It’s a Festival of Schinoussa Fava Recipes!

It’s a Festival of Schinoussa Fava Recipes!

Fava, the puree made from the chickpea, is a staple Lenten dish because it contains many vitamins. A chef shares four recipes using fava from Schinoussa.

Classic Schinoussa Fava Recipe

  • 500 gr fava (Schinoussan variety)
  • 1,5 liter water
  • 1 large onion, coarsely chopped
  • 2-3 medium sized carrots
  • 1 sprig rosemary
  • 4-5 tablespoons olive oil
  • salt and pepper to taste

Directions: Pick over dry fava. Saute vegetables in a low, large pot. Once browned, add the fava beans and rosemary and saute for a bit, then, add the water. Simmer on low heat for about an hour, removing the froth, adding a bit of water if required and stirring carefully a few times with a wooden spoon. When fluids have been absorbed and the fava has a thick consistency it is ready. Add salt and pepper and whip the fava with a wooden spatula. For a creamer consistency you may whip it in a blender or mixer on slow speed.Serve with drizzle of olive oil and chopped onion.

#2 Fava, Married

Prepare classic fava recipe (as above). And “marry” it or serve it with any of the following:

  • A: With sauteed “lountza sausage” from Mykonos
  • B: With anchovies, marinated with mustard seed and fennel
  • C: With capers in tomato sauce
  • D: With sun-dried octopus, grilled
  • E: With capers and sun-dried tomato


#3 Favokeftedes (Favaballs)


  • 300gr classic fava (cooked as recipe above )
  • 1 onion chopped dry
  • 2 cloves of garlic
  • a handful of fresh basil
  • a little chopped parsley
  • 1 egg
  • a little olive oil
  • sweet paprika
chopped chives
  • flour

Directions: Combine all ingredients in a bowl and leave in the fridge to cool thoroughly for 2 hours. Remove and make into ball. Dredge fava balls in flour to fry in olive oil on medium heat.


#4 Fava Soup


  • 1kg fava beans
  • 1.5 dry onion
  • 3 carrots
  • 2 cloves of garlic
  • 1 leek (only the white part)
  • 2 bay leaves1 glass of white wine
  • 60 ml olive oil
  • 2 Knorr chicken cubes or chicken broth

Directions: Saute the vegetables together with the beans until browned. Then add the white wine. Simmer until wine is absorbed then add the bay leaves and chicken cubes/broth. Then add the water and bring to a simmer for about an hour, hour and a half.

NOTE: If you make your own chicken broth, just add the broth and not the water.


Source Chef Pantelis Athanasiadis, “Balcony on the Cyclades”

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