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LOCATION: Recipes >> Greek >> Peas 01

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Arakas Latheros (Peas Latheros)

5 pounds fresh peas
4 scallions
1 1/4 cups oil or 1 cup butter
1 1/2 pounds tomatoes, peeled, strained or 1 tablespoon tomato paste
mixed with 2 cups water
3 tablespoons dill, chopped
salt & pepper to taste
water as needed

Shell, wash and drain peas. Chop white part of the scallions into
small pieces., and the green part into lge. pieces. 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 (about. 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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