National Dish Malta: Bigilla (Recipe)
In this article
Discover Bigilla, the hearty bean dip that Malta has served at its tables for generations! Made from little more than dried pulses, plenty of garlic and a good glug of olive oil, it is the kind of humble, big-flavoured food that disappears fast at any gathering. Spread it thickly on crusty bread, set it out as a starter or keep a bowl in the fridge for whenever hunger strikes — this Mediterranean classic is as easy to make as it is to love.
About Bigilla
Bigilla is a traditional Maltese dish that captures the flavours of the islands beautifully. This savoury bean dip is made mainly from dried peas or beans and has long been a favourite snack or starter. In Maltese culture it is very often served with fresh bread, which makes it an ideal companion for sociable get-togethers. The combination of garlic and assorted herbs gives the dip its characteristic, unmistakable taste.
Ingredients (serves 1–2)
- 200 g dried beans or peas
- 2–3 cloves of garlic
- 2–3 tablespoons olive oil
- 1 teaspoon lemon juice
- Fresh parsley or other herbs, to taste
- Salt and pepper, to taste
Shopping for the ingredients
The most important thing is to choose good dried beans or peas. These form the backbone of the dip and should be rinsed thoroughly before you start. It is also worth using fresh herbs, as they lift and intensify the flavour of the finished dish. Pay attention to the quality of your olive oil too, since it plays a major part in the aroma and gives the recipe a wholesome, artisanal character.
Preparing the dish
To make bigilla, begin by soaking the beans or peas overnight in water. This not only helps them cook through but also draws out the best flavours. The next day, rinse them well and get them ready for the pan. Meanwhile, peel the garlic cloves and chop the herbs finely so that they distribute evenly through the dip — the same careful prep that pays off in a bowl of Kusksu Bil Ful.
Step-by-step instructions
- Bring the soaked beans or peas to the boil in a pan of fresh water.
- Add the garlic as they cook and let everything simmer for around 30 minutes, until the beans are soft.
- Drain the beans and garlic and tip them into a bowl.
- Add the olive oil, lemon juice and chopped herbs, then blend with a stick blender or food processor until creamy.
- Season with salt and pepper and let the dip rest in the fridge before serving so the flavours settle.
Gluten-free / lactose-free version
Bigilla is naturally gluten-free and lactose-free, as it contains no such ingredients at all. What matters is making sure the sides you serve with it — especially the bread you scoop it up with — are gluten-free as well. Many people now reach for gluten-free bread alternatives, which suit this dip perfectly. That easy adaptability makes bigilla a wonderful treat for a wide range of dietary needs.
Tips for vegans and vegetarians
Bigilla is an ideal dish for vegans and vegetarians, since it contains no animal products whatsoever. To make the dip even more nourishing, you can work extra vegetables such as carrots or celery into the mix. Because bigilla can be enjoyed either cold or warm, it is a versatile snack for any occasion. It also works beautifully as part of a vegan mezze platter alongside Żebbuġ Mimli.
More tips and tricks
To deepen the aroma of bigilla, lightly toast the beans or peas before cooking them. This technique brings out their nuttiness and adds extra depth of flavour. You can also experiment with different herbs to steer the taste in whichever direction you prefer. Try stirring in a little basil or thyme for an interesting twist.
Adapting the recipe to your taste
The beauty of bigilla lies in how adaptable it is. Depending on your palate you can vary the amount of garlic or add chilli for a bit of heat. Nuts or seeds such as hulled sunflower seeds can be worked in as well, giving the dip more texture. Let your creativity run free and find out which version tastes best to you.
Ingredient substitutions
If you have no dried beans to hand, tinned pulses will do the job and save you a great deal of preparation time. Likewise, the olive oil can be swapped for another vegetable oil, though bear in mind this will change the character of the flavour. Different herbs such as oregano or thyme are another fine way to explore new aromas, much as they do in a rustic Kappunata. Be adventurous and discover fresh flavour combinations.
Drink pairing ideas
Bigilla pairs wonderfully with all sorts of drinks. A crisp white wine or a fruity rosé sits beautifully alongside the flavours of the dip. For alcohol-free options, fresh lemonade or sparkling mineral water with a squeeze of lemon works nicely. These drinks provide a refreshing counterpoint and round off the whole tasting experience.
Serving and presentation ideas
Presenting bigilla can be simple and still make an impression. Serve the dip in an attractive bowl and garnish it with fresh herbs or a drizzle of good olive oil. For a creative touch, offer vegetable sticks and crisp bread chips on the side, or a basket of warm Ftira Malti. This style of presentation is not only appealing to look at but also creates a welcoming atmosphere at your next gathering.
A bit of history
Bigilla has a long tradition in Maltese cuisine and is often served at festive occasions and family gatherings. The dish is an inheritance that reflects Maltese identity, passed down from one generation to the next. It is more than just a snack; it is a piece of Malta’s culture, something that brings people together. Many locals keep their own secret recipe, which is why bigilla tastes slightly different in every household.
More recipe ideas
Summary: Bigilla
Bigilla is not only a delicious bean dip but also a genuine part of Maltese culture and tradition. Its straightforward preparation and flexible ingredients make it an ideal snack or starter for any occasion. Give this recipe a go and let the unique flavours of Malta win you over. Enjoy bigilla with friends and family, and experience the distinctive taste of this Maltese speciality for yourself.
