Fava Puree with Bay Laurel – A Greek Delight

Greek cuisine has its own distinct standing among food lovers and enthusiasts all over the world. When it comes to igniting your food adventure and giving your taste buds unique boost of flavour, Greek cuisine never lets you down. In this FYSIS blog, we will be describing an amazing delight, which is very traditional to Greek kitchens and a great suggestion for our vegan friends. In today’s recipe, we will prepare the Greek Fava puree, topped with FYSIS Organic Bay Laurel. A simple yet thrilling adventure in taste and flavour!

Greek Fava: A Brief Intro

Fava is a traditional and staple dish in Greece. It is a puree made out of the yellow split beans. The puree is further flavoured with onions and Bay Laurel and then served with olive oil. Commonly, the Greek Fava is eaten as an appetiser before having a fish-based main course.

On one hand, this dish is particularly served at room temperature. On the other hand, many Greek locals and those who have a deep appreciation of the traditional Greek food, often enjoy the dish warm.

What Makes the Fava so Special?

The Greek Fava preparation is as simple as the unique sound of its name. It is a filling dish which is also high in nutrition value, especially if you choose to use organic ingredients.
Eat the Fava with a dressing of olive oil coupled with a side of sardines, black olives, raw onion, cheese and of course, a slice of crusty bread. Some people also like to eat anchovies instead of the sardines.

How to Prepare?

You will need the following ingredients:

  • Yellow Split Peas – 500 grams
  • Onion – 1 roughly chopped
  • FYSIS Bay Laurel leaves – 2
  • Stock Cube – 1
  • Olive Oil
  • Lemon – 1
  • Water – 1200 ml
  • Salt and Pepper to taste

Topping Ideas:

  • Capers
  • Scallions (Green Onions)
  • Extra virgin Olive Oil
  • Feta Cheese
  • Fresh and chopped Chillies
  • Mixed Greek Yoghurt with Tahini or Pesto


Greek Fava with Bay Laurel

Greek Fava Puree with Onion Toppings


Use a pressure cooker to prepare the dish quickly and deliciously. Put each ingredient in the pot except the seasoning, olive oil and lemon juice. Cover the items with water and close the pressure cooker. Next, bring it to boil and then lower the heat for 20 minutes of simmering after the whistling and rising up of the pressure gauge. Make sure the peas have cooked properly and don’t open the pressure cooker, until the whistling has stopped and the cooker has cooled down a bit (this precaution is necessary to prevent injuries).

You will see that the Fava is mushy, so stir it make it creamy. Now, you can add the seasoning. Eat with pita breads or ideally with freshly baked whole wheat bread.

That’s all! Why don’t you give a try preparing this different puree, and tell us what you think! See you next week in FYSIS blog.