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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry. | 2. Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably. | 3. In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor. | 4. In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight. | 5. If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve. | 6. Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	2	cups	picked rinsed split	-	-	-	-
bay leaf	2			-	-	-	-
salt	2	teaspoons		-	-	-	-
garlic clove	4 -6			-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
red wine vinegar	3 -4	tablespoons		0.0	0.0	0.0	0.0
white wine	3 -4	tablespoons		-	-	-	-
oregano	2	tablespoons	crumbled dried	15.9	4.1352	0.54	0.2568
black pepper			ground	-	-	-	-
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
kalamata olive	2 -3	tablespoons	pitted chopped	-	-	-	-
sun tomato oil	4 -5		sun-dried drained chopped packed	-	-	-	-
tomato	1		cored peeled seeded diced drained	28.29	6.273	1.476	0.24600000000000002
spring onion	2 -3		sliced	-	-	-	-
arugula	3		chopped	15.0	2.19	1.548	0.396
flat leaf parsley	3	sprigs	chopped	-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.