Greek Recipes

Greek and Cypriot recipes

Split Pea Puree Sandorinis – Fava Sandorinia


  • 500 grams of small yellow split peas
  • 1 medium onion cut in quarters
  • 1 medium onion finely chopped
  • 125 ml extra virgin olive oil, preferably Greek
  • 1 cup of finely chopped parsley
  • Lemon juice of one lemon
  • Salt and pepper to taste
Split Pea Puree Sandorinis - Fava Sandorinia

Split Pea Puree Sandorinis – Fava Sandorinia


  • Wash and rinse the split peas under running cold water.
  • Place into a large saucepan and cover with double the amount of fresh cold water.
  • Bring slowly to the boil, removing any impurities and foam that occur.
  • Add the onion quarters, a pinch of salt and half of the olive oil.
  • Simmer on a low heat for 40-60 minutes, (stir occasionally), until the peas have softened and become mushy.
  • Push the peas through a fine sieve or purée them with a blender.
  • Add the rest of the olive oil, lemon juice, minced onion, chopped parsley and season to taste with salt and pepper.
  • Stir, place in a serving dish, garnish with some chopped onions, a few drops of olive oil and serve.
  • Fava (Split Pea Purée) can be served cold or hot.
  • Fava Sandorinia (Split Pea Purée Sandorinis) is great as a small meal with some crusty bread, as a side dish or as a Greek appetizing dip for vegetables.

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