A delicious traditional Fava dish (yellow split peas puree) straight from the island of Schinoussa. The small island of Schinoussa has been cultivating a local rare variety of the yellow split pea called “katsouni” since the early 19th century. Its cultivation isn’t an easy one, as the plant is sensitive to weather and machinery and it requires a lot of manual work. It’s high nutritional value – rich in protein – and taste have made it an extremely popular Greek dish to enjoy as a starter or a side!
500g Fava beans (yellow split peas)
2 Garlic cloves
A pinch of thyme
2 Bay leaves
2.5 Liters water
200ml Olive oil
100ml Lemon juice
A pinch of lemon zest
Rinse the yellow split peas in hot water 1-2 times. Drain and set aside until needed.Chop the carrot, onion and garlic.
Place pot over high heat, add half of the olive oil and sauté the vegetables until they soften.
Add the split peas and stir. Add the water and the bay leaves, stirring all the time until the peas melt.
Remove from heat.
Add the lemon zest, lemon juice and the rest of the olive oil.
Discard the bay leaves.
Mix with a food processor.
Beat until the mixture is pureed and smooth.
Serve with caramelised onions and with some thyme (optional).