In Santorini, you will undoubtedly be drawn in by the amazing scenery. The views from the volcanic island down to the caldera are breathtaking. Walk down the narrow streets winding through traditional white-washed houses with blue windows, before reaching the many rooftops and balconies hanging off cliffs to gaze at the most magical sunset in the world. As the sun goes down, you will most probably be sipping on a glass of excellent Assyrtiko wine. Santorini’s cuisine will entice you as much as its scenery.
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Preparation time
00:15
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Cooking time
00:45
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Serves
4
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Cuisine
Santorini
Ingredients
- 200g yellow dried beans
- 600ml water
- 1 medium-sized red onion, cut into four
- 100 ml extra virgin olive oil
- Salt
- Freshly ground white pepper
- Extra olive oil for drizzling
- Capers and chopped spring onions for decoration
A Taste of Santorini: Between Breathtaking Sunsets and Authentic Flavours
Santorini isn’t your typical holiday island. It’s a place that stirs emotions—where golden sunsets from Oia, whitewashed houses perched on the caldera, and the deep blue sea come together in perfect harmony. It’s an island meant to be savoured slowly, soaking in its beauty and letting every detail surprise you.
Among its many treasures is Santorini fava, a simple yet soulful dish that tells the story of the island’s volcanic land. Grown only here, the yellow split peas are turned into a creamy, golden purée using just a few humble ingredients—extra virgin olive oil and a bit of onion are all it takes to create something truly special.
Just like the crown-shaped vines that hug the soil to withstand sea winds, fava is born from dry farming and manual labour. The result? Ingredients bursting with character and taste. A small miracle that speaks of tradition, resilience, and love. One spoonful, and you’ve already stepped into the heart of the island.
Traditional and Easy Greek Fava Recipe
The Fava Beans recipe is a very simple appetizer or dip:
- Rinse the split peas under running cold water, put them in a large saucepan, and cover with double the amount of water.
- Bring to a boil and skim the foam.
- Add the quartered onion and carrots and lower to a simmer. Cook gently for 40–60 minutes, until the peas are soft and easy to mash with a fork.
- You can puree them with a fork or use a food processor. Return to the pan and season with salt and pepper to taste.
- Add the olive oil last, and serve with a finely chopped onion, capers, and a drizzle of extra virgin olive oil.
1 comment
La meilleure recette de fava et j’en ai essayé beaucoup !! Simple, facile à réaliser et délicieuse. A chaque fois c’est un plébiscite. Merci