1/1 Photo of Greek Yellow Split Peas With Garlic (Fava)
1 hr 55 mins
1 hr 30 mins
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!
My Private Note
Units: US | Metric
- 2 cups yellow split peas, picked over and rinsed
- 2 bay leaves
- 2 teaspoons salt
- 4 -6 garlic cloves
- 1/2 cup extra virgin olive oil
- 3 -4 tablespoons red wine vinegar
- 3 -4 tablespoons dry white wine
- 2 tablespoons dried oregano, crumbled, plus more for garnish
- fresh ground black pepper
All or a few of the following toppings
- 1 cup chopped fresh cilantro
- 2 -3 tablespoons pitted and chopped kalamata olives
- 4 -5 sun-dried tomatoes packed in oil, drained and coarsely chopped
- 1 medium tomato, cored, peeled, seeded, diced and drained
- 2 -3 spring onions, thinly sliced (white plus most of the green parts)
- 3 sprigs arugula, coarsely chopped
- 3 sprigs fresh flat-leaf parsley, coarsely chopped
- extra virgin olive oil
- 1Place 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.
- 2Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
- 3In 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.
- 4In 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.
- 5If 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.
- 6Note: 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.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Greek Yellow Split Peas With Garlic (Fava)
Serving Size: 1 (102 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 409.6
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 816.1 mg
- Total Carbohydrate 43.1 g
- Dietary Fiber 17.8 g
- Sugars 6.0 g
- Protein 16.8 g
The following items or measurements are not included: