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.
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
- 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.
68 Comments
I just made this for the 3 of us. Really good! I even used frozen peas as I couldn’t find fresh. Definitely will be making this on a regular basis. Thanks for posting!
Just made it – delicious! I even cheated a bit – didn’t have enough peas, so I used frozen green beans, chopped to small pieaces!
These are definitely a family favorite. Thanks for sharing.
Thank you so much for this recipe. It is one of my absolute favorites. Healthy and frugal
Thank you Sana! Mine too, I make it 2 times a week.
Please can you advise – I like the Mediterranean recipes as I think they are healthy. I’ve bought your cookery book.
Recently I have had gastric reflux and esophagitis (hiatus hernia) and trying to help myself.
Do you think I should avoid any particular ingredients in the recipes. Think I am bothered about tomatoes.
Thank you Elaine
I have this simmering on the stove now! How many servings is this recipe? Thanks!
Amazing recipe, like it came straight from Greece! I boiled the potatoes and carrots for about 5min before adding them to the pot. I also added some garlic.
Thank you Stephanie!!
I have a couple of question about the feta & bread to accompany this delicious looking dish. What type of bread would you suggest? Should the feta be a whole piece or just sprinkled on top? Approximately how much feta?
This has become our way of having peas, no more boiled peas. Utterly delicious, so versatile. I love your recipes and living in Athens, with locally sourced vegetables and your recipes, it give us very healthy meals.
Thank you Lynne! Happy you are enjoying the recipes!
How many people does this typically serve, and how big are the servings? I’m just starting out and so glad I found your site! 🙂
I see that you recommend eating this with a good bread to dip in the juices. What kind of bread would you recommend?
Anything thick to soak up the juice!
Thanks Laura!
Hi Kim,
Whole grain and sourdough, and generally a dense type of bread.
Thank you, can’t wait to try it.
I haven’t made this yet but I’m amazed that frozen peas don’t turn to mush being cooked all that time? Thank you!
No, they will not turn into mush, but they should be soft. Remember you are simmering, not boiling. Start checking at 20 minutes (I’ve noted in the directions 30-45 minutes cooking time).
Thank you!
Should mention that I’ve made several of your recipes & love them all! We’re part of a CSA (Community Supported Agriculture) in the states & get 50 lbs. of organic veggies/week (!!) in the summer. I don’t know how I could have survived without your recipes! Briami is one of our favorites. We also love green bean lathera. Thank you for all your efforts!
Wonderful , 50 lbs a week! Thank you, happy you are enjoying the recipes!
Absolutely delicious, I made this for the family and they enjoyed it so much a week later I was asked to make it a second time.. Your recipe is delicious and easy to make. Thank you for the delicious recipe
[…] side dish in Western cuisine, my mind goes to those old-school TV dinners. In the Mediterranean we stew peas in tomato sauce and herbs and they are the main actor of the meal, rather than a necessary side dish. They are […]
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This was delicious! We have made several of your recipes and loved them all, but simple peas and carrots with all that fresh dill and feta might be my new favorite. Thank you very much for everything you take the time to provide on this site! It is wonderful.
Thank you Tabitha! I appreciate it!
[…] you become in making them. My weekly schedule for our main meal includes: Greek lentil stew, Greek pea casserole, Greek green beans, roasted chicken with Greek salad, pasta and salad. That’s it. On the weekends […]
I just stumbled upon your site and I’m so glad! This is the first dish I’ve tried. Made it today for lunch and it was soooo delicious. And it was easy! Thank you so much for these recipes and for sharing your knowledge.
Thank you Pam! Welcome!
[…] by bread and cheese). This is what you will have 3-4 times a week. Typically this is green beans, peas, spanakorizo (spinach-rice) and cauliflower cooked in this way. This is accompanied by a slice of […]
Hi, The recipe does not mention peas, only lentils 🙂 Do I just substitute the lentils for peas? Or am I reading it wrong?
Hi Anesta. Apologies, we have been updating our recipe format and must have put the lentil recipe instead. It is corrected now.
No problem. Thanks 😀
This was delicious! My 13 year old son devoured it and said it was the best new recipe I’ve made in a long time. Huge complement!
Thank you for sharing Angelica! That makes me happy when children love the recipes
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!
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.
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[…] Vegetables I remember just eating vegetables as a main dish. Vegetables such as green beans, peas, eggplant, artichoke, and okra are cooked in olive oil, tomato and herbs and accompanied with bread […]
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if you use can tomatoes, do you drain them or use the liquid?
Hi Debby, I use the liquid as well.
I have made this dish several times and every time I am amazed as to how tasty and satisfying this dish is.
[…] 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 […]
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!
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
[…] אפילו בוקר, אם בא לכם. אני לא שופטת). את המתכון שמצאתי פה שיניתי […]
[…] is a large plate of these vegetables is equivalent to 3-4 servings of vegetables. Check out this, this and this recipe for […]
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.
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.
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.
what a lovely economical recipe
Thanks Pamela! Economical and easy to make
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.