Traditional dishes, such as fava, tomato balls, white aubergines, cooked capers and fresh cheese are some of the best local dishes. The unique and eclectic island cuisine can be completed with a rich assortment of Santorinian wines that has found a hearty appreciation among gourmet connoisseurs from around the world.
During your stay in Santorini you will have the chance to attend to cooking classes where you will learn everything about these materials and recipes from this unique island. On the other hand if you don't feel such a promising chef, do not lose the opportunity to taste yummy dishes freshly cooked in a lot of island's restaurants.
One of the main attractions of this island is the scrumptious dish of the famed Santorini “fava”, which is a lentil dip with onion and lemon. The name of this particular dish originated from the word "favus" which the Latin word for the broad bean. According to historians the “fava” was originally made with the broad bean and after few centuries the broad bean was replaced with an easier version, the yellow shelled lentil.
Nowadays “fava” could be found in any tavern or restaurant, where it finally made a triumphant entrance to the living rooms of the 'well to do'. Such is the mystery of the delectable fava that tracing its origin has become an impossible task.
Santorini fava is very well known for its delightful taste and can be found almost on everyday menu of any Santorinian. Actually it is a fundamental food which is served in different ways, depending on the time of year.
During your summer vacations you will find “fava” made with red sauce capers, which is named by the locals 'married'. On winter “fava” is usually prepeared with fried smoked pork 'kabourma' .
Recently the European Commission made the Santorini fava inclusion in the Register of Protected Designations of Origin and Protected Geographical Indications (PDO), called Φάβα Σαντορίνης - Fava Santorinis.( Regulation 901/2010 date October 8, 2010)
Below you will find one of the recipes for Santorini Fava:
- 1 cup of fava to 2 - 2 1/2 cups water approximately
- 1 1/2 small onion
- extra olive oil
- 1/2 a lemon, salt
- wash the fava lentils well
- set to boil in a large non-stick cooking pot, (medium heat) adding enough water to create a thick paste.
- keep checking in case the fava has dried out
- half way though cooking time add a roughly chopped small onion & 2 tablespoons of olive oil (optional)
- salt to taste
- when the fava is cooked, remove from fire & allow to cool
- blend or mash the mixture well
- scoop the amount you want into a serving dish & place the remainder of the mix in the fridge to use later
- SERVE with an extra lashing of olive oil, half a squeezed
- fresh lemon & 1/2 a roughly chopped onion to dress
** Fava dip can be served warm or cold
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