Greek Fava (Yellow Split Pea Puree)

Greek fava is a smooth puree made from yellow split peas, cooked slowly with onion and olive oil until creamy and deeply flavorful.

Despite the name, it is not made from fava beans. In Greece, this belongs to the salates category — small dishes that accompany the meal rather than serving as the main course.

Rinse and Boil

1. Rinse the split peas well.
2. Place them in a pot with water and bring to a boil.
3. Skim off any foam that rises to the surface.

Simmer with Vegetables

1. Add the onions, carrots, bay leaves, and salt.
2. Simmer gently for about 1 to 1 1/2 hours, until the split peas are very soft and beginning to break down.

In a pressure cooker, this takes about 10 minutes.

Puree

1. Remove the bay leaves.
2. Puree with an immersion blender, food processor, or food mill until smooth and creamy.

Finish Like a Greek

Stir in:

• olive oil
• lemon zest
• lemon juice
• freshly ground pepper

Taste and adjust the salt and lemon.

Tips

Texture

Fava should be smooth and creamy. Add a little warm water if needed to loosen it.

Olive Oil Matters

Fava absorbs olive oil beautifully, so do not be shy.

Make Ahead

This keeps very well and often tastes even better the next day.

Variations

Traditional

Serve topped with:

• chopped raw onion
• capers
• fresh lemon juice
• a generous drizzle of olive oil

Pandremeni

Top with:

• slowly caramelized onions
• toasted pine nuts, walnuts, or almonds

This version is richer and slightly sweet.

Serving

Serve with:

• crusty bread

Traditionally it is paired with:

• fish dishes
• summer meals
• other small plates