tag:blogger.com,1999:blog-3998452736393635440.post7475477472004382754..comments2023-12-11T14:02:25.111+01:00Comments on My Little Expat Kitchen: The Greek Favamagdahttp://www.blogger.com/profile/14367645154577817408noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3998452736393635440.post-68137402459862603102017-04-23T15:40:59.600+02:002017-04-23T15:40:59.600+02:00i recently discovered fava recipes after buying ye...i recently discovered fava recipes after buying yellow split peas for daal. now make it in bulk, like hummus, and freeze in silicone cupcake containers, so i can eat as a snack on rough oatcakes or as the centrepiece of veggie dinner with pitta bread. enjoyed your column.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-67627108868129408632016-09-05T12:20:12.034+02:002016-09-05T12:20:12.034+02:00Hi Magda, thanks for your recipe. I had to try it ...Hi Magda, thanks for your recipe. I had to try it as I have just returned from Crete and brought back some yellow split peas. I love eating fava over there. In my memory indeed the one I tasted in Santorini had a slightly different taste but still loved both. Have a nice week. SandrineSandrinehttp://littleberriesandco.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-21130492031459013792015-11-06T23:34:05.040+01:002015-11-06T23:34:05.040+01:00It thickens considerably when it cools but if you ...It thickens considerably when it cools but if you added too much water it may still be runny. You just have to wait and see. Good luck!magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-19111253285440605652015-11-06T20:38:09.000+01:002015-11-06T20:38:09.000+01:00If you're checking, I need help. I used too ...If you're checking, I need help. I used too much water and now have split pea soup more than paste. How much will it thicken as it cools? Any chance that it will solidify over the next 24 hours that I have before a dinner party. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-74353602067547772942015-08-05T16:52:47.724+02:002015-08-05T16:52:47.724+02:00Hello Annis. No, traditional fava doesn't cont...Hello Annis. No, traditional fava doesn't contain any other ingredient nor sweetener. It probably has to do with the kind of fava (yellow split peas) you used. The Greek ones, and especially those from Santorini, have a different flavor than those found in other countries. In Santorini sometimes they add on top of the dish as a garnish, caramelized onions and capers. You may try that and alsomagdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-70882544112702254032015-08-05T01:28:15.375+02:002015-08-05T01:28:15.375+02:00Magda, I just made fava for the first time, but it...Magda, I just made fava for the first time, but it does not taste like the recipe I had at a tavern in Santorini. That one seemed to have a sweeter flavor. Might they have added a pinch of sugar or other spices to their dish? Thank you.Annis Cassellshttps://www.blogger.com/profile/04956658096326753578noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-56660274843678265072014-07-22T16:37:04.746+02:002014-07-22T16:37:04.746+02:00Hi Alicia! Yes, sardeles is a must, as you can see...Hi Alicia! Yes, sardeles is a must, as you can see in my photos :) Thank you for taking the time to leave a comment and hope you enjoyed the fava!magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-31741384711731679272014-07-03T03:33:53.866+02:002014-07-03T03:33:53.866+02:00Ευχαριστώ πολύ, Μάγδα! This is almost exactly the...Ευχαριστώ πολύ, Μάγδα! This is almost exactly the way my πεθερά used to make it. The only exception was that I am pretty sure she added just a bit of rigani and she always served lemon wedges along with olive oil at the table. And σαρδέλες... her favorite thing to have with this. <br /><br />She is no longer with us, but this recipe brings me a happy memory and I am making it tonight. Thank Aliciahttps://www.blogger.com/profile/12329414367231229233noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-49961619332070948072014-02-08T21:44:46.717+01:002014-02-08T21:44:46.717+01:00Βρε βρε καλώς τα! Thanks! "Married" fava...Βρε βρε καλώς τα! Thanks! "Married" fava is the one to which you add fried onions (and sometimes capers) on top. This one is the classic fava, which is always cooked with onion, otherwise you have a bland porridge on your hands. :) Garlic and lemon... hmm never tried it like that. Will do in the future!magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-58739185202600076772014-02-08T20:36:08.866+01:002014-02-08T20:36:08.866+01:00This looks delicious indeed !
