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Bigilla

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description Bigilla Overview

Bigilla is a traditional Maltese bean dip made from dried broad beans, locally known as "ful." The beans are soaked and slow-cooked until soft, then mashed and heavily seasoned with garlic, olive oil, parsley, and chili flakes. It is a staple of Maltese cuisine, commonly served as an appetizer or snack alongside crusty bread or water biscuits. The dense, flavorful paste is favored by locals for its combination of earthy legumes and pungent aromatics.

help Bigilla FAQ

What beans are used to make Maltese bigilla?

Bigilla is made from dried broad beans, commonly called ful or ful ta' Ġirba in Malta. The beans are soaked, cooked until soft and mashed with garlic, olive oil and herbs.

What does traditional bigilla taste like?

It is thick, savory and strongly flavored with garlic, parsley and olive oil. Chili, lemon juice, mint or marjoram may be added, depending on the household recipe.

How is bigilla usually served in Malta?

It is commonly spread on Maltese crackers called galletti or served with crusty bread. It also appears on snack plates and meze-style tables alongside olives and other Maltese foods.

How is bigilla different from hummus?

Bigilla uses broad beans rather than chickpeas, giving it a darker color and a denser, more rustic texture. It is a traditional Maltese dip, while hummus is associated with chickpea-based cuisines of the eastern Mediterranean.

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