Name: Santorini Fava with Braised Capers and Onions
Yield: Serves 8
Cuisine: Greek
Ingredients: 1 medium onion, finely chopped; 3 tablespoons olive oil; 1 tablespoon ground turmeric; 2 bay leaves; 2 cups (250 g) yellow split peas, picked over and rinsed; 2 teaspoons salt; 1 cup (140 g) good-quality medium or large capers, preferably salt-packed; 2 to 3 tablespoons good red wine vinegar (optional if using brine-packed capers); Maraş pepper or freshly ground black pepper, for serving; Good, fruity olive oil, for drizzling; 3 cups (480 g) halved and thinly sliced purple onions; ½ cup (120 ml) olive oil; Mavrodaphne or sweet Marsala; 1 cup (240 ml) sweet red wine, such as

Preparation info

Serves
8

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Long before Santorini became one of the world’s most popular tourist destinations, it was one of Greece’s most destitute islands. In a place poor in natural resources and badly exposed to the harsh winds of the Aegean, Santorini’s impoverished but ingenious inhabitants survived on whatever they could forage or cultivate in small terraced gardens on steep, rocky hills. Capers were plentiful, so they were often treated like any other foraged green, elevated from a flavoring to the principal i