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.