½ kg hulled dry fava beans or yellow split peas
3 medium onions, quartered
¾ c olive oil
6 c water
Salt, pepper, thyme/greek oregano
Wash the fava beans and put into a pot with the 6 cups of water, and bring to a boil, removing the foam as it appears on the surface. Add the onions, salt, pepper and olive oil, and reduce heat. After the beans have become very soft, puree them, and pour into a deep dish and allow to cool. To serve, cut a square, place on a small dish, and top with a bit of thyme, a squeeze of lemon and olive oil, and finally fresh dill. Chopped fresh onions are another optional addition.
Like many other mezes, fava is one of the treasures of Greek cuisine. You may find it on the rich meze trays offered at certain meyhanes and seaside in Istanbul. Because it is light and easy on the stomach, it is among the favorite of mezes, and a great example of a delicious and unique dish made from something as run of the mill as dry fava beans or split peas.
Note: Some of the recipes here have been taken from G7’s web site.