Greek Recipes

Greek and Cypriot recipes

Fava – A purée of yellow split peas.


  • 1 A Little Oil ( Olive )
  • 1 Handful Olives ( Black )
  • 500 mL Peas ( Yellow Split )
  • 1 Pinch Pepper To taste
  • 1 Pinch Salt To taste
  • 1 Bunch Shallots Sliced
  • 1250 mL Water
Fava, topped with olive oil and onions

Fava, topped with olive oil and onions


  • Clean peas and place in a heavy stockpot with water.
  • Bring to a boil and stir occasionally for 10 minutes.
  • Remove from heat and allow the peas to steep for one hour.
  • Drain, then return to the pot with fresh water (just to cover) salt & pepper.
  • Simmer over low heat, stirring occasionally until soft and most of the water is absorbed (about 1 hour).
  • Remove from heat and allow to cool.
  • At this point, you can just put the peas in the fridge until you’re ready to use them, or pur?e them in a food processor processor (or through a ricer, as our local chef, Agyro does) It depends on the texture you want.
  • The pur?e also becomes thicker under refrigeration.
  • Mix with a little olive oil, minced onions, salt and pepper.
  • Parsley or capers and black olives make a nice garnish.
  • **May be enjoyed as a soup or an appetizer, just add more water for the desired consistancy.

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