Today I am sharing a favorite, traditional Greek recipe. Another lathero. These days, here in Greece we have been getting very little sleep, what with following all the developments taking place with our economy, so I cook dishes that are very easy, almost requiring no recipe. Just vegetables cooked with olive oil and tomato, that is what a lathero is. This one is called arakas latheros, translated as peas cooked in olive oil. Not only is it easy to make, but it is also a comfort food: cooked vegetables in a rich olive oil-tomato sauce, accompanied with tangy feta and good bread to dip in the yummy juices.
I feel peas are an underestimated food, usually served on the side plainly boiled with a lump of butter on them. However, in Greek cuisine we cook them in olive oil and tomato, along with dill. We also add carrots and potatoes-(today I added only carrots as I did not have any potatoes). This meal of course, is accompanied by feta and bread. Again this is a vegetable based main meal that is characteristic of the Greek diet, not a side dish. So in essence you fulfill almost all your vegetable needs of the day, in just one meal.
Peas although a starchy vegetable, are a good source of protein. Peas are actually considered a legume. Apart from protein it is a great source of fiber, beta-carotene, vitamin C, folate, but also a good source of iron and calcium. In addition peas have high antioxidant activity due to the presence of beta-carotene, lutein and zeaxanthin.
This dish, as with all lathera is consumed at room temperature and tastes better the next day.
Ingredients
- 1 pound peas (fresh or frozen)
- 1 onion diced
- 2 carrots sliced
- 1 potato cut in bite size pieces
- 2 medium grated tomatoes or 10-12 ounce can of chopped tomatoes
- ½ cup olive oil
- 2-3 tablespoons chopped dill
- salt/pepper
Instructions
- Heat olive oil in a medium sized pot.
- Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
- Add peas and heat and mix until all peas are covered in the olive oil.
- 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).
- 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.
- Serve at room temperature with feta and bread. Add salt as needed.
30 Comments
One of our favorite main dishes!Filled with wonderful nutrients!
We buy frozen petite peas, cook them the same way, and serve them as lunch or dinner every other week. Tender and succulant!
Definitely! Frozen peas are fine to use and I use them often.
what a lovely economical recipe
Thanks Pamela! Economical and easy to make
Hi, Elena. This sounds lovely. My problem is that I have never like the taste of dill. Is there a different herb that would work well with this dish please ? Many thanks for your help.
Dill and peas is the classic-traditional combo. But you can add parsley instead.
I was never much of a fan of dill either. But with peas, this is one of the only dishes I love that uses dill.
This looks so tasty!!
I was wondering what your opinion of a low carb diet is? They seem to be getting a lot of good press at the moment, but the world’s best diet – Greek – isn’t low carb, so I get a bit confused with it all!!
The Greek diet is actually a moderate carb diet. Greeks do not eat as much pasta and most dishes are vegetable based. Sticking to mostly whole-grain bread is a good idea.
This looks delish only my partner has a problem with oil so I will try it with less oil. I bet this would taste good with green beans too! 🙂
Thanks Trudee, Try not to go below 1/4 cup for every pound of vegetables.
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Hi Elena,
Please could you setle an argument?
I am married to an Athenian who insists that aracas are not peas ie bizelia (in Greek) .
Peas or aracas it’s still a great dish!!
Anita Tsarbos
Thanks Anita. Bizelia is another word for arakas. http://www.wordreference.com/gren/%CE%B1%CF%81%CE%B1%CE%BA%CE%AC%CF%82
Arakas are green peas
Just made this dish tonight. I’ve been eyeing it for a while and it’s delicious! Very easy too. I’ll be bringing some for my lunch tomorrow. Thanks for the recipe!
[…] play an important role in my kitchen. I occasionally will make Greek style lathera green beans and peas using frozen vegetables. At that point I will also use preserved tomatoes or tomato paste. Tomato […]
I have made this dish several times and every time I am amazed as to how tasty and satisfying this dish is.
if you use can tomatoes, do you drain them or use the liquid?
Hi Debby, I use the liquid as well.
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I am loving all of your traditonal Greek recipes . I have always love Greek food, for now there are 3 good reasons the 10 dishes you have shown us here are very appealing , colourful therefore appealing to the eye, inexpensive when you are on a pension like me is great, for me these are staples in my dry pantry…
Thank you for sharing Lindi. Yes, the Greek/Mediterranean diet is simple yet colorful and inexpensive.
Thank you so much for this quick, tasty recipe! I’m so happy that I found your site – I plan to make many more of your recipes from now on.
Glad you enjoyed it Stefanie!