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Φαβα
Fava is a traditional greek dish made from yellow split peas, known for its fluffy and smooth texture with a hint of sweetness. It’s a staple in every greek household, with each family having its own unique recipe.
The history of Fava beans, or Fave dates back to ancient times. The authentic Greek fava dish is made from the seeds of the Lathyrus Clymenum plant, which has been cultivated exclusively on Santorini for over 3,500 years.
Ingredients:
200g dried yellow split peas
600ml water or vegetable broth
1 medium-sized red onion,
quartered
1 large carrot, shredded
2 bay leaves
100ml extra virgin olive oil
Freshly ground white pepper & Salt
Additional olive oil for drizzling
Capers and chopped spring
onions or caramelized onions as garnish.
Step.I
Rinse the split peas under cold running water, then place them in a large saucepan and cover with double the amount of water.
Bring to a boil and skim off any foam that forms.
Step.II
Add the quartered onion and shredded carrots, then reduce the heat to a simmer. Add the bay leaves. Cook gently for 40–60 minutes, until the peas are soft and easily mashed with a
Step.III
Puree the mixture using our hand blender. Return to the pan and season with salt and pepper to taste.
Step.IV
Finally, stir in the olive oil and serve garnished with finely chopped onions (or caramelized onions), capers (and some of t he caper water or lemon), and a drizzle of extra virgin olive oil.
You can enjoy Greek fava with fresh bread, seafood, such as marinated octopus, anchovies, or shrimp.
σαλάτα μαυρομάτικα
Salata Mavromatika, means black, and “μάτι” (σαλάτα μαυρομάτικα) means eye. This is a wonderful recipe for a side dish to grilled meat “Μαυρο” or fish.
Ingredients:
500g black-eyed beans
1 red pepper
2 spring onions
red onion
2 tablespoons of capers
1 bunch of chopped parsley
Black olives
A little dill
3-4 tablespoons of red
vinegar
1/2 cup olive oil
Salt & Pepper
Step I.
Wash the beans and boil them in enough water for five minutes. Drain them and place them back in warm salted water. Boil them for about forty minutes until they are cooked, but still firm. Remove the foam regularly.
Step II.
Remove from heat and drain the beans. Allow them to cool.
Step III.
Once cooled, combine all the ingredients and mix them lightly.
Step IV.
Serve the black-eyed bean salad with olives and tender lettuce leaves.