Fava

Greece 65 min total Serves 4 Easy

the history —

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How this dish came to life

At Akrotiri in Santorini, archaeologists discovered remains of Lathyrus clymenum — the same species traditionally used to make Santorini fava today. Then came the massive eruption of Thera, burying the ancient settlement beneath volcanic material. But the tradition survived. The plant was perfectly suited to Santorini, able to withstand drought, strong winds, and the island's harsh volcanic soil. For generations, fava became simple, nourishing food for ordinary people. It could be dried, stored, and later cooked into the smooth, creamy dish still eaten today. And despite its name, Greek fava is not made from fava beans. Santorini's famous version comes from a small yellow legume that has been cultivated on the island for thousands of years. Today, Fava Santorinis is protected with PDO status.

Cultural significance

Civilizations disappeared and a volcano reshaped the island, but this humble dish remained.

now let's cook

step by step

Instructions

1
Place the fava in a strainer and rinse thoroughly under plenty of water to remove any impurities.
2
Roughly chop the red onion and sauté it in a pot with a little olive oil until slightly softened.
3
Add the fava and bay leaf, then cover with water or stock. Simmer until the fava is completely tender, regularly skimming off any foam that rises to the surface.
4
Once tender, remove the bay leaf and blend until smooth and creamy.
5
For the caramelized onions: thinly slice the white onions into half-moons.
6
Heat equal amounts of olive oil and butter in a pan. Add the onions and cook over medium-low heat until soft, caramelized, and beautifully golden.
7
Deglaze with a little vinegar or white wine and allow it to evaporate.
8
Serve the creamy fava topped with the caramelized onions, capers, the green part of the spring onion, a drizzle of olive oil, and freshly ground black pepper. Finish with toasted pine nuts if you like.

tips from the village —

Wisdom from grandmothers

01Skim the foam patiently — that's the difference between muddy and silky fava.
02Blend it while still hot; it tightens as it cools, so keep it a touch looser than you want it.
03The caramelized onions want time, not heat — low and slow until they're the colour of dark honey.
04In Santorini they'd tell you: yesterday's fava, reheated with a little water, is even better.

keep cooking —

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