Best 2 Greek Yellow Split Pea Purée Recipes

In the realm of culinary delights, Greek yellow split pea puree, known as Fava, stands as a testament to the vibrant flavors and rich history of Greek cuisine. This delectable dish, hailing from the island of Santorini, is a symphony of simplicity and elegance, showcasing the humble yet extraordinary qualities of yellow split peas. With its creamy texture, vibrant yellow hue, and tantalizing aroma, Fava embodies the essence of Greek culinary tradition, offering a taste of the Mediterranean's sun-kissed bounty.

In this comprehensive guide, we present a culinary journey through the world of Fava, exploring its origins, variations, and the secrets behind its irresistible charm. Discover the classic Fava Santorinis, a timeless recipe that captures the essence of this beloved dish, along with its contemporary interpretations that add a touch of innovation while staying true to its traditional roots.

From the traditional Fava Santorinis, made with just a handful of ingredients, to the more elaborate variations that incorporate herbs, spices, and vegetables, this article offers a diverse collection of recipes that cater to every palate. Whether you seek a vegan delight, a gluten-free option, or a dish that accommodates your dietary restrictions, you'll find the perfect Fava recipe here.

So embark on this culinary adventure, embrace the flavors of Greece, and let the vibrant yellow hues of Fava transport you to the shores of Santorini. With each bite, you'll experience the magic of this timeless dish, a testament to the enduring power of simple, yet extraordinary ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK YELLOW SPLIT PEA PURéE

Greek Yellow Split Pea Purée image

If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.

Provided by Martha Rose Shulman

Categories dips and spreads, appetizer

Time 2h45m

Yield Serves six to eight

Number Of Ingredients 6

Ingredients

1/4 cup extra virgin olive oil
1 medium red onion, chopped
2 cups yellow split peas, washed and picked over
Salt to taste
1 to 2 tablespoons freshly squeezed lemon juice (optional)
Pita bread, endive or small romaine lettuce leaves, or crudités for dipping

Steps:

Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)

Greek Yellow Split Peas With Garlic (Fava) image

This is a delicious meze (appetizer) made with yellow split peas (or lentils). Santorini is the island that is known to grow the best yellow peas in Greece - and this recipe derives from there. It is very delicious and healthy - use it as a dip or slather it on good-quality, crusty bread and enjoy with a glass of white wine! Although this looks like a long time to make a recipe - it is mostly passive cooking time of the peas - the recipe itself is a breeze!

Provided by evelynathens

Categories Vegetable

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 teaspoons salt
4 -6 garlic cloves
1/2 cup extra virgin olive oil
3 -4 tablespoons red wine vinegar
3 -4 tablespoons dry white wine
2 tablespoons dried oregano, crumbled, plus more for garnish
fresh ground black pepper
1 cup chopped fresh cilantro
2 -3 tablespoons pitted and chopped kalamata olives
4 -5 sun-dried tomatoes packed in oil, drained and coarsely chopped
1 medium tomatoes, cored, peeled, seeded, diced and drained
2 -3 spring onions, thinly sliced (white plus most of the green parts)
3 sprigs arugula, coarsely chopped
3 sprigs fresh flat-leaf parsley, coarsely chopped
extra virgin olive oil

Steps:

Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

Nutrition Facts : Calories 409.6, Fat 19.5, SaturatedFat 2.7, Sodium 816.1, Carbohydrate 43.1, Fiber 17.9, Sugar 6.1, Protein 16.8

Tips:

Use a variety of spices. The combination of cumin, coriander, and turmeric gives this soup its signature flavor. But you can also add other spices to your liking, such as paprika, chili powder, or garam masala.
Don't overcook the peas. Split peas should be cooked until they are tender but still hold their shape. If you overcook them, they will become mushy and the soup will be less flavorful.
Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Add some greens. A handful of chopped greens, such as spinach, kale, or collard greens, will add some extra nutrition and flavor to the soup.
Serve with your favorite toppings. A dollop of yogurt, a sprinkle of feta cheese, or a drizzle of olive oil are all great ways to garnish this soup.

Conclusion:

Greek yellow split pea soup is a delicious and healthy meal that is perfect for a cold day. It's also a great way to use up leftover split peas. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for beginner cooks. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!