Bigilla to maltańska pasta z bobu. Najczęściej serwuje się ją jako dip w towarzystwie chleba lub krakersów. Po raz pierwszy jadłam ją w Turcji u maltańskich znajomych - już wtedy wiedziałam, że jeszcze do niej wrócę. Oryginalna receptura opiera się na zmieleniu bobu w całości, ze skórką i wymaga namoczenia go przez noc. Na początek jednak wersja bez skórek, delikatna i pyszna, a do tego niesamowicie prosta!
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Bigilla no1 - Maltese fava bean dip
Bigilla is the Maltese fava bean paste. Usually it's served as a dip along with bread or crackers. The first time I ate it was in Turkey among Maltese friends of mine - even then I knew I will do it once more. The original recipe is based on grinding the beans unpeeled and it requires soaking them overnight. First of all, however, I present you the peeled version, delicate, delicious, and incredibly simple!
Bigilla is the Maltese fava bean paste. Usually it's served as a dip along with bread or crackers. The first time I ate it was in Turkey among Maltese friends of mine - even then I knew I will do it once more. The original recipe is based on grinding the beans unpeeled and it requires soaking them overnight. First of all, however, I present you the peeled version, delicate, delicious, and incredibly simple!
Bigilla no1 - maltańska pasta z bobu
czas przygotowania: ok. 1 h
Czego potrzebujesz?
1 kg bobu, ugotowanego (ok 30 minut) i obranego ze skórek
3 łyżki świeżej natki pietruszki
5 listków świeżej mięty
3 ząbki czosnku
ok. 1/2 szkl oliwy z oliwek
sok z 1/2 cytryny
sok z 1/2 cytryny
sól
Co teraz?
1. Zmiksuj wszystkie składniki. Dodaj tyle oliwy, aż uzyskasz pożądaną konsystencję.
2. Możesz doprawić płatkami chilli.
3. Pasta jest najlepsza parę godzin po przygotowaniu.
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Bigilla no1 - Maltese fava bean dip
preparation time: about 1 hour
What do you need?
1 kg fava beans, cooked (about 30 minutes) and peeled of the skin
3 tablespoons fresh parsley
5 fresh mint leaves
3 cloves of garlic
about 1/2 cup olive oil
juice from 1/2 lemon
salt
What now?
1 Mix all the ingredients. Add enough olive oil until you achieve the desired consistency.
2 You can add the chilli flakes.
3 Dip is the best couple of hours after preparation.
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Bigilla no1 - Maltese fava bean dip
preparation time: about 1 hour
What do you need?
1 kg fava beans, cooked (about 30 minutes) and peeled of the skin
3 tablespoons fresh parsley
5 fresh mint leaves
3 cloves of garlic
about 1/2 cup olive oil
juice from 1/2 lemon
salt
What now?
1 Mix all the ingredients. Add enough olive oil until you achieve the desired consistency.
2 You can add the chilli flakes.
3 Dip is the best couple of hours after preparation.
Też dziś popełniłam pastę z bobu, bardzo mi się spodobał jej smak, świetne zdjęcia!
ReplyDeleteCudowna! uwielbiam bób
ReplyDeleteI learned two things today about fava beans, one of them thanks to this!
ReplyDelete1) In Malta they make "hummus" (I know, I know, 'hummus' means 'chickpea' in Arabic) with fava beans and without tahini
2) In Egypt, falafel is made with fava beans, not chickpeas.
Who needs chickpeas?
Indeed! I do not like'em.
DeleteKolor tak mnie urzekł, że nie spocznę puki tej pasty nie zrobię:-).
ReplyDeleteHi, I live in Malta and eat Bigilla often - as you say, it's a perfect starter nibblet with crackers. I've never seen it green though; it's always been brown when I've eaten it. I think it must be made with dried fava beans to be brown. Though the green ones, fresh, seem to make the whole process a lot quicker, and I have to say, 'green' looks a whole lot nicer! I'll try your method next time! Thanks for posting.
ReplyDeleteZnakomity kolor :)
ReplyDelete