Greek fava from Mount Athos (yellow split peas puree)
Another traditional dish from Mount Athos that combines nutrition and taste together. The yellow split peas puree is a legume with many health benefits, rich in dietary proteins, vitamins and fiber. In the monasteries the fava is eaten as a main dish and it can be combined with octopus or other mollusks. Seculars usually prefer this dish as an appetizer and it is very often a nibble on the Shrove Monday table. Try this simple recipe on the kettle for the fasting days and not only.
We let the yellow split peas puree soak in a bowl for about half an hour and then we rinse them.
We cut the vegetables into large pieces and put them in the kettle with the yellow split peas puree.
We season well with salt and boil in the kettle until the fava soften and thicken. We check the liquids and salt a couple of times.
We puree the food by transferring it to a blender, or even better we use a hand blender directly in the pot if we have one.
We transfer the fava to a plate and garnish it with the spring onions.
We also sprinkle with either dill or oregano, depending on what we prefer.
In a bowl we beat the lemon with the olive oil and we pour it over the fava.
If we want, we can frizzle the vegetables first.
If we do not have a kettle there is no problem, just the boiling time will be longer.
While the yellow split peas puree is boiling, periodically we remove the foam that comes out.
