Bigilla (Maltese Broad Bean Dip)

With my trip back home to the old country last week my taste for Bigilla, a traditional Maltese broad bean dip, was reawakened. It's incredibly tasty and a great alternative to hummus, usually served with Maltese water crackers called Galletti or on toasted sour dough bread. In Malta, people will either make their own or buy it by weight from markets – though these days you'll find them in ready made up tubs in the local shops.

Bigilla usually has red chilli added to it for a fiery kick, though some prefer to leave the chilli out, while others will add Tabasco for extra heat. Here, I'm giving the recipe my mother gave me, her recipe calls for the tyoe of dried broad bean that has skins, but unfortunately I could only get the skinless ones. If you can get a hold of them with the skins, it will give the Bigilla the authentic brown colour rather the "white" colour of the version I have made here. Both are equally tasty, though there is an earthy depth to the skin-on version.

With this recipe you can make it in advance and serve it cold (it will keep in the fridge for a few days, just add a little extra oil to preserve it), or eat it warm.

Take note that the beans are soaked overnight, please allow time for this. As well as a cooking time of about 1.5 hours.

Bigilla (Maltese Broad Bean Dip)

Ingredients:
250g Dried Broad Beans (available in most Middle Eastern shops)
2 – 3 tablespoons extra virgin olive oil
2 tablespoons parsley, finely chopped
4 cloves garlic, crushed
salt and pepper
finely chopped chilli (optional, but highly recommended)

1. In a medium sized pan, soak the broad beans in cold water overnight.

2. Drain the broad beans and just cover with clean, fresh cold water and bring to boil over a medium heat.

3. Turn the heat down to the lowest setting and simmer for 1 - 1.5 hours. When the beans start going soft, mash with the back of a fork, keeping an eye on the water level, it shouldn't be sloppy, but a nice thick paste with a bit of texture from the broken up broad beans. Don't let it dry out!



4. Once all the broad beans have softened and mashed, gradually add the oil a tablespoon at a time, mixing in as you go. You want it to be smooth – too little oil will make it dry and floury, too much and you'll get a slick mess.

I was very lucky to receive a gift of Maltese olive oil made from
the remaining indigenous olives grown in Malta and have used it in my Bigilla.

5. Stir in the parsley and garlic, gradually add salt and pepper, tasting as you go. That's the key thing with Bigilla, is taste, taste, taste.

6. If you're adding chillis, again, do it gradually and taste as you go. In this version I have only added a heaped teaspoon worth of chilli to give it a little kick but keeping it mild. If I didn't have guests eating it, personally would have added another heaped teaspoon.



7. Serve with a drizzle of olive oil and a sprinkling of parsley on top – don't forget the crackers!

Kusksu (Maltese Spring Soup)

This soup is traditionally made in May when fresh broad beans are at their best and almost always served on Good Friday. With frozen broad beans available it's now made all year round, but is still delicious. It was a major comfort food for me and everyone has a preference on how it is served, some families add cauliflower, others peas or potatoes.

My mother would crack an egg into hers to poach, I loved to scoop on some ricotta, which would then set in the hot broth, best though is fresh Maltese sheep cheese, collectively called ġbejniet.

Kusksu (Maltese Spring Soup)
Serves 4-6 - About 200 cal per serving, not including garnishes.

Ingredients:
2 tsp olive oil
1 large onion (about 200g), finely chopped
6 cloves garlic, finely chopped
120g tomato concentrate
180g dried kusksu (sometimes labeled as Israeli couscous, pasta beads will be fine or orzo pasta in a pinch. The one I get is a Neil's Yard one available at Holland & Barret)
300g broad beans (fresh is better, but frozen can still be used, skins removed from the larger beans)
1.5 L water or chicken stock
5 bay leaves
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp torn, fresh basil

To garnish (optional):
Ricotta
Egg
Freshly grated Parmesan cheese
or preferably fresh ġbejniet (Maltese cheese) - if you can get a hold of it!

Method:
1. In a large pan, heat the oil and fry the onion and garlic until it starts to brown.

2. Add the tomato paste, fry for a few more minutes, add the broad beans (if using frozen, add later with the couscous), seasoning, bay leaves and half the basil.

3. Pour in the water (or stock), bring to the boil, then reduce heat so it gently simmers.

4. Simmer for about 15 minutes, stir in the kusksu cover and simmer for 10 minutes, stirring frequently. Check the seasoning and turn off the heat

5. Serve in bowls with a dollop of ricotta or ġbejna, or poach an egg in the broth before serving. Sprinkle with the grated Parmesan and fresh basil.

(Image appreciatively stolen from here as we got carried away and ate the soup before we could take a picture! Though my variation doesn't use peas, you can add them if you like).

Bulgar wheat with broadbeans, tomatoes and ricotta

Perfect for a light lunch, either eaten cold as a salad, or can be heated up for a mock risotto. I usually make this the night before for my work lunches, I find it tastes better the next day. It's dead easy to make too. For a non-vegetarian variety you can add shredded pieces of roast chicken or grilled lamb.

Serves One (315 calories)

Ingredients:
40g dry bulgar wheat
100g broad beans (can use fresh or frozen)
100g cherry tomatoes, halved
50g ricotta cheese
juice of half a lemon
1 tsp finely chopped parsley
1/4 tsp sumac
salt and pepper to taste

Method:
1. Make up bulgar wheat according to packet instructions. Usually I just soak it in about 125ml just boiled water for 20-30 minutes.

2. Peel the outer skins the broad beans (as they can taste bitter). If using frozen, boil in a small pan of water for 1 minute, plunge into cold water to stop the cooking process, then peel the skins.

3. Stir the broad beans, tomatoes, ricotta, lemon juice, mint and sumac, season to taste and Serve.