I had a craving for Greek fava so I made it today. Fava is made with pureed yellow split peas. Not chick peas, not fava beans, not lentils (even though I have seen Greek fava called yellow lentils) nor white beans. I have not yet found yellow split peas in Italy. I brought some from the States and then last October when I went to Crete I bought 2 kilos and then my Greek friends surprised us in November with other 3 kilos so we have enough fava for the whole year!
The best and most famous Greek fava comes from Santorini. This dish is served as an appetizer, a meze or a side dish, but it can also be a vegan main course. A part from being tasty, fava is really healthy, full of antioxidants and non-animal protein.
Every Greek mama has her own fava recipe just like every Italian mamma has her own tomato sauce recipe. Mine is a mixture of Cretan and Greek and having added some suggestions from the Internet.
INGREDIENTS FOR 6-8 (or even more!)
1/2 kg (1 lb) fava
2 onions + some to serve
1 peeled potato
salt and pepper
1 dl (1/4-1/2 cup) EV olive oil
lemon
parsley
optional: kalamata or Gaeta olives, capers
1. Rinse the fava in cold water
2. Bring the fava to a boil in 1.2 l (7-8 cups) of water, skim the froth and add 2 quartered onions (it's easier to skim without the pieces of onion) and a peeled potato cut into two or four pieces
3. Let the fava simmer at very low heat for about an hour and a half. Stir occasionally to keep from sticking. You might need to add some water! 1-2 cups.
4. When the split peas are soft and the water has been reduced to leave a thick "porridge", remove the pot from the heat and pass the fava through a food mill or use a stick blender or a food processor. I use a stick blender and blend the fava directly in the pot. You can puree it to a smooth cream or leave it more coarse.
5. Add the extra virgin olive oil, salt and pepper to taste. Put back on the heat and stir for 2 minutes but BE CAREFUL. The fava is piping hot!
6. Let the fava cool (it becomes considerably more solid) and serve it in a shallow dish. Add some chopped (spring) onion and parsley, some olive oil and lemon juice and alternatively olives or capers. Some use vinegar instead of lemon but I haven't tried that yet.
