Fava, split peas from Santorini, velouté textured, a real Greek meze dish. There is the simple version and the one I like called ‘Married’ as you combine caramelized onions, and a ‘true bond’ is created.
While equally well enjoyed on its own and as a meze, appetiser for us Greeks, try it as a companion to an Octopus dish (press LINK for recipe)
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
Fava with Caramelized Onions
Servings: 6 People
Ingredients
- 500 gr Fava , Santorini split peas
- 1500 ml Water , warm, 1:3 ratio (or chicken broth)
- 3 Red Onions , halved and thinly sliced
- 6 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 tablespoons Balsamic Vinegar
- 1 Bay Leaf
- 2 All-Spice Berries , ground
- 2 teaspoons Sea Salt
- 1 Carrot , grated
Instructions
- Set a large, non-stick, pot over medium-high heat, pour 3 tablespoons of oil and let it heat up for 1-2 minutes. Add 1 ½ of the three onions, the grated carrot and sauté for 4-5 minutes until the onions become translucent while tossing frequently.
- Add the Fava peas and sauté for a minute more, pour in the water (or chicken broth) and bring to a boil. Simmer until the fava peas have softened to a point of being able to be mushed. About 50 minutes. You are also aiming that the water is almost all absorbed but still you need some.
- During the process, the pot not to covered, to remove with a slotted spoon any scum/foam that is created. Stir occasionally, more and more towards the end of the cooking so that the fava peas don’t stick to the bottom of the pot. If needed add more water.
- When ready add 1 ½ teaspoons of salt, 1 tablespoon of oil, take the pot off the heat and with a handheld high-speed blender blend until smooth, aiming to be a bit thicker than mashed potatoes, adjusting by bring back to the heat or by adding some water.
- In the meantime, in a medium sauté pan on low heat pour the rest of the oil, 2 tablespoons, along with the remaining 1 ½ onions. Stir occasionally and once browned and caramelized, about 12 minutes, add the bay leaf, the all-spice and the balsamic vinegar, and sauté for another 10 minutes until the vinegar has evaporated. Take the onions out to a plate with absorbent paper.
- Serve the Fava in a deep plate and spread on top the caramelized onions along with a drizzle of olive oil.
Giorgos Aristotelous
says:Amazing Greek Meze! Well Done 🙂
admin
says:Hi Giorgos, Totally agree with you! Try it out and if in trouble get in touch with me! Enjoy this sunny Sunday, Frixos.
Petros
says:Look Yummy!
admin
says:Hi Petros, Thx for the nice words, keep following!