This is one of Santorini’s iconic dishes, and the island’s chefs claim that their version is the best in Greece.
INGREDIENTS
200g dried yellow split peas
60ml olive oil
salt
1/2 onion, very finely chopped or grated, plus more to serve (optional)
1/2 lemon, juiced, or to taste
60ml extra-virgin olive oil, plus more to serve
RECIPE
Soak the split peas in cold water overnight. Drain and rinse, then place in a nonreactive pan with 600 ml of fresh water and bring to the boil. Boil hard for 10 minutes. Skim off any scum that forms on the surface with a spoon. Reduce the heat, cover and simmer for 40 minutes, or until the peas are soft. You may need to add a little more water now and then, as the cooking time varies depending on the split peas, but don’t add too much at a time. (And don’t add salt as that will toughen the peas.)
Meanwhile, place the olive oil in a pan set over a low heat. Add a pinch of salt and the onion and soften it, gently and without browning, for about 10 minutes.
When the split peas are cooked, drain off any excess water, add the onions and their oil, the lemon juice and about half the extra-virgin oil. Blitz in a food processor or with a hand-held blender until you have a smooth purée. Taste and add more salt, extra-virgin olive oil or lemon juice, as necessary.
Allow to cool and taste again before serving. It may need loosening with a little water or more olive oil because it thickens as it cools. Just before serving, top with some onion (if using) and drizzle a little extra-virgin olive oil over the top. Serve as part of a meze, with flatbreads or toasted bread for scooping it up.
Source: The Islands of Greece by Rebecca Seal
200g dried yellow split peas
60ml olive oil
salt
1/2 onion, very finely chopped or grated, plus more to serve (optional)
1/2 lemon, juiced, or to taste
60ml extra-virgin olive oil, plus more to serve
Soak the split peas in cold water overnight. Drain and rinse, then place in a nonreactive pan with 600 ml of fresh water and bring to the boil. Boil hard for 10 minutes. Skim off any scum that forms on the surface with a spoon. Reduce the heat, cover and simmer for 40 minutes, or until the peas are soft. You may need to add a little more water now and then, as the cooking time varies depending on the split peas, but don’t add too much at a time. (And don’t add salt as that will toughen the peas.)
Meanwhile, place the olive oil in a pan set over a low heat. Add a pinch of salt and the onion and soften it, gently and without browning, for about 10 minutes.
When the split peas are cooked, drain off any excess water, add the onions and their oil, the lemon juice and about half the extra-virgin oil. Blitz in a food processor or with a hand-held blender until you have a smooth purée. Taste and add more salt, extra-virgin olive oil or lemon juice, as necessary.
Allow to cool and taste again before serving. It may need loosening with a little water or more olive oil because it thickens as it cools. Just before serving, top with some onion (if using) and drizzle a little extra-virgin olive oil over the top. Serve as part of a meze, with flatbreads or toasted bread for scooping it up.
Source: The Islands of Greece by Rebecca Seal
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