Duo of Greek dips

I’m reliving my recent trip to Greece through cooking.

I fell in love with Fava – a bright yellow split pea puree that is usually served as part of mezethes (or mezze). On the menu they were listed as chick peas but on further research I found that fava in fact are split yellow peas. It is delicious scooped up on fresh bread. Look for the split peas at a Greek grocer, Indian market (called yellow dal moong) or your local grocery store. Sprinkle the top with some finely sliced onion (though in Greece they would serve quarters) and some good olives. I am still not sure why in Greece they were bright yellow – perhaps some saffron was added to the cooking water? Does anyone know?

My trip to Greece also reminded me how good home made Tzatziki is, rather than shop bought, especially when made with sheep’s milk yoghurt. For best results you need to strain the yoghurt – I spoon it into a fine strainer (or piece of muslin) placed over a larger bowl and refrigerate overnight to drain. The secret to this dip is an ample slug of your best olive oil.

Here is a link to the recipes on my main site.