An olive-oil-based Aegean meze made by simmering dried fava beans with onion for a long time until they turn into a smooth puree. Freshened with dill and lemon, fava is one of the classics of cold meze tables.
Boil the dried fava beans with chopped onion, water and olive oil over medium heat; once boiling, lower the heat and leave the lid slightly ajar.
Cook the fava beans over low heat, stirring occasionally, until the beans break down into a smooth puree consistency; add hot water if the liquid reduces too much.
Mash the cooked fava beans with a spoon or blender into a smooth puree, adjust the salt, and let it come to room temperature.
Spread the fava puree on a flat plate, sprinkle with dill, drizzle with olive oil, and serve with a lemon wedge on the side.
Important: Cooking the fava beans over low heat with patience is the key to a smooth consistency; high heat can cause the bottom to burn. Caution: If the water reduces while cooking, add hot water — cold water will spoil the texture. Fava thickens as it cools, so bringing it to room temperature before serving restores the right consistency.
If you rest the fava after cooking in the refrigerator for a few hours and bring it to room temperature before serving, its consistency becomes even smoother.
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