A Mezedes, or the food you serve to show hospitality and have visitors linger longer!


Quantity Ingredient Alternative Notes
1 Whole Bay Leaves    
1-3 Clove Garlic   Peeled 
1 Whole Lemons   Squeezed 
2/3 Cup Olive Oil    
1 lb Peas (Yellow Split)    
1 Pinch Pepper   To taste 
1 Handful Scallions   White & tender, green only, finely chopped 
1 Pinch Sea Salt    
3 Item Shallots   Peeled 
Wash peas and remove pebbles.
Place in pot with shallots, bay leaf and garlic, and add enough water to double cover peas.
Turn heat on high and bring to boil.
Cover and let simmer for 1/2 hour until peas are mashable.
Stir occasionally and add water if necessary.
When soft, drain peas.
Remove the bay leaf, garlic and shallots.
Food process or hand mash peas.
Add 3/4 of the olive oil and mix until it is light and fluffy.
Season with salt and pepper and add lemon juice to taste.
Serve on a plate drizzled with olive oil and topped with chopped scallions.
Serve with plenty of crusty bread.
**A nice Alternative: use 1/2 the olive oil, and a little more fresh garlic. (Greeks like to make their own variations!)