In the heart of Greek cuisine, a dish called Arakas Latheros holds a special place. This humble yet flavorful recipe showcases the essence of Mediterranean cooking. It also highlights the significance of “lethera” dishes in Greek culture.

“Arakas” translates to “peas” in Greek. “Latheros” refers to the dish’s preparation in olive oil. This preparation gives it a luscious and velvety texture. It belongs to the “lethera” category of dishes, which are vegetarian dishes typically enjoyed during the Greek Orthodox fasting periods. These dishes abstain from the use of animal products, such as meat, dairy, and eggs. They still offer nourishing and satisfying meals.

One of the remarkable aspects of Arakas Latheros is its adherence to the principles of the Mediterranean diet. This diet is renowned for its health benefits. It emphasizes fresh, plant-based ingredients. It is a way of eating inspired by the traditional dietary patterns of countries bordering the Mediterranean Sea. This eating pattern has been extensively studied. It has been linked to numerous health advantages. These include reduced risks of heart disease, obesity, and certain types of cancer. By embracing dishes like Arakas Latheros, we can nourish our bodies. These dishes are abundant in plant-based ingredients and healthy fats. We can also indulge in flavorsome meals.

The star of this dish, green peas, provides a delightful burst of flavor, color, and texture. Peas are rich in nutrients such as fiber, protein, and various vitamins and minerals. The tomatoes infuse the dish with their tangy acidity, while the olive oil provides a velvety richness. Together, they create a harmonious blend.

The preparation of this is as straightforward as it gets. Just saute some onions. Then, dump the rest of the ingredients in and gently simmer. Cook until all the flavors meld together.

I’ve usually made it with just the onion and peas. Once in a while I add a carrot for some color. Today, I found and unused Yukon Gold potato and some mushrooms. Those go perfectly in it, so my pea dish became something much more substantial.

Here’s the recipe:

ARAKAS LATHEROS

• 1/3 cup olive oil
• 1 large onion, diced
• 12 oz crushed tomatoes
• 1.5 – 2 cups water
• 1 lb. peas
• 1/4 cup freshly chopped dill
• 1/4 cup parsley
• salt
• pepper

OPTIONAL ADDITIONS

• 2 carrots, diced or cut small
• 1 potato large dice
• 1/2 lb mushrooms

In a medium pot on medium heat, heat the olive oil. Add the onion and cook, stirring often, until translucent. If using carrots or mushrooms, add with onions.

Once onions are translucent, add tomatoes, peas, dill, a bit of water as needed, and salt and pepper to taste. Bring it all up to a simmer. If using potatoes, add after it gets to a boil.

Cover and cook for about 30 – 40 minutes. Stir a few times. Cook until the tomato sauce thickens up a bit.

Arakas Latheros can be enjoyed as a standalone vegetarian main course. Serve it with crusty bread to soak up the delicious tomato sauce. It also makes a delightful side dish, complementing grilled meats or fish with its vibrant flavors.

If you have any leftovers, store them in an airtight container in the refrigerator. Arakas Latheros can be reheated gently on the stovetop or in the microwave. Add a splash of water if needed to restore the desired consistency.

This dish is a testament to the beauty of simplicity in Greek cuisine. With its vibrant colors, fragrant aromas, and comforting flavors, this dish exemplifies the heartwarming nature of Mediterranean cooking.

OPA!