Greek Yellow Split Peas With Garlic (Fava)

niedziela, 2 lutego 2014

Greek Yellow Split Peas With Garlic (Fava)

Time: 1 hrs 55 mins


  • 2 cups yellow split peas, picked over and rinsed
  • 2 bay leaves
  • 2 teaspoons salt
  • 4 -6 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 3 -4 tablespoons red wine vinegar
  • 3 -4 tablespoons dry white wine
  • 2 tablespoons dried oregano, crumbled, plus more for garnish
  • fresh ground black pepper


  • 1 Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
  • 2 Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
  • 3 In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
  • 4 In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
  • 5 If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
  • 6 Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

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