Fava me Apaki: Split Pea Puree with Cretan Smoked Pork

Name: Fava me Apaki: Split Pea Puree with Cretan Smoked Pork
Cuisine: Greek
Ingredients: 300g (1 1/2 cups) yellow split peas (fava), rinsed; 1 small onion, halved, plus 1 small onion finely chopped (divided use); 1 bay leaf; 900ml (about 4 cups) water, plus more as needed; 5 tbsp olive oil, divided; Salt, to taste; 200g (7 oz) apaki (Cretan smoked pork), thinly sliced; 1 tbsp red wine vinegar; Freshly squeezed lemon juice, to taste; Chopped fresh onion or spring onion, for serving

Grdir Editorial — 25 August 2026

Fava, a puree of yellow split peas, is a staple across Greece; the version from the island of Santorini is the most famous. It is typically served drizzled with olive oil and topped with raw or cooked onion and a squeeze of lemon. On Crete, this simple puree is often turned into a more substantial plate by pairing it with apaki, the island's traditional smoked, cured pork. The smokiness and saltiness of the meat create a distinct contrast with fava's mild, earthy flavor. The dish is commonly finished with olive oil, onion, and lemon, allowing the two components to balance each other in a straightforward, rustic preparation.

Ingredients

300g (1 1/2 cups) yellow split peas (fava), rinsed
1 small onion, halved, plus 1 small onion finely chopped (divided use)
1 bay leaf
900ml (about 4 cups) water, plus more as needed
5 tbsp olive oil, divided
Salt, to taste
200g (7 oz) apaki (Cretan smoked pork), thinly sliced
1 tbsp red wine vinegar
Freshly squeezed lemon juice, to taste
Chopped fresh onion or spring onion, for serving

Instructions

In a pot, combine the split peas, the halved onion, bay leaf, and water; bring to a boil, then skim off any foam.
Reduce heat and simmer gently, uncovered, for 40-50 minutes, stirring occasionally and adding more water if it gets too thick, until the peas have completely broken down into a smooth puree.
Remove the bay leaf and onion halves, stir in 3 tablespoons of the olive oil, and season with salt; blend briefly with an immersion blender if a smoother texture is desired.
While the fava cooks, heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat and pan-fry the apaki slices for 1-2 minutes per side, until lightly crisped at the edges.
Deglaze the skillet with the red wine vinegar, scraping up any browned bits, and remove from heat.
Spoon the warm fava onto plates, top with the pan-fried apaki slices and their pan juices, and scatter with the finely chopped onion.
Finish with a drizzle of olive oil and a squeeze of lemon juice just before serving.