This lush delicious dish made of simple pantry staples is anything but ordinary.
When I make Greek fava at home, I do something annoying. As I dip my spoon in to check that it is done, I often take a bite, then another, then another, staring off into the distance at the stove. I stop only when my wife, patiently awaiting dinner, notices and says, “Now you’re just eating it!” It happens every time. And I make fava a lot.
The first thing to know about Greek fava is that it is impossible to stop eating it. The second is that this Part of the local diet for millennia, fava, which refers both to the split peas and to the composed meze, is a pastel golden swirl of the pureed savory pulse, with sweetness from melted onion, depth from floral bay leaf, and flashes of bright contrast from the lemon, capers and red onion that often anoint it. Copious amounts of olive oil ensure a smooth texture and rich flavor.
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