Traditional Cycladic fava

10’

6

Σχετικά με τη συνταγή

Calories ~310kcal

Protein ~9g

Carbohydrates ~27g

Fat ~18g

Greek / Traditional

Preparation 10’

Cooking 45’

Servings 6

Διατροφική αξία ανά μερίδα

Calories ~310kcal

Protein ~9g

Carbohydrates ~27g

Fat ~18g

The recipe

Traditional Cycladic fava

Greek / Traditional

10’ Preparation

45’ Cooking

6 Servings

Nutrition per serving

~310 kcal Calories

~9 g Protein

~27 g Carbohydrates

~18 g Fat

Υλικά

500 g yellow split peas (fava)
2 onions, thinly sliced
1 carrot, sliced
2 bay leaves
100 ml olive oil
Juice of 1 lemon
Fleur de sel (or sea salt)
White pepper

For serving

Capers
1 onion, thinly sliced or roughly chopped
Extra virgin olive oil
A little finely chopped parsley

Traditional Cycladic fava

Preparation: 10’ Cooking: 45’ Servings: 6 Cuisine: Greek / Traditional

Nutrition per serving: Calories ~310 kcal · Protein ~9 g · Carbohydrates ~27 g · Fat ~18 g

Ingredients

500 g yellow split peas (fava)
2 onions, thinly sliced
1 carrot, sliced
2 bay leaves
100 ml olive oil
Juice of 1 lemon
Fleur de sel (or sea salt)
White pepper

For serving

Capers
1 onion, thinly sliced or roughly chopped
Extra virgin olive oil
A little finely chopped parsley

Method

For the fava
Place the yellow split peas in a colander and rinse thoroughly under cold running water.
Heat half of the olive oil in a pot over medium-low heat and add the onions. Sauté, stirring frequently, until softened and lightly caramelized.
Once the onions become translucent, add the carrot and continue cooking for a few more minutes until it releases its natural sweetness.
Add the bay leaves and the rinsed split peas and stir well.
Pour in 1.5 liters of water and season with fleur de sel and white pepper.
Bring to a boil, then reduce the heat and simmer partially covered for about 40 minutes, stirring occasionally. If necessary, skim off any foam that forms on the surface.
Once the split peas have softened and the mixture begins to thicken, remove the bay leaves and continue cooking until the fava develops a smooth, creamy texture.
Add the remaining olive oil and stir until fully incorporated.
Finally, add the lemon juice and mix well until all the flavors come together. Remove from the heat.
For serving
Divide the fava among warm serving plates and use the back of a spoon to create gentle swirls on the surface.
Garnish with the sliced onion, capers and chopped parsley.
Finish with a drizzle of extra virgin olive oil and serve immediately.
Slow cooking is the secret to achieving a silky-smooth and naturally sweet fava.
The onions and carrot provide natural sweetness without the need for any additional ingredients.
For a truly traditional Cycladic-style fava, do not blend it. Allow it to break down naturally and become creamy while simmering.
Serve with capers, raw onion and fresh crusty bread for an authentic Greek island experience.

Εκτέλεση

For the fava

Place the yellow split peas in a colander and rinse thoroughly under cold running water.

Heat half of the olive oil in a pot over medium-low heat and add the onions. Sauté, stirring frequently, until softened and lightly caramelized.

Once the onions become translucent, add the carrot and continue cooking for a few more minutes until it releases its natural sweetness.

Add the bay leaves and the rinsed split peas and stir well.

Pour in 1.5 liters of water and season with fleur de sel and white pepper.

Bring to a boil, then reduce the heat and simmer partially covered for about 40 minutes, stirring occasionally. If necessary, skim off any foam that forms on the surface.

Once the split peas have softened and the mixture begins to thicken, remove the bay leaves and continue cooking until the fava develops a smooth, creamy texture.

Add the remaining olive oil and stir until fully incorporated.

Finally, add the lemon juice and mix well until all the flavors come together. Remove from the heat.

For serving

Divide the fava among warm serving plates and use the back of a spoon to create gentle swirls on the surface.

Garnish with the sliced onion, capers and chopped parsley.

Finish with a drizzle of extra virgin olive oil and serve immediately.

TIPS

Slow cooking is the secret to achieving a silky-smooth and naturally sweet fava.

TIPS

The onions and carrot provide natural sweetness without the need for any additional ingredients.

TIPS

For a truly traditional Cycladic-style fava, do not blend it. Allow it to break down naturally and become creamy while simmering.

TIPS

Serve with capers, raw onion and fresh crusty bread for an authentic Greek island experience.