Shared Experiences: Santorini Fava

19 Oct

One of the best things you can bring back from a trip is a recipe. I’m excited when I or others try something delicious ­and learn how to make it. Sharing food traditions is special and important. My parents recently went on a trip to Santorini, where they tried a dish called fava, which has precisely nothing to do with fava beans. The hero here is a different fava, the humble yellow split pea, which has been growing on Santorini for over 3,500 years. With these peas and relatively few other ingredients, we create an incredibly earth, hearty, and smooth dip or spread that is popular in the local tavernas there.  Think of it as an alternative to hummus that can be served warm, room temperature, or even chilled.

Santorini Fava

  • 250g yellow split peas, rinsed
  • 1 red onion, chopped
  • 3-5 sprigs thyme
  • 1 clove garlic, chopped
  • 4 tbsp. olive oil, divided
  • 2 cups warm water
  • Juice of one lemon
  • Salt and pepper

Heat 1 tbsp. olive oil in a large saucepan over medium-high heat. Add the onions, thyme, and a pinch of salt, and saute until the onions begin to soften and turn translucent, 5-6 minutes.  Add the garlic and saute one minute more.

Stir in the split peas and then add the water and olive oil, reduce the heat to medium and cover.

Cook until the peas are mushy, 35-45 minutes.

Add the mushy peas and lemon juice to the bowl of a food processor and puree until smooth. Taste for seasoning and adjust as needed.

I like to serve this room temperature with a spoonful of cold plain yogurt, caramelized onion, and chopped fresh parsley to garnish.

The combination of textures and temperatures is just excellent. Fried capers would be more than welcome here, I just didn’t have any on-hand.

I’m so glad my parents took the time to get this recipe and passed it along to me. It’s the perfect quick snack alongside some warm pita or crisp, cool vegetables. And I never would have heard of it if not for their travels! One savory little way to taste a part of their experience.

Ciao for now,

Neen

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