Fava: a healthy Greek island recipe

When I visited the Greek island of Skyros a couple of months ago, I bought several jars of spoon sweets, a couple of packs of trahanas, and a pack of fava beans (yellow split peas). Since I returned to London a few weeks ago, I have been trying to re-create some of the healthiest and yummiest dishes I had during my holidays in Greece.

Amongst these dishes is fava, otherwise known as yellow split pea puree. In Greece, this dish is usually served as an appetiser or a side dish; however, it can also be served as a main. It is particularly popular in many islands in the Aegean; after all, the fava beans grow there. Sometimes, the dish is called ‘pantremeni fava’, which translates into ‘married fava’ and refers to its pairing with other ingredients, such as olive oil, onion, tomato, or caper. In Skyros, where the cooking method is slightly different from the rest of the country, fava is traditionally paired with fennel.

As a doctor, I have several reasons to be very fond of this legume. First, fava beans are very healthy and nutritious, as they are high in protein and low in fat. They are also an excellent food source of fibre and vitamins. Second, yellow and green split beans were excessively studied by Gregor Mendel, the Austrian monk who’s now considered the founder of the science of genetics. His experiments established many of the rules of heredity, which are now referred to as the laws of Mendelian inheritance.

Fava (yellow split pea puree)

Ingredients:

1 cup of fava (150-200 grams)
2 cups of water (450-500 mls) initially (but more will be required later)
1 onion, thinly sliced
A pinch of salt and pepper

To garnish:

Several fennel twigs (I used fennel seeds instead)
A splash of extra-virgin olive oil
A few capers
A few olives (which I skipped, as I am not a huge fan of olives)

Makes 1 serving

(The Skyrian) method:

In a pan, add the fava and the water (to speed up the process, add boiled water).
Bring to the boil.
Once the water starts boiling, skim the foam, add the onion, salt and pepper. Lower the heat and simmer.
Mix regularly and skim the foam.
It takes about 30 minutes for a puree-like consistency.
Meanwhile, you will need to add more boiled water, when the water has evaporated.
You can beat the cooked fava with a hand blender (soup blender) to make it even smoother.
Serve on a plate, and garnish with olive oil, fennel twigs, capers and olives.

Enjoy!

Further reading

For a taste of the Greek summer, check out my post ‘6 delicious Greek summer recipes‘.

Alex

(the Traveling Psychiatrist)