Direkt zum Inhalt
Fava is a creamy puree of yellow split peas, famous from the island of Santorini. Finished with raw onion, capers, lemon and plenty of olive oil it is one of the best Greek meze, and entirely plant-based.
Serves: 6 as a meze | Prep: 10 min | Cook: 50 min
Ingredients
- 250 g yellow split peas (fava)
- 1 onion, chopped
- 1 garlic clove
- 1 bay leaf
- 80 ml extra virgin olive oil, plus extra to serve
- About 800 ml water
- Juice of half a lemon
- Salt and pepper
- Red onion rings and capers to serve
Method
- Rinse the split peas in a sieve until the water runs clear.
- Soften the onion and garlic in 2 tbsp olive oil, add the split peas, bay leaf and water and bring to the boil. Skim off the foam.
- Simmer for 40 to 50 minutes, stirring now and then, until the peas fall apart. Add water if needed.
- Remove the bay leaf and blend with the rest of the olive oil to a smooth puree. Season with lemon juice, salt and pepper.
- Serve lukewarm or at room temperature with red onion, capers and a generous glug of olive oil.
Tips
- Fava thickens as it cools; stir in a little warm water if needed.
- Add salt only at the end, so the peas soften faster.