Bigilla

Bigilla is a traditional Maltese dish, primarily made from mashed broad beans, garlic, parsley, and olive oil. It is often served as a dip or spread and is a staple in many Maltese households.

History

The origins of Bigilla are deeply rooted in the culinary history of Malta. It is believed to have been introduced to the island by the Phoenicians, an ancient civilization known for their seafaring and trading skills. Over the centuries, the recipe has been passed down through generations, with each adding their unique touch to the dish.

Ingredients and Preparation

The main ingredient in Bigilla is the broad bean, also known as fava bean. These beans are soaked overnight and then boiled until soft. Once cooked, they are mashed into a paste.

Garlic and parsley are then added to the mashed beans. The amount of garlic used can vary depending on personal preference, but it is generally used liberally to give the dish its distinctive flavor.

The mixture is then drizzled with olive oil and mixed until it reaches a smooth consistency. Some variations of the recipe also include the addition of mint, chili peppers, or other herbs and spices.

Serving and Consumption

Bigilla is typically served cold and can be used as a dip for bread or crackers. It is also commonly used as a spread on sandwiches. In Malta, it is often served as part of a traditional Maltese platter, alongside other local delicacies such as gbejniet (cheeselets), pastizzi (pastries), and hobz biz-zejt (bread with oil).

Cultural Significance

Bigilla holds a special place in Maltese culture. It is often prepared for special occasions and family gatherings. The dish is also commonly found in local bars and restaurants, reflecting its popularity among locals and tourists alike.

See Also

• Maltese cuisine
• List of bean dishes
• List of dips

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