Araka Pea Stew Recipes

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.

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.

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)

Steps:

• Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
• Add 1 1/2 cups of water and bring to the boil.
• Cook for 10 minutes.
• Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
• Cover and cook for 10 minutes more.
• Add the peas and dill, check seasoning.
• Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
• This is best served warm, nearly room-temperature.
• Serve with feta and crusty bread to mop up the juices.