In my place we call ...This looks delicious indeed !<br />In my place we call this though 'married' fava (the one with onion)<br />I also like some times to put garlic in it and of course some freshly squeezed lemon on top ! miam miam <br />peripatitishttps://www.blogger.com/profile/16168927448537452995noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-25100791152084896892014-02-07T11:40:51.492+01:002014-02-07T11:40:51.492+01:00Tropical pineapple!? Wow, that doesn't sound g...Tropical pineapple!? Wow, that doesn't sound good. Yeap, I guess taste is very subjective and you can't blame anyone for having their own, but I am a stickler for keeping traditional recipes intact as much as I can. Otherwise they get lost and forgotten and that's a shame.magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-70137880450959969352014-02-01T20:04:35.800+01:002014-02-01T20:04:35.800+01:00You write: "I don’t feel the need to fuse tra...You write: "I don’t feel the need to fuse traditional Greek cooking to make it more modern or hip. I love it for what is." This makes me think of my own feelings about traditional Dutch food such as zuurkoolstamppot (a sauerkraut, potato and sausage dish for those of you not in the know). Nowadays I read, they add tropical pineapple and raisins to this dish. OMG! This is so wrong! ;) Miss Footloose | Life in the Expat Lanehttp://www.lifeintheexpatlane.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-91351814585213159042014-01-30T22:37:58.601+01:002014-01-30T22:37:58.601+01:00Such simple (and humble!) ingredients yet such a l...Such simple (and humble!) ingredients yet such a lovely flavour. It's my new favourite bread topping, thick thick layer of Greek fava, some ground pepper, tiny bit of salt and (feeling slightly barbaric for violating the "don't mess with something good" mantra) chives. <br />This is quite cool by the way: I am spreading this fava on the no-knead bread I found at Cocoa&madeliefhttp://www.karekare.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-55488450847392698652014-01-29T00:50:44.470+01:002014-01-29T00:50:44.470+01:00Simply luscious. I am glad that you can now find s...Simply luscious. I am glad that you can now find some good products from your homeland. I love the sunny color of your fava, which would surely brighten up these grey winter days. nancy at good food mattershttp://nancyvienneau.com/blognoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-49849903001805728572014-01-28T18:54:38.260+01:002014-01-28T18:54:38.260+01:00Magda, I totally agree with you that some things a...Magda, I totally agree with you that some things are perfect in their traditional form and Greek Fava Puree is one of them for me too. Every time we go to Greece, I lap it up. It's so nourishing and simple - just right.<br />Beautiful photos as always!<br />xoxo<br />Eerin @ yummy supperhttp://www.yummysupper.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-330327927342440262014-01-28T10:17:43.514+01:002014-01-28T10:17:43.514+01:00I think a plate of legumes with great olive oil an...I think a plate of legumes with great olive oil and a dusting of freshly ground black pepper is a thing fit for the gods... Nuts about foodhttps://www.blogger.com/profile/11081157237653314887noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-55753820783821377712014-01-27T20:22:15.956+01:002014-01-27T20:22:15.956+01:00Dzoli — thank you! I hope you enjoy it and do come...Dzoli — thank you! I hope you enjoy it and do come by to tell me how you liked it.<br /><br />Christina — yes, they are traditional for a reason indeed. I too am one to try new combinations and flavors but nothing beats classic Greek food :)<br /><br />Katie — hi! I'm happy you're happy :) Now you can make it. Hope you like it!<br /><br />tasteofbeirut — I'm surprised you don;t have magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-59228250164604166102014-01-27T10:16:34.455+01:002014-01-27T10:16:34.455+01:00Το ζηταω πάντα απο την μαμα να μου το φτιάξει!
ht...Το ζηταω πάντα απο την μαμα να μου το φτιάξει!<br /><br />http://beautyfollower.blogspot.grBeauty Followerhttps://www.blogger.com/profile/16064505003960613753noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-35205179440181891902014-01-26T17:28:35.231+01:002014-01-26T17:28:35.231+01:00I love fava but yellow split peas are not very eas...I love fava but yellow split peas are not very easy to find around Porto. I'll bring some from next time I'm back in Greece :)Ondina Mariahttps://www.blogger.com/profile/07844367497014071099noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-46428879920142891972014-01-26T16:35:49.856+01:002014-01-26T16:35:49.856+01:00Magda - this may be my favorite post of yours! Yes...Magda - this may be my favorite post of yours! Yes, because I think the fava looks amazing, but also because you speak of something very dear to my heart: culinary tradition. I fight this battle all the time... I see it here mostly in Italian restaurants. Like you, I want traditional foods - foods on which I can depend. There should be laws to protect our culinary traditions. And, if you change aCocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-58743489640566573342014-01-26T16:27:11.582+01:002014-01-26T16:27:11.582+01:00Thank you for sharing the recipe. I love fava and ...Thank you for sharing the recipe. I love fava and had no clue how to make it so I only ate it at the taverna when in Greece ...mshttps://www.blogger.com/profile/00740704196490851364noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-72038656409351016702014-01-26T16:26:27.572+01:002014-01-26T16:26:27.572+01:00Thank you for sharing the recipe ! I love fava and...Thank you for sharing the recipe ! I love fava and had no clue how to make it !mshttps://www.blogger.com/profile/00740704196490851364noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-66807056800559521612014-01-26T12:27:59.271+01:002014-01-26T12:27:59.271+01:00looks delicious and for me, unusual! looks delicious and for me, unusual! tasteofbeiruthttp://www.tasteofbeirut.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-33563543659728802362014-01-26T11:19:50.803+01:002014-01-26T11:19:50.803+01:00Yay, I'm so glad you've shared your fava r...Yay, I'm so glad you've shared your fava recipe! I've been thinking about it ever since seeing the photo in your Greek Eats post back in October. ;-) I can see how serving it with black olives, feta, and bread really rounds it out. Would be a perfect first course for company too. Can't wait to make this!Katie @ Whole Nourishmenthttp://wholenourishment.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-67658193466490055032014-01-26T10:02:11.724+01:002014-01-26T10:02:11.724+01:00Magda, this dish looks beautiful! We have it in Cy...Magda, this dish looks beautiful! We have it in Cyprus too, and I often make it with my aunt. There is so much to be said about keeping traditional recipes they way they are, right? They are traditional for a reason. Though I can't help but be allured by some of the new combinations of flavours that are out there, I usually always end up comparing it to the "original" ... Christinahttp://www.afroditeskitchen.comnoreply@blogger.com