Fava Santorini

Fava Santorini (Yellow Split Pea Purée)

A velvety Greek purée of yellow split peas from Santorini, traditionally finished with peppery olive oil, raw onion, and briny capers. The PDO peas from the island's volcanic soil give the dish its signature pale color and delicate sweetness.

Prep

10 min

Cook

50 min

Total

60 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (1½ cups) dried yellow split peas, Santorini PDO 'fava' if available; rinse well
• •1 medium yellow onion, halved
• •2 cloves garlic, lightly crushed, skin on
• •1 bay leaf bay leaf
• •750 ml (3 cups) water, plus more if needed
• •60 ml (¼ cup) extra-virgin Greek olive oil, plus more for drizzling
• •15 ml (1 tbsp) fresh lemon juice, plus a wedge to serve
• •1 tsp sea salt, to taste
• •0.5 tsp (½ tsp) freshly ground black pepper
• •2 tbsp small capers, rinsed, Greek or other salt-packed or brined capers
• •0.25 small red onion (¼ small red onion) red onion, very finely chopped, for serving; soak in cold water 5 min for a milder bite

Steps

1. 1 Pick over the split peas and rinse under cool running water until the water runs clear. Drain.
2. 2 In a heavy pot, combine the peas, halved yellow onion, garlic cloves, and bay leaf. Pour in 750 ml (3 cups) water and bring to a boil over high heat.
3. 3 Skim off any foam that rises, then reduce heat to low and simmer, partially covered, for 40–50 minutes, stirring occasionally to prevent sticking. Add hot water in small splashes if the mixture thickens before the peas are tender.
4. 4 The peas are ready when they collapse completely and no grains remain intact. Remove the bay leaf and the onion halves; squeeze the soft garlic from its skin back into the pot and discard the skins.
5. 5 For a traditional texture, mash the peas with a potato masher for a rustic purée, or blend with an immersion (stick) blender for a silky smooth finish. Stir in the olive oil, lemon juice, salt, and pepper; taste and adjust seasoning.
6. 6 Spoon the warm fava onto a wide, shallow plate and use the back of a spoon to spread it into an even layer (the traditional Greek presentation).
7. 7 Top with the finely chopped raw red onion, scatter the capers, and finish with a generous drizzle of extra-virgin olive oil. Serve with a lemon wedge and crusty bread or traditional barley rusks (paximadi).