Fava are dried yellow split peas, when boiled melt in a creamy puree.
Rinse the fava beans, then put into a large casserole & cover with the water.
Bring to boil, add the onions, garlic, salt & bay leaves & simmer, partly covered for about 40 minutes. Keep skimming during cooking time. Remove the lid & simmer while stirring from time to time until all water has been absorbed & it starts glooping on the surface.
Do not remove the shallots & garlic but remove the bay leaves. Put the Fava into a liquidiser in batches with the olive oil and lemon juice.
Process until you have a very light, smooth, pale mixture.
Add the toppings.
Fava by The Greek Larder
Yes we came into an important conclusion: Fava is one of our favourite dishes.
Some of us Maltbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.
So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.
It was super easy and it was the perfect lunch break for busy people like us.
- 500g fava
- 1.2lt cold water
- 100g shallots (peeled and left whole)
- 2 cloves of garlic (peeled and left whole)
- 3 bay leaves
- 300ml extra virgin olive oil
- 75ml lemon juice
- 10g sea salt
- a good spinkle of thyme
- cherry tomatoes
- feta cheese
- a sprinkle of extra virgin olive oil
- oregano or thyme