Fava

Bet on Greek Yellow Split Peas and you won’t lose!

Greek Fava’s soft, delicate taste and high nutritional value have made this unique Mediterranean delicacy a valuable staple food for every Greek table.

fava3Fava, which has been growing for thousands of years in Greece, is a food derived from dried peas, it has a bright yellow color and it’s tiny like a grain of thick sand. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they are dried and the skins removed, they split naturally.

Fava is an excellent source of molybdenum and a good source of protein, manganese, folate, vitamin B1, potassium and phosphorus. In addition, it also provides  good to excellent amounts of four important minerals, two B-vitamins, and protein–all with virtually no fat. As if this weren’t enough, fava features isoflavones, phytonutrients that can act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

Moreover, fava is a very good source of fiber, which helps lower cholesterol levels as well as prevents blood sugar levels from rising rapidly after a meal.

Fava has been cultivated for thousands of years in Greece, in the islands of the Aegean Sea in particular, like Amorgos and Skyros, but without any doubts, the most famous Greek Fava is certainly the one produced in the island of Santorini, which is registered as a product of Protected Designation of Origin (PDO) according to EU regulations.

Its sweet taste and flavor, as well as its golden yellow color, makes Santorini Fava so distinguished. The outstanding volcanic soil of the island, the weather conditions and although it may seems strange, water shortage, have altogether “cooperated” for the creation of a unique in the world product. It‘s worth mentioning that Fava is one of the oldest products of Santorini, since archaeologists have discovered ancient Fava remains during excavations in the island.

Enjoy it like a Greek in a puree form with a little lemon juice and plenty of olive oil, a little bit of chopped onion and caper, or you can combine the puree with tomato and olives, to create what we call “married fava”. It matches well with fish and seafood in general, and during periods of fasting is a good substitute for meat.

MLGFB Tip:

How to make Creamy Greek Fava (Yellow Split Pea Puree)

fava2Ingredients: 1 pound (half a kilo) of fava (not broad beans but yellow split peas), 2 whole onions chopped, Salt and Pepper, Olive Oil, Lemon, Parsley, Caper

Preparation:

  • Rinse the fava.
  • Boil the fava together with the onions and 6-7 cups of water for about 1 ½ hour.
  • Pass it through a food mill or puree sieve.
  • Put the puree in the pot again and warm up, add some salt, pepper and about ¼ cup of olive oil. Let it come to a boil for a few minutes.

Serve with some chopped raw onion, parsley and lemon and add caper buds for a more pungent result

 

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