Yuvarlakia
60 min · 747 kcal · Lunch & dinner · Greek
Greek
Fava
The classic Greek yellow split pea purée, simmered soft with onion and bay until it collapses, then whipped smooth with extra virgin olive oil and lemon. Served warm as a meze with raw red onion on top.
Method
- Put 80 g of yellow split peas in a bowl of cold water, swirl with your hand and drain; repeat two or three times until the water runs clear. This washes off the dust that would otherwise make the purée taste chalky.
- Tip the drained peas into a small heavy saucepan with 350 ml of cold water, 0.5 finely chopped small onion, 1 clove whole peeled garlic clove and a bay leaf. Do not salt yet, or the skins will stay tough.
- Bring to the boil over medium-high heat and skim off the grey foam that rises with a spoon. Turn the heat to low, so the surface only just trembles, and simmer uncovered for 40-45 minutes, stirring every 10 minutes and scraping the base so nothing catches.
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447kcal
20gprotein
61gcarbs
15gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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