Name: Fava Santorinis (Φάβα Σαντορίνης)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 servings as a meze
Cuisine: Greek
Ingredients: 300g Santorini fava (yellow split peas from Santorini), rinsed; 1.2L cold water; 1 medium yellow onion, peeled and halved; 1 bay leaf; 60ml extra virgin Koroneiki olive oil, plus more for serving; 2 tablespoons fresh lemon juice; 1 teaspoon fine sea salt, plus more to taste; 1 small red onion, very finely chopped, for serving; 2 tablespoons capers, rinsed and drained, for serving; Freshly ground black pepper, for serving

Question 1

What is Fava Santorinis made from?

Accepted Answer

Fava Santorinis is made from Santorini fava, the island's yellow split peas, simmered with cold water, yellow onion, and bay leaf until collapsed. The puree is finished with extra virgin Koroneiki olive oil, fresh lemon juice, fine sea salt, red onion, capers, black pepper, and more olive oil.

Question 2

How long do I simmer Santorini fava?

Accepted Answer

Simmer Santorini fava uncovered for 45 to 55 minutes after bringing the pot slowly to a boil and lowering the heat. Skim off the gray foam as it rises. The yellow split peas are ready when they collapse and the pot looks thick, soft, and silken.

Question 3

Can I use regular yellow split peas instead of Santorini fava?

Accepted Answer

Yes, use good yellow split peas if real Santorini fava is unavailable. Regular yellow split peas make a good puree, but they do not have the same island sweetness as Santorini fava. Rinse them well, simmer gently, and finish with lemon juice, olive oil, capers, and red onion.

Question 4

Why is my Greek fava too thick?

Accepted Answer

Greek fava thickens as it rests and cools. If the Santorini fava puree becomes too stiff, beat in a splash of hot water and a little extra virgin olive oil until it loosens. The puree should pour softly from a spoon while hot because it firms after resting.

Question 5

Should I salt Santorini fava at the beginning or the end?

Accepted Answer

Salt Santorini fava near the end of cooking, after the yellow split peas have softened. Add 1 teaspoon fine sea salt with 60ml extra virgin olive oil and 2 tablespoons fresh lemon juice before pureeing. Late salting helps the peas soften evenly and sharpens the finished puree.

Question 6

Can I make Fava Santorinis ahead of time?

Accepted Answer

Yes, make Fava Santorinis up to 2 days ahead and refrigerate it. Rewarm the yellow split pea puree gently with a little water, then finish just before serving with fresh red onion, rinsed capers, lemon, black pepper, and a generous pool of extra virgin olive oil.

Culinary Explorer

Fava Santorinis (Φάβα Σαντορίνης)

Ingredients

Santorini fava (yellow split peas from Santorini)

cold water

yellow onion

Where cooking meets culture.

Ingredient	Quantity
Santorini fava (yellow split peas from Santorini)rinsed	300g
cold water	1.2L
yellow onionpeeled and halved	1 medium