Creamy Fava Santorinis with olive oil, capers, red onions and parsley
Greek Recipe

Fava Santorinis

Yellow peel peas are slowly cooked softly without soaking and then puree with olive oil and lemon. A fresh set of capers and onions sets salty and sharp contrasts.

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Total time 1 hr 10 min
Calories 330 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Santorini's creamy appetizer from yellow peel peas

Despite its name, Greek Fava is not prepared from thick beans. Yellow peel peas are used; the protected Fava Santorinis comes from a special type of plate pea of the Cyclades. Slow cooking and repeated foaming result in a mild, smooth puree that tastes particularly lukewarmly aromatic.

Mediterranean Cuisine Vegetarian Dinners Lunch Greek Recipes

Recipe

Fava Santorinis

Greek fava is a silky puree of yellow peel peas, onion, olive oil and lemon, served with capers and red onion.

Ingredients

6 servings

Method

  1. 1

    Rinse peel peas

    Rinse Fava in a sieve under cold water until the water runs out to a large extent. Soaking is not necessary in case of peeled, halved peas.

  2. 2

    Slowly boil

    Place Fava with white onion, bay leaf and 900 ml of water in a pot. Cook slowly and drain the resulting light foam several times.

  3. 3

    Cook very softly

    Simmer open for 40 to 50 minutes at a small heat. Stir occasionally and add only so much hot water that nothing does. The peas should decay completely.

  4. 4

    Season the purée

    Remove the onion and bay leaf. Add 40 ml of olive oil, lemon juice, salt and pepper and puree the mixture with a stick blender.

  5. 5

    Set Consistency

    Leave Fava to rest for 10 minutes. It thickens significantly when cooled down; stir in little hot water or extra olive oil if necessary.

  6. 6

    Serve with garnish

    Put the lukewarm into a flat bowl. Serve with remaining olive oil, red onion, capers and parsley and with bread.

Kitchen know-how

Tips for Fava Santorinis

Drain foam

The foam contains dissolved proteins. Regular scooping off ensures a cleaner taste and a smoother surface.

Evaluate consistency only after rest

Fava often appears thin hot and becomes firmer within a few minutes. Therefore, stir in additional liquid only after a short rest period.

Variations

How to adapt this recipe

Fry two onions slowly in olive oil golden brown and spread instead of the raw onion on the fava. Capers continue to provide acidity.

Purify a soft roasted clove of garlic together with olive oil and lemon. Raw garlic would quickly become too dominant for the mild pea taste.

Nutrition per serving

330kcal
40.0 gCarbohydrates
14.0 gProtein
13.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Fava Santorinis

No. The dish is made from yellow peeled peas or the special fava Santorinis and not from field or fava beans.

Normally not. They are halved and peeled and become soft in about 45 to 55 minutes after thorough rinsing.

The puree thickens strongly when cooled down. Stir in some hot water, lemon juice or olive oil until it is creamy again.

The protected designation of origin applies to seeds of a species of platter peas grown on Santorini and neighbouring islands. Yellow peel peas are the available alternative.

Covered in the fridge, it stays fresh for about three days. Before serving, bring to room temperature and adjust the consistency with some olive oil.

Keep cooking

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