📝 About This Recipe
Transport your senses to the windswept cliffs of Santorini with this traditional Greek Fava, a dish celebrated for its incredible creaminess and earthy sweetness. Far from a simple bean dip, this vibrant yellow split pea purée is slow-simmered with aromatics and finished with a generous pour of high-quality extra virgin olive oil. It is a cornerstone of Greek 'Ospria' cooking, offering a luxurious, protein-packed experience that is both humble and deeply sophisticated.
🥗 Ingredients
The Base
- 500 grams Yellow split peas (rinsed thoroughly in cold water)
- 1.5 liters Water (plus more if needed during simmering)
- 1 large Yellow onion (peeled and quartered)
- 2 cloves Garlic (smashed)
- 1 piece Bay leaf (fresh or dried)
- 1/2 cup Extra virgin olive oil (divided; use the best quality available)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 lemon Lemon juice (freshly squeezed)
Traditional Topping (The 'Pantremeni')
- 1/2 medium Red onion (very finely diced)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Dried oregano (Greek wild oregano is best)
- 2 tablespoons Extra virgin olive oil (for drizzling)
- 1 pinch Smoked paprika (optional, for color)
👨🍳 Instructions
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1
Place the yellow split peas in a fine-mesh sieve and rinse them under cold running water until the water runs clear. This removes excess starch and ensures a cleaner flavor.
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2
In a large, heavy-bottomed pot, add the rinsed split peas and the 1.5 liters of water. Bring to a boil over medium-high heat.
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3
As the water comes to a boil, you will see white foam rising to the surface. Use a slotted spoon to carefully skim off this foam and discard it; this step is crucial for a smooth, digestible purée.
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4
Once the water is clear of foam, add the quartered yellow onion, smashed garlic cloves, and the bay leaf to the pot.
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5
Reduce the heat to low, cover the pot partially with a lid, and let it simmer gently. Cook for about 45-55 minutes, or until the peas are very soft and have begun to disintegrate.
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6
Check the pot occasionally. If the mixture looks too dry or the peas are sticking to the bottom, add a small amount of hot water.
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7
Once the peas are completely tender, remove the bay leaf. Most of the water should be absorbed, leaving a thick, porridge-like consistency.
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8
Using an immersion blender directly in the pot (or transferring to a regular blender), blend the peas, onion, and garlic until the mixture is perfectly silky and smooth.
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9
While blending, slowly drizzle in 1/4 cup of the extra virgin olive oil. This emulsification creates the signature velvety texture of authentic Greek Fava.
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10
Stir in the salt, black pepper, and fresh lemon juice. Taste and adjust the seasoning as needed.
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11
Transfer the purée to a shallow serving bowl. Use the back of a spoon to create 'wells' or swirls on the surface to catch the toppings.
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12
Garnish generously with the finely diced red onion, capers, chopped parsley, and a dusting of oregano. Finish with a final, decadent drizzle of olive oil.
💡 Chef's Tips
Always rinse your split peas thoroughly to prevent the dish from becoming overly starchy or bitter. Do not salt the peas at the beginning of cooking, as this can toughen their skins and increase cooking time; salt only at the end. For the smoothest texture, blend the fava while it is still hot, as it thickens significantly as it cools. If you have leftovers, the fava will firm up in the fridge; simply stir in a tablespoon of warm water or olive oil to loosen it back up before serving. Use the highest quality 'First Cold Pressed' Greek olive oil you can find, as its flavor is a primary component of the dish.
🍽️ Serving Suggestions
Serve warm or at room temperature as part of a Meze platter with warm, crusty sourdough or pita bread. Pairs beautifully with salted sardines, anchovies, or grilled octopus for a traditional island-style meal. Accompany with a crisp, acidic white wine like a Santorini Assyrtiko to cut through the richness of the purée. Add a side of Kalamata olives and sliced tomatoes for a simple, healthy Lenten lunch. Serve alongside 'Horta' (boiled wild greens) drizzled with lemon and oil.