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Greek cuisine is a treasure trove of flavors, boasting dishes that tantalize the taste buds and transport diners to the sun-soaked shores of the Mediterranean.

Among these culinary delights, Greek fava holds a special place, revered for its simplicity, versatility, and undeniable deliciousness.

Contrary to what the name might suggest, Greek fava has nothing to do with the familiar broad bean. Instead, it is made from yellow split peas, cooked to creamy perfection and seasoned with a harmonious blend of olive oil, onions, garlic, and herbs.

The result is a velvety-smooth puree that serves as a canvas for a myriad of culinary creations.

One of the quintessential ways to enjoy Greek fava is as a meze, or appetizer, served alongside freshly baked bread or crispy pita chips.

Its rich, earthy flavor pairs beautifully with tangy olives, sweet tomatoes, and briny feta cheese, creating a symphony of tastes and textures that dance across the palate.

But Greek fava is not limited to being a mere appetizer. It shines as a star ingredient in main courses as well.

Spread it on a plate as a bed for grilled seafood or roasted vegetables, or use it as a filling for wraps and sandwiches.

Its versatility knows no bounds, making it a favorite among home cooks and professional chefs alike.

Beyond its culinary merits, Greek fava also boasts nutritional benefits that make it a wholesome addition to any diet.

Packed with protein, fiber, and essential vitamins and minerals, it satisfies hunger while nourishing the body, making it a true superfood in every sense of the word.

In Greece, fava is more than just a dish—it is a cultural symbol, steeped in tradition and history. Its origins can be traced back centuries, with references to its consumption dating as far back as ancient Greece.

Today, it remains a beloved staple in Greek households, cherished for its timeless appeal and comforting taste.

So, whether you’re a seasoned foodie or an adventurous eater looking to expand your culinary horizons, Greek fava is a must-try dish that promises to delight and inspire.

With its rich flavors, nutritional benefits, and cultural significance, it embodies the essence of Greek cuisine and invites you to savor the simple pleasures of life, one delicious bite at a time.


1 cup yellow split peas

1 onion, chopped

2 cloves garlic, minced

1/4 cup olive oil

4 cups water

Salt and pepper to taste

Juice of 1 lemon

Optional toppings: chopped red onion, capers, olives, olive oil.


Rinse the split peas under cold water until the water runs clear.In a large pot, heat the olive oil over medium heat.

Add the chopped onion and garlic and sauté until softened, about 5 minutes.

Add the split peas to the pot and stir to coat them in the olive oil mixture.

Pour in the water and bring to a boil. Once boiling, reduce the heat to low and simmer, partially covered, for about 45-60 minutes, or until the split peas are very soft and starting to fall apart.

Stir occasionally and add more water if necessary to prevent sticking.

Once the split peas are cooked, use an immersion blender or transfer the mixture to a blender and blend until smooth.

If the mixture is too thick, you can add a bit more water.Season the fava with salt, pepper, and lemon juice to taste.

Serve the fava warm or at room temperature, topped with optional toppings like chopped red onion, capers, olives, chopped parsley, and a drizzle of olive oil.

Enjoy as a dip or a side dish with bread or pita.

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