Traditional and non traditional fava recipes

Traditional and non traditional fava recipes

The fava of Santorini is famous and unique thanks to the very special soil of the island. Along with grapes, it is one of our oldest products and remains of it were found in archaeological excavations. What makes our fava beans really superb is their flavour and colour.

Mario's recipe

  • 1 cup of fava beans
  • 4 cups of water
  • 1 big onion
  • 1 clove of garlic
  • 1/2 tea-spoonful of cumin
  • 3 table-spoonfuls of olive oil
  • the juice of one lemon
  • salt, pepper, thyme
  • 1 small onion chopped
  • Preparation

    Rinse thoroughly the fava beans, then place them in a medium saucepan with the 4 cups of water and bring them to boil at the highest temperature. Then reduce the heat, skimming when necessary. Chop the big onion and the clove of garlic and add those along with the olive oil, salt, pepper and cumin, simmering. Further reduce the heat and leave to boil for about 30 minutes. When the fava becomes thick and mushy, leave it to boil at this low temperature for another 10 to 15 minutes, remembering to simmer at least every 10 minutes. When it is ready –thick and mushy–, add the lemon juice.
    For a more mushy texture, cream the mixture with a hand blender. Pour the fava purée into a bowl and garnish with thyme, chopped onion and caper.

    From the book of Anna Saliverou "Love Flavours at the Caldera of Time"

    Fava "pantremeni" ("married")…

  • 1/2 kg of fava
  • 1 kg mushed onions
  • olive oil, oregano
  • Preparation

    Clean and wash thoroughly the fava beans. Bring them to boil with 1 litre of water, skimming when needed. Roast the onions with the olive oil and pour the fava in the frying pan to "marry" it with the onions. Boil until the mixture becomes smooth and creamy.

    …and the fava of Agios Dimitrios

    For the sauce of Agios Dimitrios:
  • 4 onions finely sliced
  • olive oil, salt, pepper
  • 2-3 allspice berries
  • oregano, sugar
  • 1 tin of tomato juice
  • Preparation

    Bring the fava to boil with an onion (whole) until it becomes creamy. For the sauce, chop the onions, heat the olive oil in a saucepan and roast them until they start to brown, then pour the tomato juice and spices. Boil down the sauce and serve the fava with 2-3 spoonfuls of it.

    Nutritional value of fava beans

    The fava is not simply tasty and savory. It is an important dish, rich in proteins, vitamin B1, iron, copper, phosphorus, potassium and magnesium. It is also rich in folic acid and manganese.
    Therefore, the fava, combined with cereals and other starchy foods can perfectly replace meat.
    Although it is considered mostly a "summer" dish, it can be consumed all year round, cooked in various ways and "married" with other foods, mainly with fish. Being a vegetarian meal, it is well appreciated by vegans as well as by people who fast for religious purposes.