Fava
Oh fava, how can you be so delicious and yet so healthy to eat? This is the first line of a poem I have written celebrating the joy that is fava. I first encountered fava whilst living on Kytheria, an island off the Peloponese, some 12 years ago. Every night we went to the same restaurant and every night we ordered fava. Hence, upon my return to Australia, it became a 'must serve. Must eat fava now'. This recipe was sent in by Moki who also came to love fava. I'm warning you though - don't try to rush it.
Ingredients:
- onion
- garlic
- 2 cups yellow split peas
- bay leaf
- oregano
- lemon
- olive oil
- pitta bread/lebanese bread (basically any bread)
Instructions
- Fry onion and garlic in olive oil
- Add 2 cups yellow split peas, bay leaf and oregano.
- Cover with water and simmer 1 1/2 - 2 hrs adding water if needed.
- Final consistency is like thick soup.
Serve with rice, pitta bread, raw onion, lemon juice, olive oil and fresh oregano.
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