Name: Mushed Yellow Split Pens with Tomato-Braised Capers (Fava me Kapari)
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 tablespoon sugar (if pickled capers are used); ½ teaspoon minced fresh chili pepper, or dried red pepper flakes; 2 cups fresh or good-quality canned tomato puree; 2-3 medium onions, chopped; ⅓ cup olive oil; 1 cinnamon stick (optional); ½ cup fresh, dried, or pickled capers (see Note); ½ pound yellow split peas; 1 teaspoon dried oregano; 1 tablespoon salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

This variation of fava is found only on the island of Santorini. There and on Siphnos—another Cycladic island—fresh capers, just picked from the bushes, are frequently used in summer cooking. The capers are also preserved by drying them in the sun, not by pickling them as is done in the rest of Greece.

These fresh or dried capers are combined with tomatoes to make a very tasty sauce that flavors the bland fava. Serve with fresh Country Br