FAVA

Vegeterian dishes

 

FAVA is not a particular legume.  It is the way of making all pulses when wemake them into a puree.

 

1 teacup VETCH

1/2  teacup RED LENTILS

1/2  teacup DRY PEAS

1/2 teacup TRACHANAS ( traditional greek pasta )  sour or sweet. It’s better to use from holegrain flour. You can also use wheat or barley bulgur or millet. When using trachana the taste is more interesting

1 CARROT CUT IN LARGE PIECES

1 LARGE ONION CUT IN LARGE PIECES

1 SQUASH CUT IN LARGE PIECES

IF THERE ARE  LEEKS ANAILABLE USE ALSO 300 GR

THYME – A PINCH OF BUCOVO ( or cayen pepper ) – SALT – PEPPER

 

7 TEA CUPS OF WATER

Boil the water to make an click here infusion using 7 tablespoons of dried hellichrysum.

BOIL THE INFUSION WITH ALL THE INGREDIENTS IN VERY LOW HEAT BECAUSE IT STICKS EASILY AND AVOID STIRRING.

WHEN READY GRIND USING A FOOD PROSSESOR ADDING LEMON AND OLIVE OIL WITH A FLOW AS FOR MAYONNAISE. THE MICTURE SHOULD BE HOT TO MIX WELL.

 

IF YOU WANT TO, ADD THE PEEL OF AN ORANGE PREFERABLY ORGANIC.

It gives a very rich taste.  This is a loan from a dear friend, chef Maria Diakatou. Thanks Maro !!

The peel of a lemon can also be used.

I like it warm although it is not very firm . We usually serve it with onion and olive oil.