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!
|Prep Time||10 minutes|
|Cook Time||60 minutes|
- Place the fava peas in water double their volume and let hydrate for 1 ½ hours. Rinse well and set aside.
- 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 one of the two 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 2 litres of the water and bring to a boil. Simmer until the fava peas have softened to a point of being able to be mushed. About 50-60 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 saucepan on low heat pour the rest of the oil, 2 tablespoons, along with the other onion. Stir occasionally and once browned and caramelized, about 10-15 minutes, add the bay leaf, the all-spice berries 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.