Discover a taste of Malta with this delightful Bigilla recipe from Matthew Mallia of Hobz Bakery.
This traditional Maltese dip, typically made with ‘ful ta’ Girba’, also known as Tic or Djerba beans, has been expertly adapted by Matthew to use organic fava beans, making it accessible to UK food enthusiasts.
Bigilla is a Maltese dip traditionally made from ‘ful ta’ Girba’, also known as Tic or Djerba beans, a dry and dark bean similar to broad beans.
This exact bean can’t be found in the UK, so Matthew uses the next best thing, Organic Fava Beans from Hodmedod’s.
The Recipe
Bigilla is a versatile dip that’s perfect for year-round entertaining, whether you’re hosting friends or looking for a standout addition to your summer BBQ spread.
Matthew’s version combines the earthy flavour of fava beans with the punch of garlic, the freshness of parsley, and a hint of heat from chilli flakes.
Ingredients
- 500g Fava Beans in Water, drained and rinsed
- 2 tsp Salt
- 50g Extra Virgin Olive Oil, more to taste
- 5 Garlic Cloves
- Bunch of Fresh Parsley, roughly chopped
- 2 tsp Chilli Flakes
- Tablespoon of Capers
- Olive Oil to Garnish
Preparation
The preparation is straightforward, involving a food processor to combine the ingredients. The key is to achieve the right consistency by gradually adding olive oil, ensuring the dip is malleable but not too loose.
Serving Suggestions
- Crunchy bread (toasted or fresh)
- Crackers of your choice
Don’t forget to garnish with a drizzle of olive oil, extra chilli flakes, and a sprinkle of parsley for presentation.
For those looking to experience more of Matthew Mallia’s culinary creations, be sure to visit Hobz Bakery on Leith Walk in Edinburgh.
This recipe offers just a taste of the authentic Maltese flavours you can expect to find at this local gem.
