Arakas latheros

Today’s dish Arakas latheros (Αρακάς λαδερός), a pea and potato stew is a traditional Greek dish and very easy to make. The name originates from the word lathero, which means vegetables cooked in olive oil and tomatoes.

While preparing your Arakas latheros, be cautious with the amount of water you are using. Add just enough water for your ingredients to boil and not more. The water should evaporate, leaving the peas and potatoes in an oily sauce, which should definitely not be watery. If you are aiming for a sweet and juicy sauce use the ripest tomatoes you can find.

You are going to need:

• 450 g peas
• 120 ml olive oil
• 2 red onions
• 2 carrots
• 2 potatoes
• 1 teaspoon tomato puree
• 300 g grated tomatoes
• 2 table spoons fresh dill
• Salt
• Freshly ground pepper

Start by heating half of the oil in a pot, and then proceed to fry the onions. Once they are soft add the carrots, potatoes and tomato puree and fry for two minutes.

Now add the grated tomatoes and just enough water that the vegetables are covered.

Let it boil without a lid for 15 minutes until the potatoes are soft. Then add the peas, dill, remaining olive oil and season with salt and fresh pepper.

Mix well and let it simmer on low heat for another 10 minutes, until the water has evaporated and the peas are soft.

Like all lathera, also this one tastes best if consumed the next day. Serve the stew at room temperature with crumpled feta on top and fresh bread on the side.

Καλή όρεξη, enjoy your homemade Arakas latheros.