Greek Style Peas-Arakas Latheros
Today I am sharing a favorite, traditional Greek recipe. Another lathero. 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.
Greek Style Peas-Arakas Latheros
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
- ⅓ 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.
I love this recipe. It is quick and easy. I do use diced tomatoes instead of the sauce.
Wow, absolutely delicious!
This is childhood comfort food that my mom used to make with string beans also.
I found some meaty lamb necks that I browned before assembling the recipe as instructed and adding the browned meat to the dish to simmer along with the veggies.
It was so delicious and the meat gave it a nice flavor and fell off the bones. Love your website!
I wonder if you’ve ever given thought to adding nutrtional values with your recipes? (or is it there and I’m not seeing it)
We are gradually adding them to all the recipes.
Love it
Do you have nutritional information for your recipes? I love the look of all your recipes, but I need to know carbs, fiber and protein. Thanks
This is fantastic! I didn’t have an onion, I’m sure it would have been a great addition…but it was great without it too. I also used fresh oven roasted tomatoes (since we have an abundance right now) Super simple and very flavorful.