A city full of history
As part of my university degree, quite a few years ago, I was required to spend 6 months in Greece. I chose to do a semester at the Aristotle University in Thessaloniki. Thessaloniki is the second largest city in Greece, and is located by the sea in the North East of the country, not far from Bulgaria and Turkey. It is a beautiful city, full of history and ruins. There are many places to explore, including Byzantine churches, Roman ruins and the old Turkish quarter. It is known for its many cultural events, festivals and vibrant student life. There is also a lot to do in the surrounding area. The tomb of Philip II of Macedon (Alexander the Great’s father) is just about an hours drive away. And of course, Mount Olympus, the home of the Greek gods, is not far either.
Greek fava is a staple in Thessaloniki
Thessaloniki remained part of the Ottoman Empire, for about 100 years more than the rest of Greece. Up until the 1920s, there was still a very large Turkish population in the city. Due to this, and to its Eastern location, the food in Thessaloniki has quite a Middle Eastern touch. Many dishes are slightly hot, or have a touch of spices such as cinnamon, cumin or cloves. Thessaloniki is also particularly famous for making outstanding ‘bougatsa’. Bougatsa is a sweet pastry, filled with a semolina custard, and dusted with cinnamon and icing sugar. And my goodness, are they delicious! The streets of Thessaloniki are lined with coffee shops, and ‘mezedopoleio’, which basically translates as shops that sell mezes. These are intimate restaurants, where one would usually order a selection of mezes to share.
It’s here at one of these mezedopoleio, that I first discovered one of my favourite dishes, Greek fava. The name fava is slightly misleading, as in England, fava beans are actually broad beans. Greek fava, is in fact made from yellow split lentils. Although the dish is traditionally associated with the island of Santorini, it has become a staple in other areas of Greece as well. It will always remind me of my wonderful time in Thessaloniki. It became a running joke with my friends, that we always had to go to a restaurant that was serving fava. Eventually, I persuaded my friend Antonia to cook Greek fava with me. I couldn’t believe how easy it was!
Simple but scrumptious
The yellow split lentils are cooked with fried onions, olive oil and lemon until they break down. The Greek fava is then blended or mashed and served warm, sprinkled with freshly chopped onions, chopped flat leaf parsley, lemon juice and a generous drizzle of olive oil. So simple, yet so scrumptious! I love the combination of the warm creamy dip, with the fresh onion and parsley topping. Make sure that you cook the lentils until they break down properly, as a you don’t want a lumpy fava! Towards the end of cooking, it will start to thicken and catch on the bottom of the pot. Stir it often, as you don’t want to ruin the deliciousness with any burnt spots.
Greek 'Fava' or Yellow Split Lentil Dip
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Ingredients
- 1 large onion, chopped
- 40ml olive oil
- 250g yellow split lentils
- Juice of 2-3 lemons, to taste and for serving
- Salt and freshly ground black pepper
- Bunch of flat leaf parsley, chopped
- 1 small red onion, finely diced
- Extra olive oil to drizzle on top
Instructions
- Rinse the yellow split peas well, until the water runs clear. Pick out any stones or black pieces.
- Put 20ml olive oil in a medium-sized pot and turn to a medium heat.
- Add the chopped onions and fry until they are just softening and turning slightly golden.
- Add the yellow split lentils and fry for about 2 minutes.
- Cover generously with water, and bring to the boil. Remove the scum that gathers on the top of the water with a spoon.
- Turn down to a simmer, and cook for 30 minutes to 1 hour, until the lentils are completely soft and beginning to break down. Keep checking, and adding water if needed. The cooking will vary, depending on the lentils.
- Remove the pot from the heat, and blitz with a stick blender. Add the remaining 20ml of olive oil, stir well and return to the heat.
- At this point, the fava will begin to thicken and stick very easily, so it must be stirred regularly. You don’t want it too runny, so don’t add any more water. Let it cook until you have a thick, creamy, smooth puree. Flavour with lemon juice, salt and freshly ground black pepper. Add more olive oil if needed.
- Serve the fava warm. Place in a bowl and sprinkle with the chopped onion and parsley. Garnish with a squeeze of lemon juice, a drizzle of olive oil and a grind of black pepper.
