Fava is a Greek dish made of yellow split peas which when slowly cooked for a period of time break down into a thick creamy mashed potato like consistency. The velvety purée is then mixed with olive oil, lemon juice and seasoning. Finally it is adorned with either raw or caramelised thinly sliced red onions and a scattering of capers. Fava can be served warm or cold, as a starter or to accompany meat or fish. In winter it is particularly good with lamb Keftedes.
The crème de la crème of yellow split peas come from the island of Santorini in Greece. Santorini is what remains of a volcanic crater. The rich volcanic soil makes for a perfect growing medium for this unique strain of plant. After over 3,500 years the Santorinians have learnt to perfect the fava pulse, giving us the famous fava with its unique flavour and texture. Fava is eaten on Santorini as pasta is eaten in Italy.
Many years ago I spent part of my honeymoon on Santorini. I remember being told two things about Santorini; first it was like no other Greek island and secondly the prices where as high as the cliffs! It didn’t disappoint on either point. The views, exceptional light and the beauty of hundreds of pale blue and white houses perched high up on the cliffs as the ship comes into view of the island are stunning.
It is one of those places you should see just once in your life. Standing on top of the island, some 300 metres from sea level the vista across to the other remaining islands is really breath taking. The sunsets are legendary and the most romantic and stunning view is to see it setting from the village of Oia, which clings to the northern tip of the caldera.
Oia, we were told, was not to be missed on any account. What was omitted from this advice (to me who doesn’t like heights) was the road to get there. We caught a bus from Fira. All was fine as I had no idea what was ahead so had sat next to the window. As the town melted behind us and the road started to get more windy the bus in turn started to build up speed, only slowing down slightly to swing around the bends. I could no longer look out of the window as the ground had dropped away beside us and we were skimming along the top of the cliff. All I could do was close my eyes and hope that the 30 minute journey would soon be over. I could not wait to arrive in Oia until the thought occurred to me that we would have to return along the same road. I shall skip over the drama that unfolded when it came time to return. I can tell you that many buses left Oia without me – each time it was time to get on I would find some excuse why that bus and that driver were not a safe bet. Eventually I chose to risk my life with a driver whose impressive collection of religious icons and artifacts were displayed in the windscreen far surpassed the others. No sooner had we pulled out of Oia did I realise that my intuition was not the wisest choice. The driver obviously thought he had all angles covered and was untouchable. The journey back was done in record time. No doubt the driver went on to to do hundreds if not thousands more – for me as they say, it was the end of the road, never to be repeated.
This recipe can be made with any yellow split peas but Santorini fava is worth trying. Alternatively, the quantities can also be easily reduced. The olive oil, lemon juice and seasonings are added to your own taste.
Fava Santorini Φάβα Σαντορίνης
Ingredients
500 gms yellow split peas
water
salt
30 ml olive oil
2 red onions
1/2 lemon – juice of
Method
Wash yellow split peas well and put into a pot of water that covers them by an inch. Add to this a peeled onion cut in half. Bring to the boil, turn the heat down a little and skim off any white froth that rises to the top.
Reduce the heat, adding a little salt. Place a lid on the pan and leave to gently simmer for about one hour. Stir Regularly and check that the peas have not dried out. If they have, add a little more boiling water.
After about an hour the split peas will have lost their shape and resemble porridge.
Remove from the heat and using a stick blender liquidise until smooth. Put a tea towel over the pan and replace the lid. Leave to rest. As the fava cools it will thicken up more.
When ready to serve return to a very low heat for ten minutes and add the oil, lemon juice and any further seasoning.
Transfer onto a dish and add a drizzle of olive oil and either thinly sliced red onion or caramelised red onion and a scattering of capers.
Maria Dernikos 
Maria, what a lovely dish! I just bought 2 kilos of yellow split peas (I always do that as they are not so easy to come by here in Lille, and I never know when the next time will be), so I might just try this at some point during the winter. Lemon juice, onions and capers sound like a perfect combination to make something as simple as split peas interesting and delicious!
Thank you Darya. I held back on the caramelised onions in the recipe but for myself more is better. Its the sort of recipe that I usually have all the ingredients in the cupboard and fava can easily replace potatoes.
Like your other comment I’ve got a lot of yellow split peas too and this dish is right up my street. Lovely photo too.
Thank you. If you haven’t eaten this before it can be used as a marvelous substitute for mashed potato.
Maria, this dish is simply fabulous!!! It will sure find its way to my dinner parties!!! Thank you so much! 🙂 Is there any special way you caramelize the onions?
Francesca you can use either white or red onions, I prefer red because of the wonderful colour. Simply slice the onions. Put a little olive oil and a little butter in a frying pan and coat the onions, spread them out in the pan and try not to stir them too often, add a little salt and I like to add half a teaspoon of sugar to add to the sweetness. They should cook for about 30 minutes. If the pan gets too dry and the onions start to stick add a tablespoon of water. I hope you enjoy the recipe if you try it.
Thank you so much, Maria! I will treasure you recipe and your suggestions! 🙂 My family and friends will love it.
