‘fava’ is an amazing Greek appetizer – ‘meze’ which you might have tried in traditional Greek taverns in some island with a glass of ouzo! You can prepare also a bigger portion and eat it as a main course, like I did today after an endless day at work and a French course right after that. Yellow split peas – olive oil – onion, that’s what you need.. it’s just simple and magnificent!
(for 2 people as an appetizer ‘meze’)
- 150gr. yellow split peas
- 1 small onion
- 3tbsp. olive oil for the preparation
- 5tbsp. olive oil for serving
- lemon juice
- water to boil the peas
- Boil some water in a pot and add some salt.
- When the water is ready add the split peas in the pot. There should be really enough water so that the peas have the ‘room’ to absorb as much as needed.
- Boil for at least 25′-30′. The boiling time varies depending on the quality of the peas (some need more time than others) and on the way you prefer to make the ‘fav’. The more you boil the peas the more ‘velvet’ cream you’ll get in the end. I you want to ‘feel’ small pieces of the peas then you should boil according to the ‘al dente’ Italian way.
- When the peas are ready, move them into a blender using a big soup spoon. Add 2-3 tbsp. of the water where you boiled them as well. Add the 3tbsp. olive oil and some extra salt.
- Make a nice puree using the blender. If you think ‘fava’ is too firm, add some extra warm water from the one still left in your pot. In general ‘fava’ is not too watery, you should be able to eat it with a fork.
- Serve in a deep plate with the onion on top cut into slices, the lemon juice and the 5tbsp. of olive oil and..
- The best combination for this dish is Kalamata olives, salted or smoked mackerel or any other fish, caper leaves and a nice glass of ouzo!