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Fava (φάβα), in Greek cuisine, is a traditional dish made of split peas, typically yellow ones (and not, in spite of the name, of fava beans). They are cooked with chopped onion and mashed together with seasonings, garlic, lemon juice and oil into a thick, creamy paste.
Lathyrus clymenum - MHNT. Lathyrus clymenum, also called Spanish vetchling, [2] is a flowering plant in the family Fabaceae, native to the Mediterranean.The seeds are used to prepare a Greek dish called fava santorinis.
Artichokes with olive oil, onion, carrots and potatoes in casserole. Arakas me aginares (αρακάς με αγκινάρες) Green peas with artichokes. Briám (μπριάμ) Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings.
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Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. [2] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.
A deep-fried ball or patty made from ground chickpeas, fava beans, or both Fasuliya Gigantes plaki: Fasulye pilaki: Fasoulia Fattoush: Fettuş Salad of vegetables and toasted or fried pieces of pita bread Fáva Santorínis: Lathyrus clymenum seeds boiled and mashed into paste, with olive oil and chopped onion Ful (Mdammas) Koukiá Fava
In Europe, the Greek "fáva" is a dish made with yellow split peas pureed to create an appetizer or meze, often topped with capers. In the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas. In the Caribbean, split peas are a key ingredient in many Indian dishes.
In Greek cuisine, a similar dish is called fava (Φάβα). Despite the name, it is usually made from yellow split peas, not broad beans. The mashed peas are usually drizzled with olive oil and topped with chopped raw onions. [7]