Last updated 6/12/2012 1:04:57 AM. Recipe ID 29683. Report a problem with this recipe.
Title: Arakas latheros
Categories: Vegetables, Greek
Yield: 10 Servings
5 lb Fresh peas
1 1/4 c Oil OR
1 c Butter
1 1/2 lb Tomatoes, peeled,strained OR
1 tb Tomato paste diluted with:
2 c Water
3 tb Dill, chopped
Salt & pepper to taste
Water as needed
Shell, wash and drain peas. Chop white part of the callions into
small pcs., and the green part into lge. pcs. Heat oil in large pot.
Add the scallions and cook until soft but not browned. Add the peas
and brown very lightly. Add the tomatoes (or the diluted paste),
dill, salt, and pepper. Add enough water to half cover the peas.
Cover the pot. Cook over medium heat until only the oil remains and
the liquid has been absorbed (abt. 45 min.).
NOTE: You can make this without the tomatoes, if you wish. In
that case, add just enough water to cover the peas.
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