Fava is usually served as a mezé, but we can also enjoy the puree with fried foods, such as salmon, sausages or bacon. Fava can be stored up to a week in the refrigerator, and can be eaten cold. Infact, Fava is usually served cold or lukewarm in Greece
- 1 cup yellow split peas
- 2 – 2.5 cups water
- 3 tablespoons olive oil (or more)
- 1 bay leaf
- salt, pepper
- To serve:
- a little finely chopped red onion
- olive oil (optional)
Wash peas well. Add them to the boiling water, remove the foam. Add olive oil and bay leaf. Cook for at least one hour and 15 minutes under a lid, over low heat. Add more water if it’s getting dry, and stir frequently. The consistency should be like porridge, and the split peas partially cooked to a mash. Season with salt and pepper.
For extra velvety Fava, us a blender or food processor.
The puree is usually served with some red onion on top, and possibly capers and a splash of olive oil.