Fava from Plenty More (page 233) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mixed vegetables and yoghurt with green chilli oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.221 in the US edition.

  • KarinaFrancis on March 10, 2024

    This was nice, but not as good as ones I’ve tried elsewhere.

  • Ganga108 on March 02, 2022

    Fava is a puree or spread made from yellow split peas, not Fava Beans (Dried Broad Beans). The naming of these Mediterranean dishes is a mine field! A puree made from dried Broad Beans is known as koukofava. There are many versions of Fava, some with cumin and sumac, but this one is made from split peas which are topped with capers and caramelised onion, eaten warm and served as a starter dip. Ottolenghi says the dish is soothing yet exciting. It is indeed. It is a delight to see Ottolenghi use white pepper in several of his recipes – a rare thing these days but an exquisite taste.

  • finebec on October 28, 2018

    Very much liked by very particular diners; great ration of impressiveness to labour. caramelizing takes more time than indicated.

  • dinnermints on February 11, 2018

    We made four recipes out of Plenty More this evening, and while the fava was good, the other three dishes were much better. It needed more salt, and turned out runnier than we'd hoped.

  • Breadcrumbs on May 12, 2015

    p. 233 - Outstanding! This isn’t what you might think. This is not a fava bean recipe. YO talks about discovering this spread while vacationing in Greece and notes “I thought I knew everything there was to know about pastes made of various legumes until a couple of summers ago….and came across this variation, which is nothing like hummus or similar pastes.” How could I resist! In fact the recipe is prepared with yellow split-peas that are boiled then pureed with other ingredients then topped with a delicious combination of caramelized onions, capers, chives and evoo. We served this as a starter with some grilled pita and folks were swooning over it. I think the capers are essential here, they bring a briny freshness to this sweet earthy spread. Another dish that I’ll most certainly make time and time again. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556935#9556935

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