During the filming of “The Odyssey” in the region of Messinia, actor Matt Damon wasn’t only captivated by the landscape — he also fell for a simple golden purée: fava. As he reportedly told members of the production team, “It was one of the purest, most essential flavors I’ve ever had. Like a childhood memory I never had.”
Fava may look modest on the plate, but it holds a depth of flavor and cultural weight. When paired — or “married,” as Greeks often say — with lemon, capers, onion, and fresh parsley, it becomes a dish of unexpected elegance.
Ingredients
- 1½ cups yellow split peas (fava)
- 2 medium onions (red or white)
- 2–3 teaspoons capers
- Juice of 1 lemon
- ½ cup extra virgin olive oil
- A few sprigs of fresh parsley, finely chopped
- Salt and freshly ground black pepper
Instructions
- Start by rinsing the fava thoroughly in a pot of water. Bring to a boil, then discard the water when foam rises. Repeat this process 2–3 times — it helps clarify the flavor and remove bitterness.
- Cook the fava: Add clean water, a drizzle of olive oil (1–2 tbsp), and one finely chopped onion to the pot. Simmer gently for 40 to 60 minutes, stirring occasionally and skimming off any foam. The fava is done when it’s very soft and the mixture starts forming little craters.
- Season with salt and pepper only after cooking — this ensures the legumes soften properly.
- Choose your texture:
- For a rustic feel, leave the mixture as is — soft and slightly chunky.
- For a smoother finish, blend it in batches in a food processor until silky.
5. To finish: Spoon the fava into a serving dish. Top with finely chopped raw onion, capers, parsley, lemon juice, and the remaining olive oil.
Serving Suggestions
Fava pairs beautifully with grilled fish, lamb chops, or simply toasted bread and olives. It also works well as a plant-based starter or as a base for creative mezze platters.
A Bit More About Fava…
Nutritional Benefits
Greek fava is rich in plant-based protein, iron, and dietary fiber, and is naturally gluten-free. With a low glycemic index, it’s a smart choice for sustained energy. Paired with olive oil, it offers heart-healthy fats that support digestion and satiety — making it a flavorful, nutrient-dense staple for vegetarians and omnivores alike.
Origin and Tradition
The most iconic fava comes from Santorini, where the volcanic soil yields split peas of exceptional flavor and creaminess. So distinctive is this variety, it’s been granted Protected Designation of Origin (PDO) status by the EU.
Traditionally served with caramelized onion, capers, or local sun-dried tomato paste, fava in Santorini is a year-round favorite.
However, fava is beloved across Greece — from Naxos and Amorgos to the Peloponnese — with each region adding its own twist to this humble dish.
CookTheGreekWay 