Fava meze
From kutadkubilik 15 years ago
- 10 minutes to make
- Serves 6
The History of the Fava Bean & Recipe 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 that its name originated from the word "favus" which the Latin word for the broad bean. Read more It is known that the fava dish was originally made with the broad bean.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). See less
Ingredients
- Ingredients : shopping list
- 2 cup Dried fava beans shopping list
- 1 cup extra-virgin olive oil shopping list
- 1 lrg onion finely chopped shopping list
- 4 tbl sugar shopping list
- salt to taste shopping list
- 3 cup water shopping list
- 2 shopping list
- 1/2 Tbl shopping list
- cup juice of lemon shopping list
- Fresh dill thinly sliced shopping list
- Fresh dill for garnish shopping list
- lemon slices for garnish shopping list
How to make it
- • Place beans in a bowl, cover with water 2 tbspoon sugar and 1 tbspoon lemon juice soak overnight. Drain and remove skins.
- • Heat oil in a large saucepan, add onions and saute until softened, 5 to 7 minutes. Add the reserved beans, sugar, salt to taste, and water. Stir to blend, then cover pan and simmer for 45 minutes, or until beans are very soft. Add the lemon juice, simmer for 5 more minutes, and taste for seasoning.
- • Puree bean mixture in a blender or food processor until smooth, and add to ½ cup sliced dill then transfer to a bowl and chill until firm. To serve, either garnish the top with fresh dill, or invert puree onto a serving dish and garnish with the dill and lemon slices.
- its just wonderfll fried hellim cheese and white wine..
The Rating
Reviewed by 6 people-
Sounds wonderful! Dooley
dooley
in Crossroads loved it
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Thnx For The Great Sounding Recipe. Even More, I Thank You For The Educational Backgrounds Of Your Recipes You Post. These Dishes Now Have More Of A Meaning When You Understand The History.
Steff
goblue434
in Anniston loved it
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Loveley recipe! Thank you!
Susan
sitbynellie
in Glasgow loved it
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