Traditional Greek Fava
Traditional Greek Fava (Yellow Split Pea Purée)
A humble yet deeply flavorful dish that’s been loved across Greece for generations. Creamy, comforting, and full of sunshine – this is the true taste of the islands.
Ingredients (for about ½ kg dry yellow peas):
½ kg yellow split peas (fava)
1 medium onion, roughly chopped
2 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
Juice of ½ lemon
Optional: a few slices of red onion for serving
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Preparation:
1.Soak the peas: Place the dry yellow peas in a bowl, cover with cold water, and let soak for about 1 hour. Drain and rinse well under running water.
2.Cook: Put the peas in a pot and add water just to cover them. Add the chopped onion and garlic. Cook over medium heat until the peas are very soft and most of the water has been absorbed — about 40–50 minutes.
3.Mash or blend: Transfer the cooked peas, onion, and garlic to a food processor (or mash by hand for a rustic texture) and blend until smooth and creamy.
4.Season: Stir in the olive oil, salt, and lemon juice. Taste and adjust the seasoning if needed.
5.Serve: Spoon the warm fava onto a plate or shallow bowl. Drizzle with a bit more olive oil and top with thin slices of red onion, if you like.
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Tip:
Fava tastes even better after resting for a few hours — the flavors deepen and the texture becomes beautifully silky. Serve it as a starter, a dip, or a side dish with crusty bread and olives.
Avital version 🙏🏻
