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-> [Eastern European, Greek, Peas, Vegetables] -> [Arakas latheros (peas latheros) Recipe] |
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Arakas latheros (peas latheros)
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| Artist: |
_ |
| Categories: |
Eastern European, Greek, Peas, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Fresh peas | | | 4 ea Scallions | | 1 1/4
| cup | Oil OR | | 1
| cup | Butter | | 1 1/2
| lbs | Tomatoes, peeled, strained OR | | 1
| tbsp | Tomato paste diluted with: | | 2
| cup | Water | | 3
| tbsp | Dill, chopped | | | Salt & pepper to taste | | | Water as needed |
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Procedures:
| 1 | Shell, wash and drain peas. | | 2 | Chop white part of the callions into small pcs., and the green part into lge. | | 3 | Pcs. | | 4 | Heat oil in large pot. | | 5 | Add the scallions and cook until soft but not browned. | | 6 | Add the peas and brown very lightly. | | 7 | Add the tomatoes (or the diluted paste), dill, salt, and pepper. | | 8 | Add enough water to half cover the peas. | | 9 | Cover the pot. | | 10 | Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. | | 11 | 45 min).. | | 12 | Note: you can make this without the tomatoes, if you wish. | | 13 | In that case, add just enough water to cover the peas |
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