Greek Style Peas-Arakas Latheros

User Reviews

5

52 reviews
Excellent

Greek Style Peas-Arakas Latheros

Arakas Latheros is a Greek dish featuring peas, carrots, potato, onion, and tomatoes cooked gently with olive oil and fresh dill until tender and infused with flavor. The result is a stew where the vegetables are soft and coated in flavorful olive oil, showcasing the fresh and earthy notes of dill and the sweetness of peas and carrots. It is typically served at room temperature with feta cheese and bread.

Description

Greek Style Peas-Arakas Latheros is a rustic vegetable stew centered on peas, combined with diced onions, sliced carrots, and bite-sized potato pieces. These ingredients are sautéed in olive oil and then simmered with tomatoes and fresh dill, which imparts a distinctive herbal aroma. The recipe uses either fresh or frozen peas and grated fresh tomatoes or canned chopped tomatoes to create a bright, mild tomato base.

The cooking process leaves the vegetables soft and the liquid mostly absorbed into the olive oil, yielding a rich, silky texture without excess broth. Seasoning with salt and black pepper is modest to let the pea sweetness and dill stand out. Serving it at room temperature enhances the mingling of flavors and is complemented traditionally by crumbled feta cheese and slices of bread.

This dish is ideal as a light lunch or part of a mezzé spread, offering a nutritious vegetable option with Mediterranean flavors. It exemplifies simple cooking techniques that bind quality ingredients into a satisfying vegetarian dish.

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Ingredients

  • 1 pound peas fresh or frozen
  • 1 onion diced
  • 2 carrot sliced
  • 1 potato cut in bite size pieces
  • 2 tomato medium grated or 10-12 ounce can of chopped tomatoes
  • cup olive oil
  • 2-3 tablespoons dill chopped
  • salt
  • black pepper

Instructions

  1. Heat olive oil in a medium sized pot.
  2. Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
  3. Add peas and heat and mix until all peas are covered in the olive oil.
  4. Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
  5. Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
  6. Serve at room temperature with feta and bread. Add salt as needed.
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