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Fava me Kremmydi (Yellow Split Pea Puree)

The Quirky Foodster Team

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8
Servings

Ingredients

  • 300 g (1.5 cups) Yellow split peas
  • 1 medium Onion, finely chopped (for cooking)
  • 1 large Onion, thinly sliced (for topping)
  • 6 tbsp Olive oil
  • 800 ml (3.5 cups) Water
  • 2 tbsp Lemon juice
  • 1 tsp Salt

Method

  1. Rinse split peas well, then place in a saucepan with the chopped onion and water.
  2. Bring to a boil, skimming any foam, then reduce heat and simmer for 40-45 minutes until peas fully break down.
  3. Meanwhile, heat 3 tablespoons of olive oil in a frying pan and slowly caramelise the sliced onion over low heat for 15-20 minutes until deep golden.
  4. Once the peas are soft, blend or mash until smooth, adding a little water if too thick.
  5. Stir in remaining olive oil, lemon juice and salt.
  6. Spread onto a serving plate, top with caramelised onions, and serve warm.

Introduction: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and
Eastern Mediterranean.

Cultural Background: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and
Eastern Mediterranean. The Cypriot version is typically topped with sweet caramelised onions and a
generous pour of olive oil, served alongside grilled meats or as a light meal with bread.

Variations: Vegetarian. Naturally vegan as traditionally prepared.

Storage: Refrigerate up to 4 days; the puree thickens further when chilled.

Reheating: Reheat gently on the stovetop with a splash of water to loosen, stirring frequently.

Nutrition: Per serving: ~240 kcal, 11g protein, 10g fat, 28g carbohydrate.

FAQs

Q: Is this dish the same as hummus?
A: No, fava uses yellow split peas rather than chickpeas and has a distinctly different flavour and texture.

Q: Is this dish vegan?
A: Yes, naturally vegan.

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