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Fava Traditional Greek Dish
Fava is a traditional Greek dish that is both humble and deeply flavourful, rooted in the culinary traditions of the Mediterranean. Despite its name, which might suggest it is made from fava beans, Greek fava is actually a creamy purée made from yellow split peas. It’s a staple in many Greek homes, often served as a mezze (appetizer) or side dish but hearty enough to enjoy as a main course.
Ingredients
The key ingredient in fava is yellow split peas, which are simmered until tender and then puréed into a smooth consistency. Additional ingredients include olive oil, onions, garlic, lemon juice, and sometimes herbs like bay leaves or thyme for added aroma. The dish is typically garnished with a generous drizzle of olive oil, thinly sliced red onions, capers, and sometimes parsley or olives.
Preparation
To prepare fava, the yellow split peas are first rinsed and soaked for a short time. They are then cooked in water or vegetable broth, along with onions and garlic, until they soften and begin to break apart. Once tender, the peas are puréed, either in a food processor or mashed by hand, and olive oil is mixed in to create a creamy texture. The mixture is seasoned with
salt, pepper, and lemon juice for a balanced, tangy flavour.
Serving
Fava is usually served at room temperature or slightly warm. It can be enjoyed as a spread on bread or pita, or as a dip alongside other Mediterranean favourites like tzatziki, hummus, or taramasalata. It’s often accompanied by fresh vegetables or crusty bread, making it an ideal dish for sharing.
Cultural Significance
This dish is most commonly associated with the island of Santorini, where the local variety of yellow split peas is said to be of superior quality due to the volcanic soil. Fava has been part of Greek cuisine for centuries, embodying the simplicity and elegance of Mediterranean cooking. It’s a versatile dish, celebrated for its nutritious qualities, being high in protein and fibre, while also being vegan and gluten-free, making it accessible to various dietary preferences.
Fava is a perfect example of how a few basic ingredients can be transformed into something truly delicious and satisfying.
Fava Greek Dish Recipe
Here’s a simple recipe for Fava, the classic Greek dish made with yellow split peas. This recipe serves about 4-6 people as an appetizer or side dish.
Ingredients:
1 cup yellow split peas (around 200g)
1 medium onion, finely chopped
2-3 cloves garlic, minced
4-5 tablespoons extra virgin olive oil (divided)
1 bay leaf (optional)
1 tablespoon lemon juice (or more to taste)
Salt and pepper, to taste
Water or vegetable broth (about 4 cups)
For garnish:
Thinly sliced red onion
Capers (optional)
Fresh parsley, chopped
Olive oil (for drizzling)
Lemon wedges
Instructions:
Rinse the split peas:
Rinse the yellow split peas under cold water to remove any dust or impurities. Drain well.
Cook the split peas:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute, being careful not to burn it.
Simmer:
Add the rinsed split peas to the pot along with enough water (or vegetable broth) to cover the peas by about 2 inches (roughly 4 cups). Add the bay leaf if using. Bring the mixture to a boil, then reduce the heat and simmer for about 30-45 minutes, stirring occasionally. Skim off any foam that rises to the surface.
Cook until soft:
Continue simmering until the peas are tender and breaking apart. If the mixture looks too thick during cooking, add a little more water as needed. Once fully cooked, remove the bay leaf and season with salt and pepper to taste.
Purée the mixture:
Once the peas are soft, use an immersion blender to purée the mixture until smooth. Alternatively, you can use a food processor or blender. Add 2-3 tablespoons of olive oil and lemon juice, blending until the fava has a creamy, silky texture. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
Serve:
Transfer the fava to a serving dish. Let it cool slightly, then drizzle with additional olive oil. Garnish with sliced red onions, capers, fresh parsley, and a few more drops of lemon juice.
Optional toppings:
You can also top the fava with Kalamata olives or sprinkle a little paprika or chilli flakes for extra flavour.
Serving Suggestions:
Fava is typically served at room temperature, but you can enjoy it warm or chilled. It pairs beautifully with fresh crusty bread, pita, or alongside grilled vegetables, fish, or meat.
Enjoy this smooth and creamy delight, rich in Mediterranean flavours!
