Greek fava
4 servings
90 minutes
Greek fava is a traditional dish of Greece made from a delicate puree of yellow split peas with a rich, velvety flavor. Known since ancient times, it remains an important part of local cuisine. Fava has a light sweetness from the peas complemented by the aroma of onions, bay leaves, and the richness of olive oil. It is often garnished with capers, herbs, and olives while lemon juice adds a fresh tang. Fava pairs well with toasts, flatbreads, and fresh vegetables and can serve as an excellent side dish. It is served in both simple village taverns and top restaurants. Rich in protein and fiber, fava is not only tasty but also nutritious as a hearty yet light dish of the Mediterranean diet.
1
Rinse the peas 2-3 times, drain the water.
- Split peas: 500 g
2
Put the peas in a pot and add enough water (like cooking rice or other grains, plus 2 fingers more water), bring to a boil.
- Split peas: 500 g
3
Remove the foam and reduce the heat.
4
Add 1 large onion (or 2 small ones), bay leaf, 1/4 cup of olive oil, and simmer on low heat for 1-1.5 hours until partially cooked.
- Onion: 1 head
- Bay leaf: to taste
- Olive oil: 0.5 glass
5
Mash the peas or blend them in a blender (you can leave the cooked onion or remove it).
- Onion: 1 head
6
Salt and pepper, add the remaining oil and cook until done (about 5 more minutes).
- Olive oil: 0.5 glass
7
Before serving, you can sprinkle with herbs, green onions, olives, capers, sun-dried tomatoes, feta cheese, and add a little lemon juice to taste.
- Lemon: to taste