When I think of the food of the Greek islands, what always comes to mind is the great variety of meze (appetizers). These small plates are typically shared around the table at the beginning of a meal and are washed down by some ouzo or cold beer.
Often at Greek tavernas these appetizers appear at your table the minute you sit down, alongside some fresh, crusty bread. They are enough to whet your appetite and tie you over until the main course (often grilled fish) arrives. Other times, a bigger variety of hot and cold small plates can easily comprise your entire meal.
The island of Santorini is known, not only for its breathtaking natural beauty, but for its distinctive local cuisine as well, which highlights the bounty of local products. This tasty lemony Santorini fava spread is one of the island’s typical dishes and it regularly appears as part of a meze course.
Greek fava is a type of small, yellow split pea that resembles lentils. This humble pulse is packed with nutrients and it makes a delicious appetizer. Top it with slivers of sharp red onions, briny tiny capers and a generous splash of olive oil and serve it with wedges of toasted pita bread. Try it this weekend to enjoy at your Labor Day gathering!
- 1 cup dried yellow split peas
- 4 TBSP. extra virgin olive oil
- 1 small onion, chopped
- 1 large bay leaf
- --- sea salt & freshly ground pepper to taste
- 2-3 cups water
- Juice of ½ lemon
- 4 TBSP. extra virgin olive oil
- Toppings:
- 1 TBSP. capers
- 1-2 TBSP. red onion, minced or thinly sliced
- 1-2 TBSP. extra virgin olive oil
- ¼ tsp. Greek oregano (optional)
- ¼ cup assorted Greek olives (optional)
- Place the dried yellow split peas in a sieve and rinse very well under running water. Drain and set aside.
- In a medium pot set over medium heat, add 4 tablespoons of the olive oil and sauté the onion for a couple of minutes. Next, add the split peas and toss to coat in the oil. Add the bay leave, salt and pepper and the water (the water should cover the split peas by about ½-1 inch). Reduce the heat to low, cover the pot, and simmer for about 50 minutes. At that point the yellow split peas should be completely cooked and almost disintegrated with very little to almost no water left. Every now and then, check the pot and, if necessary, add some more water as they simmer.
- Add the lemon juice and 4 more tablespoons of olive oil to the mixture. Using an immersion blender or a food processor, purée the mixture until smooth. Taste and adjust the seasoning, adding more salt and pepper and/or lemon juice.
- Place on a large bowl, top with some capers, red onion, some more olive oil and serve with toasted pita wedges, fresh cucumbers or other crudités.
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Thank you so much for this recipe, Marilena. I’ll be trying it soon!
I hope you try it Lori and like it as much as I do!