Ingredients
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2 cups (290 g) fresh or frozen shelled Peas
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½ cup (120 ml) ouzo, or 1 Star Anise
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¼ cup (13 g) chopped fresh Parsley
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2 tablespoons chopped fresh Tarragon
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½ to ⅔ cup (120 to 160 ml) extra-virgin Greek Olive Oil
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1 Lemon Juice
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Greek Sea Salt
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Freshly ground Black Pepper
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2 tablespoons chopped fresh Chives
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Scant 1 teaspoon whole Pink Peppercorns
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2 tablespoons crumbled Greek Feta Cheese
Directions
Fava is one of the all-time classic Greek meze recipes, most often made with yellow split peas cooked until they disintegrate into a puree. There are a few regional fava recipes: for example, a green split pea puree from the island of Lesvos, and koukofava, broad bean puree, from Crete. Here’s a contemporary idea that calls for using fresh or frozen peas. It works well as a sandwich spread or spooned over bruschetta, and it pairs beautifully with ouzo-seared shrimp or grilled or fried seafood.
Steps
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1
Done
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Place the peas in a medium saucepan and add water to cover and the ouzo or star anise. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer until tender, about 3 minutes for fresh peas, 3 to 5 minutes for frozen. Drain (discard the star anise, if you used it). |
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2
Done
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Transfer the hot peas to the bowl of a food processor. Add the parsley and tarragon. While pulsing on and off, add enough of the olive oil and lemon juice in alternating increments to achieve a smooth, silky puree. Season with salt and black pepper to taste. |
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3
Done
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Transfer the fava to a serving dish and garnish with the chives, pink peppercorns, and feta. |
