Fava (yellow split peas puree)
Yellow split peas puree, commonly known as fava, holds a special place in the fasting diet here on Mount Athos. This simple yet hearty dish is a staple among the Orthodox monks, celebrated for its rich flavor and nutritional benefits. Fava is a beloved fasting food, providing sustenance and energy during periods of abstinence. Prepared with care and tradition, this dish exemplifies the culinary heritage of Mount Athos, offering a delicious and wholesome option for those observing fasting practices. Try this delicious dish and accompany it with a slice of fresh bread.
We clean the fava beans well and wash them.
We strain it and pour it into the pot with twice the amount of cold water.
We cut the onions into thick pieces.
We add them to the pot.
We start with normal fire.
When it boils, we reduce the heat to a minimum.
When they start and drops are thrown out and it sizzles, then we remove from the fire.
We stir often, so that our fife does not stick in the bottom of the pot.
Towards the end, we add salt and oil.
Once it thickens, we pour our fava beans into an open container or deep dish.
We let it cool down.
When serving, we add onion rings or oregano.
If we want to make an ointment, then we pass our mixture through the blender or the vegetable grinder and then add the salt and oil, boiling it a little more.
It can be made without oil, we can put tahini or leave it plain. We simply clean the fava beans and boil them in three times as much water as regular fava beans along with the onion, so it becomes a soup.
