restaurants & tavernas, local delicacies, traditional greek food, recipes, phone listing
Where to go & What to Do:
restaurants & tavernas, local delicacies, traditional greek food, recipes, phone/fax listing ...
the delicious wines of santorini, as well as wineries, grape varieties ...
santorini catering for weddings, conferences, private dinners, special events, picnics ...
Santorini Specialities :
Greek Tradition :
Feta Cheese Recipes :
Easter Recipes :
Christmas Recipes :
Restaurants & Tavernas
|Fava from the latin word 'favus' :
The Mysterious Life of the Fava Bean
|Old as the hills, fava could be found in public taverns since time began, where it finally made a triumphant
entrance to the living rooms of the 'well to do'. Such is the mystery of the delectable fava, that tracing its origin has become an impossible task.
|The only thing we know for sure is that its name originated from the word "favus" which the Latin word for the broad bean.
It is known that the fava dish was originally made with the broad bean. And that much later on, the broad bean was replaced with an easier version, the yellow shelled lentil.
|Particularly tasty, (and hard to find as well as expensive) is the fava of Santorini, used by the locals as Italians
use pasta. We are talking about a basic food which is served is various different ways, depending on the time of year.
Summer fava is made with red sauce capers and is named 'married'. Winter fava is sauted with fried 'kabourma' (smoked pork).
| - 1 cup of fava to 2 - 2 1/2
- 1 1/2 small onion
- extra olive oil
- 1/2 a lemon, salt
** Fava dip can be served warm or cold
- 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 fresh lemon & 1/2 a roughly chopped onion to dress