Creamy Santorini Fava with olive oil, capers, red onion and parsley
Greek Recipe

Fava Santorinis

Yellow peas are cooked slowly and softly without soaking, then pureed with olive oil and lemon. A fresh garnish 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 starter of yellow peas

Despite its name, Greek fava is not made from thick beans. Yellow peas are used; Santorini's protected fava comes from a particular type of flat pea from the Cyclades. Slow cooking and repeated skimming result in a mild, smooth purée that tastes particularly aromatic when warm.

Mediterranean Cuisine Vegetarian Dinners Lunch Greek Recipes

Recipe

Fava Santorinis

Greek Fava is a silky purée of yellow peas, onion, olive oil and lemon, served with capers and red onion.

Ingredients

6 servings

Method

  1. 1

    Rinse peas

    Rinse fava in a sieve under cold water until the water drains off largely clear. Soaking is not necessary for peeled, halved peas.

  2. 2

    Bring to the boil slowly

    Put fava with white onion, bay leaf and 900 ml water in a saucepan. Bring to the boil slowly and skim off the resulting bright foam several times.

  3. 3

    Cook very softly

    Simmer over low heat for 40 to 50 minutes. Stir occasionally and add only enough hot water to prevent any build-up. Peas should break up completely.

  4. 4

    Season to taste

    Remove the onion and bay leaf. Add 40 ml olive oil, lemon juice, salt and pepper and blend until smooth with a hand blender.

  5. 5

    Let consistency set in

    Leave Fava to rest for 10 minutes. It thickens considerably when cooling; if necessary, stir in a little hot water or additional olive oil.

  6. 6

    Serve with garnish

    Spread lukewarm in a shallow dish. Cover with the remaining olive oil, red onion, capers and parsley and serve with bread.

Kitchen know-how

Tips for Fava Santorinis

Skim off the foam

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

Assess consistency only after rest

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

Variations

How to adapt this recipe

Fry two onions slowly in olive oil until golden brown and spread them over the fava instead of the raw onion. Capers still provide acidity.

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

Nutrition per serving

330kcal
40.0 gCarbohydrates
14.0 gProtein
13.0 gFat

Values are estimates 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 Santorini's particular fava, not from farmland or fava beans.

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

When cooling, the puree thickens considerably. Stir in a little hot water, lemon juice or olive oil until it is creamy again.

The Protected Designation of Origin applies to seeds of a flat pea species grown on Santorini and neighbouring islands. Yellow peas are the available alternative.

Cover and refrigerate for about three days, bring to room temperature before serving and adjust the consistency with a little olive oil.

Keep cooking

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