Today I am sharing with you an another cookbook about Greek cuisine. I discovered it when I was in Australia last year : Sweet Greek. A beautiful history of an emigrated Greek family in Australia and their culinary tradition. The author, Kathy Tsaples, has put together her recipes inspired from her mother and all the other Greek women who only shared orally their own recipes as a social connection. The photography is beautiful and really tells a lovely family story with plenty of recipes which I have not all tried yet.
I have not had the chance to visit Kathy’s Sweet Greek deli in Melbourne, but next time I am visiting Australia I am hoping try to stop by. Until then, here is a fava dip recipe. Fava is made of yellow split peas which belong to the same family as lentils and beans. As such they are rich in fiber and proteins.
I discovered the fava dip during my different trips to Greece and have become fond of it. So now yellow split beans are part of my pantry, one of the many ingredients I bring back in my suitcase. It is a good alternative to hummus with its nice earthy flavour. This summer on Amorgos island, I ate plenty of it. So here is Kathy’s recipe extract from her cookbook and the last images from my journey in the Cyclades, a hike to the breathtaking Hozoviotissa Monastery, attached to the mountain.
Fava or yellow split pea dip
1/2 kg of yellow split peas
1 stick of celery, finely sliced
1 large onion, finely sliced
3 shallots, finely sliced (optional)
1 Tbsp of pickled capers (optional)
1 cup of olive oil
1 cup of lemon juice
water (for boiling)
1 tsp dried oregano
3 bay leaves
salt & pepper
Wash the yellow split peas thoroughly. Put them in a large pot with water, making sure that they are completely submerged. Add bay leaves, onion and celery, then bring to a boil.
Clean off any scum that appears on the surface of the water.
Continue boiling for about an hour, stirring from time to time. It is ready when the peas are soft and break dow into a puree – a bit like mashed potatoes.
If the mixture dries up during the cooking process, add a little more water.
Remove from the heat and take out the bay leaves. Add the oil, lemon juice, salt and pepper. It should be a little tangy. If you do not like it tangy, cut the lemon juice in half and keep half a lemon for juicing on top when serving, if you feel it is needed.
Add the dried oregano and serve in a bowl with a drizzle of olive oil.
At the same time, finely slice the shallots and deep-fry them. When crispy, sprinkle on top of the Fava. You may also add raw shallots or capers on top instead.
Bye bye summer…