Who loves breakfast? I love breakfast! As a matter of fact, I love it so much I look forward to huge weekend breakfasts – Brunch, if you may. Usually because by the time I wake up, make coffee and get started in the kitchen, we don’t eat until somewhere around Noon or 1pm.
I’m trying something new and completely out of my zone: Iraqi breakfast. Yes, it’s a little different. Iraqis have a couple dishes that aren’t quite like the Palestinian ones I’m used to [see below for my faves]. One of which is Bagila bil Dihin. It sounds like a heart attack, since the translation is “beans with fat.” In reality, it’s just Fried Eggs over Broad Beans over soaked pita bread and topped with hot oil. Bagila is the Iraqi word for beans, broad beans or lava beans to be exact. Aside from Bagila bil Dihin, they also have a sweet dish Kahi and Geymar. What is it exactly? It’s layers of flaky pastry drowned in a sweet syrup topped with clotted cream. I used the recipe from Sara over at Add A Little Lemon. It’s delicious and super easy to follow. Trust me, you’ll love it with some freshly brewed tea.
You may also see this Iraqi breakfast dish spelled bagela bil dihin, bagila bil dihin, or bagilla bil dihin, depending on the transliteration. It’s a comforting dish made with broad beans, bread, fried eggs, onions, and hot oil.
My favorite kind of breakfast is Palestinian breakfast. I’m talking mana’eesh, foul, hard boiled eggs, falafel, labaneh, honey and eshta, olives, fresh tomatoes and cucumbers, and lots of pita bread. The bigger the table, the better.
I have vivid memories of childhood Sundays filled with Arabic lessons and tables full of my favorite goodies afterwards. I usually woke up way too early and put all my Arabic books and homework together before my aunt came over to deliver a couple hours of rigorous Arabic tutoring. We essentially did a week’s worth of tutoring in a few hours. Thanks Amto! It totally paid off. The best part, though, was breakfast! It was a little hard to focus when I could smell a delicious mix of onions, zaatar and falafel, but I pulled through.
FAQ
What is bagela bil dihin?
Bagela bil dihin, also spelled bagila bil dihin, is an Iraqi breakfast dish made with broad beans, soaked pita bread, fried eggs, onions, parsley, and hot oil.
What does bagela bil dihin mean?
Bagila is the Iraqi word for beans, specifically broad beans or fava beans, and “dihin” refers to fat or oil. In this dish, the broad beans are served over soaked pita bread and topped with fried eggs, onions, and hot oil.
Can I use canned broad beans for bagela bil dihin?
This recipe uses dried broad beans that are soaked overnight, then boiled until softened. Canned broad beans may change the texture and you will not have the same bean cooking water for dipping the bread.
Do I need to save the bean cooking water?
Yes. The bean cooking water is essential because the pita bread cubes are quickly dipped into the hot water before being arranged on the platter.
What is served with bagela bil dihin?
Bagela bil dihin is usually served warm as a hearty breakfast or brunch dish. It can be served on its own or alongside other breakfast items.
Iraqi Breakfast: Bagila bil Dihin
Ingredients
- ½ lb dried broad beans
- Lemon juice from 1 lemon
- Dash of salt
- 2 large pita breads cut into large cubes
- ½ cup vegetable oil
- 1 onion cut into thin slices
- 2 tablespoons parsley chopped
- 3 –4 eggs
Instructions
- Soak the broad beans in water overnight, then drain.
- In a medium pot, bring the beans to a boil with a dash of salt and lemon juice. Boil until softened, about 20 minutes.
- Remove the beans from the water and set aside. Keep the water boiling over low heat; it is essential for the next step.
- To prepare the bread, place the bread cubes in the boiling bean water and remove immediately. Just dip once and remove, then place the bread on your platter.
- Pour the broad beans over the bread.
- Heat the vegetable oil in a large skillet over low heat. Add the onions and fry until caramelized.
- Beat the eggs and pour them on top of the onions without stirring.
- Once the eggs have cooked through, place the fried eggs over the beans and pour any extra oil over the whole platter.
- Top with chopped parsley.
Notes
- You may see this dish spelled bagela bil dihin, bagila bil dihin, or bagilla bil dihin, depending on the transliteration.
- Keep the bean cooking water warm because it is used to dip the pita bread.
- Dip the bread quickly so it softens without falling apart.
- Serve warm after topping with the fried eggs, onions, hot oil, and parsley.
