In a large container, cover the beans completely with water and soak them overnight.

The following day, remove the beans from the water and transfer to a large sauce pan. Cover the beans with FRESH water and bring to a boil. Reduce heat to a simmer and continue to cook - stirring often - until beans are mashing easily.

Drain the beans and transfer to a bowl. Add all remaining ingredients. Mix and mash with a fork to create a thick paste.

Bigilla is best served warm. It makes an excellent hummus-style dip for pita.


For breakfast, serve bigilla over torn pieces of pita and top with a soft-boiled egg (or fried egg if prefered).

Mr Breakfast would like to thank AnaLola for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 5 votes.

From E.Z. Do

Rating (out of 5):

Bigiilla is definitely Maltese, but traveled to Iraq it seems. It's great wherever you may get it.

Comment submitted: 1/30/2012 (#13494)



From Juve

The thing is this - where does one (in Canada or the US get the "ful to gerba/girba" to make this bigilla? - juve.rules

Comment submitted: 6/20/2011 (#12843)



From Wozza

Rating (out of 5):

And I thought this was some Maltese tradition.... guess we do get a lot from these countries!

Comment submitted: 9/20/2010 (#11259)



From Salvu

Rating (out of 5):

I wonder if it is originally Iraqi or Maltese. We have the same dish in Malta and we call it by the same name as well. It's fantastic with some water crackers.

Comment submitted: 1/28/2010 (#9557)



From Julianat (Team Breakfast Member)

Rating (out of 5):

This is one of my most fav middle eastern breakfasts... I second the pita too and its best with fried eggs made with a little bit of light olive butter spread instead of oil. It is really filling full of fiber and protein and not to forget delish!

Comment submitted: 6/23/2009 (#8331)



From csmith1281 (Team Breakfast Member)

Rating (out of 5):

I had this dish in Iraq made by an Iraqi man. It is very tasty and filling. Sprinkle sage on top and/or keep the beans' boiling water and soak the pita in it. It is decadent tasting but so healthy!

Comment submitted: 9/17/2006 (#334)

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