Santorini Fava.
INGREDIENTS.
- 1 cup of fava to 2 - 2 1/2 cups water approx
- 1 1/2 small onion
- extra olive oil,
- 1/2 a lemon, salt
- 1 cup of fava to 2 - 2 1/2 cups water approx
- 1 1/2 small onion
- extra olive oil,
- 1/2 a lemon, salt
PREPARE.
- wash the fava lentils well
- set to boil in a large non-stick cooking pot, (medium
heat) adding enough water to create a thick paste.
- keep checking in case the fava has dried out
- half way though cooking time add a roughly chopped
small onion & 2 tablespoons of olive oil (optional)
- salt to taste
- when the fava is cooked, remove from fire & allow to cool
- blend or mash the mixture well
- scoop the amount you want into a serving dish & place
the remainder of the mix in the fridge to use later
- SERVE with an extra lashing of olive oil, half a squeezed lemon and some onions on top.
And. Make it how you like it best: Fava dip can be served warm or cold.
(yum.)
- wash the fava lentils well
- set to boil in a large non-stick cooking pot, (medium
heat) adding enough water to create a thick paste.
- keep checking in case the fava has dried out
- half way though cooking time add a roughly chopped
small onion & 2 tablespoons of olive oil (optional)
- salt to taste
- when the fava is cooked, remove from fire & allow to cool
- blend or mash the mixture well
- scoop the amount you want into a serving dish & place
the remainder of the mix in the fridge to use later
- SERVE with an extra lashing of olive oil, half a squeezed lemon and some onions on top.
And. Make it how you like it best: Fava dip can be served warm or cold.
(yum.)