Greek Fava is a silky yellow split pea purée, traditionally simmered with onion, carrot, and olive oil until creamy, then topped with raw red onion, capers, and a drizzle of more olive oil.
What is Greek fava
Let’s talk about marriage. Not “the legally or formally recognized union of two people” but the marriage of edible ingredients that are so tastefully good together that they should get and stay married, just to satisfy our palates and all our senses.
You may easily find that kind of marriage in the Greek Mediterranean cuisine, and it is this yellow split pea puree. Ladies and gentlemen, the amazing, unique, and insanely delicious traditional Greek fava (in Greek “Φάβα Παντρεμένη - fava pantremeni” = “Fava Married”).
What are yellow split peas?
Yellow and green split peas, beans, chickpeas, and lentils belong to the legume family (another name is “pulses”), and they are the edible seeds of legume plants. We love all of them because they are versatile and delicious. You don't believe me? Try this lentil soup, these baked giant beans, and this black-eyed pea stew, and tell me I am wrong.
The authentic Greek fava
Despite its name, Greek fava isn’t made with fava (broad) beans. In Greek, fáva (φάβα) refers to yellow split peas, a crop traditionally grown on the island of Santorini.
The authentic Greek fava dish is made from the seeds of the plant Lathyrus Clymenum, which has mostly cultivated exclusively on Santorini for 3.500 years. Archaeological excavations in the prehistoric site of Akrotiri, on the southern side of the island, revealed grains of that plant.
It is a unique kind of fava bean as the volcanic soil of Santorini and the ecosystem of the island have their impact on flavor and quality. That’s why “Fava Santorinis” was awarded PDO status (Protected Designation of Origin) by the European Union in 2011 and gave that premium agricultural product the place and the reputation it deserves.
When the peapods are fully mature, they are stored in underground storehouses for a year, then dried in the sun, cleaned, peeled, and naturally split. It is a traditional agriculture method almost as old as the island itself, and if you visit the island in May, you may witness the traditional harvest.
Other parts of Greece and the Mediterranean area produce great-quality seeds, mostly dried and split peas, the well-known and globally consumed split pea yellow bean and the split pea green bean.
In Greece, we call fava almost all the dried legumes cooked and served as creamy purees, but this is a huge mistake. We have to protect the authenticity of the Santorini fava recipe and clarify that the authentic one is the fava that comes from Santorini’s legume plant.
The Greek fava recipe
If your summer plans don’t include traveling to Greece, finding a nice beach, sitting in a seaside tavern, and ordering fava, don’t worry. I will (sort of) help you and cover the culinary part of your problem. I will reveal all my secrets for a creamy, sweet, and velvety fava. Even though it is not Santorini's authentic one, it comes as close as it gets. Let’s get started, shall we?
To begin with, traditional Greek fava looks like a puree, but it is far more than this. Split peas, onions, lemon, olive oil, and thyme form a harmonious marriage of ingredients, hence the name of that dish.
I choose to cook yellow split peas because they have a sweeter and starchier taste, and the younger members of the family prefer them over the green ones (huge surprise, I know).
Yellow split peas don’t require soaking. Instead, I usually rinse them in a colander under cold running water, or I put them in a bowl and leave them for a while, just to be sure they are clean and ready to cook. I repeat the procedure until the water is crystal clear.
Furthermore, I avoid the sautéing procedure, and I usually prefer to add spices and aromatic herbs instead. This fava recipe is divine if you add carrot and onion. You will get extra sweetness from their combination. It is probably one of the easiest recipes in Greek cuisine. Just throw most of the ingredients into the pot and simmer. Done. Look at the photo below. See?
Expert tip
The spice for the best flavor: Cumin is the perfect spice for this recipe. The quantity I suggest is totally balanced because the cumin stays in the background and only a very experienced palate can guess the origin of that sharp taste behind all that sweetness.
