Fava
Fira, Greece
This velvety, warm puree is made from yellow split peas cooked down with onions and garlic, then whipped with extra virgin olive oil. It is traditionally garnished with raw red onions, capers, and a squeeze of fresh lemon.
Why locals eat it
Archaeological evidence suggests that split peas have been grown and consumed in the Aegean, particularly on Santorini, for over 3,500 years. It is one of the most enduring dishes of the Aegean culinary tradition.
Local tip
Try it 'pantremeni' (married), which means the puree is cooked or served topped with caramelized onions instead of raw ones.
Typically made with
yellow split peas, onions, olive oil, lemon juice, capers, garlic. Recipes vary — always check with the vendor if you have allergies.