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Get a true taste of Greek comfort food with this old-school Arakas Latheros. It's easy to throw together and brings coziness to the table. The peas and potatoes soak up a tomatoey sauce that’s just plain satisfying and straight out of a Mediterranean kitchen.
I stumbled on this meal while looking for Greek ideas that weren’t the usual restaurant stuff. After making it loads of times, now it's my go-to whenever I want something cozy and simple but still with loads of taste.
Delicious Essentials Ingredients
- Dried mint: Toss in a teaspoon for that classic Greek flair
- Fresh dill: Chop up two tablespoons to freshen things up at the end
- Crushed red pepper flakes: Just a pinch to give it a nice kick without turning up the heat too much
- Salt and pepper: Sprinkle in as needed, just for basic flavor
- Water: About a cup, just enough to get the sauce to the right texture
- Tomato puree: Pour in a fifteen-ounce can—this makes it taste rich and hearty
- Potatoes: Chop up two medium potatoes—they give the stew its stick-to-your-ribs feel and thickness
- Frozen green peas: Toss in a pound—they make it filling and give that pop of flavor
- Carrots: Two or three diced up adds coziness and color
- Garlic: Grate two or three cloves so the flavor goes through every bite
- Onion: Grab a medium one, chop it small, and start your stew with it
- Olive oil: Use a quarter cup of your best extra virgin—makes everything taste more Greek and adds healthy fats
Step-by-Step Instructions
- Rest and Serve:
- Let the flavors hang out for at least 45 minutes off the heat. This is when everything soaks up and the sauce gets nice and thick.
- Finish with Herbs:
- Stir in the fresh dill and dried mint with the burner off. Let the little bit of heat wake up the herbs without zapping their freshness.
- Simmer to Perfection:
- After mixing in your peas, give it a gentle stir and let everything bubble away with the lid off for about half an hour. Keep an eye on it, giving an occasional stir so the potatoes get soft but don’t fall apart and your sauce thickens.
- Create the Base:
- Next, grate in the garlic for just a bit and toss in the potatoes and carrots. Pour in your tomato puree and water, hit it with salt, pepper, and those chili flakes. Now things start smelling awesome.
- Sauté the Aromatics:
- Start by warming olive oil over medium in a big pot. Throw in onion and cook, stirring every now and then, until it’s soft and turning golden—about 7-8 minutes. This sets up the flavors for the whole dish.
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What I love most is how flexible it is. My grandma would pick peas right from her patch and this stew would last us a while. Day-old leftovers on a hunk of bread? Sometimes even tastier than fresh out of the pot.
Classic Ways to Serve
Arakas Latheros is part of the laid-back “ladera” Greek style—all about olive oil and tomato. Try it with salty feta that goes a bit gooey in the warm stew, pop some kalamata olives on the side for sharpness, and grab crusty bread to swipe up every drop. In Greece, folks often eat this cool or at room temp with a simple salad—just greens, lemon, and olive oil.
Make It Yours
This homey meal is super flexible. Want it fresher? After your onions soften, toss in 3-4 finely chopped green onions to brighten things up. Finish off with fresh lemon juice and parsley as well as dill. Some places add cinnamon or allspice for a cozy feel, and others stir in zucchini or green beans when they're handy. Just keep the basics, and make it fit what you like.
How to Store and Reheat
This stew holds up great in the fridge for four days—actually gets more flavorful as it sits. Keep it in something airtight and gently rewarm it on the stove with a splash of water if it feels too thick. To freeze, just chill it first, then move to freezer bins. Frozen, it'll last up to three months and will thaw best if left in the fridge overnight before you reheat it.
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Frequently Asked Questions
- → What sets Arakas Latheros apart?
This Greek classic puts sweet peas and potatoes in the spotlight, finishing it up with a tasty tomato sauce plus herby dill and mint.
- → Can I swap in fresh peas for frozen?
Absolutely, fresh peas are good here. Just keep an eye on them because they’ll soften a bit quicker than frozen ones.
- → What sides go well with it?
This dish is awesome with a chunk of toasted bread, creamy feta, or a pile of olives. Works great as a side for grilled chicken or fish too.
- → How do I boost the flavor?
Try stirring in a bit of tomato paste as you start or squeeze some lemon and toss parsley on top at the end for extra punch.
- → Can leftovers be saved?
Yep, just pop extra in the fridge for up to 3 days. The flavors get even better, so it’s a solid meal-prep option.
- → Is this plant-based friendly?
For sure! Just leave out feta or use your fave vegan cheese to keep it totally plant-based.