Fava, pickled onions with capers from Taverna: Recipes from a Cypriot Kitchen (page 67) by Georgina Hayden

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Notes about this recipe

  • tui on October 14, 2022

    I used yellow split peas as the recipe suggested. (They are often sold as toor dhal where I live. ) I didn't have quite enough for 300 grams so should have cut down the water slightly (will next time) and I was worried at first that the mixture was too runny. But as it cooled it solidified and was delicious. It went on the table as part of our weekly family dinner and everybody enjoyed it.

  • metacritic on October 10, 2021

    Absolutely delicious white bean dip spiked with olive oil, lemon and lots of rosemary. I made a pretty significant misstep along the way. The recipe suggests cooking the beans 40 mins until they are creamy and have absorbed all the water. At 40 mins they were creamy, so I pureed, though they were swimming in water. The result was a soup, not a dip. I put it all back in the dish and cooked for another 30-40 mins on reasonably vigorous heat, rescuing the dish. You would need to cook much longer than 40 mins to absorb all the water in the first instance. I might trying halving the liquid next time.

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