Before you cook
Background Recipe story & origin
Fava (Greek split pea puree) originated in Santorini, where the volcanic soil produces distinctive yellow split peas (not fava beans - confusingly, Greek 'fava' refers to split peas). The Santorini fava holds PDO (Protected Designation of Origin) status since 2010. The dish is ancient; Greeks have eaten legume purees for millennia. Preparation involves simmering split peas with onion until fully soft, then mashing or blending into a smooth puree seasoned with olive oil, lemon, and often capers. Fava is served room temperature as a meze, drizzled with olive oil and topped with capers, onion, or tomato. The dish represents Greek island cooking's simplicity and the importance of legumes in Mediterranean diet. Santorini's volcanic terroir gives local fava a distinctive sweet, earthy flavor. Similar purees exist throughout Mediterranean cuisine, but Santorini's version is considered the benchmark.
Before you start Equipment you'll need
- pot — Provides capacity for cooking split peas until soft and falling apart
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Cook the peas
Rinse 1 lb yellow split peas. Place in a pot with 1 quartered onion, 2 garlic cloves, and 6 cups wat...
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Blend until smooth
Remove onion and garlic. Drain peas, reserving some cooking liquid. Blend or mash peas until smooth,...
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Serve with bread
Spread on a plate, making a well in the center. Pool good olive oil in the well. Top with sliced raw...
Prep Get set first
About 10 min of prep
- Prepare pot
This recipe takes about 60 minutes total.
Ingredients
Instructions
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Cook the peas
Rinse 1 lb yellow split peas. Place in a pot with 1 quartered onion, 2 garlic cloves, and 6 cups water. Bring to a boil, then reduce heat and simmer 45-60 minutes until peas are completely soft and falling apart. Skim any foam.
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Blend until smooth
Remove onion and garlic. Drain peas, reserving some cooking liquid. Blend or mash peas until smooth, adding cooking liquid as needed for a thick but spreadable consistency. Season with salt.
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Serve with bread
Spread on a plate, making a well in the center. Pool good olive oil in the well. Top with sliced raw onion, capers, and a sprinkle of paprika. Serve with bread.