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    You are in: Home / Recipes / Greek Yellow Split Peas With Garlic (Fava) Recipe
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    Greek Yellow Split Peas With Garlic (Fava)

    Greek Yellow Split Peas With Garlic (Fava). Photo by tigerduck

    1/1 Photo of Greek Yellow Split Peas With Garlic (Fava)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    evelyn/athens's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    All or a few of the following toppings

    Directions:

    1. 1
      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. 2
      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. 3
      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. 4
      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. 5
      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. 6
      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.

    Ratings & Reviews:

    • on January 18, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2007

      55

      This was really yummy, really garlicky, creamy and very authentic. I served it with homemade whole-wheat pita bread and of course chilled white wine! We ate so much of it that what was supposed to be a starter ended up being our whole meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2006

      55

      This is true Greek meze! We enjoyed this Ev, thanks...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    42%
    Total Fat 19.4 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 816.1 mg
    34%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 17.8 g
    71%
    Sugars 6.0 g
    24%
    Protein 16.8 g
    33%

    The following items or measurements are not included:

    arugula

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