Almost fava from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 110) by Yasmin Khan

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

Accompaniments: Pita bread; Halloumi saganaki; Greek salad; Greek tomato meatballs (Soutzoukakıa)

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

    Can substitute parsley for cilantro.

  • lholtzman on August 07, 2024

    I used actual fava that I bought in Greece. I made in the afternoon in had for dinner along with some delicious olive bread purchased at the farmers market. I added more salt than the recipe suggests, but that’s my preference. The fava gets thicker as it sits, so be aware of that.

  • jenburkholder on October 13, 2023

    I didn’t care for this. No matter how much I tinkered, it tasted flat, bland, and overly sweet. Accompaniments didn’t add much to it either. Classic fave is much tastier, not sure that mung beans have what’s needed to carry the dish.

  • bernalgirl on May 28, 2022

    This is unexpectedly delicious! As with many recipes in Ripe Figs, this is more than the sum of its parts. I enjoyed this warm with Horta, cold as a dip, and because this recipe makes an absurdly large quantity unless you are making it as an entree or for a party, I thinned the rest with chicken stock and a finely minced mirepoix for an excellent soup.

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