Fava (Greek dish): Difference between revisions
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[[File:Greek fava.jpg|thumb|180px|Greek fava]] |
[[File:Greek fava.jpg|thumb|180px|Greek fava]] |
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'''Fava''' ({{lang|el|φάβα}}), in [[Greek cuisine]], is a traditional dish |
'''Fava''' ({{lang|el|φάβα}}), in [[Greek cuisine]], is a traditional dish made of [[split pea]]s, typically yellow ones (and not, in spite of the name, of [[fava bean]]s). They are cooked with chopped onion and mashed together with seasonings, garlic, lemon juice and oil into a thick, creamy paste. The dish can be eaten as such, warm or cold, but is also often used as a dip, much like [[hummus]].<ref>{{cite news |title=Greek fava, a silky puree of yellow split peas, deserves our attention |author=Luke Pyenson |url=https://www.washingtonpost.com/food/2023/10/04/greek-fava-yellow-split-peas/ |newspaper=[[The Washington Post]] |date=4 October 2023 |accessdate=4 May 2024}}</ref> |
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A special type of Greek fava, ''Fava Santorinis'' ({{lang|el|φάβα Σαντορίνης}}), which has a [[protected designation of origin]], uses the seeds of [[Spanish vetchling]] (''Lathyrus clymenum)'', cultivated only on [[Santorini]] and neighbouring islands.<ref>{{cite journal |first1=Evangelia |last1=Stavridou |first2=Georgios |last2=Lagiotis |first3=Lefkothea |last3=Karapetsi |first4=Maslin |last4=Osathanunkul |first5=Panagiotis |last5=Madesis |date=9 April 2020 |title=DNA Fingerprinting and Species Identification Uncovers the Genetic Diversity of Katsouni Pea in the Greek Islands Amorgos and Schinoussa |journal=Plants |volume=9 |issue=4 |page=479 |doi=10.3390/plants9040479|doi-access=free |pmid=32283704 |pmc=7238155 }}</ref> |
A special type of Greek fava, ''Fava Santorinis'' ({{lang|el|φάβα Σαντορίνης}}), which has a [[protected designation of origin]], uses the seeds of [[Spanish vetchling]] (''Lathyrus clymenum)'', cultivated only on [[Santorini]] and neighbouring islands.<ref>{{cite journal |first1=Evangelia |last1=Stavridou |first2=Georgios |last2=Lagiotis |first3=Lefkothea |last3=Karapetsi |first4=Maslin |last4=Osathanunkul |first5=Panagiotis |last5=Madesis |date=9 April 2020 |title=DNA Fingerprinting and Species Identification Uncovers the Genetic Diversity of Katsouni Pea in the Greek Islands Amorgos and Schinoussa |journal=Plants |volume=9 |issue=4 |page=479 |doi=10.3390/plants9040479|doi-access=free |pmid=32283704 |pmc=7238155 }}</ref> |
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Latest revision as of 15:33, 19 May 2024
Fava (φάβα), in Greek cuisine, is a traditional dish made of split peas, typically yellow ones (and not, in spite of the name, of fava beans). They are cooked with chopped onion and mashed together with seasonings, garlic, lemon juice and oil into a thick, creamy paste. The dish can be eaten as such, warm or cold, but is also often used as a dip, much like hummus.[1]
A special type of Greek fava, Fava Santorinis (φάβα Σαντορίνης), which has a protected designation of origin, uses the seeds of Spanish vetchling (Lathyrus clymenum), cultivated only on Santorini and neighbouring islands.[2]
See also
[edit]References
[edit]- ^ Luke Pyenson (4 October 2023). "Greek fava, a silky puree of yellow split peas, deserves our attention". The Washington Post. Retrieved 4 May 2024.
- ^ Stavridou, Evangelia; Lagiotis, Georgios; Karapetsi, Lefkothea; Osathanunkul, Maslin; Madesis, Panagiotis (9 April 2020). "DNA Fingerprinting and Species Identification Uncovers the Genetic Diversity of Katsouni Pea in the Greek Islands Amorgos and Schinoussa". Plants. 9 (4): 479. doi:10.3390/plants9040479. PMC 7238155. PMID 32283704.