Fava. A traditional “meze” paste with carrot, onion and tomato

Fava. A traditional “meze” paste with carrot, onion and tomato

It is a humble dish that dates back to medieval times!


  • 250g yellow split fava
  • 1 red onion finely diced
  • 3 small carrots
  • 1 tomato
  • ½ an onion for serving
  • olive oil
  • 1 tablespoon salt


  1. Rinse your fava well a couple of times under cold running water. Then place it in a pot with water just enough to cover it by 2cm lets say. Turn up the heat and remove any froth that starts to form with a ladle. Peel and grate your carrots finely and add them in with your finely diced onion and salt.
  2. Add a couple of tablespoons of olive oil, mix well then lower the heat down to 2 (on a scale of 1 to 9), close the lid and let it simmer for an hour making sure you mix it every 10 minutes. By the end of its cooking time, it will have thickened.
  3. Now, you could use an immersion blender to turn it into a paste or leave it “chunky” as i like to serve it! Finely chop the half onion and your tomato and place it on top once you have served it along with a generous drizzle of extra virgin olive oil! This is great accompanied by seafood of any sort!