Traditional fava


Velvety, fluffy, light, tasty fava, for an appetizer that wins the impressions, with accompanying onions and olive oil to take off the taste.


  • 500 gr fava beans
  • 2 large onions, coarsely chopped
  • 1 ½ λ water
  • Or olive oil
  • salt
  • white pepper

For serving

1 chopped onion, with a little olive oil, lemon, capers and olives

or caramelized onions

or petimezi with nuts


  1. Put a little oil and the coarsely chopped onions in a saucepan and let them turn blonde (not to get a dark color)
  2. Add the fava beans and water and stir until it boils. Once it boils, lower the heat and let it simmer for about 45-50 minutes. We watch our fava while it is boiling to skim it.
  3. When it has drunk its water and it has almost melted on its own, salt and pepper it, pull it from the eye and make it into an ointment with a hand blender.
  4. We serve according to our choice and our taste.

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