Arakas Latheros Greek Peas With Tomato And Dill Food

GREEK STYLE PEAS-ARAKAS LATHEROS

Steps:

• 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.

ARAKAS LADEROS (GREEK STEWED PEAS)

Steps:

• Heat the olive oil in a pot and sauté the onion until translucent and soft.
• Add the garlic and sauté for a few seconds until fragrant.
• Add the fresh or frozen peas (no need to thaw) and stir for 2 minutes.
• Add carrots (and potato if added) and season with salt and freshly ground black pepper.
• Add tomato purée and water, reduce heat and simmer until cooked, for about 45 minutes, stirring occasionally. Add more water if necessary, especially if adding the potato.
• Five minutes before the end add the parsley and dill and mix.
• Serve with Greek feta which is a must for all "ladera" dishes and crusty bread to mop up the delicious sauce.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

ARAKAS KOKINISTOS (GREEK PEAS)

Steps:

• Heat olive oil in a medium sized pot. Add onion and sauté until soft.
• Add the carrots, garlic, and potatoes, continue to sauté for an additional 3-4 minutes,
• Mix the tomato paste with the water until dissolved.
• Add the tomato mixture to the pot, along with the pepper, oregano, and dill.
• Add the peas and the cup of chicken broth, Stir until all the ingredients are incorporated. cover and bring the mixture to a boil.
• Reduce the heat to simmer and cook covered for 40 minutes. Serve immediately, or refrigerate to serve the next day.

ARAKAS (GREEK FRESH GREEN PEAS IN TOMATO SAUCE)

Steps:

• Rinse peas in cold water and drain.
• Sautee the onions in the olive oil.
• Add the tomatoes, peas, salt and the dill.
• Add the water and bring to a boil.
• Stir, cover and cook slowly for about 50 minutes.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL) RECIPE

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.