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Fava is a popular appetizer in Greece somewhat similar to hummus, but unlike it, it is made from yellow-skinned peas. Fava is easy to prepare and can be served both hot and cold, for example with good bread or vegetables. It also tastes fresh after preparation. And after cooling, you can store it in the fridge for a few days. The proportions that I give in the recipe are enough to prepare a medium-sized bowl.
1. The preparation of the fava begins with soaking the peas. After a few hours, drain it and rinse thoroughly under running water. Then, place the peas in a pot and pour water so that its level reaches 1-1.5 cm above the pea level. We add bay leaves.
2. Fry chopped onions (and possibly garlic) in olive oil until they are glazed and add to the pea pot. Peas cook over low heat under cover for 1-1½ hours until tender, stirring once in a while.
3. At the end of cooking, the peas will begin to overcook and disintegrate. If it absorbs all liquid before the end of cooking, add some hot water. At the end, remove the bay leaves and season with salt and pepper.
4. Mix the cooked peas with a blender. When mixing, add about 1/3 of the cup of olive oil and lemon juice. We translate into a bowl, sprinkle with a pinch of oregano and optionally pour it over with olive oil.
It can be served with finely chopped onion or parsley.
Although many people avoid street food, we, for our part, encourage you to use such places in Greece. Your particular interest should be aroused by places where there are swarms of local Greeks. And do not worry about how this place looks like, the oilcloth on the tables and a collection of not-perfect-looking chairs can be a harbinger of tasty (albeit not always cheap) food. Of course, choose with your head and wisely, rather we advise against all kinds of hamburgers, ice cream shops and small gastronomy based on continental quick delicacies. However, places offering products based on fragments of local cuisine can turn out to be really interesting discoveries. This is how we discovered pancakes stuffed with spinach and feta cheese.
Feta from the oven is a great way for a quick and very tasty dish that will appeal to fry-eaters and lovers of Greek cuisine. The absolute condition of success is the use of the original Greek fete and not the Polish substitute, which has nothing to do with real feta. As with other dishes, there are several ways to prepare feta from the oven. If the dish is to fulfill the task of a snack, we only need one feta packet for 2 people.
The popular feta or mizithra are found not only in salty but also in sweet dishes. For example, let the feta, described here, baked in filo with honey and sesame. It is a quick and very simple snack.
Komentarze
komentarz z
Witam, a znacie jakiś przepis na koktajl z wykorzystaniem ouzo? :-)
komentarz z
Koktajl to nie ale my mieszamy ouzo z colą i lodem. :)
komentarz z
E tam, my tradycyjnie w kieliszku kreteńskim kupiliśmy w Agios fajny zestaw
komentarz z
Grecy też się krzywią na taką mieszankę, ale to serio wchodzi dobre :D
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