Greek Fava Recipes
GREEK FAVA RECIPE
Traditional Greek Fava is one of the best things I tasted in Greece. This Greek Fava recipe only takes is a handful of ingredients and half an hour. Serve with plenty of bread and fresh veggies!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, scallion, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
- Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
- The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika; provide crusty bread and/or sliced vegetables for dipping.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 43 g, Protein 17 g, Fat 13 g, SaturatedFat 2 g, Sodium 787 mg, Fiber 17 g, Sugar 6 g, UnsaturatedFat 11 g
FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)
A delicious savory bean stew of Fava or Broad beans simmered with tomatoes and onions. A great Lenten or Vegetarian meal or side dish.
Provided by Lynn Livanos Athan
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Add beans plus enough water to cover beans by 2 inches to a pot.
- Add 2 tablespoons salt and stir.
- Bring beans to a rolling boil.
- Turn off heat, cover, and soak for an hour.
- Drain and rinse beans under cold water before using.
- Gather the ingredients.
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onions and sauté until tender, about 5 minutes.
- Add the tomatoes, parsley, cumin, and bay leaves and continue to sauté for another 5 to 10 minutes until the flavors are nicely combined.
- Add the water to the pot and bring to a boil.
- Add the fava beans and lower the heat to a simmer. Simmer covered for 45 minutes.
- Remove the cover and season with salt and freshly ground black pepper.
- Simmer another 10 to 15 minutes until the beans are tender cooked but not mushy.
- Discard bay leaves.
- Serve with a drizzle of your favorite extra-virgin olive oil and a sprinkle of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 262 mg, Sugar 4 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)
Creamy and super tasty! If you' ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.
Provided by Eli K. Giannopoulos
Categories Dips
Time 55m
Number Of Ingredients 8
Steps:
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 248kcal, Sugar 5.6g, Sodium 241.6mg, Fat 7.2g, SaturatedFat 1g, UnsaturatedFat 5.8g, TransFat 0g, Carbohydrate 35.8g, Fiber 13.4g, Protein 12.3g, Cholesterol 0mg
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- Place the split peas in a bowl and pour tap water. Wait 2-3 minutes and use a colander to rinse them with plenty of water. Repeat until the water is crystal clear (2-3 more times). Drain and transfer to a pot.
- In a pot over high heat, add 4 cups out of 6 (800ml out of 1.200ml) of water or vegetable broth, shredded carrot, sliced onion, oil olive, and bay leaves. Bring to a boil for 5 minutes. Turn the heat down to medium and simmer. Remove with a spoon the white foam that usually surfaces. It takes more or less half an hour for the initial amount of liquid to be absorbed. Add salt, pepper and cumin.
- Add gradually more HOT water or broth, turn down the heat to low and stir frequently until split peas are very tender and the texture is similar to a thick soup. At that point, stir quite often. It takes more or less 50 minutes but cooking time depends on the product.
- Remove from heat and add lemon. Put the mixture in a food processor or a hand blender and mix until the peas are smooth and creamy, like a puree. Add more hot water if it is too thick.
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- Wash the split peas under cold tap water inside a large bowl. Rub them with your hands and drain. Repeat the process until the water is clear (it will be very cloudy the first few times).
- Skim the foam that forms on the surface every 4 to 5 minutes for 20 minutes or until it stops getting foamy.
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- Place all the ingredients, except the olive oil, in a large saucepan. Stir and cover with greaseproof paper and metal lid before bringing to the boil skimming as you boil.
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- Put the stock, peas, onion and carrot in a large heavy bottomed stock pot and bring to a boil over medium high heat. If any foam rises to the top you can skim it, but it isn’t necessary.
- Lower the heat to low, cover the pot and simmer until peas are tender, with no toothsomeness, 40-60 minutes.
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- Add the fava beans in a larger bowl or pot and pour in 1 lit of hot water. Let the fava beans soak for 15 minutes then strain and rinse well, until the water comes out clean.
- Place fava beans along with the vegetable stock (ideally this homemade vegetable stock), onion, and garlic in a large cooking pot. Bring to a boil over high heat. Then reduce heat to medium-low.
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- Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
- Add the water, yellow split peas, bay leaf, salt, cumin and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce the heat to medium-low and simmer for 20-25 minutes, until the yellow split peas have completely softened.
- Discard the bay leaf. Then, using an immersion blender (or see alternatives below), purée the mixture until smooth.
- Remove saucepan from heat. Stir in the lemon juice and remaining 2 tablespoons olive oil until combined. Then taste the dip, and season with extra salt and/or lemon juice if needed. The fava will thicken considerably as it cools.
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- Make the fava: Sauté the onion in ½ cup olive oil in a wide pot over medium heat. Add the yellow split peas and toss to coat in the oil. Add the bay leaves, salt and pepper and enough water to cover by 1 inch. Simmer, adding small quantities of water as needed, until the yellow split peas disintegrate and are like chunky mashed potatoes. The total quantity of water absorbed by the split peas can be anywhere between 8 to 12 cups.
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- Take a heaping tablespoon at a time of the mixture and shape into small patties about 4 cm (1 ½ inches) in diameter. Dust with additional flour if desired. Heat about 2 cm (a little less than an inch) of olive oil in a heavy skillet and add the patties a few at a time and pan-fry. Flip the patties and cook the other side. Remove when golden and crisp on the outside. Drain on paper towels. Continue until all of the split-pea mixture has been used.
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- Put dry thyme into a tea strainer and immerse in boiling water for a few minutes to make a thyme infusion. Mix the grated garlic with 2 tbsp of lemon juice in a small bowl and set aside. This will give the garlic a more mellow flavour.
- Check the split peas for small stones and debris and rinse really well, until the water runs clear. Put rinsed beans into a pot and cover with about 2.5 cm / 1 inch of water. Cover with a lid and bring to a gentle boil.
- Add a bay leaf, half a chopped onion and thyme infusion and cover with a lid leaving a small gap. Simmer on a low-medium heat until peas are completely mushy and soft - depending on their size they will take about 45 min / 1 hour. Top up with more water if the water boils out too soon.
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- Rinse the split peas with plenty of water. In a pan start boiling the fava beans in 1 liter of water. Add the onions as it is. Simmer with the lid on for about 40-50 minutes, until the peas are thick and mushy (while the fava boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon).
- When ready, transfer the mixture to a food processor and mix until the peas become smooth and creamy, like a purée.
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- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add the split peas and toss to coat. Add broth (or water) and bring to a boil over high heat. Reduce the heat to a simmer and cover. Cook, stirring occasionally to prevent sticking and skimming any foam off the surface, until most of the liquid has been absorbed and the split peas are very tender, 45 minutes to 1 hour; they should disintegrate easily. If the liquid is gone before the peas are done, add a little more liquid and continue cooking.
- Meanwhile, cut squid body (or tubes) into 1/2-inch rings; leave the tentacles whole. Combine rings and tentacles with 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
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