The following dish is something that stuck to my mind especially after the Jordan trip where I tasted in some local starters.
Fava was something like soooo many other dishes that I hated when I was young as it looked to me as tasteless. Well, as you get older I guess you automatically discover its taste…
Looking around the internet I discover that there quite a lot of recipes with fava that they use to cook in countries of northern Africa and Morocco. I am guessing that I will have to explore this matter even further on the following days and try different combinations with that.
Nevertheless, my first effort would always be the same way as my mother used to cook all the time to me back in the days when I was in Athens. According to the typical Greek Style Fava, the food needs to be mashed and its simple and healthy in the same time.
So …lets do it!
GREEK FAVA INGREDIENTS
INGREDIENTS
- ½ kg fava (yellow lentils)
- 1 onion chopped
- 1 smaller onion also chopped
- 1 tablespoon chopped parsley
- Olive oil
- Salt
- Oregano
METHOD
Rinse the yellow lentils under water In large pot add the lentils and water until they are covered and start boiling them.
Add a bit of olive oil. Remove and froth that appears with a spoon When it starts boiling add the 1st large chopped onion and continue to boil for 1 hour making sure that almost all (2/3) of the water has been absorbed.
-ideally if you have a food processor you should add the fava over there and blend until the cream is created. If you are just like me… and you don’t have…then you continue to boil and press a bit until the lentils are melt creating a creamy –mustard like- sauce –
Serve the fava, adding a table spoon of olive oil on top (just sprinkle it with the olive oil), oregano, parsley and chopped onions.
Additional you can add some capers on top.
