Fava from Santorini with Caper Sauce

Fava is a favorite of the Greeks during lent.  This version from Santorini is served with caper sauce and  It is served either warm or cold.

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2/3 up extra-virgin olive oil
1 medium red onion, chopped
1 cup yellow split peas
5-7 cups water
Freshly grated black pepper, to taste
1 tsp dried Greek oregano
2-3 tbs red wine vinegar

For the Stewed Capers:

16 ounces capers, soaked and rinsed.
1/2 cup extra-virgin olive oil
3 large red onions, chopped
2 tbs tomato paste or 2 large ripe tomatoes, grated
Salt and freshly grated black pepper to taste
1/2 tsp cinnamon (optional)


1.  Heat one-third cup olive oil in a large pot.

2.  Add the onion and cook until soft, 6-8 minutes.

3.  Add the yellow split peas and toss to coat with the oil. Stir for 1-2 minutes.

4.  Add enough water to cover split peas by two inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1 1/2-2 hours, until the split peas are completely disintegrated. During the course of cooking, add water.

5.  When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt, pepper, oregano and vinegar to taste. Cover with a cloth and let sit for 1-2 hours.

For the Stewed Capers:

  • Soak the capers overnight and rinse thoroughly.
  • Heat the olive oil in a large skillet and saute the onions over medium heat, stirring, for about 15 minutes or until translucent and lightly golden.
  • Add the tomato paste and stir into the oil and onions to bind for about five minutes--or add the fresh grated tomatoes and simmer for 10 minutes over low heat.
  • Stir in the capers. Season to taste with salt, pepper and cinnamon, cover, and simmer for about 15 minutes over very low heat, adding a little water if necessary to keep the stew from burning.
  • Remove and cool to room temperature.


For an even more gourmet taste, use home made stock instead of water
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