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Fava patremeni - “Married” Split Peas

Fava patremeni - “Married” Split Peas

A rich, filling dish that almost recalls pea soup. It’s the oregano, bay leaf, and caper garnish that imbue it with classic Mediterranean flavours. 


  • 1 cups split yellow peas
  • ½ cup olive oil
  • 1 large onion, chopped
  • bay leaves
  • Salt and pepper
  • 1 tsp Greek oregano
  • 3 Tbsp red wine vinegar

Caper Sauce

  • 2 large onions, chopped
  • ½ cup olive oil
  • 4 Tbsp tomato paste (Greek, if possible)
  • 1 cup capers, rinsed thoroughly
  • Pepper, to taste
  • ½ tsp cassia, ground


  1. 1

    Place the peas in a colander, rinse well under running water, and drain well.

  2. 2

    Sauté an onion in the olive oil in a large pot until it is just tender.

  3. 3

    Add the drained peas and mix well. Add 6 cups of water, bay leaf, salt and pepper.

  4. 4

    Bring to a boil, cover, and cook over a very low flame, stirring occasionally, until the peas begin to break down into a thick purée (around 30 minutes).

  5. 5

    Meanwhile, prepare the caper sauce. Cook the onions over low heat in a pot until they are well browned (15-20 minutes).

  6. 6

    Add the tomatoes paste and cook for 5 more minutes.

  7. 7

    Add the capers, pepper, and cassia. Let simmer for 10 more minutes. Set aside.

  8. 8

    Add the vinegar and oregano to the pea purée. Mix well and place on a serving platter. Pour the caper sauce over and add a generous splash of olive oil.