Another Greek dish on the blog, the famous Fava. I made it a few days ago, for a family lunch, at our National Independance day and it was a great opportunity to take a few quick shots of it.
Fava is the perfect friend of a meze dish. It is basically, yellow split pea purée, with lots of olive oil and tasty toppings. For that day, I chose roasted cherry tomatoes and caramelised onions. We Greeks, love it and cook it in every opportunity. All you need, is a good Fava quality (Santorini`s Fava is the best) and the success of the dish is inevitable. It is pretty easy too, so I hope you will enjoy it.
You will need:
200 gr. of Fava
1 sliced carrot
1 chopped onion
1 clove, finely chopped
6 tbs olive oil
pinch of sugar, salt & pepper
2 bay leaves
1 small branch of rosemary leave
2.000 gr. water
zest & juice from a lemon
Roasted Cherry tomatoes
* Put Fava in a bowl, with hot water and stir with a wooden spoon until the water gets dark. Strain and put the fava aside. Sage the carrots, the onion and the garlic with two tablespoons of olive oil and add the salt, the pepper, the bay leaves and the sugar for a couple of minutes.
Add the fava, the rosemary leave and stir for a minute. Add the water and boil for about half an hour while constantly stirring in medium heat, until the water is evaporated.
Take the fava off the heat and mix it with the lemon juice, the lemon zest and the remaining olive oil, in the blender until the mixture looks like purée.
You can serve it with roasted cherry tomatoes and caramelised onions.