Meet your next afternoon snack.
These traditional Greek recipes will have you grabbing for your passport, but not too fast, they are incredibly easy to make at home!
Last week we shared with you Despina’s Leeks, Cheese & Wild Herbs Pie, which proved to be a success! The crunchy layers of the filo pastry intertwined with the leek, cheese and herb mixture are too good for words, you must absolutely try it!
Today, we are showing you how to make a traditional fava dip following Despina‘s recipe, which has a similar texture to hummus but presents a lot more flavour and nutritional qualities. And don’t forget the crackers! These homemade crackers are made using a mixture of olive oil, white wine and petimezi (grape molasses). Perfect to scoop up the dip.
Oliveology’s organic extra virgin olive oils will most likely elevate all your dishes, from the simplest salad to a bowl of creamy soup. These olive oils are made using the Koroneiki olive variety which is known for its exquisite taste and texture. The olives are grown and harvested on their farm in Sparta, then pressed at very low temperatures within a few hours of being picked, which means the olive oil retains most of its nutrients and properties.
Our favourite? The 17° Organic Extra Virgin Olive Oil made using unripe Koroneiki olives, crushed with fresh lemons, oranges and thyme. Perhaps the tastiest olive oil we’ve ever tasted!
🕑 1 hour
- 200g fava (yellow split peas)
- 350ml water
- 2 medium onions (roughly chopped)
- 1 garlic clove (roughly chopped)
- 1 carrot (roughly chopped)
- 2 bay leaves
- 90ml Oliveology Organic Greek Extra Virgin Olive Oil
- juice of 1/2 lemon
- sea salt
– Begin by taking a large saucepan and placing it on the hob on a medium-low heat.
– Add some olive oil to it and add the onions and the garlic to fry gently until they become translucent for about 3-4 minutes. Add the carrots, followed by the bay leaves and cook for a further 5 minutes.
– Add the yellow split peas or fava to the pan and cover them with plenty of water, then bring to the boil.
– Reduce to a simmer and cook for 45 to 50 minutes. Until everything becomes very soft and incredibly fragrant.
– Once the fava is cooked, turn the heat off and remove the bay leaves from the pan. Place the mixture in a blender or use a hand-held liquidiser to turn it into a slightly runny mixture. Note you can eat the fava as it is like a soup if you rather not liquidise all of it.
– Add the olive oil and lemon juice gradually. Season with sea salt to taste and serve when slightly cooled with the Olive Oil & Wine Crackers.
Crackers with Olive Oil & Wine
🕑 40 minutes
- makes 1 big cracker
- 30ml white wine
- 35ml Oliveology Organic Greek Extra Virgin Olive Oil
- 1/2 tsp petimezi (grape molasses)
- 75g flour
- pinch of salt
- SWEET TOPPINGS
- SAVORY TOPPINGS
- sesame seeds
- sunflower seeds
– Preheat the oven to 190°C and get all your ingredients ready to be used. Put the olive oil, petimezi and white wine in a jar, close with the lid tightly and shake until everything is well combined. We used sherry to give the whole thing more aroma.
– Place the flour in a bowl and add the liquids to it gradually as you may not need all of it. Work the dough with your hands and knead until it comes together and becomes a smooth dough. You may now add any flavourings you want. You may create a savoury cracker with oregano, sunflower seeds or a sweet cracker with currants, pistachios. Mix the toppings well so they are evenly distributed throughout the dough. Cover the dough with plastic wrap and allow it to rest in the fridge for 5 – 10 minutes.
– Take two pieces of greaseproof paper and place the dough in between the two paper sheets. Roll the dough with a rolling pin relatively thin, about 3 mm. You may score the dough with a knife so it becomes easier to break apart into crackers once cooked. Peel the top paper sheet and use the remaining paper sheet under the dough to transfer it to a baking sheet. If you are making a sweet cracker you can brush some more petimezi on top.
– Bake for 15 minutes, check the dough to see if it needs a couple more minutes. You don’t want it to be undercooked but you don’t want to dry it out so much that it becomes rock solid.
– Once ready, let them cool. Store in an airtight container in a dark cupboard for up to a month.