Recipe#6569

Title: ARAKAS LATHEROS (PEAS LATHEROS)

From:Margaret Garland
Date: Wed, 24 May 1995 07:12:35 -0400 

   5      lb            Fresh peas
   4                    Scallions
   1 1/4  c             Oil OR
   1      c             Butter
   1 1/2  lb            Tomatoes, peeled -- strained OR
   1      tbsp          Tomato paste diluted with:
   2      c             Water
   3      tbsp          Dill -- chopped
                        Salt & pepper to taste
                        Water as needed
Shell, wash and drain peas.  Chop white part of the callions into small 
pcs., and the green part into lge.
pcs. 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 (abt. 45 min.).
 NOTE:   You can make this without the tomatoes, if you wish. In that 
case, add just enough water to cover the peas.