Fava is a vegan dish of greek cuisine that is very popular all year round. “Fava” is the name of the dish but also of split peas of the pale yellow color.
It is a dish that can be found in tavernas as a cold or warm mezze or as an accompaniment to certain dishes. On the other hand, the Greeks prepare it at home but rather as a main course and in this case it is served hot.
In both cases, it is served “pantremeni” (married) because there are always onions and capers.
5 servings
5 min.
30 min.
1 h 20 min.
easy
cheapIngredients
- 500 g fava (yellow split peas)
- ½ cup extra virgin olive oil
- 2 onions
- 1.5 l water
- 1 lemon (the juice)
- salt
- pepper
- wild capers of Tinos (optional)
Utensils
- pot
- colander or sieve
- hand blender
Making
First, cover the yellow split peas with water and let them soak for 30 minutes and drain them well.
Then, put the yellow split peas in a pot with 1.5 l of water and an onion cut in 4 and bring to the boil over high heat (if your kitchen has 6 power levels, set to 4).
If necessary, remove the froth that will form.
After boiling, (lower the heat a little (level 3)) cook over low heat, add extra virgin olive oil and simmer for 50 minutes or until tender.
Stir at the start of cooking and when the fava begins to thicken.
Be careful, towards the end of cooking because it tends to stick to the pan.
Then, salt and pepper.
Finally, use the hand blender so that it will have the velvety texture.
Serve the fava on plates hot or lukewarm, sprinkling with finely chopped onion. Drizzle with extra virgin olive oil and lemon juice. Ideally, you can add wild capers of Tinos.
You can replace the finely chopped onion rings with caramelized onion.
You can also prepare the fava, like a mezze to share with your family or friends. In this case, use 250g of yellow split peas by adjusting the recipe and serve the fava cold or at room temperature and accompany it with breadsticks, paximadia, grilled bread and pites for souvlakia.
Enjoy !
