"Anyone following the Orthodox calendar is in Lent nearly half of the year; therefore, they're huge on bean dishes," says John Rerakis. "Hot fava with crusty bread and olives is a meal in itself. It's by far the most popular dip in Crete."
- 125 ml olive oil, plus extra for drizzling (½ cup)
- 1 onion, finely chopped
- 460 gm yellow split peas, rinsed (2 cups)
- To serve: crusty bread or pita bread and Greek black olives
- To serve: sumac and finely chopped Spanish onion
- 1Combine oil and onion in a casserole dish, stir occasionally over medium-high heat until tender (2-3 minutes), add split peas and 2 litres cold water, season to taste and bring to the boil. Reduce heat to very low and simmer gently without stirring until very tender (50 minutes-1 hour). Whisk until split peas break down (3-4 minutes), remove from heat and set aside to cool slightly (30 minutes). Season generously and serve warm, scattered with Spanish onion and sumac and drizzled with extra olive oil, with bread and olives to the side.