Bigilla (Broad Bean Dip). Dip of Choice.

Il-Bigilla, your dip of Choice

By: Nirayl Grech

Background Music : [Flamenco music] (From: 0:00 till: __)

Voice Clip: []

The Maltese cuisine has several recurring staples; rabbit, tinned corned beef, broad beans, soft cheeses (particularly ricotta) and pasta / Today I am making Bigilla//

Before they used to sell it at a particular time of the day and the seller would serve the bigilla and arrive in every town, using the donkey as transportation / Bigilla is a broad bean dip originating from Malta//

It is usually eaten as a snack or a spread, served with Maltese crackers called galletti, or toasted sourdough bread / In Malta, bigilla can be purchased in stores or from street vendors / However, for those who wish to try it at home, here is the authentic recipe passed down in my family through generations //

Here is how to make the bigilla //

You will need; two hundred and fifty grams dried broad beans, one teaspoon bicarbonate soda, one teaspoon salt, four small garlic cloves peeled, two tablespoons chopped parsley, two tablespoons chopped mint, two tablespoons chopped oregano, two teaspoons capers, juice of one lemon tablespoons, extra virgin olive oil, a tablespoon freshly chopped chili or one tablespoon dried chili flakes (optional), freshly cracked salt and pepper and more olive oil for drizzling //

The first step is to soak the beans with the bicarbonate soda and salt for twenty-four hours using fresh boiled water / Then when the beans have been soaked, drain and rinse / Place them into a pot with fresh water and bring to a boil //

Immediately reduce to a simmer and cook for one hour and thirty minutes/ While the beans are cooking lightly fry the garlic cloves for five minutes until softened / In a large bowl mix the garlic, herbs, capers, lemon juice, olive oil and chili if using / Once the beans have been cooked, drain and add into the mixture//

With a hand blender blend everything together until blended to a thick consistency / Season with fresh cracked salt and pepper / When serving drizzle with some more oil / Serve with crackers of your choice//