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Schinoussa’s yellow split peas – or Fava in Greek – is a local variety (lat. Pisum sativum). This rare variety has survived through time, since the early 19th century when families from the nearby island of Amorgos moved to this tiny and remote island in the centre of the Aegean Sea. The planting of the Fava seeds begins in November and they are ready for harvesting in early spring. The flatlands of the island, its low hills and minimal rainfall make Schinoussa the ideal place to grow Fava, an exceptional “food remedy” as unique as its birthplace. If you’ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe with Red Onions. Serve as a delicious appetizer or dip with a drizzle of extra virgin olive oil. They are also pretty great spread on crostini, tossed in stews or simmered in a spring soup.

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