Sides
Fava me Kremmydi (Yellow Split Pea Puree)
Ingredients
- - Yellow split peas — 300 g (1.5 cups)
- - Onion, finely chopped (for cooking) — 1 medium
- - Onion, thinly sliced (for topping) — 1 large
- - Olive oil — 6 tbsp
- - Water — 800 ml (3.5 cups)
- - Lemon juice — 2 tbsp
- - Salt — 1 tsp
Method
- Rinse split peas well, then place in a saucepan with the chopped onion and water.
- Bring to a boil, skimming any foam, then reduce heat and simmer for 40-45 minutes until peas fully break down.
- 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.
- Once the peas are soft, blend or mash until smooth, adding a little water if too thick.
- Stir in remaining olive oil, lemon juice and salt.
- 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.