Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Santorini split peas puree

{fava Santorinia pantremeni}

#Vegetarian #Vegan #GlutenFree

Once the Great Lent starts, the Greeks abstain from meat and its products, dairy and fish. Legumes, the king of the frugal, hearty and nutritious Mediterranean diet take the leading role on the Greek table. ‘Fava’, not to be confused with the fava beans, is the greek word for ‘split peas’. If you can find the famous Santorini fava, a “Protected Designation of Origin” product, just go for it! The plant called ‘lathyrus clymenum’ grows exclusively in Santorini for more than 3.500 years and its product is dried and aged under the Greek sun that results its velvety texture and sweet taste.


Preparation Method

1.     Rinse the fava in a strainer

2.     Put it in a boiling pot with the whole onion and some salt; add enough water to cover all the ingredients

3.     Simmer and use a wooden spoon to mix from time to time until it absorbs all water

4.     In the meantime, prepare the topping; in a small frying pan, sauté the onion until it is translucent, but not fried;

5.     Add the capers and the tomatoes for 2 minutes

6.     Pour half of the topping into the fava as soon as the fava is smooth and ready

7.     Serve on a large plate warm, topped with the remaining onions, capers & tomatoes and olive oil from the pan


-       1 pound split peas

-       1 whole white onion, peeled

-       salt

Ingredients for topping

-       2 onions, peeled and sliced

-       10 cherry tomatoes, cut in half

-       3 tsp. capers

-       ½ cup extra virgin olive oil










Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4 - 6