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Greek Fava Dip

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mj_toronto8

mj_toronto8

Active member
So I use either green or yellow split peas in mine depending on what I can find. I love this dish, I make it a lot. How do you guys make it? Here are my ingredients:

- Split peas (I cook them and let them cool)
- Olive oil
- Shallot or onion
- Garlic
- Fresh lemon juice
- Salt, pepper, sometimes fresh parsley

I blend it all together. I don't use measurements and do this by feel.
 
I love how you say u don’t do measurements and do it by feel. That is how everyone should cook.
 
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PemiKanavos said:
I love how you say u don’t do measurements and do it by feel. That is how everyone should cook.
Click to expand...
Thank you!!! I totally agree with this...
 
mj_toronto8 said:
So I use either green or yellow split peas in mine depending on what I can find. I love this dish, I make it a lot. How do you guys make it? Here are my ingredients:

- Split peas (I cook them and let them cool)
- Olive oil
- Shallot or onion
- Garlic
- Fresh lemon juice
- Salt, pepper, sometimes fresh parsley

I blend it all together. I don't use measurements and do this by feel.
Click to expand...
Cooking by feel is the cornerstone of Greek cooking! I use either yellow or green split peas for the dish - it depends on what I can find in the store.
 
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Do you make your pastitsio with a thick or thin layer of krema?

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The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

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