I recently invested in George Columbaris' second cookbook, and it did a wonderful job of bringing me back to memories of the delicious food served up at Hellenic Republic in Brunswick. Much more approachable than his first book, this one really gets down to good, flavourful Greek cuisine without the 'fancy stuff'.
This recipe comes from the book, and is a moorsih dip that i served with heated flatbreads. The base of the dip is provided by the split peas and olive oil, with hints of garlic and a twang of thyme and red vinegar.
Do make sure you taste for seasoning and remember that you need a little bit more salt than you might think when something is not being served hot.
Ingredients (Makes around 3 cups)
- 1 3/4 cups split peas, soaked overnight
- 1 carrot, sliced
- 2 cloves garlic
- 1 stalk celery, sliced
- 1 onion, quartered
- 1/3 cup olive oil
- 2 shallots
- 1 tbsp thyme
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
Drain the split peas and place them in a medium pot with 1 litre of water
Bring to the boil and drain again.
Return split peas to the pot along with the carrot, garlic, onions, celery and another 1 litre of water.
Bring to the boil and then reduce to a simmer, skimming any scum off the top of the water
Cook for 45 minutes or until the split peas are tender and the water is largely evaporated.
Blend with a stick blender, adding the olive oil and seasoning with sea salt.
Continue to cook the fava until the mixture is thick (it will thicken more as it cools so it doesnt have to be quite 'dip' thickness.
Place in fridge to cool to room temperature.
Dressingcombine the finely chopped shallot, thyme, oil and vinegar in a small container and whisk together until well combined.
Spoon over the top of the fava.
Serve with toasted flat bread.