Ingredients 500 gr yellow split peas (fava) 2 medium onions, cut into thick slices 1½ lt water 1/4 cup Greek olive oil 1 sprig fresh thyme Salt Expert Tip Dr. Tasos Papalazarou Fava is a rich source of B vitamins, which support metabolism. It also offers plant-based protein, which is less than animal-based comparatively, but many studies have shown it is essential in one's diet. It also give us iron, which becomes more absorbable when paired with vitamin C from tomatoes or acidity from vinegar. It's an essential part of a healthy summer table. Equipment Frying pan Pot TAGS APPETIZERS SPLIT PEAS APPETIZERS LOW BUDGET MAIN COURSES VEGAN VEGETARIAN GREEK TRADITIONAL FOODS MOM-MADE FOODS Ingredients 500 gr yellow split peas (fava) 2 medium onions, cut into thick slices 1½ lt water 1/4 cup Greek olive oil 1 sprig fresh thyme Salt Instructions Place the fava in a bowl and cover with water. Let it soak for 30 minutes, then drain. In a heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onions and thyme, and cook for 7–8 minutes until the onions are soft and translucent but not browned. Add the fava and the water. Stir and bring to a boil. Once it reaches a boil, reduce the heat. Remove the thyme and let the mixture simmer. Skim off any foam that forms on the surface. Simmer for about 50 minutes, depending on how tender the fava is. Do not stir while it simmers, as it can stick to the bottom of the pot. Cook until the mixture is soft, almost melted. Salt towards the end of cooking. Puree with an immersion blender or in a standard blender. Serve with a drizzle of olive oil, lemon juice, and raw onion. Tips A heavy-bottomed pot is essential. Avoid adding too much water. Because the heat stays low, the water doesn’t evaporate during simmering, allowing the fava to cook properly within the time stated in the recipe. Once the fava and water go into the pot, reduce the heat. Gentle, slow cooking is what helps it break down. At home, it’s cooked on the lowest setting – just above a simmer – after the first boil. Leave the pot uncovered during cooking. Covering it causes the mixture to foam up and spill. Stir only once, right as it begins to boil, then leave it undisturbed until the onions have broken down. Skim off the gray foam that rises to the surface once it starts to boil. For a smoother texture, pass the fava through a fine sieve. How to tell when the fava ready to be puréed? When the onions have completely softened and turned translucent, nearly invisible – it’s time. The consistency can be as thick or loose as preferred. Keep in mind that it will appear looser while hot and firm up as it cools. To thicken the fava, simmer it for a few extra minutes. If it’s too thick, loosen it with a little warm water. On many islands, it’s traditionally served at room temperature with raw onion and olives. Any leftovers should be stored in a glass or oven-safe container. Avoid plastic, as it can alter the flavor.To prevent a skin from forming on the fava, cover the surface with plastic wrap while it’s still warm. It keeps well in the refrigerator for up to four days, or in the freezer for two months if tightly sealed. Soak the fava in plenty of water for 30 minutes to 1 hour before cooking. If in a hurry, a pinch of baking soda during soaking helps it cook faster. Some versions include carrots, bay leaf, or leeks. In Paros, children are raised on fava, and the local method of using onion creates a sweet and appetizing result. Traditionally, it was made every Wednesday in island homes, with leftovers eaten the next day. TAGS APPETIZERS SPLIT PEAS APPETIZERS LOW BUDGET MAIN COURSES VEGAN VEGETARIAN GREEK TRADITIONAL FOODS MOM-MADE FOODS
