Fava is the yellow split pea with which you can make puree. It is creamy and when served warm can be the most comforting food in the world.
Fava from Santorini island is the best, hence a bit more expensive. Any type will do of course. Greeks have it as an appetiser (or dip) but it can also be served as a main dish.
Ingredients:
500g fava (yellow split peas)
1 big red onion well chopped
2 cloves of garlic finely chopped
olive oil
salt and pepper
1 big lemon
capers (optional)
Wash fava well and then boil with the garlic for about an hour and a half. During that process try to get rid of the dark bits on the top of the water, not the fava, just the grey froth. Here you can either boil the fava for another 30 minutes adding half a cup of olive oil and salt & pepper or if you want you can use a food processor. I usually let it boil more. If you do use the food processor, after you are done, put the fava in the pot again and heat it up adding olive oil and seasoning.
Serve warm or cold with raw chopped onion on top and lemon juice. Capers on top are usually great too.
Fava from Santorini island is the best, hence a bit more expensive. Any type will do of course. Greeks have it as an appetiser (or dip) but it can also be served as a main dish.
Ingredients:
500g fava (yellow split peas)
1 big red onion well chopped
2 cloves of garlic finely chopped
olive oil
salt and pepper
1 big lemon
capers (optional)
Wash fava well and then boil with the garlic for about an hour and a half. During that process try to get rid of the dark bits on the top of the water, not the fava, just the grey froth. Here you can either boil the fava for another 30 minutes adding half a cup of olive oil and salt & pepper or if you want you can use a food processor. I usually let it boil more. If you do use the food processor, after you are done, put the fava in the pot again and heat it up adding olive oil and seasoning.
Serve warm or cold with raw chopped onion on top and lemon juice. Capers on top are usually great too.
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