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How to make Santorini fava! A classic island dish!

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greggd12

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Santorini fava is one of the most classic dishes that you will find on the island, it is practically served at a every Santorini restaurant but you can make it very easily at home. This is how you do it! The recipe is copy/pasted from this link https://greekcitytimes.com/2022/03/08/santorini-fava-recipe-greece/

All you will need to do is boil the beans and blend them in a food processor or mash by hand. The ingredients are very simple!
– 500 x grams yellow split peas
– 2 x onions, chopped
– 1/3 x litre olive oil, extra for drizzling
– salt and pepper to taste
 
greggd12 said:
Santorini fava is one of the most classic dishes that you will find on the island, it is practically served at a every Santorini restaurant but you can make it very easily at home. This is how you do it! The recipe is copy/pasted from this link https://greekcitytimes.com/2022/03/08/santorini-fava-recipe-greece/

All you will need to do is boil the beans and blend them in a food processor or mash by hand. The ingredients are very simple!
– 500 x grams yellow split peas
– 2 x onions, chopped
– 1/3 x litre olive oil, extra for drizzling
– salt and pepper to taste
Click to expand...
One of my favorites. For those of us adhering to a strict lent fast, this is a great dish (minus the oil for those who are going really strict). I personally love it with oil and put it in there anyway.
 
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Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

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Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

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