|Santorini Restaurants &
|Fava from the latin word 'favus' :
The Mysterious Life of the Fava Bean
|Old as the hills, fava could be found in public
taverns since time began, where it finally made a triumphant
entrance to the living rooms of the 'well to do'. Such is the
mystery of the delectable fava, that tracing its origin has
become an impossible task.
|The only thing we know for sure is that its name
originated from the word "favus" which the Latin word
for the broad bean.
It is known that the fava dish was originally made with the
broad bean. And that much later on, the broad bean was replaced
with an easier version, the yellow shelled lentil.
|Particularly tasty, (and hard to find as well as
expensive) is the fava of Santorini, used by the locals as Italians
use pasta. We are talking about a basic food which is served
is various different ways, depending on the time of year.
Summer fava is made with red sauce capers and is named 'married'.
Winter fava is sauted with fried 'kabourma' (smoked pork).
| - 1 cup of fava to 2 - 2 1/2
cups water approximately
- 1 1/2 small onion
- extra olive oil
- 1/2 a lemon, salt
| - wash the fava lentils well
- set to boil in a large non-stick cooking pot, (medium
adding enough water to create a thick paste.
- keep checking in case the fava has dried out
- half way though cooking time add a roughly chopped
onion & 2 tablespoons of olive oil (optional)
- salt to taste
- when the fava is cooked, remove from fire & allow
- blend or mash the mixture well
- scoop the amount you want into a serving dish &
remainder of the mix in the fridge to use later
- SERVE with an extra lashing of olive oil, half a squeezed
lemon & 1/2 a roughly chopped onion to dress
dip can be served warm or cold