Traditional Greek Fava
This traditional Greek fava is the Greek answer to the Italian polenta. Its exquisite sweet flavor is combined with a creamy, velvety texture. So easy and quick to make.
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
- 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.
Notes
*Add more cumin if you like it.
*Keep in the fridge in a sealed food container up to a week.