This is probably the most famous dish from the most famous Greek island, the lovely Santorini. Santorini, food-wise if famous for a few things: yellow split peas, the tastiest tomatoes in the world, and wine to name a few.
Made with the Santorini yellow split peas (Fava), apart from being the fluffiest, lightest fava you’ll ever taste, it is also debatably the most historic recipe from the Aegean, with excavations showing large use of the split peas from as far back as 3000 B.C! Try the classic version or my island’s twist and “Marry” it with caramelized onions and capers for a culinary delight!
Cooks In30' preparation | 1 hour cooking
1 pound of Santorini fava beans
2 medium dried red onions, cut into thick slices
0.4 gallons of water
1/4 cup extra-virgin olive oil
1 sprig of fresh thyme
FOR THE GARNISH (MARRIED FAVA)
2 Dried Red Onions
4 tbsp. E.V. Olive Oil
2 tbsp. Capers
1 tbsp. Red Wine Vinegar
FOR THE CLASSIC RECIPE
Place the beans in a bowl and cover it with water.
Allow for 30 minutes to soak. then drain thoroughly.
Heat the olive oil on a moderate heat, in a saucepan with a thick base.
Add the chopped onions and thyme and leave for 7-8 minutes till translucent but not golden.
Add the beans and water. Stir till it boils. Once it is boiling, lower the heat, remove the thyme and bring to a simmer.
Scrape off the foam regularly.
Let simmer for about 50 minutes (varies by the quality of the bean, until the Fava beans are so soft they melt with no effort).
Do not stir while simmering. Add the salt towards the end of the boil.
Once done cooking blend into a soup. Use a mesh for a velvety texture.
Serve by drizzling olive oil and lemon on top or “Marry” it:
TO “MARRY” THE FAVA
Dice the onions and cook in a deep frying pan with olive oil on a moderate heat for 10 minutes, stirring them frequently till caramelized.
Be careful not to let them become too dark or they will bitter.
Quench with the vinegar and add capers.
Mix the caramelized onions into the fava, or use as a garnish on top.