Santorini Fava, also called Greek Fava, is a simple, healthy, and delicious Greek appetizer. This dish is not famous outside Greece, but it is incredibly popular in Greece, and an essential part of Meze: the famous selection of small plates shared during the traditional Greek meal. The yellow peas are cooked along with onions, garlic, and fresh herbs, then mashed until smooth and silky: so tasty!
INGREDIENTS
- 1 Lb Greek split yellow pea (450 g)
- 1 red onion
- 4 pearl mini red onions (alternatively, ½ red onions)
- 2 cloves garlic
- 1 bay leaf
- 1 sprig rosemary
- 3 sprigs thyme
- 2 sprigs oregano
- 2 organic lemons
- 12 tbsp extra-virgin olive oil
- 1 dash black pepper
- to taste table salt
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THE ORIGIN OF GREEK FAVA
Despite the name, the Greek Fava is a yellow pea, not to be confused with fava bean.
This legume is consumed and appreciated since the Neolithic, thanks to its nutrition proprieties: yellow peas are rich in protein and acid folic.
Sure enough, the most popular and exquisite Greek Fava originates from the island of Santorini.
Santorini Fava is sweeter on taste and more delicate than the ordinary Greek Fava, but with a salty note given from the Aegean sea surrounding the Cyclades Island.
Besides Santorini Fava, another variety of yellow pea particularly appreciated by the Greeks is Feneos Fava, cultivated on the mainland.
GREEK MEZE
Santorini Fava puree is one of the most traditional recipes served during the Meze: the traditional Greek appetizer selection, composed by at least 10 famous small plates like Melitzanosalata, Gemista, Dolmades, Fasolakia, or Skordalia.
Meze is more than a typical way to serve food. Meze embodies the will and joy of sharing food with friends and relatives!
GREEK FAVA TOPPINGS AND PAIRINGS
The Santorini Fava is commonly garnished with some toppings. The most typical are raw red onions, thinly sliced, and capers.
A generous splash of Extra-virgin olive oil before serving its traditionally mandatory.
Other delicious toppings are baked cherry tomatoes, Kalamata olives, or caramelized onions.
Another delicious option to enrich Greek Fava is dried fruit, like crumbled almonds.
The Fava puree is often served along with fish and seafood, particularly roasted octopus, marinated sardines, or smoked mackerel.
I also love to serve Fava aside roasted lamb and other grilled meats.
TIPS AND SUGGESTIONS
ONIONS AND OTHER VEGETABLES - Usually, the red onion is used in two different ways: sautéed and cooked along with Fava and raw as a topping. Personally, I love to finish my recipe with sliced pearl red onions, smaller and sweeter than the usual red onions.
Even if commonly the only vegetables cooked along with Fava are onions and garlic, some chefs love to add carrots to have a sweeter taste.
FRESH HERBS - Fava recipe requires a varied selection of herbs to have different notes and flavors. I suggest using fresh herbs when it's possible!
LEMON OR VINEGAR - Lemon is another critical ingredient of Santorini Fava. I love to add both juice and the grated skin at the end, far from the heat. Even if, for this recipe, I prefer the taste of the lemon, vinegar is a traditional and excellent substitute for lemon.
OLIVE OIL - In this recipe, olive oil is one of the protagonists, and its taste determinates the outcome of the dish. So, I suggest choosing the best quality of extra-virgin olive oil you can find.
Yield: 4
SANTORINI FAVA RECIPE - Greek split pea puree - all you need to know!
Santorini Fava, also called Greek Fava, is a simple, healthy, and delicious Greek appetizer. This dish is not famous outside Greece, but it is incredibly popular in Greece, and an essential part of Meze: the famous selection of small plates shared during the traditional Greek meal. The yellow peas are cooked along with onions, garlic, and fresh herbs, then mashed until smooth and silky: so tasty!
Prep Time45 minutes
Total Time45 minutes
Ingredients
- 1 Lb Greek split yellow pea (450 g) 1 red onion
- 4 pearl mini red onions (alternatively, ½ red onions)
- 2 cloves garlic
- 1 bay leaf
- 1 sprig rosemary
- 3 sprigs thyme
- 2 sprigs oregano
- 2 organic lemons
- 12 tbsp extra-virgin olive oil
- 1 dash black pepper
- to taste table salt
Instructions
ONIONS AND GARLIC
- First, peel and slice the onion, then peel and crush the garlic.
- Now, pour 3 tbsp of extra-virgin olive oil in a pot and place over medium heat.
- After that, add the onion, the garlic, the bay leaf, and the fresh herbs.
- Finally, salt to taste and sauté until the onion becomes tender and translucent, stirring as needed.
YELLOW PEAS
- At this point, pour the yellow pea into a mesh colander and rinse under running water, stirring energetically.
- Then, pour the peas into the pot.
- Cover with hot water a couple of fingers over the line of the peas, stir well and cook frequently stirring until the Fava result very tender and crushed.
- Once the yellow pea adsorbed the liquids, add more hot water a ladle at a time, until the Fava results perfectly done.
- In the end, you want the peas super smooth and creamy, as dense as yogurt.
SANTORINI FAVA PUREE
- Now, discard the herbs sprigs: don't worry if some leaves remain into the pot.
- Then, salt and pepper to taste and stir well.
- Place the pot far from the heat and blend the Greek fava with an immersion blender until smooth and silky, adding 4 tbsp of olive oil, the juice and the grated skin of 1 lemon, a little at a time.
GARNISH AND SERVING
- Santorini Fava is commonly served warm or at room temperature.
- Before serving, garnish with a prime quality extra-virgin olive oil, raw pearl onions thinly sliced, and capers, or other ingredients as written in the "GREEK FAVA TOPPINGS AND PAIRINGS" paragraph.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 467Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 34gCholesterol 0mgSodium 154mgCarbohydrates 26gFiber 5gSugar 11gProtein 3g
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