chopped parsley and chilli flakes (if using). Drizzle generously with olive oil before serving.
Bigilla is a traditional Maltese dip made from dried broad beans, garlic, and herbs. Thick, rustic, and intensely savoury, it is commonly served with Maltese crackers (galletti) or crusty bread.
How to Serve
- Spread on Maltese crackers (galletti)
- With crusty bread
- As part of a meze platter
- Alongside olives and fresh gbejna
Traditional Notes & Tips
- The texture should be thick and rustic, not hummus-smooth
- Garlic flavour is usually strong
- It tastes better after resting for a few hours