Fava
A smooth Greek purée of yellow split peas simmered for 45 minutes with onion, blended with olive oil and lemon, served with capers.
Photograph credit: Fava Schinoussa by Waldviertler · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Fava: Step by Step
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Put the split peas, onion, bay leaf and water in a pot. Bring to the boil and skim off any foam.
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Simmer for 45 minutes, stirring now and then, until the peas have fallen apart and the water is absorbed.
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Remove the bay leaf. Blend the peas with 60 ml of the olive oil, the lemon juice and the salt until smooth.
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Spread on a plate and top with the capers, red onion, parsley and the remaining oil.
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Things to Watch For
- Skim the foam early for a clean taste.
- Add a splash of hot water if the purée is too stiff to blend.
- Serve warm for the best texture.
Good to Know About Fava
Fava is a purée of yellow split peas, not of broad beans, as the name suggests to anyone who has not met it before. In Greece it is a meze and a dip, creamy and savoury and finished with a spoonful of good olive oil and a few capers. It is not a bean purée.
Rinse the split peas until the water runs clear, then simmer them with a chopped onion and a bay leaf in plenty of water. Skim off the foam that rises in the first ten minutes; if it is left it gives a bitter, soapy edge. Cook until the peas collapse into a thick mush, which takes about forty-five minutes, adding water if the pan dries out. Rinse the peas well.
Blend with olive oil and lemon juice until smooth and glossy. The purée sets as it cools, so serve it warm or at room temperature, spread on a plate, topped with raw red onion, capers, a drizzle of oil and a scatter of parsley. Serve warm.
On the Table Alongside
Pitta bread · Grilled octopus · Olives · Raw vegetables
Leftovers
Keeps for 4 days in the fridge. Freeze for 3 months and re-blend with a little water.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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