Greek Fava (split pea pudding) with Sausages

Greek Fava (split pea pudding) with Sausages

Photo and text by Panos Diotis and Mirella Kaloglou

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Fava is a traditional Greek dip which is mostly served as an appetizer or a side dish. It is made from yellow split peas and it's very common during the summer. Notice that it's made from split peas and not broad beans (fava beans), so the taste is milder and completely different.

The most usual way to have Greek Fava is with chopped onions, olive oil and lemon juice. However, we tried a rather new recipe of our own: having it with Greek Sausages (Horiatiko Loukaniko). You may also use Italian sausages if you can't find Greek. The result was surprisingly amazing! We hope you 'll enjoy it as much as we did!


For the Fava pudding:
- 250gr/8.8oz yellow split peas (rinsed)
- 750ml (3 cups) water
- 150gr/5oz (1 medium sized) onion, cut in half
- 80ml (1/3 cup) extra virgin olive oil
- salt and pepper
For the sausages:
- 300gr/10.5oz Italian  sausages , cut into thin slices
- 150gr/5oz (1 medium sized) onion, cut into thin slices
- 80ml (1/3 cup) olive oil
- 1 teaspoon oregano
- 20gr/0.7oz (1/4 bunch) parsley, finely chopped
- 5 tablespoons lemon juice (1 medium sized lemon)


Start making the Greek Fava pudding:
Put the yellow split peas, the onion and the water in a medium sized pot. Put it on medium to high heat.
Once the water starts to boil, using a laddle remove the froth from the surface. Once removed, reduce the heat to medium and slightly cover the pot with a lid. Let it cook for around 30 minutes, stirring often, until it starts to become a porridge.
At this point, remove from heat, discard the onion, and add the olive oil, the salt and pepper. Using a hand blender or a food processor or even a classic blender, mash the porridge into puree consistency. Let it aside to cool down.

Add the olive oil in a medium sized frying pan and put it on medium to high heat. Once the oil is hot, add the sausages and the onion and sautee for 5-8 minutes. Add the lemon juice, the parsley and the oregano and stir for 1 more minute. Remove from heat.

Serve the dish with the Greek Fava puree on the bottom, and the sausages and onions on top. Kali oreksi!


You can also use 1/2 glass of white wine instead of the lemon juice.


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