Be careful, though, because too much cumin can easily destroy all your efforts. My husband and kids hate cumin, but they enjoy my fava every time. Well, what can I say? The home cook (meeeeee) absolutely adores cumin, and I have found this tricky way to serve it. Hehehe. So, even if you don’t like cumin, follow my instructions, and you won’t regret it.
Substitutions and variations
Greek fava is incredibly versatile. You can top it with almost everything. Find below the most popular variations, but you can also make your own.
Caramelized onions – A classic topping that adds sweetness and depth.
Capers, red onion, oregano, or thyme – The most traditional garnish in the Cyclades, especially Santorini.
Sun-dried tomatoes and olives – This combo adds umami and richness.
Cherry tomatoes and fresh herbs (mint, basil, oregano) – For a fresh, summery twist.
Roasted vegetables (eggplant, zucchini, peppers) – Ideal for a plant-based meal.
How to serve Greek fava
It can be served as a warm or room-temperature appetizer, spread on grilled pita or rustic bread, or enjoyed as a light main course accompanied by seasonal vegetables.
Fava also pairs beautifully with seafood—try to serve it with grilled or stewed octopus, marinated anchovies, or sautéed shrimp for a heartier presentation.
However it's served, it remains a distinctly Greek dish—humble, nourishing, and endlessly adaptable.
A nice glass of white wine like Assyrtico or Moschofilero will be the perfect pair.
How to store and freeze Greek fava
STORE
Store cooled fava in an airtight food container in the refrigerator. It will keep well for up to 4–5 days. The texture may thicken, so stir in a little water or olive oil before serving if needed.
FREEZE
Allow the fava to cool completely. Transfer to freezer-safe containers or bags, in portion sizes if desired. Freeze for up to 3 months.
REHEAT
From the refrigerator:
Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or olive oil to loosen the consistency.
From frozen:
Thaw overnight in the refrigerator, then follow the reheating instructions above.
More Greek dip appetizers
Get some more ideas for Greek appetizers that can be served as an exquisite dip.
I would love to hear your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your Greek fava and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Fava - Yellow Split Pea Puree
Ingredients
- 1 cup (200g) yellow split peas
- 5-6cups (1l– 1.2l) of water or vegetable broth
- 1 big carrot, shredded
- 1 big onion, sliced
- 5 tablespoons olive oil
- 2 bay leaves
- ¼ teaspoon ground cumin*
- 1 lemon, the juice
- Salt and freshly gound pepper, to taste
TOPPINGS
- 1 small onion chopped or sliced
- Fresh or dried thyme or oregano
- Fresh parsley, thinly chopped (optional)
- Capers
- 1 teaspoon extra virgin olive oil
Instructions
- Place the split peas in a bowl and pour tap water. Wait 2-3 minutes and use a colander to rinse them with plenty of water. Repeat until the water is crystal clear (2-3 more times). Drain and transfer to a pot.
- In a pot over high heat, add 4 cups out of 6 (800ml out of 1.200ml) of water or vegetable broth, shredded carrot, sliced onion, oil olive, and bay leaves. Bring to a boil for 5 minutes. Turn the heat down to medium and simmer. Remove with a spoon the white foam that usually surfaces. It takes more or less half an hour for the initial amount of liquid to be absorbed. Add salt, pepper and cumin.
- Add gradually more HOT water or broth, turn down the heat to low and stir frequently until split peas are very tender and the texture is similar to a thick soup. At that point, stir quite often. It takes more or less 50 minutes but cooking time depends on the product.
- Remove from heat and add lemon. Put the mixture in a food processor or a hand blender and mix until the peas are smooth and creamy, like a puree. Add more hot water if it is too thick.
- Serve with extra virgin olive oil, diced onion, thyme, freshly ground pepper.
Jette says
Hello,
Thank you for posting this.
I have had fava with meatballs and loved it so much that I looked up a recipe online.
However, I enjoyed your post and will try your take on Fava.
Love from Denmark
Sylia says
Dear Jette, thank you for stopping by. Fava is an amazing dish. May I propose this "Shrimp with fava", in case you love shrimp. Fava is divine with seafood too! Hope you like it!
xxx
Sylia