Bigilla

If you've ever visited Malta or are familiar with Maltese food, you've undoubtedly heard of this legendary duet. These two are usually a hit at every Maltese gathering! Bigilla may be a love-hate relationship, with some preferring it thicker and others preferring it thinner, as well as the amount of spiceiness. Galletti, on the other hand, are usually a hit with the audience.

Galletti, whether Maltese or not, can be found next to dips or on a plate. Also, these tiny water crackers make a fantastic snack! These galletti are now available in a variety of flavors, including sun-dried tomatoes, salt and pepper, rosemary, and even benjiet tal-bar, a typical Maltese cheese (peppered cheeslets). They're all fantastic. However, slathering butter on the basic ones is one of my favorite ways to consume them.

Bigilla is a mildly spicy Maltese dip prepared with mashed dry broad beans (ful ta' irba), olive oil, salt, and chili flakes. It tastes a lot like ful Medames, which is a traditional Middle Eastern dish. Because the Maltese islands were ruled by the Arabs for numerous centuries, bigilla is likely to have the same root as ful Medames. This dip can be served chilled or at room temperature. It's a terrific spread for warm toast and makes a nice accent to a cheese and cold cuts buffet. Another way you enjoy eating it is as a pasta sauce, which you make by diluting it somewhat with pasta water.