Recipe For Arakas Lathera – Greek-Style Peas Cooked in Tomato Sauce

Arakas lathera. Peas cooked with olive oil

The Mediterranean Diet is considered the healthiest diet in the world, with its use of organic Greek olive oil, fresh fruit and vegetables, fish, cheese and very little meat, Greek cuisine certainly falls under this heading.

What could be better than the combination of fresh, seasonal vegetables and Greek  Kalamata olive oil, reputed to be the best, by culinary experts?

Lathera, (From the Greek word “lathi” meaning oil) is a large category of Greek dishes, mostly vegetables, cooked in olive oil, usually served as a main dish.

A vast variety of vegetables can be used for “Lathera” dishes, runner beans, okra, eggplant, zucchini, artichokes, peas, quite honestly, if you have any type vegetable, olive oil and a few tomatoes, to hand,  you can prepare a “Lathera” dish.

“Lathera” dishes, are, of course, preferably prepared with fresh, seasonal vegetables, but they can be made with frozen vegetables, as I am doing today, with my “Araka” ( peas), which, by the way, I don’t think I have ever seen fresh in Greece, but, I’m sure they must exist somewhere! The following recipe can be utilized for all vegetables, if frozen, no need to thaw them out.

Araka lathera (Greek-style peas in olive oil and tomato sauce)

Ingredients (For 4-6 people)

150- 200 ml Greek olive oil

I kilo  Frozen peas

About 1 kilo potatoes (Peeled & cut into cubes)

2 Large onions (Chopped)

2 Cloves garlic (Chopped)

5-6 large carrots (optional)

500 gr Tomato juice or puree (Skinned, chopped fresh tomatoes can be used)

Sea salt & fresh ground black pepper to your taste

About 500 mls hot water

Bunch of fresh dill, washed & chopped , or 1 bay leaf, both optional, but use one or the other, not both together.

Method

Heat the olive oil in a large, heavy-based saucepan.

Sauté the onion & garlic until translucent, about five minutes.

Add tomato puree, stir and bring to the boil.

Add potatoes and frozen peas and carrot, bring to the boil; turn down heat to a slow simmer.

Add salt & pepper to taste.

Add dill, or the bay leaf, if using, one or the other, not both.

Add enough hot water to cover the peas and potatoes, simmer, covered, until potatoes are soft and sauce has thickened. (1 to 1 ½ hours)

Stir occasionally, especially towards the end of cooking, when the sauce has thickened, and may have a tendency to stick to the bottom of the pan and burn.

Enjoy!

This tasty dish is usually served as a main course, but it’s excellent as a side dish with fish, or meat, I like it with sausages, or pork / lamb chops.

When served alone, Greeks customarily serve feta cheese with “Lathera” dishes, not only for its unique taste, but also to add protein to the meal.

Slice up some fresh crusty bread, add a plate of black Kalamata olives and you have a tasty and nutritious, authentic, Greek meal.

Oh, and not to be forgotten, lashings of great Greek wine!