Uncategorized — 04 April 2017
I am not fasting but I love the vegetarian foods that come with the season before Easter. I can’t believe it took me 33 years to discover that one of the most super classics Greek starters is also one of the easiest things to make.

I tried the Greek fava with octopus and capers to nibble, and also had it with rice and grilled vegetables the next day as dinner!

Ingredients

2 cups of Arosis yellow fava lentils from Lidl

4 cups of water (add more if needed)

1 large onion

1 garlic clove

1 spoon of olive oil

capers and/or fresh onion to serve

1 can of octopus in vinegar from Lidl

Method

Chop the onion and garlic.
Add hot olive oil in a pan and fry the onions and garlic until they are light brown in colour

Add the lentils and water and let the boil for an hour (or more if needed).

When the lentils are very soft, add them in a processor to make the smooth fava.

Serve the fava in a plate with the octopus, a few capers and fresh onion rings.

Enjoy!

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proud cypriot

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