Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Fava Santorinis

Serves 4 to 6 Appetizer vegetarian, Appetizers

Fava Santorinis

Fava Santorinis finds its roots in the sun-drenched island of Santorini, where it is often prepared in homes as a comforting staple. This dish is deeply embedded in the local culinary tradition, capturing the essence of Greek simplicity and the abundant use of olive oil, a revered ingredient on the island. It is a dish that doesn't require a special occasion; it simply graces the table whenever the mood calls for something earthy and satisfying.

When done right, Fava Santorinis is a creamy, smooth puree, its flavor enriched by the generous olive oil and brightened with a squeeze of lemon. The split peas offer a subtle sweetness, while the onion adds depth. Finished with briny caper berries, it is a dish that invites you to savor each bite, reflecting the honest flavors of the island.

Ingredients

  • 300 gyellow split peas
  • 1onion
  • 100 mlolive oil
  • 1lemon — juiced
  • to finishcaper berries
  • to tastefine sea salt

Method

  1. Start by rinsing 300 g of yellow split peas under cold running water until the water runs clear. This removes excess starch and ensures a smoother texture. Peel and finely chop 1 onion, setting it aside for later use.
  2. In a medium-sized pot, add the rinsed split peas and cover them with about 1 liter of water. Bring the pot to a gentle boil over medium heat. Skim off any foam that rises to the surface, as this will help keep the broth clear and clean.
  3. Once the foam has been removed, add the chopped onion to the pot. Reduce the heat to low and let the mixture simmer gently. Stir occasionally, ensuring the split peas do not stick to the bottom, until the peas are very soft and beginning to break down, which should take about 30 to 40 minutes.
  4. While the peas are cooking, juice 1 lemon and set the juice aside. In a small pan, heat 100 ml of olive oil over low heat. Warm the oil gently without letting it smoke, as you want to infuse the oil with a mild, rich flavor.
  5. Once the split peas are soft and have absorbed most of the water, use a wooden spoon or a potato masher to mash them into a smooth, creamy consistency. The mixture should be thick and slightly grainy, with no whole peas remaining.
  6. Stir in the warm olive oil gradually, mixing thoroughly to incorporate it into the fava. Add the lemon juice to taste, adjusting as needed for a bright, tangy flavor. Season with fine sea salt, tasting as you go to achieve a balanced seasoning.
  7. For a final touch, garnish the fava with caper berries, which add a briny contrast to the creamy peas. Serve the Fava Santorinis immediately, while it's warm, accompanied by extra lemon wedges if desired.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine