Free Shipping over orders over $125.00 to Canada and the Continental USA* (exclusions for bulky items apply)

Traditional Santorini Greek Fava Recipe by Akis Petretzikis

by Georgia Korovila on January 27, 2021

Fava is delicious but if you've ever tried fava made with Santorini split peas, you'd probably agree, the taste is out of this world. The recipes are the same, the only difference is the type of split peas used.

The island of Santorini makes fava that are known for being extra tasty and sweeter than most other favas. Santorini Fava is a Protected Designation of Origin (PDO). PDO is the European Union’s Protected Designation of Origin certification system. PDO guarantees high quality, authenticity and traceability that ensures specific production specifications. Santorini fava has been exclusively grown for over 3,500 years. 

The fava recipe below by Akis Petretzikis is simple, tasty, and quick to make. Fit for vegans and vegetarians and full of protein. Enjoy! 


  • 1 liter water, boiling
  • 200 g yellow split peas
  • 1 carrot
  • 1 onion
  • 1 clove(s) of garlic
  • 6 tablespoon(s) olive oil
  • pepper
  • salt
  • 1 pinch granulated sugar
  • 2 bay leaves
  • 1.200 g water
  • 1 vegetable bouillon cube
  • 1 sprig(s) rosemary
  • lemon zest, of 1 lemon
  • lemon juice, of 1 lemon

To serve

  • cherry tomatoes, roasted
  • onion, roasted
  • pepper
  • 1 tablespoon(s) olive oil


  • Place the split peas in a bowl, pour the boiling water over it and stir with a wooden spoon until the water turns brown.
  • Drain and transfer to a separate bowl. Set aside until needed.
  • Chop the carrot, onion and garlic into thick slices and place in a pot.
  • Add 2 tablespoons of olive oil, salt, pepper, sugar and bay leaves.
  • Place pot over high heat and sauté the vegetables for 2-3 minutes until they soften. Be careful not to let them turn too golden.
  • Add the split peas, stir and add the stock.
  • Add the rosemary and simmer for 15 minutes, until the water evaporates, stirring all the time.
  • When ready, remove from heat and discard the rosemary and bay leaves.
  • Transfer the contents of the pot to a food processor.
  • Add the lemon zest, the juice and 4 tablespoons of olive oil.
  • Beat until the mixture is pureed and smooth.
  • Serve with roasted cherry tomatoes and onions, drizzle with some extra virgin olive oil, sprinkle with some thyme, freshly ground pepper.

Purchase Santo Fava PDO here.