The Greek Fava’s secrets are the lemon and the roasted peppers. The Hungarian yellow split pea puree is almost the same as the Greek yellow split pea puree, but we do not add lemon juice. I also like the Hungarian yellow split pea puree, I often ate it as a child but the Greek Fava is better. My favorite yellow split pea puree is the Greek Fava.
Usually I eat fava with roasted pepper and red onion.
Servings: 4 people
Ingredients
Greek Fava
- 250 grams yellow split peas
- 1 onion diced
- 2 cloves of garlic
- 1 pinch of salt
- 2 bay leaves
- 1 lemon (freshly squeezed lemon juice)
- olive oil
- ground black pepper
Roasted peppers
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 red onion sliced
- olive oil
- 1 pinch of salt
Instructions
Greek Fava
- Place the yellow split peas in a pot with onion, garlic, bay leaves, salt and pour in just enough water to cover. Boil it.
- Then reduce the heat to medium-low and simmer for 20-25 minutes, until the yellow split peas have completely softened.
- Discard the bay leaves. Add the lemon juce, 2 tablespoons of olive oil and freshly ground black pepper, then using an immersion blender puree the mixture until smooth.
Roasted peppers
- In large skillet heat the olive oil and add the peppers and onion.
- Roast the vegetables and salt it.
Notes
Serve with roasted peppers and red onions, drizzle with some extra virgin olive oil and sprinkle with sliced jalapeno and freshly ground black pepper.