Classic Fava

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   RECIPES tell a story, and in the case with Classic Greek gastronomy, they tell the story of time honored traditions, and more recently, bountiful creativity. 

Here is a classic simple Greek glory ... very common in  the island of Santorini, Crete and in Peloponnesse. 

Classic Fava ( Classic Greek Yellow Split Peas ) 

225 GRAMS OR 1/2 POUND RINSED YELLOW SPLIT PEAS OR FAVA IN MEDITERRANEAN 

*** Foto: Finished dish below ... 

CHICKEN STOCK HOME MADE  -  5 CUPS ( 1,250 ml. )

SALT TO TASTE

FRESHLY GROUND BLACK PEPPER TO TASTE 

EVOO ( 1/4 CUP - 60 ML. ) 

RED ONION COARSELY CHOPPED OR GREEN SCALLION FINELY SLICED ( 2 ) 

2 LEMONS SLICED 

1) sort the split peas and rinse

2) place the peas in a medium size pot with the stock, and bring to boil and simmer covered over low flame for 1 hour or until the split peas are tender, and have disintegrated into a pureèd 
texture 

3)  stir the peas to keep from sticking and remove from heat and season with salt and freshly ground black pepper and cover with a kitchen towel for 15 minutes ( off stove ) 

4) before serving:  mix in the Evoo, with an electric hand mixer if you wish, and serve with the chopped scallions or red onion on top as garnish and serve with lemon wedges and oven warm pita or flatbread 

FINISHED FAVA DIP ...  

enjoy;
margaux. 

YIELD: 6 MEZE SERVINGS   

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Classic Fava Posted: 22 March 2013 at 14:07
	RECIPES tell a story, and in the case with Classic Greek gastronomy, they tell the story of time honored traditions, and more recently, bountiful creativity. Here is a classic simple Greek glory ... very common in the island of Santorini, Crete and in Peloponnesse. Classic Fava ( Classic Greek Yellow Split Peas ) 225 GRAMS OR 1/2 POUND RINSED YELLOW SPLIT PEAS OR FAVA IN MEDITERRANEAN *** Foto: Finished dish below ... CHICKEN STOCK HOME MADE - 5 CUPS ( 1,250 ml. ) SALT TO TASTE FRESHLY GROUND BLACK PEPPER TO TASTE EVOO ( 1/4 CUP - 60 ML. ) RED ONION COARSELY CHOPPED OR GREEN SCALLION FINELY SLICED ( 2 ) 2 LEMONS SLICED 1) sort the split peas and rinse 2) place the peas in a medium size pot with the stock, and bring to boil and simmer covered over low flame for 1 hour or until the split peas are tender, and have disintegrated into a pureèd texture 3) stir the peas to keep from sticking and remove from heat and season with salt and freshly ground black pepper and cover with a kitchen towel for 15 minutes ( off stove ) 4) before serving: mix in the Evoo, with an electric hand mixer if you wish, and serve with the chopped scallions or red onion on top as garnish and serve with lemon wedges and oven warm pita or flatbread FINISHED FAVA DIP ... enjoy; margaux. YIELD: 6 MEZE SERVINGS
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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MarkR Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625	Post Options Post Reply Quote MarkR Report Post Thanks(0) Quote Reply Posted: 22 March 2013 at 16:10
	Is there any reason I cannot use green split peas? That's all I see around here.
	Mark R

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 22 March 2013 at 16:18
	Mark, OF COURSE YOU CAN USE GREEN SPLIT PEAS ... We have both colors in Mediterranean ... I have some Greek friends, who brought them as a little gift for me ... and used them ... We lived in Greece from 1992 - 1995 ... I have had both varieties ... Enjoy, very healthy ... Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Souvlaki Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 26 September 2012 Location: Greece Status: Offline Points: 66	Post Options Post Reply Quote Souvlaki Report Post Thanks(0) Quote Reply Posted: 23 March 2013 at 02:05
	Nice and classic way to serve fava Margi Another idea is to serve it with browned and caramelized onions. And with sea food..like octopus and shrimps. I like this meze dish and fava is also named the 'gold of Greece' because of its color, and because back in the old days they used to consume it a lot (as fava soup), together with beans and lentils.
	www.menu-ideas.com

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 March 2013 at 02:53
	Good morning. Thank you.. I love Fava with Langoustines and Octopus .. I have had as Meze on our trips .. Phenomenal .. Great idea to caramelize the onions ! Shall definitely give it a try .. Have to go get Fava Monday ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

MarkR Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625	Post Options Post Reply Quote MarkR Report Post Thanks(0) Quote Reply Posted: 23 March 2013 at 04:26
	I can see this with sauteed shrimp and scallops! I can taste it already!
	Mark R

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 March 2013 at 06:45
	Yes, Mark ... It is very common in Santorini, Peloponnesse, and Crete Greece ... and by the way; Yellow Split Peas are more common in Santorini ... I have had this as a Meze with: sea urchin, langoustines and braised tender baby octopus ... All wonderful; and in baked artichokes stuffed with the Fava bean pureèd ... It is also wonderful for dinner entertaining; Meze: taramasalata, hummus, babaghanuj, Fava and dolmades and tzatziki, with pita or flatbread ... Have nice wkend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.