Oh thank you Francesca. Kali Orexi.
This sounds wonderful. I will bookmark your recipe, buy some yellow split peas and make it. I have spent time on Santorini too and took the same trip (with my eyes closed!). Scared the daylights out of me. Thank you for the lovely recipe…and the memory too! 🙂
Thank you for your kind comment. That bus trip – how he stayed married to me I will never know. I think he should have pushed me off the cliff when he had the chance! The bus trip had more of an impact than the sunset!!!
Lovely dish and lovely story. I don’t envy you the bus journey.
Best,
Conor
Thank you Conor – it was a one off, never to be repeated!
This looks like a great dish, Maria, one that I would surely enjoy. I doubt that I will be able to find yellow peas from Santorini but I do shop at a Greek market. If any place would have them this market will. I, too, spent time on Santorini and loved every minute of it. I took a bus and taxi a few times and each ride was a “nail-biter”, as they say. I don’t think I could ever get used to that ride! Thank you for sharing this authentic dish with us and for reminding me of a very special place.
To think John we might have been on the same bus! Its a small world.
Maria,
– I think I mentioned it before… my husband is Greek from maternal side. We went to Greece for two weeks in 2007 and took a cruise to see all major islands. Unfortunately, the ship skipped Santorini for some reason, but we did get to see Mykonos and others. What a scary bus ride experience you had… but I’m sure the view was spectacular at the top. 😀 )))
– There are two kinds of yellow split-peas, fast cooking and slow cooking. I would assume the fast cooking kind is better. Yes?
– I noted your instruction to Darya for the caramelized onion. Very interesting method and I am definitely going to try it using sweet onion which results in sweet caramelized onion. Is this method yours or common in certain cuisine? Greek?
Fae Santorini is something different but I think all the Greek islands offer something different in their own way. It does get very busy with cruise ships I wonder if they were not allowed to dock? What a shame.
I wasn’t aware there were two kinds of split peas – the beauty of them is that they don’t need any overnight soaking just a good rinsing. The claim is that the Santorini fava cooks quicker but I am not so sure.
The caramelised onions method is how I do them, no doubt it far from how it is supposed to be done! But cooking them slowly and for a length of time does bring them to another level as they say. Onions and capers are certainly used for the dish on Santorini as capers are grown there. I think in summer the onions are used in their raw state.
Santorini sounds so beautiful. This puree looks incredible. The flavors of the capers and onions really enhance the dish. Do they ever add a meat, like in split pea soup? It’s often hard to find pea soup without bacon or pancetta or something like it. I like how your recipe is hearty but still light.
Yes it can be a starter or really used as a substituent for mashed potato.
Maria – I’ve never been to Greece nor eaten fava. You’ve made me want to do both! Eating fava will be more quickly accomplished – I already have yellow split peas in the pantry. I’m looking forward to trying this. I may skip the bus ride from Oia – I’ve had similar bus trips elsewhere in the world – the kind of trips where you lean into the centre of the vehicle – as if that would make a difference!
Lindy, for me that’s the beauty of this recipe. All the ingredients are usually lurking in the pantry somewhere.
As to the bus leaning concerns I have something similar on planes, I don’t like too many people moving around in the aisles in case they unbalance the plane!!
I had to smile at your story. I’ve been experiencing the same kind of roads for the last few weeks in Germany and Austria. Love your recipe and can’t wait to try it.
Thank you Karen. Glad to read on your post I am not alone in my dislike of heights!
I try to be brave but I’m all knots inside. 🙂
I decided long ago that being brave only helps those around me! As the landscape drops away my hysteria rises. Now days the subject of a cliff drive isn’t even suggested – well not with me in the car.
Wow, Maria: I am in awe! Now I am craving fava! It totally looks like my kind of dish. I love the concept and can’t wait to try it. Unfortunately, I have never made it to the Greek islands, but I understand they are fabulous. I hope that some day… You never know.
Thanks for sharing this awesome recipe 🙂
I do what I can for the Greek economy – lets hope their Fava sales improve the countries finances!!!! So glad you like the recipe.
Hi Maria, you’ve just reminded me of a truly delicious meal a friend used to make from South Africa. It was a delicious concotion of red lentils, tomato sauce(true!) and caramelised onions. I remember it was pretty spectacular and simple and seeing your gorgeous recipe brings it back to me.
I wonder what it was called? I shall have to ask my friend who knows a thing or two about African food if she knows of it. Fava is simple but surprising, who would have thought those little lentils can melt into the most wonderful puree.
[…] In summer I eat them cold with tzatziki and a salad and in winter I eat them warm with fava. The recipe is versatile in that you add more bread to increase volume, or add different […]
I made Fava today, and topped it with both onions and capers, as well as a generous sprinkle of Espelette pepper. I served it with home-made whole wheat flatbreads. It was delicious! My boyfriend ate most of it on his own!
Thank you so much for coming back and leaving this comment. It is one thing for someone to read a post but something else when a recipe is actually tried out and commented on. It is delicious and nice to know its not just me that thinks so.