👨‍🍳 作り方

1. 1

   Drain the soaked broad beans and rinse them well. Place them in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until very tender. Drain, reserving some cooking liquid.

2. 2

   While the beans are cooking, heat olive oil in a small pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   In a bowl, combine the cooked broad beans, sautéed onion and garlic mixture, ground coriander, ground aniseed, chili flakes, lemon juice, salt, and pepper.

4. 4

   Mash the mixture with a fork or potato masher until it reaches a coarse, dip-like consistency. Add a little of the reserved bean cooking liquid or water if the dip is too thick.

5. 5

   Taste and adjust seasoning as needed. For a smoother consistency, you can pulse it a few times in a food processor, but ensure it retains some texture.

6. 6

   Transfer the bigilla to a serving bowl. Drizzle with a little extra olive oil and garnish with a pinch of chili flakes or fresh parsley, if desired.

7. 7

   Serve at room temperature with crusty Maltese bread, crackers, or vegetable sticks.