Araka Peas Potatoes Dill Recipes

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.

ARAKA (PEA STEW)

Steps:

• In a large, deep saucepan, heat olive oil over medium heat.
• Add onions and potatoes and cook until onions are translucent.
• Add dill. Mix well and cook for a minute.
• Add water. There should be enough to just cover the potatoes.
• Cover and cook for about 10 minutes.
• Add artichokes, tomato paste, red wine, salt and pepper.
• Cover and cook for another 10 minutes.
• Add peas. Add more salt and pepper, if necessary.
• Cover and cook for another 10 minutes or so, until potatoes and just soft. Do not overcook.
• Remember this is stew so there should be quite a bit of sauce but not too much. If there is too much liquid, cook uncovered for another 5 to 10 minutes or until liquid has evaporated.
• Remove from heat. Serve warm with some crumbled feta on top.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

ARAKA (PEAS, POTATOES & DILL)

Steps:

• Chop the onion and lightly fry in olive oil.
• Add the peas, and stir in the dill.
• Chop the potatoes into 4 segments each and add to the pan.
• Add water until just covering the peas and potato.
• Simmer until potato is soft but not overdone.
• Serve warm with some feta cheese (optional).
• Also good the next day!

GREEK SWEET PEAS AND POTATOES

Steps:

• Heat the olive oil in a big saucepan over medium heat.
• Cook for a few minutes after adding the onion.
• Stir in the garlic fand saute.
• Add tomato paste and cook for 3-4 minutes.
• Add salt and pepper.After that, mix in the potatoes and carrots and coat with spices and tomato paste.
• Cover with lid and cook for 7-8 minutes.
• Add in shelled peas, water, dill and parsley mix everything uniformly and cover with lid.
• Cook for 4-5 minutes till sweet peas are tender.
• Stir once in a while.
• Finish with some Dill and crumbled Feta and enjoy with crusty bread.

ARNAKI ARAKA (LAMB WITH PEAS)

Steps:

• Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
• Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
• Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.