Cook1 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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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!
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.
This is true Greek meze! We enjoyed this Ev, thanks...Kitten:)