Monday, September 28, 2009


Fava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong). Last choice: check your local grocery store for yellow split peas.


· 1 3/4 cups of yellow split peas
· 4 1/3 cups of water
· 1 tablespoon of sea salt
· 2 tablespoons of olive oil
· -----------
· chopped red onion to garnish
· extra virgin olive oil to garnish


Put the peas in a pot with water to cover generously. Bring to a boil and cook 5-10 minutes until froth rises to the top. Drain the peas and rinse well.
In a pressure cooker, add the 4 1/3 cups water and peas. Bring to a boil, seal, and when pressure reached, reduce heat to low and cook for 10 minutes. Use fast-release of pressure, and open the pot.

Puree the peas and liquid in a food processor bowl, and return to the pot. Add oil and salt. Cook uncovered over lowest possible heat for 15 minutes until it becomes the texture of thick cream, stirring with a wooden spoon to prevent from sticking.
Serve at room temperature in shallow bowls topped off with olive oil and a tablespoon of diced onion.

Yield: serves 8-10 as a side dish, more if combined with other mezethes or appetizers.

To store: Cover and set aside for 12 hours, then refrigerate in an air-tight container.

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