Ingredients
-
2
-
2
-
2
-
4 - 6
-
1/2
-
3 - 4
-
3 - 4
-
2
-
-
-
1
-
2 - 3
-
4 - 5
-
1
-
2 - 3
Directions
Greek Yellow Split Peas With Garlic (Fava), This is a delicious meze (appetizer) made with yellow split peas (or lentils) Santorini is the island that is known to grow the best yellow peas in Greece – and this recipe derives from there It is very delicious and healthy – use it as a dip or slather it on good-quality, crusty bread and enjoy with a glass of white wine! Although this looks like a long time to make a recipe – it is mostly passive cooking time of the peas – the recipe itself is a breeze!, Perfect fava! So happy to find a recipe that doesn’t call for onion in it, as I can’t have them and was sure the dishes I had in Greece only had onion as a garnish This is my new go-to fava recipe Thanks!, This dip is so good with pita wedges! It took a little time to put together, but it was well worth it especially since the recipe yields so much dip I was able to use my immersion blender for every step, including chopping the garlic Thanks for sharing this recipe; we loved it!
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Steps
|
1
Done
|
Place the Split Peas in a Large Pot, Add Water to Cover by 4 Inches and Bring to a Boil. Reduce the Heat to Low and Simmer, Skimming Often, For 5 Minutes. Add the Bay Leaves and Simmer For 40 Minutes More, Stirring Occasionally and Adding a Little Warm Water as Needed to Keep the Peas Covered as They Cook. Add 1 Teaspoon of the Salt and Simmer For 15 to 20 Minutes More, or Until the Peas Are Soft and Almost Dry. |
|
2
Done
|
Puree the Peas With a Stick (immersion) Blender, or Transfer to a Food Processor and Puree. Let the Puree Cool Completely; It Will Thicken Considerably. |
|
3
Done
|
in a Large Mortar, Grind the Garlic With the Remaining 1 Teaspoon Salt Into a Smooth Paste. Add 2 Cups or So of the Puree and Continue Grinding to Incorporate the Garlic. or Use a Blender or a Small Food Processor. |
|
4
Done
|
in a Large Bowl, Combine the Garlic Mixture, the Remaining Pea Puree, the Oil, 3 Tablespoons Each Vinegar and Wine, the Oregano and Pepper to Taste, Stirring Vigorously to Incorporate. Taste and Adjust the Seasoning as Necessary. Cover and Refrigerate For at Least 3 Hours, or Overnight. |
|
5
Done
|
If the Skordalia Seems Too Thick, Add a Little Vinegar, Wine or Water to Thin. Spread on a Large Plate, Sprinkle With Oregano, Garnish With Toppings of Your Choice and Serve. |
|
6
Done
|
Note: Instead of Yellow Split Peas, You Can Also Make This With Dried Peeled Fava Beans or With the Same Amount of Cooked Mashed Chickpeas or White Beans, Such as Cannellini. |
