Greek fava

Fava is one of the most popular dishes in Greece and has a long tradition. Greeks have been enjoying their fava for centuries. It offers a light and nutty taste, lots of good nutrients and a wonderfully creamy and refined texture.

Traditionally it is made from fava beans, but unfortunately these are hard to find in Germany. We therefore like to use yellow split peas or yellow lentils.

Greek fava goes best with cold and warm salads, grilled fish or meat. It also tastes good on a fresh baguette, with boiled potatoes or couscous. Whether as a starter, a stand-alone dish, a simple party snack or as part of a buffet, fava always makes a good impression.
It is almost universally applicable and suitable for all occasions and menus.

Ingredients:

• 300g whole split peas
• 1 large onion
• Juice of half a lemon
• 6 - 8 tbsp Minos Extra Virgin Olive Oil
• Salt & pepper to taste
• Olives , capers and onions to garnish

Preparation:

Preparation time: approx. 30 minutes
Difficulty level: easy

1. Rinse the split peas thoroughly and cook according to the instructions on the packet, then drain.
2. Peel the onions, dice finely and sauté in olive oil.
3. Mix together fried onions and peas.
4. Puree the mixture with a hand blender until it forms a fine puree.
5. Add about 6 tablespoons of olive oil and the juice of half a lemon to the puree and stir well.
6. Season with salt and pepper.
7. The dip tastes particularly sophisticated when served lukewarm and can be garnished with onions, olives or capers and a little olive oil.