The Greek island of Santorini is known for growing some of the best yellow split peas. In Greece, they refer to them as Santorini Favas and with their velvety texture and sweetness, they are incredibly tasty.
For this recipe, buy good quality split peas and enjoy!
Warm the olive oil in a large saucepan over medium heat until it ripples. Add the onions and cook until soft and translucent, 7 minutes. Add the split peas, cover with water by 4 inches and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the turmeric and simmer, stirring occasionally until the peas are soft and almost dry, about 30 minutes. If the peas need additional water, add occasionally, ¼ cup at a time. Place in a mixing bowl and let cool.
Add the garlic, crushed red pepper flakes, preserved lemon rind, preserved lemon juice, lemon juice, parsley, capers and salt. Mix well with a wooden spoon.
Place on a serving plate, make a shallow well in the center and drizzle olive oil into the center. Garnish with diced preserved lemons. Serve with pita chips or crusty bread.
3 tablespoons extra virgin olive oil
1 yellow onion, minced
2 cups dry yellow split peas, picked over
1 tablespoon turmeric
1 clove garlic, minced
Pinch red pepper flakes
¼ cup preserved lemon rind, chopped
1 tablespoon preserved lemon juice
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped fresh flat-leaf parsley leaves
3 tablespoons capers, soaked in a few changes of lukewarm water for 30 minutes, drained, chopped
2 teaspoons kosher salt
Extra virgin olive oil as a garnish
Diced preserved lemon as a garnish
Crusty bread or pita chips to serve