Yellow split peas or fava, as we call them in Greece, are cultivated in many regions of the country where different microclimates give them completely different tastes. Santorini, apart from being one of the most beautiful islands, is the place of origin of the best quality fava beans produced in our country. The volcanic soil and the unique dry climate give to the beans an exquisite taste but the limited production makes it difficult to find them outside the island. Very good fava is also produced in the valley of ancient Feneόs here in the Peloponnese.
Fava is usually cooked as a puree and since its taste is quite neutral, caramelized onions, capers or some finely chopped Greek salad on top, can transform it into a gourmet dish.
For the fava puree:
70gr olive oil
1 medium onion chopped
250gr yellow split peas
1,5 litre of water
salt and pepper to taste
For the caramelized onions:
2 medium onions cut in slices
3Tsps olive oil
In a pot over medium heat, add 40gr olive oil (2Tsps) and the chopped onion. Season with salt and cook until the onion has wilted.
Add the fava and water reduce to a very low heat and cook for 1- 1,5 hour stirring frequently. If the fava begins to thicken too much before being properly cooked, add more water. When the fava is ready (it will now have the consistency of a thick puree), remove from the heat and allow to cool slightly. Place in a blender; in batches if needed, and pulse. Add the remaining olive oil while mixing and taste.
In a saucepan over low heat, add the onions and olive oil and cook stirring frequently until they are ’’ caramelized” but not crispy or turning brown.
Serve fava warm or cool, topped with caramelized onion and capers. Drizzle with olive oil and lemon juice.