Fava with Mastiha-Scented Olive Oil

  • ½ cup extra virgin olive oil (plus 2 more Tbsp.)

  • 1 medium red onion, finely chopped

  • 1 cup yellow split peas, rinsed and drained

  • 2 garlic cloves, peeled and finely chopped

  • 2 bay leaves

  • 5-7 cups water or light vegetable or chicken stock

  • Salt

  • 3 Tbsp. extra virgin olive oil

  • 3 large leeks, cleaned and sliced thin

  • 3 Tbsp. extra virgin olive oil

  • 2 bunches arugula, coarsely chopped

  • 1-2 scant Tbsp. sugar

  • 3-4 Tbsp. Greek raisin or other strong vinegar

  • 1/3 cup Mastiha-scented extra virgin olive oil

  • 1 tsp. pink peppercorns (optional)

  1. Heat 1/3 cup olive oil in a casserole or stewing pot. Add the onion and cook until wilted, 6-8 minutes. Add the yellow split peas, garlic, and bay leaves and stir for 1-2 minutes. Add enough water or stock to cover split peas. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally with a wire whisk, to keep from sticking, for 1 ½ hours, or until the split peas are completely disintegrated. During the course of cooking add some more water or stock. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt to taste. Remove the bay leaves. Cover with a cloth and let sit for 1 hour. The mixture will bind considerably.

  2. Heat 3 tablespoons olive oil in a large, preferably, cast iron or nonstick skillet over medium heat and add the leeks. Reduce heat and cook for about 30 minutes until deep golden brown. Add the sugar and continue stirring. Cook for 5-10 minutes more, to caramelize even further. Add the arugula, cover and cook until wilted, about 6-7 minutes. Adjust the salt and stir in the vinegar.

  3. Spread the split peas on a serving platter and top with the leek and arugula mixture. Drizzle the Mastiha-scented olive oil and sprinkle the peppercorns over the fava and serve.